Dum Aloo, Popular Restaurant Style Punjabi Dum Aloo Recipe
by Tarla Dalal
dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | with 43 amazing images.
Our dum aloo recipe is also called Punjabi dum aloo. Delicious baby potato preparation that’s bursting with flavour in this restaurant style dum aloo.
Chilli-coated potatoes in dum aloo curry are cooked with cream, tomatoes and a flavourful paste of whole spices and onions. Coriander leaves are the ultimate addition to this tasty Punjabi dum aloo which gives it a really rich flavour.
Dum Aloo gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in.
The dum aloo gravy gets its deep flavour and luscious texture from a paste of onions and spices, cooked along with tomato pulp and fresh cream.
We show you how to make restaurant style dum aloo in less than 30 minutes.
To make dum aloo recipe, we show you 8 detailed steps on how to prepare the baby potatoes for the recipe. Remember to refresh with cold water to prevent carry-over cooking of baby potatoes. Then we show you 6 steps in making a tasty homemade tomato puree. Next you are shown how to make the onion paste for restaurant style dum aloo in 11 steps. Lastly, you make the dum aloo gravy which then leads to the final Punjabi dum aloo recipe.
You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with Tandoori Roti or pressure cooker naan.
Enjoy dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry
Dum Aloo, Popular Restaurant Style Punjabi Dum Aloo Recipe recipe - How to make Dum Aloo, Popular Restaurant Style Punjabi Dum Aloo Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Dum Aloo
16 to 18 baby potatoes , boiled , peeled and deep-fried
4 cups roughly chopped tomatoes
2 tbsp oil
4 cloves (laung / lavang)
2 cinnamon (dalchini) sticks
2 cardamoms (elaichi)
salt to taste
1/2 tsp sugar
2 tbsp fresh cream
2 tbsp finely chopped coriander (dhania)
To Be Ground Into A Smooth Onion Paste
2 cups roughly chopped onions
4 green chillies , roughly chopped
10 garlic (lehsun) cloves
1/4 cup broken cashewnuts (kaju)
2 tsp fennel seeds (saunf)
1/2 tsp turmeric powder (haldi)
6 whole dry kashmiri red chillies , broken into pieces
1 tsp cumin seeds (jeera)
For The Garnish
1 tbsp finely chopped coriander (dhania)
For Serving
naan
parathas
For dum aloo
- For dum aloo
- To make {span class="bold1"}dum aloo{/span}, combine the tomatoes and 3 cups of water in a kadhai, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool.
- Blend in a mixer to a smooth purée. Keep aside.
- Heat the oil in a kadhai, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds.
- Add the prepared onion paste and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the salt, sugar and fresh cream, mix well and cook on a medium flame for another 1 to 2 minutes.
- Add the coriander and cook on a medium flame for 1 more minute.
- Add the fried potatoes and cook on a medium flame for 1 to 2 minutes.
- Garnish the {span class="bold1"}dum aloo{/span} with coriander and serve hot with naan or parathas.
Dum Aloo/ Popular Restaurant Style Punjabi Dum Aloo Recipe Video by Tarla Dalal
Other Restaurant Style recipes
- We have a huge collection of restaurant style recipes on our website. So apart from this popular dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | you can also try out recipes like:
To prepare the potatoes
- To make dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | take the baby potatoes and wash them well with water to get rid of all the dirt.
-
Take a vessel, fill it with water, put the baby potatoes into it and let it boil for 15-18 minutes or till they are tender. Always put the potatoes in cold water so that they get heated up together and cook evenly.
-
Drain the potatoes and discard the water.
-
Refresh with cold water to prevent carry-over cooking.
-
Remove the peel of the baby potatoes and throw the peel away.
- Take a kadhai and fill it up with oil for deep frying. Heat the oil. Put the potatoes into the oil using a perforated spoon.
-
Fry them until they develop a golden brown color on the surface.
-
Remove and place them on an absorbent paper. Keep aside.
To make Tomato Purée
-
To make tomato puree for dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | roughly chop 4 cups of tomatoes.
-
Take kadhai and fill it up with 3 cups of water.
-
Add the tomatoes and mix well.
-
Cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool.
-
After it cools down , transfer the tomatoes to a mixer jar.
-
Blend the tomatoes to a smooth purée. Keep aside.
To make the Onion Paste
-
To make onion paste for dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | take the dry red chillies and remove their stalk. Break them up into small pieces and keep them aside on a plate.
-
Now, take a medium sized mixer jar and put the roughly chopped onions into it.
-
Add the roughly chopped green chillies. You don’t have to chop them up finely because you are going to blend them.
-
Add the garlic (lehsun) cloves for their piquancy.
-
Now add the broken cashewnuts (kaju) into the mixture.
-
Add the fennel seeds (saunf) to enhance the flavour.
-
Add the turmeric powder (haldi) for the color.
-
Now add the broken dry kashmiri red chillies .
-
Similarly, add 1 tsp cumin seeds (jeera).
-
Now add ¼ cup of water. This will help in blending the ingredients together easily.
-
Blend the ingredients to a smooth paste and keep aside.
To make the gravy for Dum Aloo
-
To make the Dum Aloo gravy, take a kadhai, put the oil into it and heat it up.
-
Add the cloves.
-
Now, add the cinnamon. These ingredients provide a beautiful aroma to your Dum Aloo gravy.
-
Also add the cardamom and sauté on a medium flame for a few seconds or till they crackle.
-
Add the prepared onion paste into the kadhai.
-
Sauté on a medium flame for about 6 minutes.
-
It’s now time to add the prepared tomato purée.
-
Now add the salt to taste to the Dum Aloo gravy.
-
Mix well.
-
Cook on a medium flame for 15 minutes, while stirring occationally.
-
Add the sugar to balance out the sourness of the tomatoes.
-
Add the fresh cream for a rich mouthfeel to the Dum Aloo gravy.
-
Add the kasoori methi. Crush the kasoori methi between your palms before you add it to the Dum Aloo gravy for better flavor.
-
Mix well and cook on a medium flame for another 1 to 2 minutes. Do not cook for too long as the cream might get curdled.
-
Now add the coriander to Punjabi Dum Aloo gravy for a hint of freshness.
-
Mix well and cook Dum Aloo gravy on a medium flame for 1 more minute.
-
Finally, add the fried potatoes and cook dum aloo | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | on a medium flame for 1 to 2 minutes.
-
Garnish the dum aloo | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | with coriander and serve hot with naan or parathas or rotis.
| Energy | 330 cal |
| Protein | 6 g |
| Carbohydrates | 46.8 g |
| Fiber | 5.6 g |
| Fat | 13.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 802.7 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.7 mg |
| Vitamin C | 75.3 mg |
| Folic Acid | 80.4 mcg |
| Calcium | 131 mg |
| Iron | 2.5 mg |
| Magnesium | 91.9 mg |
| Phosphorus | 149.4 mg |
| Sodium | 42.4 mg |
| Potassium | 707.3 mg |
| Zinc | 1.4 mg |
Nicely explained will try today itself.
Nicely illustrated.. perfect dinner idea
Hello, If cream is not available what can we add?
Loved it ! Reduced garlic thou
The perfect one..... Nicely illustrated
Such aaaa Superb taste and really its mouth watering recipy. Excellent👌👌👌👌👌👌👌👌👌👌👌👌
Amazing recipe, I tried it out today just added a little less chillies
i have made this recipe many times n it''s a big hit always. my family loves it and a big praise from guests
I have made this recepie it was very fine