A delicious and flavorful Punjabi dish made with baby potatoes cooked in a rich and spicy gravy.
Ingredients
Main Ingredients
- 4Kashmiri lal mirch
- 10cashews
- 4green chilli
curd mix
- 200gcurd
- 1tspginger garlic paste
- 1tspsalt
- 1tspcoriander powder
- 1/2tspcumin seeds powder
- 1tspkasoori methi
- 1tspKashmiri chilli powder
- 1/4tspblack pepper powder
- 1/2tspturmeric powder
- 1tspgaram masala powder
For the potatoes
- 20boiled baby potatoes
- 1tbspoil or butter
- 1tspcumin seeds
- 2green cardamom
- 1cinnamon stick
- 2red chillies
- 1cupchopped onion
- 1tbspoil or butter
- 1tspcumin seeds
- 2green cardamom
- 1cinnamon stick
- 2red chillies
- 1cupchopped onion
How to make Punjabi Dum Aalu
Cashew paste
Soak Kashmiri lal mirch, cashews, and green chillies in water for 30 minutes. Then make a smooth paste.
Curd mix
In a bowl, whisk together curd, ginger garlic paste, salt, coriander powder, cumin seeds powder, kasoori methi, Kashmiri chilli powder, black pepper powder, turmeric powder, and garam masala powder. Keep aside.
Potato preparation
Peel the boiled baby potatoes, poke them with a fork, and shallow fry until golden brown.
Combining
Heat oil or butter in a pan, add cumin seeds, green cardamom, cinnamon stick, and red chillies. Add chopped onion and cook until translucent.
Add the curd mixture and cook for a few minutes.
Add the cashew paste and cook until the gravy releases oil.
Add the fried potatoes, cover, and cook for 7-8 minutes on low heat. Add a little water if required.
Top with coriander leaves and serve with roti, naan, or parantha.
Tips & Tricks
Ensure the potatoes are evenly poked to absorb the flavors better.
Adjust the spice level by varying the amount of green chillies and Kashmiri chilli powder.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide SA 5000