Restaurant Style Punjabi Aloo Dum|how to make punjabi dum aloo

Dum aloo is a healthy and delicious as well as one of the Indian dishes served in an occasion such as parties, festival etc. In Indian cuisine, there are a lot of dishes that are made by dum cooking on low flame such as Kashmiri dum aloo which is prepared with lots of spices and deep fried potatoes and based on yogurt and spices and Hyderabadi style dum Biryani which is a delicious and aromatic preparation of rice, vegetables and spices cooked in a traditional Hyderabadi Dum Biryani style. It is left on a slow fire or dum for a fragrant and aromatic flavor. It is prepared with the lots of veggies and dry spices which gives an aromatic flavor.

RESTAURANT STYLE PUNJABI DUM ALOO

Recipe card for restaurant style Punjabi Dum Aloo recipe:

RESTAURANT STYLE PUNJABI DUM ALOO
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES

CUSINE: INDIAN(PUNJABI)
AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

For cooking

16 to 18 baby potatoes

4–5 cup water

0.5 teaspoon salt

2–3 medium size tomato

2 medium size onion

2 Green Chilli

1 tablespoon Ginger Garlic paste

2 teaspoon Khus Khus (kharbuja k beej) and soaked in warm water for 15 minutes.

2 tablespoon Oil

10 cashew nuts or almonds

Spices

1 Bay leaf

2 Green Cardamom

2 Cloves

2 teaspoon caraway seeds (shah jeera)

1 cinnamon( dalchini)

1/2 teaspoon Kashmiri red chilli powder

1 teaspoon corainder powder

1/2 to 3/4 teaspoon Garam Masala

1/8 teaspoon turmeric powder

1/2 teaspoon Kasuri Methi

1/2 teaspoon black pepper

Salt (acc. To taste)

For garnishing

Corainder leaves

INSTRUCTIONS:

For Cooking patatoes

1. Wash all the baby potatoes.Boil the potatoes in 3 cups water at medium to high flame.
2. Drain them and allow becoming warm or cooling down at room temperature.Remove the peel of potatoes and throw the peel away.
3. Add 1/2 tsp red chilli powder, salt and 1/2 tsp corainder powder.Mixed properly.

Instruction for fry

1. Heat up ½ cup of oil in a kadai or deep sauce pan on medium flame and add peeled potatoes and shallow fry them on a low to medium flame until golden.
2. Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
3. Poke holes with the help of fork, tooth pick or skewer in the fried potatoes so that potatoes absorb the flavors of masala is mixed.

Instruction for grind

1. Soak poppy seeds in 2 tablespoon water for 15 minutes.
2. In a blender, Make a smooth paste of roughly chopped tomatoes, ginger, garlic, green chilli and cashew nuts along with turmeric powder, cumin seeds, coriander powder and poppy seeds and set aside.

Preparation

1. In a deep sauce pan. Heat up of 2 tablespoon oil on low flame, add bay leaves, green cardamom, cloves and cinnamon stick. Sauté for 30 seconds.
2. Saute until the spices read more..

Originally published at https://yummy-foodie-recipes.blogspot.com on November 24, 2019.