The delicious Punjabi dum aloo is one of the most loved potato curry recipes of Indian cooking. This mouth watering truly punjabi style dum aloo recipe with curd and kasuri methi flavored gravy at home is just a few easy steps away. Through out the entire region of our country, this recipe is made with so many variations.Here I am going to show you a truly Punjabi dum aloo recipe made at home in a restaurant style.Do try out yourself and see the result .
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PUNJABI DUM ALOO
Boil potatoes in salted water and peel potatoes.
Prick the boiled potatoes with a fork and keep aside.
Heat 2 tbsp of oil in a pan and add boiled potatoes and shallow fry them over medium heat till they turn light brown .
Grind Coriander seeds, Cumin seeds, Cardamom, Cinnamon, Cloves,Cashew nuts into a dry mix powder. keep aside.
Take the remaining 3 tbsp of oil in the pan and heat it. Add a pinch of hing and saute for 8 to 10 seconds,add bay leaf and chopped onions
saute till onions turn light brown , add ginger garlic paste and saute for another 30 seconds.
Add dry mix ground powder made at Step 4 and saute for a minute.
Beat Curd and slowly add it in Kadai.
Add turmeric powder, red chili powder and mix again.
Stir continuously for 2-3 minutes or till oil separates.
Add potatoes, kasoori methi, sugar, salt and cook on low heat for another 2 minutes.
Add 3/4 cup water and bring to a boil.
When it starts boiling , cook covered on low flame till you get the desired consistency of your gravy .turn off the heat . Transfer to a serving bowl.
Garnish with chopped coriander leaves and serve with Paratha, Roti, Naan, fried rice.