Punjabi Dum Aloo Recipe In Pressure Cooker

Punjabi Dum Aloo is Such recipe which is both simple yet traditional. There are many varients of Dam aloo but in this article we will make authentic Punjabi Dam Aloo recipe and that to in single pot in presure cooker which is easy and quick yet tasty !

• Prepration time: 10 -15 minutes 
• Cooking time: 30-35 minutes
• Serves: 5-6 people

Ingredients required for Punjabi Dam Aloo

BABY POTATOES – 15 NOS.

GHEE – 2 TBSP

OIL – 1 TBSP

CUMIN SEEDS – 1 TSP

CINNAMON STICK – 1 INCH

GREEN CARDAMOM – 3 NOS.

BLACK CARDAMOM – 1 NO.

BAY LEAF –  2 NOS.

ONION –  3 small (CHOPPED)

KASHUW – ½ CUP (PASTE)

GINGER GARLIC GREEN CHILLI PASTE –  2 TBSP

HOT WATER – A SPLASH

TURMERIC POWDER – ½ TSP

KASHMIRI RED CHILLI POWDER – 1 TBSP

SPICY RED CHILLI POWDER – 1 TSP

GARAM MASALA – A PINCH

CORIANDER POWDER – 1 TBSP

TOMATO – 2 NOS. (PUREE)

SALT – TO TASTE

CURD –  ½ CUP

HOT WATER – 200-250 ML

ROASTED KASURI METHI POWDER – A PINCH

FRESH CORIANDER – A HANDFUL (CHOPPED)

Steps for making Punjabi Dam Aloo , using Pressure Cooker

Step 1: Prepare the Baby Potatoes

• Peel and rinse the baby potatoes.
• Poke each potato gently using a fork to help them absorb the flavors.

Step 2: Fry the Potatoes in Cooking oil 

• Heat oil and ghee together in a pressure cooker on high flame.
• Once hot, carefully add the baby potatoes.
• Fry them on high heat until they turn light golden brown.
• Remove and transfer the fried potatoes to a separate bowl.

Step 3: Cook the Base Masala for gravy 

• Reduce the flame to low.
• In the remaining ghee, add whole spices and fry them briefly (a few seconds) to release their aroma.
• Add chopped onions and cook on medium-high flame until they turn light golden brown.
• Add ginger-garlic paste and green chilli paste.
• Stir well and cook until onions turn fully golden.
• Add a splash of hot water if needed to prevent burning and than add Spices powders.

Step 5: Add Spices powder for making gravy tasty 

• Lower the flame again.
• Add all the powdered spices (like turmeric, red chilli, coriander).
• Stir and immediately add a splash of hot water to prevent burning.
• Cook this spice mix on medium-high heat for a few seconds.

Step 6: Add Tomato and Curd in the gravy 

• Add tomato puree and salt.
• Stir and cook for 1–2 minutes.
• Add whisked curd gradually while stirring continuously.
• Cook the mixture for 2–3 minutes until oil separates from the masala.

Step 7: Pressure Cook for final dam aloo 

• Add the fried baby potatoes into the masala.
• Mix well so the potatoes are fully coated.
• Add hot water to adjust gravy consistency as desired.
• Close the lid of the pressure cooker.
• Cook on high flame for 1 whistle, then reduce the flame to the lowest setting and cook for 7–8 minutes.

Step 8: Finishing Touches after Dam Aloo is done

• Turn off the flame and allow the pressure cooker to depressurize naturally.
• Open the lid and stir the curry.
• If the gravy is too thick, add more hot water.
• If it’s too thin, cook on high flame for a few minutes to thicken.
• Add garam masala, crushed kasuri methi, and fresh coriander.
• Stir well and adjust salt if needed.

And your Punjabi Dam Aloo is ready to serve.

Serving Suggestion with Punjabi Dam Aloo Recipe

Serve hot Punjabi Dum Aloo with:

• Steamed basmati rice
• Roti, naan, or paratha
• Salad or pickles on the side

Using this Punjabi Dam Aloo you can assemble your own Dam Aloo Biryani .

Make also : Handvo Muffin Recipe