Punjabi Dum Aloo Recipe with stepwise photos. Air fryed or Deep fried Baby potatoes cooked in a simmering creamy and rich restaurant style tomato gravy that can be served with rotis, naans, puris, jeera rice or pulao varieties.
This punjabi dum aloo is mildly spicy with a hint of sweetness from the milk and the cashew nuts that also acts as a thickener, adding richness to the gravy. Unlike the Kashmiri dum aloo this is not very spicy and also does not have curd in the gravy.
Instead of milk, you can also add cream to make it more rich and creamy and instead of oil to cook the gravy, use either butter or a combination of ghee and oil to make it a party worthy food that will steal your guests hearts. If you want to make it vegan, then skip milk and instead use either almond or cashew milk. Coconut milk will not go well in this recipe and will clash with the flavors.
While the actual recipe demands deeps frying the baby potatoes, I have air fried them in the new “Philips Air Fryer” that I got for review and I must say that I’m very impressed with the way the potatoes got roasted and that too with just 2 tsp oil. Holy Guacamole!!!!
Though the process may seem a bit lengthy, you can always prepare both the onion paste and boil & peel the baby potatoes and store them in the refrigerator 2 days ahead. The same goes for tomato puree as well or you can always use store bought tomato puree to cut short the prep time.
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Punjabi Dum Aloo Recipe with stepwise photos:
1. Pressure cook baby potatoes and peel the skin. Toss with 2 tsp oil in a bowl and transfer into the airfryer.
2. Cook at 180 C for 15 mins or till well browned. You can also deep fry the potatoes in oil till brown and drain into a kitchen paper. Set aside.
3. Immerse tomatoes after cutting an “X” at the bottom in hot water for 15 mins.
4. Peel the skin off, puree till smooth using a blender.
5. Heat a pan with oil, add whole spices like cinnamon, cardamom, cloves, cumin and fennel seeds. Cook for few seconds till the aroma arises.
6. Add sliced onions, ginger and garlic. Add a pinch of salt and mix well. Cook till the onions get slightly browned. Switch off stove and let it cool.
7. Transfer to a mixie jar, add the cashew nuts.
8. Grind to a smooth paste without adding water. Keep aside.
9. Heat a pan with oil. Add bay leaf, onion paste and over low flame cook till almost all the oil gets absorbed by the paste. This should take 3 to 5 mins.
10. Add tomato puree. Mix well, close the pan withe a lid and let it cook for another 3 to 5 mins.
11. Add turmeric, red chili and kashmiri red chili powders and mix well.
12. Cook over low flame till the moisture evaporates completely and the oil starts to ooze out from the sides. This should take 5 to 8 mins.
13. Add 1-1/2 cups water, milk, salt and sugar. Mix well and let it come to boil over low flame.
14. Cook for another 5 to 6 mins for the gravy to come together and thicken slightly.
15. Add air fryed or deep fried baby potatoes. Cook over low flame for another 2 mins. Switch off flame.
16. Sprinkle crushed kasuri methi, mix well and close with a lid and rest for another 2 to 3 mins.
Serve this punjabi dum aloo with rotis, naans, puris or pulaos.
Punjabi Dum Aloo Recipe details below:
Punjabi Dum Aloo Recipe
Ingredients
- Baby Potatoes - 250 gms
- Bay leaf - 1
- Red chili powder - 1-1/2 tsp
- Kashmiri red chili powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Kasuri Methi - 1 tsp crushed
- Milk - 1/2 cup
- Sugar - 1 tsp
- Salt - to taste
- Oil - 2 tbsp + 2 tsp
For the Tomato Puree:
- Tomatoes - 3
For the Onion Paste:
- Onion - 2
- Ginger - 1 inch piece
- Garlic - 5 pods
- Cinnamon - 1 inch piece
- Cardamom - 2
- Cloves - 4
- Fennel seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Oil - 2 tsp
- Cashew nuts - 3 tbsp halved
Instructions
Preparation:
- Wash baby potatoes well & pressure cook with 2 pinch salt for 2 to 3 whistles.
- Let the pressure release by itself and let it cool.
- Peel the skin and keep it aside. You can also halve the big sized baby potatoes.
For the tomato puree:
- Bring 3 cups water in a bowl to a rolling boil.
- Wash tomatoes and make an “X” mark at the bottom of the tomatoes.
- Immerse them in hot water, close with a lid and let it rest for 15 to 20 mins.
- Drain water, peel the skin off the tomatoes.
- Place them in a blender and puree till smooth and keep aside.
How to Air Fry Baby Potatoes:
- Place the peeled baby potatoes in a bowl, add 2 tsp oil and toss well to coat.
- Transfer the oil coated baby potatoes into the bowl of the Airfryer.
- Set the temperature to 180 C or 350 F and the time to 15 mins.
- After 10 mins, open and give the bowl a shake for the potatoes to get roasted evenly.
- Alternately, you can first set the timer for 10 mins, give it a shake and then set it again for another 5 or 10 mins.
- The baby potatoes should be evenly browned and crisp.
- If you do not have an Air Fryer, you can either deep fry them in hot oil till brown and crisp or you can bake them in an oven too.
- Set the potatoes aside till required.
For the Onion Paste:
- Heat a pan with oil. Add whole spices like cinnamon, cardamom, cloves, cumin and fennel seeds.
- Cook for few seconds till the aroma arises.
- Add sliced onions, ginger and garlic. Add a pinch of salt and mix well.
- Cook till the onions get slightly browned. Switch off stove and let it cool.
- Transfer to a mixie jar, add the cashew nuts and grind to a smooth paste without adding water. Keep aside.
How to make Punjabi Dum Aloo:
- Heat a pan with 2 tbsp oil. Add bay leaf.
- Add the onion paste and over low flame cook till almost all the oil gets absorbed by the paste. This should take 3 to 5 mins.
- Add tomato puree. Mix well, close the pan withe a lid and let it cook for another 3 to 5 mins.
- Add turmeric, red chili and kashmiri red chili powders and mix well.
- Cook over low flame till the moisture evaporates completely and the oil starts to ooze out from the sides. This should take 5 to 8 mins.
- Add 1-1/2 cups water, milk, salt and sugar. Mix well and let it come to boil over low flame.
- Cook for another 5 to 6 mins for the gravy to come together and thicken slightly.
- Add air fryed or deep fried baby potatoes.
- Cook over low flame for another 2 mins. Switch off flame.
- Sprinkle crushed kasuri methi, mix well and close with a lid and rest for another 2 to 3 mins.
- Serve this punjabi dum aloo hot with rotis, naans, puris or any pulao varieties.
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