Punjabi Dum Aloo is a delicious vegetarian dish from the North Indian Cuisine. Deep fried Baby Potatoes are simmered in rich and creamy gravy made with onion, tomatoes, cashews nuts, poppy seeds, and watermelon seeds. And to get the perfect restaurant taste a secret ingredient is added to this dish and that is Kasuri Methi (Dried Fenugreek Leaves). Kasuri methi enhances its flavors when it is slightly crushed between palms before adding to any dish. This is a main dish in itself which can be served with naan, parathas, and even plain rice. You can always adjust the spices according to your taste. Kids as well as grown-ups in my family enjoy this dish with plain parathas. I usually make Punjabi Dum Aloo without any yogurt as it makes the curry sour within couple of hours. Do try this recipe and let us know did it turn out.
10-12 par boiled Baby Potatoes
1 bowl of White Gravy
3-4 Tomatoes pureed.
½ Tsp Kasuri Methi (Dry Fenugreek Leaves)
½ Tsp Garam Masala
2 Black/ Green Cardamoms
1 Bay Leaf
2 Whole Dried Red Chili
1 Tsp Red Chili Powder
¼ Tsp Turmeric powder
1 Tbsp. Ginger Garlic Paste
2 Tbsp. Oil
1 Tbsp Ghee/ Clarified Butter (Optional)
Salt and Water as per requirement.
1 Onion Chopped
12-15 Tbsp Cashew Nuts
1 Tbsp Poppy Seeds (Khuskhus)
1 Tbsp Watermelon Seeds (Magajtari Seeds)
2-3 Green Chilies Chopped
3 Tbsp. Fresh Cream to Garnish
1 Tsp Chopped Cilantro
- First, soak cashew nuts, poppy seeds, and watermelon seeds in warm water for about 30 mins.
- Meanwhile deep fry or shallow fry the par boiled baby potatoes until golden.
- Prepare the white gravy by grinding onion, green chilies, and soaked cashew nuts, poppy seeds, and watermelon seeds. You can always adjust the green chilies according to your taste. Keep it aside.
- Now, heat a pan with some oil and ghee. Ghee gives a pleasant aroma to this dish and makes it richer.
- Saute bay leaf, cardamoms, and whole red chilies.
- Add ginger garlic paste and fry on medium heat until the raw smell goes away.
- Now add white gravy to the pan and saute till the onion cooks and the white gravy thicken.
- Add tomato puree and mix well.
- Cook for 4 – 5 minutes or until the onion tomato gravy thickens.
- Add turmeric powder, red chili powder, garam masala, and salt to the gravy. Fry the gravy till the oil starts to leave the sides of the pan.
- Add one cup of water and let the gravy simmer for 2-3 minutes.
- Now add fried baby potatoes and bring the gravy to boil.
- Cover and cook for few minutes on low heat till the potatoes absorb all the flavors. Adjust the water to maintain the consistency of the gravy.
- Sprinkle some hand-crushed fenugreek leaves and simmer for a minute.
- Garnish Dum Aloo with fresh cream and chopped cilantro.
- Serve with naan, paratha, roti, or a bowl of basmati rice.