Dum Aloo is a popular North Indian dish that is prepared with deep-fried whole potatoes that are slow-cooked in gravy. Mostly baby potatoes are used in this recipe but you can use medium size potatoes. Here, Dum means slow cooking in their own juices. It tastes so amazing with Garlic butter Naan or any other Indian Bread but I enjoyed it with Tandoori Roti.
Punjabi Dum Aloo is gravy based dish and that gravy is prepared with onions, tomatoes, ginger-garlic paste, and some cashews. As we know, India is a culturally diverse country, and the taste and the way of making dishes changes in every state. In India, the same dish is made in different ways in every different state. This also happens in the case of Dum Aloo. There are a lot of different ways of making Dum Aloo.
Kashmiri Dum Aloo is made with no garlic, onions, or tomatoes only curd and very light spices are added to the gravy of Dum Aloo. Bengali Dum Aloo, Banarsi Dum Aloo, Mughlai Dum Aloo, South Indian Dum Aloo, are some of the other varieties of Dum Aloo. Honestly, I’ll never try all these Dum Aloo. I am only familiar with Punjabi Dum Aloo.
Here I am going to share a recipe of Dhaba style Dum Aloo. In this recipe, I just deep fry the whole potato. Make sure you should cook 80% while deep frying because 20% is cooked in gravy otherwise it will become mushy and mix it in the gravy. This is the authentic way to make a Punjabi Dum Aloo.
I am going to explain the full recipe for Punjabi Dum Aloo down below. I hope you like and try this recipe and don’t forget to share your experience in the comment section below.
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Dhaba Style Dum Aloo
- 6 medium size Aloo (potato)
- enough oil for frying potatoes
- 4 sliced onions
- 1-2 tomatoes
- handful of cashew (Kaju)
- 1 bay leaf
- 1 tbsp Garlic paste
- 1 tsp jeera (cumin seeds)
- 1 small cinaman stick
- 1 tbsp kashmiri lal mirch (red chilli powder)
- 1 tsp turmeric powder
- 1 tbsp dhania powder
- salt to taste
- 1 tsp black peppar
- kasturi methi
- 1 tsp kitchen king masala or garam masala
- Take 6 medium-sized potatoes, peel them and wash it and dry them with a cotton cloth. Now poke the potatoes with knife or fork.
- Heat a oil in the kadai and deep fry the potatoes untill it turns golden brown. Then kept aside in a plate.
- Take another pan add oil, sliced onions. cook it for while then add chopped tomatoes and cashew. Cook it and blend it. Make a smooth paste.
- Add oil in the same pan add jeera, garlic, bay leaf, cinnamon stick.
- Now add blended masala in the pan. Along with add 1 tsp of turmeric powder, dhania powder, red chilli powder. Cook it until oil oozes out of the masala.
- Now add 1 glass of water and salt in it.
- Cook it and add fried potatoes. Now add black pepper, kasturi methi and kitchen king masala or garam masala in it.
- Mix it and cook it until the potatoes are completely cooked.
- Now Dhaba style Dum Aloo is ready to serve with Roti or garlic butter naan.
How To Make Dhaba Style Dum Aloo:
- Take 6 potatoes and peel them. Dry them with cotton clothes.
- Now poke a knife or fork into the potatoes. This will help the potatoes to cook from inside while frying and absorb the gravy.
- Now heat oil and add poked potatoes and let them fry on medium flame.
- Cook it until it turns golden brown. You can check with the help of the fork. When it’s done kept aside on the plate. If the potatoes are felt raw then don’t worry it will cook in gravy later.
- Take another pan and add oil and sliced onions. Cook it for a while.
- Then add a handful of cashew to it.
- After that add chopped tomatoes to the pan and let it cook.
- Now it’s time to blend it and make a smooth paste.
- Add oil to the same pan and adds 1 tsp of cumin seeds, 1 small stick of cinnamon, 1 bay leaf, and 1 tbsp of garlic paste.
- Then add blended masala to it.
- Add 1 tbsp of turmeric powder, 1 tbsp of dhania powder, and 1 tbsp of red chilli powder.
- Cover the Pan and cook the masala until oil oozes out from the masala.
- Now adds 1-2 glass of water. I am adding water in the same jar in which I blending the masala. Here we are adding water a little more because potatoes are also cooked in that gravy.
- Now add salt to it.
- Then add fried potatoes to the gravy.
- Add 1 tsp of black pepper, kasturi methi and 1 tbsp of kitchen king masala in it.
- Give it a good mix and let the gravy cook until it’s getting thickened and the potatoes are 100% cooked.
- Delicious Dhaba Style Dum Aloo is ready to serve with butter roti or butter garlic naan. It tastes so amazing with any bread.