Prepare time: 20 min
Cook: 30 min
Ready in: 50 min

Shahi Dum Aloo Punjabi शाही दम आलू पंजाबी | Restaurant style Veg Curry Recipes | Ragini Kitchen Shahi Dum Aloo Punjabi शाही दम आलू पंजाबी is a punjabi main course dish very famous in India . Dum Aloo or Alu Dum is a potato based dish, mainly use baby potatoes ,it is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices.Here I have done boiled and the deep fried to cook it faster . Dum Aloo – Baby potatoes napped in a creamy curry. Its a comfort food that is sure to please you every time you eat. In Bengal, it is a specialty dish eaten mostly with Luchi and is known as “Aloor dum”. In Punjab , it is eaten with Tandoori Nan ,Paratha , also goes well with jeera rice. This dish is delicious , full of spices , creamy . Main ingredients are baby potatoes , cashew nuts cream , roasted onions , yogurt .

Ingredients

  • 8-10 Baby Potatoes
  • 1 Bay Leaf
  • 1 Stick of Cinnamon
  • 2 Black Cardamom / Badi Elaichi
  • 4 Green Cardamom / Choti Elaichi
  • 2-3 Cloves
  • 1/2 medium size chopped Onion
  • 1/2 cm Ginger and 3-4 Garlic (Grated)
  • 1 tsp salt / salt to taste
  • 1 tsp Cumin seed /Jeera
  • 1 tsp Kasmiri red chilli powder
  • 1/2 tsp Turmeric Powder
  • 2 tsp Corriander Powder
  • Little Black Pepper and a pinch of Hing
  • 1 finely chopped Green Chilli
  • 2 tsp Sugar
  • 1 1/2 Bowl of yogurt
  • 1/2 Bowl of Cashew nut cream
  • Coriander Leave and Cream for garnishing
  • Oil for frying and 2 tsp for cooking

Directions

1Take the potatoes , boil it and pill it  . With the fork or toothpick , make small holes on the potatoes and deep fry  . So that oil will go inside the potatoes and gravy too .(Traditionally , pill the potatoes , make the holes and fry it . You can do either way as you like)

2Let’s prepare gravy now . In the same pan , take 2 tsp oil , heat it and fry the bay leaf , cinnamon , black and green cardamom , cloves , black pepper, coriander powder , onions (till gets golden brown) . Add grated garlic and ginger paste, green chilli finely chopped ,salt , turmeric , kashmiri red chilli powder . After adding red chilli powder yogurt , add some water faster so that red chilli will not burn .Keep stirring the masala occasionally . At high flame ,add beaten yogurt and keep the masala stirring . Let it to be boil . Keep stirring so that lumps of yogurt will not form . Make a smooth creamy gravy .

3When it boils , at this stage add a pinch of hing . Let the masala cool completely . When cooled , take it in the mixture pot and grind it to the smooth paste .At this stage if you can take out the bay leaf .

4

Filter the masala and take out the the rest of the material . Heat the masala in the pan and let it to be boil . Add the cashew nut cream and stir it. Add now potatoes and cook for 5 mins . Shahi Dum aloo is ready.

Video

 

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