The Punjabi dum aloo is full of flavors and aroma and is a flagship curry recipe from the eminent Indian cuisine!
A long weekend definitely deserves something more than the usual. Don’t you think so? I do! These 3 days of weekend had seen me a lot in the kitchen and I have no regret about it. I do love to be there not only because I love cooking; but also my kitchen gives me a sense of comfort and confidence at the same time. I am my own boss there and it’s only ME who can rule!! Isn’t that thought amazing!
Today’s recipe – Punjabi Dum Aloo – is a well-known Indian dish which can be found in almost every restaurants across all Indian states each serving their very own version. Punjabi dum aloo is definitely a vegetarian’s delight and can give touch competition to our classic chicken curries or mutton curries on any day! Don’t you agree?
I had shared a recipe of Bengali Alur Dom long back. If you had already come across that recipe, you might be wondering what’s the difference between that one and this Punjabi dum aloo? Only the name?Of course not! These two dishes are distinctly different from each other with respect to recipe, taste, look and the flavors. Each preparation is unique in its own way and I love them both.
The Punjabi dum aloo is a little more richer and is on the spicier side than the Bengali version. Plus the Punjabi dum aloo is based on a tomato-rich gravy whereas the Bengali alur dom is lighter with just a hint of tomato.
This Punjabi dum aloo is best served with naan or any other Indian flatbread. The gravy is simply delicious to scoop up till the last bit with the bread. This Punjabi dum aloo quite a rich recipe and will give you a taste of all Indian flavors in one single dish!
Potatoes are really good in terms of soaking up the flavors from the spices. Once simmered in the spiced sauce, it transforms from something bland to something wonderfully tasty. And if you ask me, I will say that this Punjabi dum all tastes best the next day because the tomato-based gravy matures with time and penetrate the potatoes more deeply enhancing its flavor and aroma. Do give this a try and let me know how it goes!
- Baby potatoes – 500 gms, parboiled in boiling water till half cooked
- Tomato – 5, large
- Onion – 2, large, roughly chopped into chunks
- Green chillies – 3 to 4 (depending on the heat you like), finely chopped
- Garlic – 6 to 8 cloves
- Ginger – 1 inch piece
- Cloves – 6
- Green cardamom – 5
- Cinnamon – 2 inch stick
- Cashew nuts/almons – ⅓ cup, soaked in water
- Yogurt – 4 tbsp, beaten
- Sugar – 2 tsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 & ½ tsp
- Garam masala – 1 tsp
- Salt to taste
- Vegetable oil – 4 tbsp
- Fresh coriander leaves – 1 cup, chopped
- Boil the tomatoes in hot water for 10 minutes. Drain and let them cool. Peel, deseed and blend the tomato flesh to get a smooth red tomato puree. Set aside.
- Make a smooth paste by grinding together the onions, ginger, garlic and green chillies.
- Grind the soaked cashew (or almond) with minimal water to make a smooth paste.
- Heat the oil in a heavy bottomed pan. [You can substitute oil with butter for more richness!]
- When the oil is hot, add cloves, cardamoms and cinnamon sticks. Saute for half a minute until fragrant.
- Next add the prepared onion paste and fry on medium heat for 10 to 15 minutes until the onion paste is dark brown in color.
- Once the onion is nicely fried and oil starts to re-surface, add the nut paste and cook for couple of minutes.
- Add the prepared tomato puree. Stir to mix everything well.
- Now add the spices – turmeric powder, red chilli powder and garam masala. Add the sugar and season with salt to taste.
- Now keeping the heat to lowest, add the beaten yogurt stirring continuously so that there are not lumps. Let the gravy cook for 2 to 3 minutes.
- Next add the parboiled potatoes and add about a cup of water or more if the sauce seems to be too thick. Let the gravy come to boil. Then cover and let it simmer for 15 minutes or until the potatoes are all soft and cooked through.
- Check the consistency of the gravy and boil off some liquid if it is too thin.
- Sprinkle freshly chopped coriander leaves and serve hot with Indian flat bread with onion rings and lemon wedges on the side!