Kashmiri Dum Aloo • Dum Aloo Recipe | आसान...
Written Recipe of Punjabi Dum Aloo (Pressure Cooker)
Prep time: 10-15 mins
Cooking time: 30-35 minutes
Serves: 5-6 people
Ingredients
POTATO | आलू 15 NOS.
GHEE | घी 2 TBSP
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा ½ TSP
CINNAMON STICK | दालचीनी 1 INCH
GREEN CARDAMOM | हरी इलायची 3 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
BAY LEAF | तेज पत्ता 2 NOS.
ONION | प्याज़ 3 NOS. (CHOPPED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 2 TBSP
HOT WATER | गरम पानी A SPLASH
TURMERIC POWDER | हल्दी पाउडर ¼ TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | गरम पानी A SPLASH
TOMATO | टमाटर 2 NOS. (PUREE)
SALT | नमक TO TASTE
CURD | दही ½ CUP
HOT WATER | गरम पानी 200-250 ML
SALT | नमक IF REQUIRED
GARAM MASALA | गरम मसाला A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Peel & rinse the baby potatoes & poke them using a fork.
Set a cooker over high heat, add ghee & oil once it gets hot & let the ghee heat up as well.
Carefully transfer the baby potatoes in the hot ghee carefully & fry them over high flame until the potatoes turn light golden brown.
Transfer the potatoes into a separate bowl once they turn light golden brown.
Lower the flame at this stage & add all the whole spices into the ghee, let them fry in the oil for a few seconds & then add the chopped onions, cook the onions over medium high flame until they turn light golden brown.
Then add the ginger garlic & green chilli paste, stir well & cook until the onions turn golden brown, you can also add a splash of hot water if required.
Further lower the flame & add all the powdered spices, stir & immediately add a splash of hot water & cook the spices over medium high flame for a few seconds.
Add the tomato, salt, stir well & cook for 1-2 minutes.
Further whisk & add the curd, keep stirring & cook for 2-3 minutes or until the oil separates.
Once the oil separates, add the fried potatoes, stir well & coat the potatoes with the masala, then add hot water to adjust consistency.
Put the lid on the cooker & pressure cook the dum aloo over high flame for 1 whistle, then lower the flame to the lowest & cook for 7-8 mins.
Once cooked, switch off the flame & let the cooker depressurize naturally.
Open the lid, stir to check the consistency, switch on the flame, you can add more hot water if you want the gravy to be thin or you can cook the gravy over high flame for a couple of minutes if you want it to be thick.
Lastly taste & adjust salt if required & along with that add garam masala, roasted kasuri methi powder, fresh coriander & stir well.
Your pressure cooker Punjabi style dum aloo is ready.
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Intro 0:00
Frying Potato 0:52
Gravy & Final Cooking 2:06
Plating 5:55
Outro 6:46