Maayeka

Indian Vegetarian Recipes - No Onion No Garlic

You are here: Home / Sabzi and Curries / Punjabi Dum Aloo Recipe I Dum Aloo Masala

Punjabi Dum Aloo Recipe I Dum Aloo Masala

by

Jump to Recipe Print Recipe

Punjabi Dum aloo- Baby potatoes cooked in a rich creamy tomato sauce, seasoned mildly with Indian spices. 

Punjabi  Dum Aloo-Potato – the king of vegetables, is loved by everyone, everywhere – whether it’s the famous french fries, chips, grill or bakes. There are so many recipes to cook potatoes. Among potato based Indian curries – Dum aloo is my most favourite one.
There are so many versions of this recipe, and the most popular version is the Kashmiri Dum Aloo. However, today I am sharing a different version of Dum Aloo – spiced with Chana Masala (chholey masala) and Black Salt/Rock Salt. Though these both spices are not used in Punjabi dum aloo but this enhances the taste so do try this once and you will surely like the taste.
Also Do Try these recipes-

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter,    Instagram and You Tube for more delicious recipes and updates.

Print Recipe
5 from 1 vote

Dum Aloo Masala Recipe

Dum aloo- Baby potatoes cooked in a rich creamy tomato sauce, seasoned mildly with Indian spices. 

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Mughlai Cuisine, Punjabi Cuisine
Keyword: dum aloo, punjabi
Servings: 8 people
Author: Anjana Chaturvedi

Ingredients

  • 500 gm Baby Potatoes / Chhote Aloo approx 20
  • 3.5 tsp Chana Masala
  • 3.5 tsp Kashmiri chili powder – 3.5 tsp
  • 1 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Black Salt / Kala Namak
  • To Taste Salt / Namak
  • 2 Bay Leaves / Tej Patta
  • 1/4 tsp Asafoetida / Hing powder
  • 3 tsp Coriander powder – 3 tsp
  • 1.5 cup Tomato puree
  • 3/4 cup Yoghurt-3/4 cup
  • 3 tbsp fresh cream

Instructions

  • Parboil the potatoes, peel and prick them.
  • Deep fry in hot oil OR shallow fry OR apply 1 t.s oil and bake in hot oven for 5-10 minutes. Then sprinkle pinch of black salt over them.
  • Mix Kashmiri Chili Powder, Turmeric and Coriander Powder in 1/2 cup water and keep aside. (Paste A)
  • Heat 3 tbsp ghee or oil in a pan, add bay leaves and asafoetida, then add tomato puree, stir fry for 1 minute then add chana masala, cream and curd.
  • Keep stirring so that the masala does not curdle.
  • Now add paste A and fried potatoes, and cook for 1 minute.
  • Add 1.5 cups of water, salt, black salt and cover and cook for 2 minutes so potatoes get cooked properly.keep stirring in between. (If you want a thin gravy then add little more water)
  • Add chopped fresh coriander and mix in.
  • Garnish with 1 ts of fresh cream and serve hot.
  • Serving Suggestions – Serve with Naan, Tandoori roti or Rice

Notes

note-
If you are not using Kashmiri chili powder then reduce the quantity of chilies to half.

Comments

  2. meena says

    oops how did i miss this and this dum aloo looks delicious and perfect creamy.. i love this and so many times we order dum aloo from hotels.. i cud never get this texture but now i wud try ur version and btw did i tell u, i made that dal maharani the way u made, one time was without onion garlic and tomato, other time i used these three too, and it turned awesome

5 from 1 vote (1 rating without comment)