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Introduction

I remember my mother cooking the Punjabi Dum Aloo recipe in our small kitchen. The smell of mustard oil and whole spices made me run to the table. When my mother cooked this Punjabi Dum Aloo recipe, we would eat with our fingers and enjoy every bite.

Years later I tried to make the Punjabi Dum Aloo recipe myself. I pricked the potatoes, fried them in mustard oil until they turned golden, and then cooked them slowly in the masala. Making the Punjabi Dum Aloo recipe brought back my childhood memories and the taste of my mother’s food.

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Punjabi Dum Aloo Recipe

 

Portions serving: 4-5 pax
Preparation time: 05 mins
Cooking time: 50 mins

 

Ingredients of Punjabi Dum Aloo

• 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
• Black pepper – 7-8 pcs
• Cinnamon – ½ inch
• Onion paste – from 2 onions
• 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
• Tomato puree – from 2 tomatoes
• Kasoori methi – 1 tbsp

 

Instructions of Punjabi Dum Aloo

Step 1: Prepare and Shallow-Fry the Potatoes – Peel the small-sized potatoes and make light gashes all over them using a fork or knife. This helps the flavors to go deep inside later. Heat mustard oil in a pan until it reaches its smoking point. Once the oil is hot, reduce the flame and gently place the potatoes in the oil. Fry the potatoes on low to medium heat for about 5–7 minutes until they turn golden brown on the outside. At this stage, the potatoes will only be about 20% cooked. Remove them from the oil and set aside in a bowl.

 

Step 2: Temper the Whole Spices – In the same oil, add the whole spices: black cardamom, bay leaves, mace, cloves, green cardamom, black peppercorns, and cinnamon. Let the spices sizzle for a few seconds so they release their aroma into the oil. This forms the base flavor for the dish.

 

Step 3: Sauté the Onion Paste – Prepare an onion paste by blending two onions with a little water. Add this paste to the pan with the tempered spices. Cook it on high flame for about 5–7 minutes, stirring continuously, until the paste thickens, turns golden brown, and starts sticking to the pan. This step removes the raw smell and gives the gravy a rich taste.

 

Step 4: Make and Add the Green Masala – In a grinder, add garlic, green chillies, ginger, mint leaves, and fresh coriander leaves. Add a little water and grind to make a smooth green paste. The coriander should be more than the mint so the flavor stays balanced. Add this green paste to the cooked onion paste and sauté for 2–3 minutes until it thickens and the raw smell goes away.

 

Step 5: Add Powdered Spices – Add salt, turmeric powder, red chilli powder, coriander powder, and jeera powder to the pan. Stir well on low flame to mix them into the masala. If the mixture feels too dry or starts to stick, add a splash of water. This helps the spices to blend and release their flavor fully.

 

Step 6: Sauté the Potatoes with the Masala – Add the fried potatoes to the masala and coat them well. Cook on low flame for about 4–5 minutes so the masala sticks to the potatoes and they start absorbing the flavors.

 

Step 7: Add Water and Tomato Puree – Pour enough water to make a medium-thick gravy as per your preference. Stir well. Then add the tomato puree made from two tomatoes and mix it in. This will give the gravy a slight tang and balance the spices.

 

Step 8: Simmer on Dum – Reduce the heat to low, cover the pan with a tight lid, and let the potatoes cook in the gravy for 10–12 minutes. Stir once or twice very gently to avoid breaking the potatoes. This slow cooking, or "dum," allows the potatoes to absorb all the flavors.

 

Step 9: Finish with Kasoori Methi – Once the potatoes are fully cooked and the gravy has reached the desired consistency, crush the kasoori methi between your palms and sprinkle it over the curry. Give it a gentle mix and turn off the heat. Let it rest for a couple of minutes before serving.

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About the Recipe

The Punjabi Dum Aloo recipe is a simple yet deep-tasting dish. In my version of the Punjabi Dum Aloo recipe, I use whole spices and a fresh green paste of ginger, garlic, mint, and coriander to give the dish a bright flavour. The potatoes are pricked so the spices go inside them.

When I make the Punjabi Dum Aloo recipe, I fry the potatoes in mustard oil until the outside is golden. This gives a nice crust. The potatoes are not fully cooked by frying; they finish cooking in the gravy so they become soft and absorb the masala.

For the Punjabi Dum Aloo recipe I first cook the onion paste on high heat until it almost sticks to the pan. Then I add the green paste and cook it a little. I add dry spices and salt and let them cook with a bit of water so the flavours come together. Only then do I add the potatoes and later the tomato puree so the texture stays right.

I always finish the Punjabi Dum Aloo recipe with a little kasuri methi. For me, that final touch makes the Punjabi Dum Aloo recipe taste like home. Serve it hot and you will see how the potatoes are soft and full of flavour.

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Cooking Tips

• Prick the potatoes before frying so the spice and flavour reach inside the potato in the Punjabi Dum Aloo recipe.
• Use mustard oil for an authentic taste when you make Punjabi Dum Aloo recipe; heat the oil well before frying.
• Fry the potatoes only until golden brown; they should be about 20% cooked before going into the gravy for the Punjabi Dum Aloo recipe.
• Cook the onion paste until it almost sticks to the pan — this gives a deep flavour to the Punjabi Dum Aloo recipe.
• Add the green paste of ginger, garlic, mint and coriander and cook it for 2–3 minutes for fresh flavour in the Punjabi Dum Aloo recipe.
• Add tomatoes after the potatoes are partly cooked so the Punjabi Dum Aloo recipe does not have raw tomato taste inside the potatoes.
• Finish with kasuri methi before serving to lift the aroma and taste of the Punjabi Dum Aloo recipe.

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Pairing Guide

I like to eat the Punjabi Dum Aloo recipe with hot parathas. The soft potatoes and rich gravy go very well with a tear-and-dip paratha. You can also eat the Punjabi Dum Aloo recipe with plain rice or naan if you want a simple meal.

For a full meal, I serve the Punjabi Dum Aloo recipe with a simple salad and some plain yogurt. The yogurt cools the mouth and balances the spicy notes of the Punjabi Dum Aloo recipe.

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Frequently Asked Questions about Punjabi Dum Aloo Recipe

 

1. What is Punjabi Dum Aloo recipe?

The Punjabi Dum Aloo recipe is a potato dish cooked slowly in a spiced gravy. In my Punjabi Dum Aloo recipe, the potatoes are fried first and then cooked in a masala so they become soft and full of flavour.

 

2. Why do we prick potatoes in Punjabi Dum Aloo recipe?

I prick the potatoes so the spices and gravy go inside. Pricking helps the Punjabi Dum Aloo recipe have flavour inside the potato, not just on the outside.

 

3. Which oil is best for Punjabi Dum Aloo recipe?

I use mustard oil for the Punjabi Dum Aloo recipe because it gives a strong Punjabi flavour. You can use other oils, but mustard oil gives the most traditional taste in my Punjabi Dum Aloo recipe.

 

4. Are the potatoes fully cooked when frying for Punjabi Dum Aloo recipe?

No. When I fry the potatoes for the Punjabi Dum Aloo recipe, they become golden and about 20% cooked. The rest cooks slowly in the gravy so the Punjabi Dum Aloo recipe stays soft inside.

 

5. When should I add tomato for the Punjabi Dum Aloo recipe?

I add tomato puree after the potatoes are partly cooked in the masala. This way the Punjabi Dum Aloo recipe does not have raw tomato inside the potatoes and the texture stays good.

 

6. Can I skip the whole spices in Punjabi Dum Aloo recipe?

I do not recommend skipping whole spices. In my Punjabi Dum Aloo recipe, whole spices like cardamom, cloves and cinnamon give a warm flavour. If you do not like a spice, reduce it, but the Punjabi Dum Aloo recipe will taste best with the whole spices.

 

7. How long do I cook the Punjabi Dum Aloo recipe after adding potatoes?

I cook the Punjabi Dum Aloo recipe on low heat for about 10–12 minutes after adding tomato and covering the pan. This helps the potatoes cook fully and soak up the masala in the Punjabi Dum Aloo recipe.

 

8. What fresh paste do you use in Punjabi Dum Aloo recipe?

In my Punjabi Dum Aloo recipe I use two pastes: an onion paste and a green paste of ginger, garlic, mint and coriander. The onion paste gives body and the green paste gives fresh flavour to the Punjabi Dum Aloo recipe.

 

9. Do I need kasuri methi for Punjabi Dum Aloo recipe?

I always add kasuri methi at the end. For me, kasuri methi is the final touch that makes the Punjabi Dum Aloo recipe smell like restaurant food and taste like home.

 

10. What should I serve with the Punjabi Dum Aloo recipe?

I serve the Punjabi Dum Aloo recipe with hot parathas, naan, or plain rice. A little yogurt on the side also helps. These pairings make the Punjabi Dum Aloo recipe a full and satisfying meal.

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