Dum Aloo Punjabi Recipe:
The delightful Dum Aloo Punjabi is one of the most pined for potato curry recipes in Indian cooking. This curry is a life saver when visitors come abruptly around lunchtime and you don’t have any green vegetables at domestic to make curry, since this curry is simple to make and requires two primary fixings, potatoes and curd which are continuously accessible in most Indian kitchens. Take after this recipe and learn how to make mouth-watering genuinely Punjabi-style dum aloo with curd-based kasuri methi flavored sauce at domestic in a few simple steps.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Serves: 3 servings
Ingredients:
| Ingredients: |
| 15 little Potatoes, boiled in salted water |
| 1 huge Onion, finely chopped |
| 3/4 cup thick Curd (yogurt) |
| 1 Narrows Leaf |
| 1 squeeze Asafoetida (hing) |
| 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 unit Green Cardamom |
| 1 little piece of Cinnamon |
| 1 Clove, optional |
| 8-10 Cashew Nuts or 2 tablespoons Peanuts |
| 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves) |
| 1 teaspoon Sugar, optional |
| 5 tablespoons Cooking Oil |
| 2 tablespoons Coriander Leaves, chopped |
| Salt |
Directions:
1. Peel bubbled potatoes and prick them with a fork.
2. Warm 2 tablespoons oil in a pan. Include bubbled potatoes and shallow-sear them over medium fire until they turn light brown. Deplete and exchange to a plate.
3. Crush coriander seeds, cumin seeds, cardamom unit, cinnamon, clove, and cashew nuts into a dry blend powder. Keep aside until called for use.
4. Warm the remaining 3 tablespoons of oil in the same kadai over medium fire. Include a squeeze of asafoetida, narrow leaves, and finely chopped onion. Sauté until onion turns light brown or for approx. 1-2 minutes. Include ginger garlic paste and sauté for 30 seconds.
5. Include dry blend powder (arranged in step 3) and sauté for a minute.
6. Beat the curd, gradually include it in kadai, and blend well.
7. Include turmeric powder and ruddy chili powder and blend once more. Mix persistently until oil begins to partition, for around 2-3 minutes.
8. Include shallow browned potatoes, kasuri methi, sugar, and salt, and cook on a moo fire for 2 minutes.
9. Include 3/4 cup water and bring it to bubble over medium flame.
10. When it begins to bubble, cook secured on a moo fire until you get the desired consistency of the sauce, it will take around 3-4 minutes. Turn off the fire and exchange it to a serving bowl.
11. Decorate Punjabi dum aloo with coriander leaves and serve hot.
Tips and Variations:
- For bona fide taste, profound broil crude potatoes instead of shallow broiling bubbled potatoes.
- Use groundnut oil for a fragrant flavor.
- Make beyond any doubt that curd is not acrid something else curry will taste sour.
Taste: The nice smell of spices with a touch of kasuri methi and curd-based gravy.
Serving Ideas: Most of the Punjabi curries are primary course nourishment things and this curry is no exemption. Serve it with any Amritsari kulcha, butter naan, tandoori roti, or plain paratha rice for lunch or supper. You can moreover serve it with fulka roti, Gujarati dal, and steamed rice for lunch.