Category: Main Dish of Punjabi Cuisine
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Serves: 3 People
15 Baby Potatoes, Boiled
1 Large Onion
10 Cashew Nuts
1 Medium Tomato
¾ Cup Thick Yogurt
1 Bay Leaf
1 Pinch Asafetida
1 Teaspoon Red Chilli Powder
¼ Teaspoon Turmeric Powder
1 Tablespoon Ginger Garlic Paste
1 Tablespoon Coriander Seeds
½ Teaspoon Cumin Seeds
1 Green Cardamom
1 Small Piece Of Cinnamon
½ Tablespoon Dried Fenugreek Leaves
3 Tablespoons Cooking Oil
2 Tablespoons Coriander Leaves, Chopped
Salt as Per Taste
Take boil potatoes and prick them with a toothpick or fork.
Heat oil in a pan for shallow frying (You can also deep frying).
Shallow Fry them until they turn light brown. Transfer to the plate.
Make power form of coriander seeds, cumin seeds, cardamom seeds, Cinnamon and Cloves. Keep aside.
Grind Onion, tomatoes and Cashew nut to make fine paste.
Heat oil in a same pan. Sauté bay leaf and cardamom. Add ginger garlic paste and stir it till the raw smell goes.
Mix prepared paste with it and sauté until the raw smell goes away.
Add prepared powder, red chili powder, turmeric powder and salt. Stir properly and boil it. Mix yogurt properly in it.
Add potatoes and 1/2 cup water and cover to boil it for 5 to 7 minutes.
Sprinkle dried fenugreek leaves and coriander leaves and Stir it. Turn off the flame.
Dum aloo is ready to serve.
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