Punjabi Dum Aloo | Dhaba style

Punjabi Dum Aloo | Dhaba style | Kashmiri Dum aloo | potato curry step by step pictures, and video recipe. Check out the Punjabi Dum Aloo video in Tamil and Punjabi Dum Aloo video in English. If you like the video pls SUBSCRIBE to my channel

Dum Aloo

Dum Aloo is one of the authentic vegetarian dishes popular in Kashmiri. Fried potatoes cooked in yogurt-based curry taste so flavorful. The freshly ground spice gives amazing flavor to the Dhaba-style dum aloo.

Can I use big potatoes?

Traditionally baby potatoes are used for preparing Dum aloo. If you are out of small potatoes cut big potatoes and prepare the curry.

can I pressure cook potatoes?

for the best Dhaba style potato curry avoid overcooking potatoes. Cooking time might slightly vary based on your potatoes. I would recommend cooking potatoes in a pot or microwave.

Should I blend curd?

Blending curd is optional but I would recommend it as it will avoid curdling. Always use non sour curd

CAN I USE TOMATO?

traditionally curd is used for sourness but if you are using tomatoes reduce curd.

WHAT TASTES BEST WITH Dum aloo?

Jeera rice is the best combo with salan. In our home, we like pairing it with pulao varieties, paratha varieties

POTATO BASED RECIPES IN TMF

North Indian side dish

hotel style

jeera rice

Ingredients 

Spice powder

1/2 tablespoon coriander seeds

1 teaspoon fennel seeds

2-inch cinnamon stick

1/2 teaspoon cumin seeds

4 green cardamom

2 cloves

onion paste

2 tablespoon oil

2  large onions, roughly chopped

5 big garlic cloves roughly chopped

1 tablespoon ginger roughly chopped

1 green chili

10 cashews

whisk Curd

1 cup thick curd

Saute potatoes

500 grams baby potatoes

1/4 cup oil

Curry 

1 teaspoon cumin seeds

1/2 teaspoon Asafoetida

1 tablespoon Kashmiri chilli powder

1/4 teaspoon black pepper powder

2 + 1/2 cup water or as needed for consistency of gravy you prefer2 tablespoons heavy cream

1/2 teaspoon sugar

1/2  teaspoon garam masala

1 tablespoon Kasuri methi

Coriander leaves few

Spice oil

1 tablespoon oil

1/8 teaspoon turmeric powder

1 tablespoon Kashmiri chilli powder

Required salt

How to make Dum aloo with step by step pictures

Cook potatoes 

• Add water to a heavy-bottomed pan and boil water on medium-high heat; bring to boil

• Furthermore, add the potatoes and let the water come to a full boil
  

• Cover with a lid. Turn down the flame to low and cook for 3 minutes
  

• Turn off the heat and keep it covered for 25 minutes
  

• After 25 minutes drain the potatoes in a colander and peel the potatoes
  
• Use a fork and  prick the potatoes and keep aside
  

 

Roast and grind

• Add all the ingredients under “to roast” in a wide heavy-bottomed pan and roast on medium heat
  

• Roast  for 2 to 3 minutes till they turn aromatic and slightly change color

• Turn off the stove and cool completely
  

• Grind and keep aside

Saute and grind onion

• Add oil to a wide heavy-bottomed pan and heat

• Furthermore, add garlic and give a quick mix

• Add green chili and ginger; cook for 2 minutes or until garlic turns brown
  

• Furthermore, add onions and mix well

• Add cashews and saute for 4-5 minutes until onions turn translucent and change color 
  

• Turn off the stove and transfer onion to a wide plate; cool

• Grind without adding water and keep aside
  

prepare curd

• Take non-sour curd and grind/whisk; keep aside

Roast potatoes

• Heat oil and add potatoes; roast

 

• Use a fork and gently prick holes

• Mix well and fry potatoes till they turn golden brown. Transfer and use the remaining oil for the gravy

Masala

• Use remaining oil for the gravy

• Add cumin seeds, Kashmiri chilli powder, and asafoetida; quick mix 

 

• Furthermore, add the onion-cashew paste and mix well; Cook for 4 minutes
  

• Add the ground spices and mix well

• furthermore, add 1/2 cup of water and pepper powder; cook for 4 minutes
  

• Turn down to flame to low and add curd

• furthermore add water and mix well

• Turn to medium flame and cook for4 minutes

Extra spice

• Add oil,  salt, Kashmiri red chili powder, and turmeric powder to a small vessel; mix well 

• Transfer  to the gravy and cook for 5 minutes till oil oozes out

Dum aloo

• Add fried potatoes; mix well

• Furthermore, add 1 + 1/2 cup water. Cover with a lid and Dum cook for 10 minutes on low heat

• Add cream, sugar, garam masala, Kasuri methi; mix well

• cook for 5-6 minutes. You can add extra water and boil

• Finally, sprinkle coriander leaves and  Punjabi dum aloo is ready