Punjabi Dum Aloo – infant potatoes cooked in a spicy back-scratch made with yogurt and a affect of foam.

This is a popular North Indian recipe and one that was made very ofttimes in my house.

dum aloo served in a copper kadai garnished with cilantro with a plate of rice in the background

Well-nigh people I know dear potatoes and as a family unit were no exception growing up.

The aloo bhujiya was almost a abiding on our table and made every week, sometimes ever twice or thrice a calendar week.

Then of grade there were potatoes in tehri, aloo palak, aloo gobi and so much more. In short, our meals were often incomplete without potatoes.

Another favorite in my house was Dum Aloo. Baby potatoes tossed in a flossy curry were everyone'due south favorite peculiarly my dad's.

Mom would always go far for special occasions similar his birthday or festivals like Diwali, Holi.

Our favorite manner to eat it would exist with pulao, especially the 1 topped with fried cashews and fried onions. I should share that pulao someday on the web log, it's nothing special really merely it used to taste so proficient with the fried cashews!

Those celebrations were the best and I miss those days so much. We never realize how precious they are until they are over and we have aught else but memories.

Anyway, dorsum to this dum aloo recipe. Over the years, I accept made them in different ways and I am sharing with you guys my favorite version. This one has and then much flavors from all the spices, yogurt and I hope you guys will love it just every bit much.

What is Dum Aloo

Dum Aloo is a potato curry which is made using babe potatoes."Dum" refers to dum cooking in Indian cuisine where dishes are cooked on depression heat by sealing the pot. For example this vegetable biryani uses the same method. Dum cooking enhances the flavor of the dish.

Information technology can exist made in different means. I grew upward eating punjabi version of dum aloo, with spices, yogurt and foam. In fact I wasn't even enlightened that there were other types of dum aloo when I was a kid.

It was later on on in life that I realized that there are other versions for example Kashmiri Dum Aloo which is completely unlike from the panjabi version.

My house help in India would sometimes even stuff these baby potatoes while making the dish. Nosotros would stuff them with basics and raisins, it would definitely add together to the gustation and richness.

Some people add together tomatoes to the gravy, some utilise besan (gram flour), my version uses yogurt as the base. There's no right or wrong way of making it, everyone just has their own way!

Ingredients & Substitutions

Let's talk most all that goes in this recipe!

Baby potatoes: manifestly these are the main ingredient for Dum Aloo. I similar to go for potatoes which are between 35 to 40 grams in weight.

Larger than those are probably too big for dum aloo. Also, do not employ fingerling potatoes here. I mean y'all can use them just they are not traditionally used in the recipe.

Some people as well brand dum aloo past using medium size potatoes and cutting each into quarters.

The baby potatoes are first boiled then fried. You can either deep fry them or pan fry them (like me).

Yogurt: So, yogurt forms the base of this curry. I used whole milk plain yogurt. Y'all can use low fat yogurt also, should piece of work.

Whenever using yogurt in large amount in a curry, at that place's always a possibility for it to curdle.

To make sure information technology doesn't happen, have the yogurt at room temperature before adding to the pan. Also whisk the yogurt before adding and while adding the yogurt, remove pan from rut and whisk continuously until all the yogurt is combined.

These steps will ensure that the yogurt does not curdle when added to the curry.

Spices: I roast some spices like coriander, cumin, fennel, cardamom, cloves and cinnamon and then grind them using a spice grinder and so add to the recipe. The freshly basis spices give the curry a lot of flavor.

Cashews & Cream: To impart that creaminess and richness to the gravy, I accept used cashews and a scrap of cream.

These ingredients likewise impart a sweet bear upon to the back-scratch. If y'all don't take cream, you can skip it. Probably apply 5 more cashews then.

Cilantro & Kasuri methi: these two ingredients are used in the end equally garnishes.

They impart a prissy smell to the back-scratch, and so do not skip on these.

plate of rice with baby potato curry and a spoon placed on the side

Tips to make Good Dum Aloo

Utilize mustard oil : for that punjabi style dum aloo, information technology'southward a good idea to utilize mustard oil to cook the curry.

You lot can use any other oil, but mustard oil has a flavour of it's own and that really elevates the final flavor of the curry. Practise endeavour and notice the departure.

Use freshly ground spices : whenever you use freshly basis spices, it definitely makes a difference to the terminal taste.

Information technology inappreciably takes two minutes to roast the spices and then grind them to a powder. I always use a spice grinder to grind fresh spices.

Do not over-boil the potatoes : so this is a problem I used to face up when I would boil the potatoes in my regular stove-top pressure cooker. I would e'er finish up over-boiling the potatoes.

They demand to be just boiled to the point where the skin comes off hands. I now eddy them in a pan and they come out perfect every fourth dimension for this recipe.

Please see instructions below on how to boil them just right for this dum aloo recipe.

Fry the potatoes before adding to the curry : pan frying (or you lot can deep fry) the potatoes once they are boiled and then adding them to the curry makes information technology more flavorful.

You can add the boiled potatoes directly to the back-scratch if y'all want to cut downwards the calories, just if you can, please pan fry them. I promise the results will be better.

Finish with cream and saccharide : since the recipe uses lot of spices and yogurt, the cream and sugar in the end help in balancing the flavors.

Information technology'south not a lot, but i teaspoon of sugar and couple of tablespoons of cream simply it actually helps in bringing the flavors together.

Serving Suggestions

Nosotros love this dish with jeera rice and also with naan.

Yous can serve it with either of those or with any breadstuff of option.

Method

1- Showtime past humid the potatoes. Place a pot of water on medium-loftier heat. Once information technology heats upward a bit, add the potatoes to it and let the water come up to a eddy.

2- When the water comes to a full boil (it will take some fourth dimension), turn off estrus, cover the pan with a plate and allow information technology remain like that for 15 minutes.

This will cook the potatoes just correct and they will non be over-cooked.

3- Then drain using a strainer and wash the potatoes nether common cold h2o. Peel the potatoes, the skin volition come off hands.

4- Use a toothpick to prick the potatoes all over, do this with all the potatoes and and so prepare them aside.

step by step picture collage of making punjabi dum aloo

5- At present permit'southward roast and grind the spices. Place the whole spices- ane tablespoon coriander seeds, one/two teaspoon cumin seeds, one/2 teaspoon fennel seeds, iv dark-green cardamoms, two cloves and 1-inch cinnamon stick into a minor pan on medium rut.

Roast the spices for 2 to iii minutes until fragrant, be careful not to fire them.

6- And so allow them absurd downwards a bit and then transfer to a spice grinder and grind to a fine powder. Fix bated.

7- Heat ii teaspoons mustard oil in a pan (make sure mustard oil is well heated before adding annihilation to it else it will accept the raw gustatory modality). In one case hot,  add together ginger, garlic and green chili and melt for 1 minute.

8- Then add the onions and cashews and cook for three minutes until onions soften.

step by step picture collage of making punjabi dum aloo

nine- Remove pan from estrus, transfer mixture to a blender.

10- And alloy to a fine paste. Set information technology bated.

11- Now oestrus 4 tablespoons of mustard oil in a kadai/piece of work on medium heat (again make sure mustard oil is really hot earlier you add annihilation to it else it will have the raw smell). Add the boiled potatoes and fry them until golden brown from both sides.

12- Once gilded brown from both sides, remove the fried potatoes on a plate. Once they cool downwardly a little, prick them again with toothpick.

step by step picture collage of making punjabi dum aloo

xiii- To the same oil, now add 1 teaspoon cumin seeds and i bay leaf. Saute few seconds and and so add together i/two teaspoon hing.

xiv- Then add 1 teaspoon kashmiri cherry chili powder and fry for few seconds then that information technology gets a nice red colour.

15- Add the prepared onion-cashew paste and mix well. Cook for 2 minutes.

16- Then add the ground spices (that we had grind earlier) along with 1/iv teaspoon black pepper and mix well and melt for 1 minute.

step by step picture collage of making punjabi dum aloo

17- Remove pan from heat and add the whisked (and room temperature) yogurt to the pan.

18- Stir the yogurt continuously as you lot mix information technology with the back-scratch and then that information technology doesn't separate.

19- Put pan back on medium estrus and continue to stir and let the mixture come up to a lite boil. Cook for 3 to four minutes. Then add together salt, remaining ane/2 teaspoon kashmiri cherry-red chili pulverisation and turmeric.

20- Cook for 4 minutes until you meet oil on meridian of the masala.

step by step picture collage of making punjabi dum aloo

21- Then add the fried potatoes to the kadai.

22- Mix well and add 1/4 cup water. Cover with a hat tightly and "dum" cook for 5 to 6 minutes on low heat.

23 & 24- Then add foam, carbohydrate, garam masala, kasuri methi. I added additional 3/4 cup water here. You can add more or less depending on the amount of curry you want. Simmer iii more minutes and plough off heat.

Cover with a lid and let it remain like that for five more minutes before serving.

step by step picture collage of making punjabi dum aloo

Garnish with cilantro and serve punjabi dum aloo with rice or naan.

baby potato curry served in a copper kadai with a plate of rice in the background and a spoon of red chili powder placed on the side

If y'all've tried this Punjabi Dum Aloo Recipe then don't forget to rate the recipe! You can also follow me on Facebook andInstagram to meet what'due south latest in my kitchen!

Punjabi Dum Aloo

dum aloo served in a copper kadai garnished with cilantro with a plate of rice in the background

Punjabi Dum Aloo- popular N Indian curry made with baby potatoes! Cooked with spices, yogurt, this curry is then flavorful and goes well with rice or naan.

Prep Time 15 mins

Cook Time 45 mins

Total Fourth dimension i hr

Grade Main Class

Cuisine Indian

Servings 4

Calories 364 kcal

Spice Mix

  • 1 tablespoon coriander seeds
  • 1/2 teaspoon cumin seeds divided
  • 1/2 teaspoon fennel seeds
  • 4 dark-green cardamom
  • 2 cloves
  • 1 inch cinnamon stick

Back-scratch

  • 500 grams baby potatoes 14 baby potatoes
  • 4 tablespoons +two teaspoons mustard oil divided
  • i large carmine onion 230 grams, roughly chopped
  • 4-5 large garlic cloves roughly chopped
  • 1.five inch ginger roughly chopped
  • 1 green chili
  • x cashews raw, unsalted
  • one teaspoon cumin seeds
  • 1/2 teaspoon hing
  • 1 bay leaf
  • 1.5 teaspoon kashmiri cerise chili powder divided
  • 1/four teaspoon black pepper pulverization
  • ane loving cup yogurt 240 grams
  • 3/4-1 teaspoon table salt suit to gustation
  • 1/ii teaspoon turmeric powder
  • i cup h2o or as needed for consistency of gravy you prefer
  • 1-2 tablespoons heavy cream
  • 1 teaspoon saccharide
  • 1/4 teaspoon garam masala
  • 1 tablespoon kasuri methi
  • cilantro to garnish

  • Start by boiling the potatoes. Place a pot of water on medium-high heat. Once it heats upward a bit, add together the potatoes to it and permit the water come to a boil.

    When the water comes to a full boil (it volition take some time), plough off heat, cover the pan with a plate and let information technology remain like that for 15 minutes.

    This will cook the potatoes but right and they will not exist over-cooked.

  • And so drain using a strainer and wash the potatoes under cold h2o. Skin the potatoes, the skin will come off easily.

    Use a toothpick to prick the potatoes all over, do this with all the potatoes then set them bated.

  • At present let'south roast and grind the spices. Identify the whole spices- 1 tablespoon coriander seeds, 1/two teaspoon cumin seeds, i/2 teaspoon fennel seeds, 4 greenish cardamoms, two cloves and i-inch cinnamon stick into a pocket-size pan on medium estrus.

    Roast the spices for ii to iii minutes until fragrant, be careful non to burn them. So let them absurd down a bit and then transfer to a spice grinder and grind to a fine powder. Set up bated.

  • Rut 2 teaspoons mustard oil in a pan (brand certain mustard oil is well heated before adding annihilation to it else it will have the raw taste). Once hot,  add ginger, garlic and green chili and melt for 1 minute.

  • Then add the onions and cashews and cook for 3 minutes until onions soften.

  • Remove pan from oestrus, transfer onion mixture to a blender and blend to a fine paste. Gear up information technology aside.

  • Now estrus 4 tablespoons of mustard oil in a kadai/work on medium rut (over again make sure mustard oil is really hot before you lot add annihilation to it else it volition take the raw smell). Add together the boiled potatoes and fry them until golden dark-brown from both sides.

    Once golden brown from both sides, remove the fried potatoes on a plate. One time they cool downwardly a little, prick them again with toothpick.

  • To the same oil, at present add i teaspoon cumin seeds and 1 bay leaf. Saute few seconds and then add 1/ii teaspoon hing.

    Then add together 1 teaspoon kashmiri ruddy chili pulverization and fry for few seconds so that it gets a nice red color.

  • Add the prepared onion-cashew paste and mix well. Melt for ii minutes.

  • Then add together the footing spices (that we had grind earlier) along with 1/4 teaspoon black pepper and mix well and melt for 1 minute.

  • Remove pan from oestrus and add the whisked (and room temperature) yogurt to the pan. Stir the yogurt continuously as you mix it with the curry so that it doesn't dissever.

  • Put pan back on medium heat and continue to stir and let the mixture come up to a low-cal boil. Melt for 3 to 4 minutes. And so add together salt, remaining 1/2 teaspoon kashmiri red chili powder and turmeric.

    Cook for 4 minutes until you lot see oil on top of the masala.

  • Then add the fried potatoes to the kadai.  Mix well and add together 1/4 cup water. Cover with a lid tightly and "dum" melt for 5 to 6 minutes on low heat.

  • And then add cream, saccharide, garam masala, kasuri methi. I added additional 3/4 cup water hither. You can add together more or less depending on the amount of curry you want. Simmer three more than minutes and turn off estrus.

    Cover with a hat and let it remain like that for 5 more minutes earlier serving.

  • Garnish with cilantro and serve punjabi dum aloo with rice or naan.

  1. This back-scratch isn't very spicy, if you adopt oestrus add more than green chilies. And you can also supplant one/ii of the kashmiri red chili powder with regular chili powder (which is spicier).
  2. The recipe might look long but it'due south easy to put together. You tin make the spice mix a day before, that will save yous time the adjacent day. Y'all tin can fifty-fifty eddy the potatoes beforehand to cut short the process.

Calories: 364 kcal Carbohydrates: 35 k Protein: seven g Fat: 23 g Saturated Fat: 5 grand Cholesterol: thirteen mg Sodium: 531 mg Potassium: 771 mg Fiber: v g Sugar: 7 m Vitamin A: 338 IU Vitamin C: 30 mg Calcium: 125 mg Iron: three mg