Shahi Dum Aloo Punjabi | शाही दम आलू पंजाबी | Kunal Kapur | Veg Curry Recipes | Chef Kunal Kapur

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

cashew nuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar texture at a lower cost.

Peel and parboil small potatoes.

Fry the parboiled potatoes in hot oil on a mild flame until golden brown.

In a pan, heat oil and add bayleaf, black cardamom, green cardamoms, cinnamon, cloves, and peppercorns, stirring lightly.

Add cumin and sliced onion, browning the onions completely.

Add ginger paste and garlic paste, along with a dash of water.

Add spices: turmeric, red chili powder, cumin powder, coriander powder, and chopped green chilies.

Increase the flame and add beaten yogurt, stirring continuously until it boils.

Reduce heat and cook the yogurt to round off its sourness.

Add salt and cook until oil surfaces, indicating the yogurt has cooked.

Turn off the heat and blend the entire masala, removing the bayleaf before blending.

Strain the blended masala and add water to achieve a fine consistency.

Boil the strained masala on high heat and add diluted cashew nut paste, stirring continuously.

Add boiled potatoes to the curry and cook for 5-10 minutes.

Finish with green fenugreek leaves powder, a pinch of sugar, and a little fresh cream.

Plate the Dum Aloo with a sprig of coriander and a drizzle of cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens