Name: Punjabi Dum Aloo recipe by Neha Paliwal at BetterButter
Cook time: 59 min
Total time: 59 min
Yield: 3
Ingredients: Potatoes - 5 to 7 small sized potatoes(par boiled ); Onions - 2 to 3 medium sized (grated); Tomatoes - 3 to 4 (grated); Garlic - 1 whole (10 to 11 cloves; Ginger - 1/2 tsp (grated); Oil - for frying; Dry masalas; Cinnamon stick - 1; Bay leaf - 1; Cumin Seeds - 1 Tsp; Mango powder - 1 tbsp; Coriander powder - 1 tbsp; Sugar - 1/2 tsp; Red chili powder - 1 tbsp( you can use Degi mirch for color); Salt - as per taste Green coriander -(fresh chopped)

ABOUT Punjabi Dum Aloo RECIPE

Dum aloo is one of my favorite Sabzi!!As i love to have this with Crispy paranthas ,Boiled rice or withChapatis. Dumaloo can be cooked inkashmiri style or punjabi style.kashmiri style Dum aloo does not contain garlic or onions,but punjabi dum aloo is made up from onions ,garlic and spices.So here's the recipe.

Ingredients Serving: 3

Potatoes - 5 to 7 small sized potatoes(par boiled )
Onions - 2 to 3 medium sized (grated)
Tomatoes - 3 to 4 (grated)
Garlic - 1 whole (10 to 11 cloves
Ginger - 1/2 tsp (grated)
Oil - for frying
Dry masalas
Cinnamon stick - 1
Bay leaf - 1
Cumin Seeds - 1 Tsp
Mango powder - 1 tbsp
Coriander powder - 1 tbsp
Sugar - 1/2 tsp
Red chili powder - 1 tbsp( you can use Degi mirch for color)
Salt - as per taste Green coriander -(fresh chopped)

Instructions

Take a wok peel the potatoes and deep fry them.
When they turn golden brown take them out on an absorbent paper.
Now take another wok add oil , cumin seeds, bay leaf and cinnamon stick. Let them crackle.
Then add onion paste, garlic and ginger in it.
Stir fry till it turns golden brown add salt ,mango powder.
Add tomato paste in it stir it on a very slow flame when the masala starts leaving oil.
Add red chili powder, coriander powder,stir it very well till the masala changes its color.
Now add fried potatoes in the same stir it very slowly so that the potatoes should not break down.
When the masala start sticking to the potatoes prick the potatoes with a fork, so that the masala should be inserted properly in the potatoes.
lastly garnish it with coriander leaves.

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