A delicious and flavorful Punjabi dish made with baby potatoes cooked in a rich and spicy gravy.
Ingredients
Main Ingredients
- 4Kashmiri lal mirch
- 10cashews
- 4green chilli
curd mix
- 200gcurd
- 1tspginger garlic paste
- 1tspsalt
- 1tspcoriander powder
- 1/2tspcumin seeds powder
- 1tspkasoori methi
- 1tspKashmiri chilli powder
- 1/4tspblack pepper powder
- 1/2tspturmeric powder
- 1tspgaram masala powder
For the potatoes
- 20boiled baby potatoes
- 1tbspoil or butter
- 1tspcumin seeds
- 2green cardamom
- 1cinnamon stick
- 2red chillies
- 1cupchopped onion
- 1tbspoil or butter
- 1tspcumin seeds
- 2green cardamom
- 1cinnamon stick
- 2red chillies
- 1cupchopped onion
How to make Punjabi Dum Aalu
Cashew paste
Soak Kashmiri lal mirch, cashews, and green chillies in water for 30 minutes. Then make a smooth paste.
Curd mix
In a bowl, whisk together curd, ginger garlic paste, salt, coriander powder, cumin seeds powder, kasoori methi, Kashmiri chilli powder, black pepper powder, turmeric powder, and garam masala powder. Keep aside.
Potato preparation
Peel the boiled baby potatoes, poke them with a fork, and shallow fry until golden brown.
Combining
Heat oil or butter in a pan, add cumin seeds, green cardamom, cinnamon stick, and red chillies. Add chopped onion and cook until translucent.
Add the curd mixture and cook for a few minutes.
Add the cashew paste and cook until the gravy releases oil.
Add the fried potatoes, cover, and cook for 7-8 minutes on low heat. Add a little water if required.
Top with coriander leaves and serve with roti, naan, or parantha.
Tips & Tricks
Ensure the potatoes are evenly poked to absorb the flavors better.
Adjust the spice level by varying the amount of green chillies and Kashmiri chilli powder.
FAQS
What is the cooking process for making Punjabi Dum Aalu?
To make Punjabi Dum Aalu, start by soaking Kashmiri lal mirch, cashews, and green chillies in water for 30 minutes, then blend them into a smooth paste. Whisk together curd with spices and set aside. Peel and poke boiled baby potatoes, then shallow fry them until golden brown. In a pan, heat oil or butter, add spices, and sauté onions until translucent. Mix in the curd mixture, followed by the cashew paste, and cook until the oil separates. Finally, add the fried potatoes, cover, and simmer on low heat for 7-8 minutes. Serve hot with roti, naan, or parantha.
Is Punjabi Dum Aalu suitable for vegetarians?
Yes, Punjabi Dum Aalu is a vegetarian dish as it is made primarily with baby potatoes, curd, and a variety of spices. It's a great option for those following a vegetarian or plant-based diet.
What can I substitute for curd in Punjabi Dum Aalu?
If you don't have curd, you can substitute it with plain yogurt or a dairy-free alternative like coconut yogurt. For a tangy flavor, you can also use buttermilk or a mixture of lemon juice and water.
How should I store leftover Punjabi Dum Aalu?
To store leftover Punjabi Dum Aalu, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. Reheat on the stove or in the microwave before serving. If you want to store it for a longer period, consider freezing it for up to a month.
What dishes pair well with Punjabi Dum Aalu?
Punjabi Dum Aalu pairs wonderfully with Indian breads like roti, naan, or parantha. You can also serve it alongside a side of raita (yogurt sauce) and a fresh salad for a complete meal.
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Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar...
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