This Punjabi dish is goes great with chapati , paratha or with hot pilaf or jeera rice.
Here is the recipe for the Dum Aloo.
Ingredients:-
(1). Small baby potatoes 8-10 pieces
(2). 1 teaspoon asafoetida
(3). 1 teaspoon turmeric powder
(4).1 teaspoon red chili powder
(5). 1 teaspoon cumin seed.
(6).Salt to taste
(7). 2 teaspoon ginger garlic paste
(8).2 tablespoon oil
(9). 2 cardamom whole
(10). 1 cinnamon stick
(11). half cup yogurt
(12).half cup nut powder (cashew,almond,walnut)
(13). 2 finely chopped onion
(14). 1 chopped tomato
(15). Chopped Coriander leaves.
Recipe:-
Boil potatoes so they are fork tender. Peel the skin. If potatoes are big cut into two pieces. Now take oil in nonstick pan, add table spoon oil. Add whole cardamom and cinnamon stick and fry potatoes till they are golden brown. Set aside this potatoes on paper or cloth napkin to soak extra oil. Now in same pan add 1 table spoon oil, once oil becomes warm add asafoetida and cumin seed, when seed changes its color add chopped onions and ginger garlic paste. Add salt to taste and cook till they are golden brown. Now add chopped tomatoes, chili powder, turmeric powder, salt and cook till gravy started forming . If needed add half cup water. Take this gravy make fine puree using blender. Take nut powder in bowl and add little water and make nut paste.
Start stove and in non stick add gravy, nut paste and mix it well cook for 5 minutes. Switch off the stove and add yogurt and mix it well in gravy. Now immerse potatoes in the gravy. Garnish with chopped coriander leaves.
Serve with parathas with spicy pickle.
In picture below, I have not added turmeric powder that is the reason gravy is in more red in color. If you like golden yellow color add turmeric.
Tip:- you can use this gravy and add fried paneer to it.
Here is the recipe for the Dum Aloo.
Ingredients:-
(1). Small baby potatoes 8-10 pieces
(2). 1 teaspoon asafoetida
(3). 1 teaspoon turmeric powder
(4).1 teaspoon red chili powder
(5). 1 teaspoon cumin seed.
(6).Salt to taste
(7). 2 teaspoon ginger garlic paste
(8).2 tablespoon oil
(9). 2 cardamom whole
(10). 1 cinnamon stick
(11). half cup yogurt
(12).half cup nut powder (cashew,almond,walnut)
(13). 2 finely chopped onion
(14). 1 chopped tomato
(15). Chopped Coriander leaves.
Recipe:-
Boil potatoes so they are fork tender. Peel the skin. If potatoes are big cut into two pieces. Now take oil in nonstick pan, add table spoon oil. Add whole cardamom and cinnamon stick and fry potatoes till they are golden brown. Set aside this potatoes on paper or cloth napkin to soak extra oil. Now in same pan add 1 table spoon oil, once oil becomes warm add asafoetida and cumin seed, when seed changes its color add chopped onions and ginger garlic paste. Add salt to taste and cook till they are golden brown. Now add chopped tomatoes, chili powder, turmeric powder, salt and cook till gravy started forming . If needed add half cup water. Take this gravy make fine puree using blender. Take nut powder in bowl and add little water and make nut paste.
Start stove and in non stick add gravy, nut paste and mix it well cook for 5 minutes. Switch off the stove and add yogurt and mix it well in gravy. Now immerse potatoes in the gravy. Garnish with chopped coriander leaves.
Serve with parathas with spicy pickle.
In picture below, I have not added turmeric powder that is the reason gravy is in more red in color. If you like golden yellow color add turmeric.
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| Potatoes Golden Brown |
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| Gravy |
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| Dum Aloo |
Tip:- you can use this gravy and add fried paneer to it.
