Punjabi Dum Aloo Recipe | Pressure Cooker Dum Aloo | कुकर दम आलू | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Peel and rinse the baby potatoes, then prick them all over with a fork.
2. Heat the ghee and oil in a pressure cooker over high heat until hot.
3. Fry the potatoes over high heat until light golden brown, then move them to a bowl.
4. Lower the heat. Add the whole spices to the fat and fry for a few seconds, then add the chopped onions and cook over medium-high heat until light golden brown.
5. Stir in the ginger, garlic and green chilli paste and cook until the onions are golden brown, adding a splash of hot water if needed.
6. Lower the heat. Add the powdered spices, stir, add a splash of hot water and cook for a few seconds over medium-high heat.
7. Add the tomato purée and salt, stir and cook for 1-2 minutes.
8. Whisk in the curd and keep stirring for 2-3 minutes, until the oil separates.
9. Add the fried potatoes, coat them with the masala, then add hot water to adjust the consistency.
10. Close the cooker and pressure cook for 1 whistle over high heat, then lower to the lowest flame and cook for 7-8 minutes.
11. Switch off the heat and let the pressure release naturally.
12. Open the lid and check the gravy: add more hot water for a thinner gravy, or simmer over high heat for a couple of minutes for a thicker one.
13. Taste and adjust the salt, then stir in the garam masala, roasted kasuri methi powder and fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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