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Dum aloo

dhaba style dum Aloo
5 from 1 vote
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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

Instructions

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

Video

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Notes

Potato

  1. Baby potatoes are recommended 
  2. Avoid overcooking potatoes. Either cook potatoes in a pan or microwave. Avoid pressure cooking potatoes
  3. Never skip pricking holes in potatoes. If you are not comfortable doing in hot oil, prick holes after potatoes turn cold
  4. You can use a toothpick or fork to prick holes

Dum Aloo masala powder

  1. Roast the spice in low- medium flame
  2. Dry roasted spice powder stays good for months. You can also make a big batch
  3. if you don't have pepper powder you can saute pepper and prepare powder

onion paste

  1. Avoid adding water while grinding onion
  2. if you prefer spice Dum aloo increase green chilli

Blending curd

  1. Blending curd is optional but it helps from curdling
  2. you can also whisk curd
  3. always use non-sour curd

Dum aloo

  1. Adjust Kashmiri chilli powder according to your spice
  2. Reducing oil might alter the curry taste
  3. For the best flavor keep the curry covered till you serve 
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