Prepare time: 15 min
Cook: 30 min
Ready in: 45 min
Serves : 3
This Punjabi style dum aloo has a tang from yogurt, sweet flavor from onions and in mixture with the typical Indian spices, that you get is a smooth and little spiced & flavored dum aloo.
Dum Aloo Curry Ingredients:
- 10-15 small potatoes, boiled & peeled
- 1 large Onion, well chopped
- ¾ cup thick yogurt
- 1 Bay Leaf
- pinch of asafoetida
- 1 tspn red Chilli powder
- ¼ tspn turmeric powder
- 1 tbspn ginger-garlic paste
- 1 tbspn coriander seeds
- ½ tspn cumin seeds
- 1 pod green cardamom
- 1 small piece of cinnamon stick
- 4 cloves
- ½ tbspn dried fenugreek leaves
- 1 tspn Sugar(optional)
- 3 tbspn cooking Oil
- 2 tbspn Coriander Leaves, chopped
- Salt to taste
Dum Aloo Curry Directions:
1First boil small size potatoes and peel it. Pinhole them with a fork. Heat cooking oil in a frying pan. Put the boiled potatoes and shallow fry them over medium flame until they turn golden and transfer to bowl.
2Make a powder form of coriander seeds, cumin seeds, cardamom pod, cinnamon and cloves in grinder. Keep it away until use.
3Take a small pan add oil & heat it. Add a pinch of asafoetida, bay leaves then chopped onion, saute them until onion turns golden brown. Now add ginger-garlic paste and saute for 30 sec. Add red chilli powder, grinded mix- powder and give a good mix for a minute.
4Now add the fried potatoes and mix well with masala. Cook it for another minute.
5Beat yogurt and mix it into the fried potatoes slowly. Stir it nonstop for 2-3 minutes until oil starts to separate. Now add salt, sugar and fenugreek leaves, cook on low flame for 2 minutes. When it boils, covered and cook it on low flame til you get the required consistency of potatoes gravy. Turn off the flame and pour to a serving bowl. In the end garnish punjabi dum aloo with coriander leaves.
6Serve it hot with naan, kulcha and rice.