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Aaahhh! Dum aloo!
It is one of my favorite entree dishes and it comes on par with some of my go-to Indian cuisines like paneer butter masala and shahi paneer.
Dum aloo is made in all Indian households, I mean who doesn’t love dum aloo!
In this delicious vegetarian recipe, potatoes are cooked in a hearty, flavorful, aromatic, and tangy gravy.
There are main 2 types of dum aloo recipes, mainly Kashmiri dum aloo and Punjabi dum aloo. And I’m going to tell you the recipe for the latter one.
About The Dish
Punjab is renowned for its enthralling people, rich culture, and delectable cuisine; it is also where Punjabi Dum Aloo originated. The plentiful crops and predilection for hearty, flavourful dishes of Punjab, also known as the “Land of Five Rivers,” have contributed to the region’s unique culinary heritage.
Punjabi Dum Aloo is an example of the culinary prowess of Punjabi cooks, who have perfected the art of fusing flavors to create dishes that are both healthy and luxurious.
Because it is commonly served during celebrations, gatherings, and family events in Punjab, this famous dish has significant cultural significance as a symbol of community and the enjoyment of a satisfying meal.
Here’s how to make this Dum Aloo recipe!
Utensils You’ll Need
- Deep Frying Pan: To make the gravy.
- Wok: To fry the potatoes.
- Big Tablespoon/Ladle: To saute and stir.
- Grinding Jar: To make the puree.
Ingredients Poured
Potatoes: They are the main component of dum aloo. Due to their size and softness, baby potatoes are favored, however, normal-sized potatoes can also be utilized like I did.
Oil: The potatoes and gravy can be fried in any oil with a neutral flavor, such as vegetable oil or sunflower oil.
Onions: The base of the gravy is made out of thinly sliced onions, which offer sweetness and complexity of flavor.
Ginger-garlic paste: The dish’s flavor is fragrant thanks to the ginger-garlic paste.
Spices: The dish is seasoned with a mixture of spices, including cumin seeds, bay leaf, black peppercorns, red chilli powder, turmeric powder, and coriander powder. These ingredients help to give Dum Aloo its distinctive flavors.
Yogurt: To give the gravy a creamy texture and a subtle tangy flavor, whisked plain yogurt is added.
Garnishers: Fenugreek leaves, fresh cream, and coriander sprigs are added to enhance the aroma and richness of the gravy.
Salt to taste
How to Make Dum Aloo
For frying potatoes:
1. Add some oil to a wok. Once it has heated, fry the potatoes on medium heat till they get brown, and set it aside for later use.
For gravy:
1. Heat oil in a skillet, and add bay leaves, black and green cardamom, cinnamon stick, black peppercorns, cumin as well as cloves, and give a stir.
2. Add cashew nuts, and sliced onions and saute till the onions get brown, then add ginger garlic paste and give it a stir.
3. Pour a dash of water into the pan, and add turmeric powder, red chilli powder, coriander powder, cumin powder, and saute it. You can also add green chilli at this stage.
4. Beaten yogurt is to be added to the spice mixture, and continuously give it a stir so that it does not split and give it a boil. Add salt, and reduce the curd, till the oil separates.
5. Turn off the gas, and let the mixture cool down. Remove the ground spices before finely grinding them into a paste.
For Dum Aloo:
1. On high heat, pour the paste into the pan, and add some water for consistency. Then add fenugreek leaves, and the fried potatoes to the gravy and stir nicely.
2. Finally, garnish it with coriander sprig, and a dollop of cream. Add a pinch of sugar too, to balance out the flavor of the dish.
3. Your Punjabi Dum aloo is ready to serve.
Tips & Tricks
- You can add the ice to the onion mixture before grinding it to cool it instantly.
- You can strain the gravy for a smoother dish.
- Originally, baby potatoes are added to the dish, so you can opt to use them instead of normal ones.
How to Serve
Dum Aloo is frequently served with warm rotis or freshly made naan bread. You can enjoy every bite by using the breads as a vessel to scoop up the soft potatoes and the gravy.
Also, this dish mixes incredibly well with jeera rice for those who enjoy it.
How to Store
Refrigerator: Transfer the remaining dum aloo to an airtight container if you plan to save it for later eating. Before chilling the dish, let it come to room temperature. Refrigerate the dish for not more than four days.
Freezer: For longer-term preservation, it can also be frozen. It is crucial to remember that freezing could change the texture of the potatoes. Put the dum aloo in a zip-top bag or freezer-safe container to freeze. Eliminate any extra air, then securely shut. For best quality, it is advised to use frozen dum aloo within two to three months.
Let Dum aloo reach the room temperature after removing it from the refrigerator or freezer. Dum Aloo should be heated to the proper consistency in a pot over low to medium heat while being stirred occasionally. To avoid the dish drying out, add a dash of broth or water. Do not overheat or boil the potatoes because this might turn them mushy.
Nutrition
The estimated nutritional data for dum aloo per serving are:
Calories: A serving of dum aloo normally has 250–300 calories.
Protein: Each dish of dum aloo contains about 5-7 grams of protein. Potatoes, yogurt, as well as other ingredients, all contribute to the protein in dum aloo.
Fat: Each serving of dum aloo includes 12–15 grams of fat. The gravy’s inclusion of cream or yogurt and the cooking oil or ghee used to fry the potatoes are the primary sources of the dish’s fat content.
Carbohydrates: A serving of dum aloo normally contains 30-35 grams of carbs. Potatoes, onions, tomatoes, and any other additional foods that contain carbs are among the sources of carbohydrates.
Fiber: Each serving of dum aloo contains about 4-6 grams of dietary fiber. The dish’s elements, such as potatoes, onions, and other vegetables, include fiber.
Minerals and vitamins: Dum Aloo can help increase your consumption of minerals and vitamins including potassium, vitamin C, vitamin B6, and iron. Potassium, which is necessary for supporting a healthy heart and muscle function, is found in plenty of potatoes. Additionally, the dish’s spices and tomatoes can supply vitamin C and other necessary elements.
It’s crucial to keep in mind that the precise nutritional values might change based on the recipe, component ratios, and cooking techniques. The figures listed here are a broad guideline and are approximate.
Why I Like Dum Aloo
- Though the dish takes some time to make, the taste is very rewarding.
- It is full of vitamins and carbs.
- It provides a refreshing change from those paneer cuisines.
More Recipes You’ll Love
- Aloo Bhuna (Potato Bhuna Recipe)
- Pink Sauce Pasta (Without Maida and Milk)
- Veg Kathi Roll | Veg Frankie (in 10 Simple Steps!)
- How to Make Paneer Butter Masala (Restaurant Style)
Please rate and comment if you make this Dum Aloo so I know how much you like it.
Dum Aloo | Punjabi Dum Aloo
Equipment
- Deep frying pan
- Grinding jar
- Tablespoon/Ladle
Ingredients
For frying potatoes:
- Oil
- 7-8 Potatoes (boiled)
For gravy:
- 3 tbsp Oil
- 2 nos Bay leaves
- 1 nos Black cardamom
- 3 nos Green cardamom
- 1 inch Cinnamon stick
- 2 nos Cloves
- 4 nos Black peppercorns
- 2 tsp Cumin
- 1 large Onion (sliced)
- 1 tbsp Ginger Garlic paste
- 10 nos Cashew nuts
- ½ tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Red chilli powder
- ½ tsp Cumin powder
- 1 nos Green chilli (optional)
- 1½ cup Whipped yogurt
- Salt to taste
- Water
For Dum aloo:
- 7-8 nos Potatoes (fried)
- Prepared gravy
Garnishes:
- 1 tsp Fenugreek leaves
- Coriander sprig
- Cream
Instructions
- Add some oil to a wok. Once it has heated, fry the potatoes on medium heat till they get brown, and set it aside for later use.
- Heat oil in a skillet, and add bay leaves, black and green cardamom, cinnamon stick, black peppercorns, as well as cloves, and give a stir.
- Add cumin, and let it crackle. Add cashew nuts, and sliced onions and saute till the onions get brown, then add ginger garlic paste and give it a stir.
- Pour a dash of water into the pan, and add turmeric powder, red chilli powder, coriander powder, cumin powder, and saute it. You can also add green chilli at this stage.
- Beaten yogurt is to be added to the spice mixture, and continuously give it a stir so that it does not split and give it a boil. Add salt, and reduce the curd, till the oil separates.
- Turn off the gas, and let the mixture cool down. Remove the ground spices before finely grinding them into a paste.
- On high heat, pour the paste into the pan, and add some water for consistency. Then add the fried potatoes to the gravy and stir nicely.
- Finally, garnish it with fenugreek leaves, coriander sprig, and a dollop of cream. Add a pinch of sugar too, to balance out the flavor of the dish.
- Your Dum aloo is ready to serve.
Notes
- You can add the ice to the onion mixture before grinding it to cool it instantly.
- You can strain the gravy for a smoother dish.
- Originally, baby potatoes are added to the dish, so you can opt to use them instead of normal ones.