Dum Aloo Recipe (Punjabi Style)

A few days back I shared with you the recipe of Dum Aloo cooked in Bengali style and today I have come up with another dum aloo recipe but this time, it is cooked in the typical Punjabi style. The gravy in this recipe is very rich due to the addition of cashew paste and the spices are also very typically Punjabi. This dum aloo recipe is sure to tickle your taste buds at all the right places. So without any further due let’s get started with the recipe.

Also Read: Dum Aloo Recipe (Bengali Style)

Ingredients:

• Baby potatoes- 10-12 (partially boiled)
• Onion- 1, large (pureed)
• Tomato- 1, large (pureed)
• Ginger garlic paste- 1 tsp.
• Cashews- 10-12 (soaked in water)
• Black cardamom/badi elaichi- 1
• Cinnamon stick/dal cheeni- 1-inch stick
• Turmeric/haldi powder- ½ tsp.
• Red chilli powder- ½ tsp.
• Coriander/Dhaniya powder- 1 tsp.
• Fennel/saunf powder- 1 tsp.
• Garam masala- ½ tsp.
• Lemon juice- ½ tbsp.
• Water- 1 to 1 ½ cup
• Fresh coriander leaves- 2 tbsp. (Chopped)

Procedure:

1.  Take the partially boiled potatoes and prick them with a fork. Keep the peels of the potato intact.
2.  Now deep fry the potatoes in oil on a medium flame till they are golden and crisp.
3.  Grind the soaked cashews to form a thick paste and keep it aside.
4.  Now in a kadhai, heat up some oil. Add the black cardamom and cinnamon sticks to the oil and sauté it for a minute.
5.  Add the ginger garlic paste and cook till the raw aroma fades away.
6.  Add the pureed onion and cook on a low flame until the paste in slight brown in colour. This may take anywhere from 8-12 minutes. When the oil starts to separate, the onions are cooked.
7.  Now add the tomato puree to the cooked onion-ginger-garlic paste. Stir and cook the tomato puree for 4-5 minutes.
8.  Now add the red chilli powder, turmeric powder, coriander powder, garam masala and fennel powder.
9.  Stir and cook the mixture for at least 10-12 minutes until the tomatoes are cooked.
10.  Add the cashew paste at this point and cook for 3-4 minutes.
11.  Now add the water and bring the gravy to a boil.
12.  Add the potatoes and simmer the gravy for 5-6 minutes.
13.  Add the lemon juice and salt. Stir.
14.  Garnish the Punjabi dum aloo with fresh chopped coriander and serve it hot with naan, roti, paratha or steamed rice.

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