dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry
by Tarla Dalal
Added to 692 cookbooks
This recipe has been viewed 1028500 times
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
For dum aloo- To make dum aloo, 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 dum aloo with coriander and serve hot with naan or parathas.
Dum Aloo/ Popular Restaurant Style Punjabi Dum Aloo Recipe Video by Tarla Dalal
Dum Aloo, Popular Restaurant Style Punjabi Dum Aloo Recipe recipe with step by step photos
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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:
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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.
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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.
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Drain the potatoes and discard the water.
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Refresh with cold water to prevent carry-over cooking.
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Remove the peel of the baby potatoes and throw the peel away.
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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.
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Fry them until they develop a golden brown color on the surface.
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Remove and place them on an absorbent paper. Keep aside.
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To make tomato puree for dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | roughly chop 4 cups of tomatoes.
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Take kadhai and fill it up with 3 cups of water.
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Add the tomatoes and mix well.
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Cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool.
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After it cools down , transfer the tomatoes to a mixer jar.
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Blend the tomatoes to a smooth purée. Keep aside.
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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.
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Now, take a medium sized mixer jar and put the roughly chopped onions into it.
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Add the roughly chopped green chillies. You don’t have to chop them up finely because you are going to blend them.
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Add the garlic (lehsun) cloves for their piquancy.
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Now add the broken cashewnuts (kaju) into the mixture.
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Add the fennel seeds (saunf) to enhance the flavour.
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Add the turmeric powder (haldi) for the color.
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Now add the broken dry kashmiri red chillies .
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Similarly, add 1 tsp cumin seeds (jeera).
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Now add ¼ cup of water. This will help in blending the ingredients together easily.
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Blend the ingredients to a smooth paste and keep aside.
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To make the Dum Aloo gravy, take a kadhai, put the oil into it and heat it up.
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Add the cloves.
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Now, add the cinnamon. These ingredients provide a beautiful aroma to your Dum Aloo gravy.
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Also add the cardamom and sauté on a medium flame for a few seconds or till they crackle.
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Add the prepared onion paste into the kadhai.
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Sauté on a medium flame for about 6 minutes.
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It’s now time to add the prepared tomato purée.
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Now add the salt to taste to the Dum Aloo gravy.
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Mix well.
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Cook on a medium flame for 15 minutes, while stirring occationally.
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Add the sugar to balance out the sourness of the tomatoes.
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Add the fresh cream for a rich mouthfeel to the Dum Aloo gravy.
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Add the kasoori methi. Crush the kasoori methi between your palms before you add it to the Dum Aloo gravy for better flavor.
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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.
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Now add the coriander to Punjabi Dum Aloo gravy for a hint of freshness.
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Mix well and cook Dum Aloo gravy on a medium flame for 1 more minute.
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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.
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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.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 330 cal |
| Protein | 6 g |
| Carbohydrates | 46.8 g |
| Fiber | 5.6 g |
| Fat | 13.3 g |
| Cholesterol | 0 mg |
| Sodium | 42.4 mg |
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