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

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

baby potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Regular potatoes are more economical and widely available.

Wash and peel approximately 15 baby potatoes, then poke holes in them with a fork.

In a pressure cooker, heat 2 tablespoons of ghee and 1 tablespoon of oil until hot.

Add the baby potatoes and shallow fry on high flame until they are light golden brown, then transfer to a bowl.

Lower the flame and add 1/2 teaspoon cumin seeds, 1 inch cinnamon stick, 3 green cardamom pods, and 2 bay leaves to the remaining ghee.

Stir and cook the spices briefly, then add 3 chopped onions and sauté on medium-high flame until golden brown.

Add 2 tablespoons of ginger-garlic paste and sauté, adding a little hot water to prevent sticking.

Once the onions are dark golden brown, lower the flame and add 1/4 teaspoon turmeric powder, 1 tablespoon Kashmiri red chili powder, 1 teaspoon spicy red chili powder, and 1 tablespoon coriander powder; mix well.

Add 2 pureed tomatoes and salt, and sauté on high flame for 1-2 minutes.

Lower the flame again and add 1/2 cup of whisked yogurt, stirring well to avoid curdling.

Increase the flame and cook the yogurt with the tomato mixture for 2-3 minutes until the oil separates.

Add the fried potatoes back into the cooker and mix well, checking the consistency.

Add 200-250 ml of hot water to the mixture, then cover the pressure cooker and cook on high flame until one whistle, then lower the flame and cook for 7-10 minutes.

After cooking, allow the pressure to release naturally before opening the lid.

Check the consistency and adjust seasoning if necessary, then add a pinch of garam masala and a pinch of dried fenugreek leaves, mixing well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens