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.
Instruction for fry
2. Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
Tips
RESTAURANT STYLE PUNJABI DUM ALOO
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Dum is the name of the technique of cooking a dish in its own steams. In cooking with a slow cooker, you will often be using a variation of this technique. This is accomplished in a slow cooker by putting the lid on top of the slow cooker and allowing none of the steam to really escape. Dum allows the dish to keep the smell and flavors sealed inside. In the past, they would use wheat flour dough to seal the container and then set the pot on hot coals. There, the dish would cook until it was completed. Obviously, you won’t be using the wheat flour dough with our recipes, but it is really interesting to know how the style of cooking was originally done.
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)
SERVES: 4 AUTHOR: SWATI RASOI 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 potatoes
Instruction for fry
Instruction for grind
Preparation
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How to make restaurant style Punjabi Dum Aloo with step by step photo
1. Wash all the baby potatoes.Boil the potatoes in 3 cups water at medium to high flame.
3. 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 tsp red chilli powder, salt and 1 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.
4.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 turn aromatic without burning.
3.Add grounded paste with Kashmiri red chilli powder over medium heat. Saute well.
4. Saute until oil separates from sides.
5. Add fried potatoes and mixed with gravy masala.
6. Add 1cup of water to make gravy thick or thin and simmer over low heat.
7. Add black pepper and cook the dum aloo for 8 to 10 min on a low flame until releases oil.
8. Add garam masala and kasuri methi and combine with a ladle.
9. And finally garnished with finely chopped coriander leaves.
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 turn aromatic without burning.
3.Add grounded paste with Kashmiri red chilli powder over medium heat. Saute well.
4. Saute until oil separates from sides.
5. Add fried potatoes and mixed with gravy masala.
6. Add 1cup of water to make gravy thick or thin and simmer over low heat.
7. Add black pepper and cook the dum aloo for 8 to 10 min on a low flame until releases oil.
8. Add garam masala and kasuri methi and combine with a ladle.
9. And finally garnished with finely chopped coriander leaves.
- If you are frying potato in excess oil then don't add masala as masala will mix with oil.
- You can add less or more cream according to your preference.
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