Punjabi Dum Aloo | ढाबा स्टाइल दम आलू रेसिपी जो दिल जीत लेगी | Chef Ajay Chopra
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Craving something spicy, creamy, and full of desi flavor? Try this Punjabi Dhaba-Style Dum Aloo recipe that’s guaranteed to win your heart!
Made with golden-fried baby potatoes cooked in a rich, aromatic tomato-yogurt gravy – this North Indian classic is perfect for lunch, dinner, or special occasions.
Portions serving: 4-5 pax
Preparation time: 05 mins
Cooking time: 50 mins
Punjabi dum aloo
Ingredients:
Potato peeled (small sized) 5-6
Mustard oil 3 tbsp
Black cardamom 2 pcs
Bayleaf 2 pcs
Mace 1 pc
Cloves 4-5 pcs
Green cardamom 2 pcs
Blackpepper 7-8 pcs
Cinnamon ½ inch
Onion paste 2 pcs
Garlic 5-6 cloves
Green chilli 2 pcs
Ginger ½ inch
Mint leaves 10-12 pcs
Coriander a handful
Water as required
Salt 1 tsp
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Coriander powder 1 tsp
Jeera powder ½ tsp
Fried potatoes
Water as required
Tomato puree 2 pcs
Kasoori methi 1 tbsp
Method:
Step 1: Prepare and Shallow-Fry the Potatoes
Peel small-sized potatoes and give them light gashes using a fork or knife to help them soak in the flavors. Heat mustard oil in a pan until it reaches smoking point, then reduce the heat and shallow-fry the potatoes. Cook only till they are about 20% done and lightly golden. Remove and set aside.
Step 2: Temper the Whole Spices
In the same oil, add whole spices: black cardamom, bay leaves, mace, cloves, green cardamom, black peppercorns, and cinnamon. Let them sizzle and release their aroma. This step builds the foundation of flavor for the curry.
Step 3: Sauté the Onion Paste
Add onion paste made from 2 onions and cook on medium flame, stirring regularly. Continue sautéing until the onion paste turns deep golden brown and the raw smell disappears. This step adds sweetness and body to the gravy.
Step 4: Make and Add the Green Masala
Grind garlic, green chillies, ginger, mint leaves, and fresh coriander into a smooth paste with a little water. Add this green paste to the pan and sauté until the mixture thickens and oil begins to separate. The herbs add freshness and depth to the gravy.
Step 5: Add Powdered Spices
Now add salt, turmeric powder, red chilli powder, coriander powder, and cumin powder. Cook on low flame so the spices blend well into the masala. Add a splash of water if needed to prevent the spices from burning.
Step 6: Sauté the Potatoes with the Masala
Return the shallow-fried potatoes to the pan and mix gently. Coat the potatoes well in the masala and sauté for 3–4 minutes. This allows the masala to cling to the potatoes and begin infusing flavor.
Step 7: Add Water and Tomato Puree
Pour in enough water to form a medium-thick gravy as per your preference. Stir well, then add fresh tomato puree and mix it into the curry base. This adds tanginess and balances the spices.
Step 8: Simmer on Dum
Cover the pan with a tight-fitting lid and reduce the heat to low. Let the curry simmer for 15–20 minutes, allowing the potatoes to cook fully and absorb the masala. Stir once or twice gently in between.
Step 9: Finish with Kasoori Methi
Once the curry is done, crush kasoori methi between your palms and sprinkle it into the curry. Give it a gentle mix and switch off the heat. Rest for a few minutes before serving.
Serve hot with roti, naan, or jeera rice.
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