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# Dum Aloo Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 20 min |
| **Cook time** | 45 min |
| **Total time** | 1 hr 5 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | --------- |
| Calories | 1033 kcal |
| Carbohydrates | 202 g |
| Protein | 27 g |
| Fat | 16 g |
| Saturated fat | 2 g |
| Sodium | 694 mg |
| Potassium | 5096 mg |
| Fiber | 27 g |
| Sugar | 15 g |
| Vitamin A | 742 IU |
| Vitamin C | 228 mg |
| Calcium | 206 mg |
| Iron | 12 mg |
## Ingredients
* 20 baby potato *(boiled & peeled)*
* oil *(for frying)*
* 3 tbsp oil
* 1 tsp cumin
* 2 bay leaf
* 1 pod black cardamom
* 3 pod green crardamom
* ½ tsp cloves
* 1 onion *(finely chopped)*
* 1 tsp ginger garlic paste
* ½ tsp turmeric
* 1 tsp chilli powder
* 1 tsp coriander powder
* ½ tsp cumin powder
* 1 tsp salt
* 1½ cup tomato puree
* ¼ cup cashew paste
* ¼ cup curd
* 2 cup water *(hot)*
* 2 tbsp coriander *(chopped)*
* 2 tbsp kasuri methi *(crushed)*
* ½ tsp garam masala
## Instructions
1. Firstly, pressure cook 20 baby potato for 1 whistel. Once cooled, peel and prick the potato.
2. In a kadai heat 4 tbsp oil and fry the potato.
3. Stir occasionally, and fry till the potato turns golden brown. Keep aside.
4. In the kadai heat 3 tbsp oil. Add 1 tsp cumin, 2 bay leaf, 1 pod black cardamom, 3 pod green cardamom and ½ tsp cloves.
5. Saute on low flame until the spices turn aromatic.
6. Now add 1 onion, 1 tsp ginger garlic paste and saute until the onion turns golden brown.
7. Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.
8. Saute on low flame until the spices turn aromatic.
9. Add in 1½ cup tomato puree and ¼ cup cashew paste. I have blended 2 tomato, along with 5 cashew to a smooth paste.
10. Keep cooking until the oil separates from the sides.
11. Now add ¼ cup curd and continue to cook till the oil separates.
12. Further add fried aloo and mix gently.
13. Pour in 2 cup water and mix adjusting the consistency as required.
14. Cover and simmer for 20 minutes.
15. After 20 minutes the oil starts to float on top and flavour has well absorbed by potato.
16. Add in 2 tbsp coriander, 2 tbsp kasuri methi and ½ tsp garam masala. Mix well.
17. Finally, enjoy Dum Aloo Recipe with roti.
## Step-by-step
Firstly, pressure cook 20 baby potato for 1 whistel. Once cooled, peel and prick the potato.
In a kadai heat 4 tbsp oil and fry the potato.
Stir occasionally, and fry till the potato turns golden brown. Keep aside.
In the kadai heat 3 tbsp oil. Add 1 tsp cumin, 2 bay leaf, 1 pod black cardamom, 3 pod green cardamom and ½ tsp cloves.
Saute on low flame until the spices turn aromatic.
Now add 1 onion, 1 tsp ginger garlic paste and saute until the onion turns golden brown.
Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.
Saute on low flame until the spices turn aromatic.
Add in 1½ cup tomato puree and ¼ cup cashew paste. I have blended 2 tomato, along with 5 cashew to a smooth paste.
Keep cooking until the oil separates from the sides.
Now add ¼ cup curd and continue to cook till the oil separates.
Further add fried aloo and mix gently.
Pour in 2 cup water and mix adjusting the consistency as required.
Cover and simmer for 20 minutes.
After 20 minutes the oil starts to float on top and flavour has well absorbed by potato.
Add in 2 tbsp coriander, 2 tbsp kasuri methi and ½ tsp garam masala. Mix well.
Finally, enjoy **Dum Aloo Recipe** with roti.
## Video
## Notes
* Firstly, make sure to not over cook the potato as the aloo will be again cooked in the curry.
* Also, make the curry slightly spicy for a rich masaladear flavour.
* Additionally, if you do not have access to small potatoes, you can cube the big-sized potatoes.
* Finally, **Dum Aloo Recipe** tastes great when prepared with a generous amount of oil.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/punjabi-dum-aloo-recipe-dhaba-style/](https://hebbarskitchen.com/punjabi-dum-aloo-recipe-dhaba-style/)
