Dum Aaloo Punjabi | Aaloo Dum | दम आलू पंजाबी | आलू दम | स्वादिस्ट दम आलू पंजाबी स्टाइल | Potato Curry

Potato is one of the staple foods that is equally popular in almost whole world. It is consumed in many forms and can be cooked in many ways, e.g. fried, baked, boiled etc. But way it is cooked in a North Indian kitchen is quite unique and probably the tastiest. One of the items available in almost all the North Indian restaurant menus is Aaloo Dum.

But, the ones who have tried it in different restaurants must have noticed wide variation in taste, cooking style and even names, e.g. Dum-Aaloo Punjabi, Dum-Aaloo Kashmiri or Aaloor Dom. 

Today we are going to cook Dum-Aaloo or Aaloo Dum in Punjabi Style. This is richest in spices and taste.

Dum-Aaloo Punjabi

Recipe:

Ingredients: 

1. Aaloo (Potato) : 10 (small ones)
2. Onion: 2  medium size (chopped)
3. Tomato: 2 medium size (chopped)
4. Fresh Green Chili : 2   
5. Fresh Crushed Ginger-Garlic : 2 tablespoon
6. Masala (spices): You may choose to use 
1. Your favorite spice mix (e.g. kitchen king or chicken masala) 
2. Coriander powder : 1 teaspoon
3. Garam Masala (whole)
1. Tez Patta (bayleaf) : 1 
2. Badi Elaichi (Black Cardamom): 1 
3. Chhoti Elaichi (Cardamom) : 2 
4. Dalchini ( Cinnamon) : 1 inch
5. Laung (Clove) : 5 
6. Kali Mirch (Black Pepper) : 10 
7. Chakra phool (Star Anise) : 1
8. Javitri (Mace) :  Half flower
9. Shah Jeera  (Black Cumins) : 1 pinch
4. Amchoor (Mango Powder) : 1 teaspoon
5. Haldi  (Turmeric Powder) : 2 teaspoon
6. Red Chili Powder : 2 teaspoon
7. Jira (Cumin Seeds) : 1 teaspoon
7. Curd : 3 tablespoon
8. Hing (Asafetida) : 1/2 teaspoon
9. Kaju (Cashew) : 5-6
10. Coriander leaves

Preparation:

Step 1:

1. Take some small size potatoes. If you could not get your hands on smaller ones then you may use bigger potatoes and cut them in smaller pieces
2. Boil the potatoes. Ensure that these are not overcooked. 
3. Peel the skin (if not already peeled)
4. Now heat two spoons cooking oil in a Kadhai
5. Add 1 teaspoon of turmeric powder and 1 teaspoon of red chili powder.
6. Stir fry them in hot oil for around 30 seconds
7. Now add boiled potatoes.
8. Fry the potatoes for 3-5 minutes on medium flame. Keep stirring in between to ensure even frying. 
9. Take them out in a plate and let them cool slowly
10. When potatoes are cooled reasonably, take a fork and poke a few holes around them to make them a little porous. These would allow them to absorb spices in the next round of cooking.

Step 2: 

In this step we will cook the spices:

1. Heat some cooking oil in a kadhai 
2. Add garam masala (whole spices), e.g. Tez Patta, Badi Elichi, Chhoti Elaichi, Dalchini, Laung, Kali Mirch, Chakra phool, Javitri and Shah Jira
3. In a few seconds they will turn aromatic, now add green chilies and freshly crushed Ginger-Garlic and hing
4. Fry them on medium flame for around 30 seconds.
5. Add chopped onions and fry while stirring gently
6. When onions turn golden, add chopped tomatoes and cashew
7. Fry the whole mix for 2-5 minutes on high flame
8. Turn the flame off. 
9. Put the fried spice mix in a grinding jar and grind it to a fine paste.

This ground spice paste can actually be stored in a refrigerator for weeks and used repeatedly.

Step 3:

It is time to prepare the gravy:

1. Heat some cooking oil in a kadhai 
2. Add jira seeds and fry for a few seconds
3. Now add the spice paste created in step 2.
4. Add turmeric powder and red chili powder
5. Fry it on medium flame for 3-5 minutes or until it turns Golden/brown 
6. Add curd and mix it well into the spices.
7. Add water for the gravy 
8. Add salt to your taste and bring the gravy to a boil.
9. Now add fried potatoes prepared in step-1.
10. Let the whole thing boil for 2-3 minutes and turn the flame off.
11. Your Dum-Aaloo Punjabi is ready
12. Garnish it with freshly chopped coriander leaves (dhaniya patta) and kasoori methi leaves(dried)
13. Serve it with Chapati or Pulav Rice and green salad