Dum aloo is a famous and delicious Punjabi dish. It goes well with fried rice, jeera rice or any type of flatbread. I made this with ginger, garlic or onion. There is a different variation of this dish called as Kashmiri dum aloo which is creamy and slightly sweetish than this version.
Ingredients
For potatoes:
Baby potatoes: 500 g
Oil: 1 tbsp
Chili pd: ¼ tsp
Turmeric/Haldi pd: ¼ tsp
Salt: ¼ tsp
For gravy:
Cumin seeds/Jeera: ½ tsp
Bay leaf/tejpatta: 1
Chili pd: 1 tbsp
Coriander pd/dhania pd: 1 tbsp
Dry ginger pd: ½ tsp
Fennel/Saunf pd: 1 tsp
Turmeric/Haldi pd: ¼ tsp
Curd/yogurt: 1 cup
Corn flour: ¾ tsp
Garam masala: ¼ tsp
Dry fenugreek leaves/kasuri methi: 1 tsp
Oil: 1 tbsp
Butter: 1 tbsp
Cilantro: 2 tbsp chopped
Fresh cream: 1 tsp (optional)
Sugar: ¾ tsp (optional)
Salt to taste
Method
Boil potatoes till they are ¾th done. Peel the skin off and prick them with a fork or toothpick.
Heat oil in a broad pan. Add the potatoes and sprinkle salt, turmeric pd and chili pd.
Cook by tossing. When they become slight brown transfer them to another bowl.
In the same pan, add oil and butter. When the oil gets hot, add cumin seeds and bay leaves.
Add all the spices listed under the “for gravy” column.
Sauté it for few minutes until the raw spices smell goes away. Add the beaten curd/yogurt. Dilute corn flour in 3-4 tbsp of water and add it to the pan.
Cook this on low flame till the oil separates.
Then add the roasted potatoes, fresh cream, and salt and garam masala.
Mix and add little water. Add kasuri methi, chopped cilantro and sugar.
Mix and cook for few minutes.
Done!
Notes:
If you do not have baby potatoes, you can do with big chopped potatoes as well.
Curd/yogurt used in this dish must be thick.
Corn flour is added to the dish to prevent curdling of the curd.
Adjust the water added to the dish depending on the thickness of the gravy you prefer.
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