Yield: 1
Punjabi Dum Aloo Recipe
Learn how to make Punjabi Dum Aloo Recipe
Prep Time
10 minutes
Cook Time
20 minutes
Additional Time
10 minutes
Total Time
40 minutes
Ingredients
- 10 small potatoes (boiled)
- 2 Onion (finely chopped)
- 2 piece Green chilly
- 2 tbsp butter
- 4 Tomato
- 1 Bay leaf
- 2 cloves
- 10 Cashew
- 1 tbsp chilli powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1/4 tsp turmeric
- 1 small slice ginger
- 1 tsp Garam Masala
- 4 black pepper
- 1 tsp Cream
- 1/2 tsp Cumin
- 1/2 tsp Fenugreek seeds
- oil as required
- salt to taste
- water as required
- 2 tsp chopped coriander for garnish
- 1/2 tsp red chili powder
- a pinch of asafoetida
Instructions
- Bring the potatoes to a boil. Peel and pierce the boiled potatoes with a fork.
- When the oil is hot, add the boiled potatoes and fry until they are light golden. Then place them on a plate and set them aside.
- In the same oil, fry bay leaves, cloves, onions, ginger, tomatoes, cardamom, cashews, and black pepper
- When it turns golden, turn off the heat and take it out. Grind the green chili and ginger together.
- Heat the oil and add the cumin seeds as soon as it is hot.
- After the cumin seeds have been roasted, add the prepared paste and start making the gravy.
- When the paste begins to leave the oil, add the turmeric, cumin powder, red chili powder, coriander powder, and salt and mix well. Add the cream and butter.
- When it reaches a boil, add the fried potatoes, cover, and cook for about 5 minutes. When the gravy thickens, add the kasoori fenugreek and mix it in before turning off the heat.
- The Dum Aloo Spicy Vegetable is done. Dum Aloo goes well with cumin rice, paratha, and naan.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 401Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 13mgSodium 269mgCarbohydrates 71gFiber 10gSugar 8gProtein 10g