Скачать или смотреть Punjabi Dum Aloo in Cooker 🔥 One Pot Recipe | पंजाबी दम आलू कुकर में – ढाबा जैसा स्वाद

No Frying, No Hassle – Punjabi Style Dum Aloo Made in Just One Cooker!

Rich, creamy, dhaba-style taste with perfectly soft baby potatoes in thick spicy gravy. This one-pot recipe saves time but delivers full Punjabi flavor. Try this once and you’ll never go back to the old method!

Prep time: 10-15 mins
Cooking time: 30-35 minutes
Serves: 5-6 people

INGREDIENTS:
• Potato | आलू - 15 Nos.
• Ghee | घी - 2 Tbsp
• Oil | तेल - 1 Tbsp
• Cumin Seeds | जीरा - ½ Tsp
• Cinnamon Stick | दालचीनी - 1 Inch
• Green Cardamom | हरी इलायची - 3 Nos.
• Black Cardamom | बड़ी इलायची - 1 No.
• Bay Leaf | तेज पत्ता - 2 Nos.
• Onion | प्याज़ - 3 Nos. (Chopped)
• Ginger Garlic Green Chilli Paste | अदरक लेहसुन और हरी मिर्च की पेस्ट - 2 Tbsp
• Hot Water | गरम पानी - A Splash
• Turmeric Powder | हल्दी पाउडर - ¼ Tsp
• Kashmiri Red Chilli Powder | कश्मीरी लाल मिर्च पाउडर - 1 Tbsp
• Spicy Red Chilli Powder | तीखी लाल मिर्च - 1 Tsp
• Coriander Powder | धनिया पाउडर - 1 Tbsp
• Hot Water | गरम पानी - A Splash
• Tomato | टमाटर - 2 Nos. (Puree)
• Salt | नमक - To Taste
• Curd | दही - ½ Cup
• Hot Water | गरम पानी - 200-250 Ml
• Salt | नमक - If Required
• Garam Masala | गरम मसाला - A Pinch
• Roasted Kasuri Methi Powder | भुनी हुई कसूरी मेथी का पाउडर - A Pinch
• Fresh Coriander | हरा धनिया - A Handful (Chopped)

Written Recipe of Punjabi Dum Aloo:
Start by peeling the baby potatoes, washing them nicely and pricking each one with a fork.

Place a cooker on high flame. Add ghee and oil, and allow them to heat properly. Once hot, gently add the baby potatoes and fry on high flame until they become light golden brown from the outside. Remove them into a separate bowl once done.

Now reduce the flame and add all the whole spices into the same ghee. Let them crackle for a few seconds, then add the chopped onions. Cook on medium-high flame until the onions turn light golden brown.

Add the ginger, garlic and green chilli paste. Stir well and continue cooking until the onions become nicely golden brown. If needed, add a splash of hot water to prevent the masala from burning.

Lower the flame further and add all the powdered spices. Stir immediately, add a splash of hot water and cook on medium-high flame for a few seconds so the spices bloom properly.

Add the tomato puree along with salt. Stir well and cook for 1–2 minutes. Then whisk the curd and add it in. Keep stirring continuously and cook for 2–3 minutes or until the oil starts separating from the masala.

Once the oil separates, add the fried potatoes back into the cooker. Stir well so the potatoes are evenly coated with the masala. Pour in hot water to adjust the consistency.

Cover the cooker with its lid and pressure cook on high flame for 1 whistle. After the first whistle, reduce the flame to the lowest and cook for 7–8 minutes.

Switch off the flame and allow the pressure to release naturally. Open the lid, stir and check the consistency. If you prefer a thinner gravy, add some more hot water and simmer. If you want it thicker, cook on high flame for a couple of minutes.

Finally, taste and adjust salt if required. Add garam masala, roasted kasuri methi powder and fresh coriander. Stir well.

Your Punjabi Style Dum Aloo made in a pressure cooker is ready to serve.

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