The cuisine of Punjab is famous not just in India but the world over. The typical North Indian restaurant serves dishes made Punjabi style, which use thick gravies, e.g., a paste of cashew nuts, oil, cream, etc. These dishes go well with naan, paratha, etc., and leave you longing for more even when you are filled up. I picked up baby potatoes today for my meals and made Punjabi Dum Aaloo in authentic style. I’m still relishing the taste of the curry as I write. If you too want to have the taste, use this Punjabi Dum Aaloo Recipe. Serve it with your homemade Indian breads and enjoy the taste!
All you need is (serves 4)
Baby potatoes – 1/2 kg
Onion – 2 cup (chopped)
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Tomato puree – 2 tbsp
Dahi – 1/2 cup
Kaju tukra – 1/4 cup
Turmeric – 1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Salt to taste
Sugar – 1 tsp
Lemon juice – 1 tbsp
Fresh cream – 1/4 cup
Oil – 1/4 cup
Fresh dhania for garnishing
Punjabi Dum Aaloo Recipe
Preparation time: 10 min.
Cooking time: 30 min.
- Blend the cashew nuts with a little water to make paste. Keep aside.
- Boil the baby potatoes, peel and shallow-fry in oil until golden brown. Keep aside.
- Heat oil in a kadhai, add onions and fry till light-brown.
- Add ginger and garlic paste and fry till onions are golden-brown.
- Add all dry masala and fry for 2 min.
- Add dahi, tomato puree, and cashew nut paste with a little water and fry till oil starts to leave the sides.
- Add lemon juice, sugar, baby potatoes and 1 cup water and bring to a boil.
- Add fresh cream and cook for a min.
- Garnish with fresh dhania leaves.
- Serve hot.
