Punjabi Aloo Dum

Deliciously creamy and slightly tangy, this baby potato curry tastes best with rotis and rice.

RECIPE ( Serves 4 )

Ingredients :

  • Baby Potatoes – 350 gms
    Onion, chopped – 1 medium
    Ginger garlic paste – 1tbsp
    Tomato Purée – 1/4 cup
    Yoghurt – 3 tbsp
    Chilli powder – 1 tbsp
    Coriander powder – 1 tbsp
    Turmeric powder – 1 tsp
    Salt – to taste
    Garam Masala – 1 tsp
    Cream – 2 tbsp
    Oil – 3tbsp

Method :

    In a pressure cooker add washed baby potatoes and 1 cup water. Allow to cook for 4 whistles. Depressurise naturally and peel the potatoes. Set aside.
    In a pan heat 2 tbsp oil. Add the potatoes and allow to brown and crisp. Set aside in a plate.
    In the same pan add another 1 tbsp oil. Add the chopped onion. Sauté on medium flame till golden.
    Add the ginger garlic paste and cook till the raw smell goes away.
    Add the chilli, coriander and turmeric powders. Sauté on low flame.
    Add the tomato purée and salt. Cook till the oil separates.
    Reduce the flame completely and add whisked yoghurt. Mix till fully incorporated. Increase the flame and continue mixing till the mixture bubbles.
    Add required water, cover and cook for a few mins.
    Add the roasted potato, cook for 5 minutes.
    Add Garam masala, Kasuri methi, cream. Mix and allow to cook for a minute.
    Finish with chopped coriander. Serve hot with rotis, parathas or rice.

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