Saturday, 5 September 2015

Dum Aloo Punjabi Yummy Recipes Free | How to Make Step by Step Tips


  • 15 small Potatoes, boiled in salted water
  • 1 large Onion, finely chopped
  • 3/4 cup thick Curd (yogurt)
  • 1 Bay Leaf
  • 1 pinch Asafoetida
  • 1 teaspoon Red Chilli Powder
  • 1/4 teaspoon Turmeric Powder
  • 1 tablespoon Ginger Garlic Paste
  • 1 tablespoon Coriander Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1 pod Green Cardamom
  • 1 small piece of Cinnamon
  • 4 Cloves
  • 8-10 Cashew Nuts
  • 1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 teaspoon Sugar (optional)
  • 5 tablespoons Cooking Oil
  • 2 tablespoons Coriander Leaves, chopped Salt 
Method :

  • Peel boiled potatoes and prick them with a fork.
  • Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.
  • Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use
  • Take remaining 3 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
  • Add dry mix powder (prepared in step 3) and sauté for a minute
  • Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and mix again.
  • Stir continuously for 2-3 minutes or until oil starts to separate
  • Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2 minutes.
  • Add 3/4 cup water and bring it to boil
  • When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.
  • Garnish punjabi dum aloo with coriander leaves, serve hot.


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