Punjabi Dum Aloo Recipe – According to Wikipedia We will ask about dum aloo. We will not bother him with Punjabi or Kashmiri or so on. Poor guy will feel blank .
Yes Wiki tell us what is Dum Aloo?
Dum Aloo is a potato based dish, 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, and then cooked slowly at low flame in a gravy with spices. PUNJABI DUM ALOO RECIPE is a popular recipe cooked throughout India. In Bengal, it is a specialty dish eaten mostly with Luchi and is known as “Aloor dum”.
Well tells about Kashmiri Dum Aloo. And also mentions Bengali dum aloo. I have both these recipes in the archive but somehow I felt of sharing the Punjabi Dum Aloo first of all #beingpunjabiafterall
According to Vinipedia
Cute little potatoes cooked in a rich gravy of onions and tomatoes with the flavours of garlic and spices and richness of cashew nuts…
Let’s talk about Punjabi Dum Aloo
I found it here.
It was a promising recipe.
Lots of flavours with simple ingredients.
I have not boiled or deep fried the potatoes. You can use boiled or deep fried potatoes.
I have boiled the tomatoes for a nice colour.
Punjabi Dum Aloo goes very well with instant wheat naan or butter naan etc.
The Beauty Punjabi Dum Aloo Recipe
It doesn’t call for any special ingredients.
A rich preparation of potato.
And the Beast (the difficult part about this recipe)
The potato might remain undercooked/get overcooked or mushy.
The gravy might remain under-cooked.
Experience and experiment (tips and tricks)
Cook the potatoes till soft just soft.
Boil the tomatoes for a good colour in the gravy.
Let’s just talk
Dum aloo… you name it and then you name them.
Punjabi dum aloo
Kashmiri dum aloo
Bengali dum aloo
Benarasi dum aloo…
And there may be other variants of dum aloo too. After all as the proverb goes
“In India every two miles water changes and every four miles language changes.”
A few more miles and the recipe changes!
Having said that, I got curious to know about the different languages spoken in India and read the following. Thought of sharing as I found them interesting. Before starting take a guess on the number of languages spoken in India.
(Disclaimer: The under-mentioned information has been obtained from the internet and has been posted as it is without any verification)
People’s Linguistic Survey of India, headed by eminent academic G.N. Devy, found that our country is home to 780 languages and 66 different scripts
Nearly 10 percent of the world’s 4,000 languages facing ‘extinction’ threat in the next 50 years is spoken in India, says linguist Ganesh N Devy.
Only around 3 percent of the population (about 28 million people in 1995) is truly fluent in both English and an Indian language.
So this was for you… ladies and gentlemen… “What India speaks?!”
PUNJABI DUM ALOO RECIPE
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings 6-8 Persons
INGREDIENTS FOR PUNJABI DUM ALOO
- 12-15 small potatoes washed and peeled
- 6 medium size tomatoes roughly chopped
- 2 tbsp oil +1-2 tbsp oil
- 1/4 tsp turmeric powder
- 2 cinnamon sticks (dalchini)
- 2 green cardamoms (elaichi)
- Salt to taste
- 1/2 tsp sugar
- 2 tbsp fresh cream
- 2 tbsp finely chopped coriander
- 1/4 tsp garam masala powder
For onion paste
- 4 medium size onions roughly chopped
- 4 green chillies roughly chopped
- 1/4 cup broken cashew nuts
- 2 tsp fennel seeds (saunf)
- 10 garlic cloves
- 1/2 tsp turmeric powder
- 6 dry whole kashmiri red chillies
- 1 tsp cumin seeds
- Handful of coriander
HOW TO MAKE PUNJABI DUM ALOO RECIPE
- To cook the potatoes prick 12-15 washed and peeled potatoes.
Heat 1-2 tbsp oil.
Add the potatoes.
Add some salt and 1/4 tsp turmeric powder.
Cover and cook.
Till the potatoes become soft. Do not over-cook them.
Check them by inserting a toothpick. Keep them aside.
To make the tomato puree, boil 2-3 cups water in a sauce pan.
Add 6 tomatoes roughly chopped.
Let them boil for 10-12 minutes.
After 10-12 minutes… take out the tomato pieces and let them cool.
Do not discard the water. We will use it in the gravy.
Once the tomato pieces cool, put them in the grinder.
Puree them and keep it aside.
To make the onion paste in a grinder put 4 medium size onions roughly chopped, 4 green chillies roughly chopped, 10 garlic cloves, 1/4 cup broken cashew nuts, 2 tsp fennel seeds (saunf), 1/2 tsp turmeric powder, 6 dry whole kashmiri red chillies and 1 tsp cumin seeds.
Make a smooth paste. Keep aside.
Heat 2 tbsp oil
Add 2 one inch cinnamon sticks, 4 cloves and 2 green cardamoms.
Once they are aromatic, add the onion paste.
Cook for 4-5 minutes. The oil will ooze out.
- Add the tomato puree.
- Cook for 10-12 minutes till the oil oozes.
- Add little water.
- Add salt to taste and 1/2 tsp sugar.
- Add 2 tbsp cream.
- Add the potatoes.
- Add 2 tbsp chopped coriander.
- Add a dash of garam masala.
- Add some water
- Seal it and let in simmer for 10 minutes.
- After 10 minutes, garnish with coriander and serve.
- Bon appetit.
Make it on the day you are in a mood to cook. Serve them with tandoori roti or lachchha paranthas.
I prepared it one Saturday evening and served with fulkas and kachumber raita.
If the plan doesn’t work, change the plan and not the goal.