Punjabi Dum Aloo

Punjabi Dum Aloo is a popular North Indian recipe. It is prepared with baby potatoes cooked in a rich onions and tomatoes based gravy. You can relish it with rice or your favorite bread.

Also try: Jeera Aloo.

Course: Main Course

Cuisine: Indian

Time: Preparation – 10 mins, Cooking – 25 mins, Total – 35 mins

Servings: 3


  1. Baby Potatoes – 14-15 (boiled, peeled and pricked with a toothpick or a fork)
  2. Onion – 1 (roughly chopped)
  3. Garlic – 2 cloves (roughly chopped)
  4. Ginger – 1 inch (roughly chopped)
  5. Tomatoes – 2 large (blend to a smooth paste)
  6. Fennel Seed Powder – 3 tsp
  7. Cashew Powder – 1 tbsp
  8. Curd (Dahi or Yogurt) – 1/4 cup (beaten)
  9. Kashmiri Red Chilli Powder – 2 tsp (for the rich color)
  10. Kasuri Methi – 1 tbsp
  11. Oil – 3-4 tbsp
  12. Water – 1 cup
  13. Fresh Cream – 2 tbsp
  14. Salt to taste.

How to make Punjabi Dum Aloo:

  1. Take a blending jar. Add onions, garlic and ginger. Blend to make a fine paste. Keep aside
  2. Heat oil in a pan or a kadai. Add the onion paste. Saute till golden brown
  3. Add tomato paste, kashmiri red chilli powder, fennel powder and cashew powder. Mix and cook till oil starts to separate
  4. Add beaten curd. Mix. Cook for 2-3 mins with continuous stirring
  5. Add water and bring it to boil. Add potatoes, kasuri methi and salt. Cover and cook for 10 mins on low-medium flame
  6. Add fresh cream. Mix well. Cook for 1-2 mins
  7. Your Punjabi Dum Aloo is ready. Serve hot with Phulkas.

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