Dum Aloo is a Punjabi Dish where potatoes or aloo are fried and then served along with gravy that is made of tomato puree mixed with other ingredients and spices. If you’re currently observing Navratri and you don’t want to use onion and garlic paste, you can substitute cashew paste instead, provided that it doesn’t compromise with your tradition.
- 10 – 12 pcs. Baby or Regular Potatoes
- ½ cup Tomato Puree (Homemade or Market Variety)
- 1 tbsp. Curd or Yogurt, beaten
- 1 ½ tbsps. Cashew Paste
- ¼ – ½ tsp. Cumin Seeds
- ½ tbsp. Coriander Powder, coarsely chopped
- ¼ – ½ tbsp. Garam Masala
- ¼ – ½ tsp. Degi Mirch or Red Chili Powder
- ¼ – ½ tsp. Haldi or Turmeric Powder
- ½ tbsp. Kasoori Methi or Fenugreek leaves, dried
- 1 ½ tbsps. Oil
- Salt to taste
- Prepare the Aloo or potatoes first by cleaning and peeling it. After that, add them inside an oil-heated pan. Cover and cook for at least 10 – 15 minutes or until a fork or toothpick pierces right through the potato. Once cooked, remove from pan then set it aside.
- Prepare the gravy by heating a little oil again in the same pan then add the cumin seeds, tomato puree and beaten yogurt or curd. Mix it well then let it cook for at least a minute. After that, add the spices then the cashew paste last. Mix it again then let the gravy simmer for a while.
- Add Kasoori Methi, mix and cook for a minute then add ½ cup of water. Bring the gravy to a boil before adding the potatoes in. Cover again and let it cook for at least ten minutes.
- Lastly, remove the Dum Aloo from pan and serve it along with cooked rice.