punjabi dum aloo recipe, how to make punjabi dum aloo recipe

punjabi dum aloo

punjabi dum aloo recipe with step by step photos – this dum aloo recipe is more restaurant like and not spicy-hot like the kashmiri dum aloo.

punjabi dum aloo has a tang from tangy tomatoes and sweet hint from onions and cashews and in combination with the usual indian spices, what you get is a creamy and delicately spiced & flavored dum aloo.

you can also have a look at bengali dum aloo which is very simple and lightly spiced and the dum aloo recipe UP style (no onion no garlic version).

dum aloo recipe

i have adapted this punjabi dum aloo recipe from a small book which i recently purchased – taste of punjab by nita mehta

now this is a step by step recipe and this will give you an idea how frying onion paste, tomato paste and cashew paste is so important for north indian dishes. if you don’t do it properly, you won’t get the right flavors and taste in your final dish.

punjabi dum aloo recipe

as a substitute for yogurt, i have used lemon juice. however, the dish would equally taste good with dairy yogurt or a vegan yogurt. in the recipe details below, i have mentioned at which step the yogurt needs to be added.

lets begin step by step punjabi dum aloo recipe:

1: the baby potatoes are rinsed, wiped dry, halved and shallow fried in oil till they get cooked completely.

dum aloo

2: in hot oil, black cardamom and cinnamon are added and fried till the oil becomes fragrant. then add the onion-ginger-garlic paste.

onion ginger garlic paste for dum aloo recipe

3: now brown this paste. the paste has to be browned before you proceed to the next step. this is an important part. if the onion paste is not browned well, the curry won’t taste good.

punjabi dum aloo

4: add the tomato puree and stir.

punjabi dum aloo recipe

5: after 3-4 minutes, add the spice powders.

add spices to dum aloo

6: fry this whole masala paste till the oil starts to leave the sides. another important step.

dum aloo

7: now add the cashew paste.

adding cashew paste to punjabi dum aloo

8: stir and fry again till the oil leaves the sides of the masala paste. can you see the oil bubbles at the sides…

frying the punjabi dum aloo

9: add water and stir.

adding water to punjabi dum aloo

10: bring the whole curry to a boil.

punjabi dum aloo

11: add the shallow fried baby potatoes.

punjabi dum aloo

12: simmer till the gravy thickens a bit and lastly add lemon juice and salt.

dum-aloo12

serve punjabi dum aloo with rotis, naan or phulkas. the dum aloo is also great with steamed basmati rice.

serve dum aloo

if you are looking for more aloo recipes then do check bengali dum alooaloo paratha, aloo 65, aloo palak, aloo chaat and tandoori aloo.

punjabi dum aloo recipe below:

5.0 from 6 reviews
punjabi dum aloo recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
punjabi dum aloo recipe - creamy and delicately spiced & flavored dum aloo.
AUTHOR:
RECIPE TYPE: main
CUISINE: indian
SERVES: 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 10-12 baby potatoes
  • 1 large onion
  • 1 large tomato
  • ½ inch ginger/adrak
  • 2-3 garlic/lahsun
  • 2 tbsp broken cashews or 10-12 king sized cashews soaked in water for 30 minutes
  • 1 black cardamom/badi elaichi
  • 1 inch cinnamon stick/dal chini
  • ½ tsp turmeric powder/haldi
  • ½ tsp red chilli powder/lal mirch powder
  • 1 tsp coriander powder/dhania powder
  • 1 tsp fennel powder/saunf
  • ½ tsp garam masala powder
  • ½ tbsp lemon juice or 1 tbsp yogurt
  • 2.5 to 3 cups water
  • 1 or 2 tbsp coriander leaves for garnishing
INSTRUCTIONS
  1. rinse the baby potatoes and wipe them dry. keep the peel on. halve or quarter them if big in size or keep them whole.
  2. shallow or deep fry in medium hot oil till they are golden browned and completely cooked.
  3. grind the soaked cashew to a smooth paste. grind the onions, ginger and garlic to a smooth paste. also blend the tomatoes to a smooth puree.
  4. heat 2 to 3 tbsp oil. add the black cardamom and cinnamon. fry till the oil becomes fragrant and then add the onion-ginger-garlic paste.
  5. on a low flame fry the paste till it becomes golden brown and the oil separates. this takes about 9-10 minutes.
  6. add the tomato puree to the browned paste and stir.
  7. after 3-4 minutes, add the turmeric powder, coriander powder, red chili powder, garam masala powder, fennel powder one by one.
  8. stir again and fry till the oil separates. takes about 10-12 minutes.
  9. now add the cashew paste and yogurt (if you are going to use yogurt, at this stage).
  10. again fry the masala paste till the oil separates. this takes about 3-5 minutes.
  11. now add approx 2.5 to 3 cups of water. bring the gravy to a boil.
  12. add fried potatoes and simmer for some 4-5 minutes till the gravy thickens.
  13. lastly add lemon juice (if you are going to use this, at this stage). add salt.
  14. garnish dum aloo with some chopped coriander leaves and serve punjabi dum aloo hot with rotis or steamed basmati rice.




{ 55 Responses }

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  1. rupali says

    looks yummy, will definitely try this recipe.thanks a lot for all these yummy recipes dassana,i keep following your dishes, and they always turn out to be good.do you have any website for nonveg , chicken,only authentic indian recipes

  2. Rinku Sharma says

    Hi… this recipe is really mouthwatering. Its toooooo good. I also got complement from my hubby. Thanks a lot dear.

  3. Trish Velapanur says

    Hi Dassana –

    I just stumbled across your website and I am already loving it! I will be trying your Rajma recipe tonight.

    I have a silly question though – what does the “dum” stand for in recipes such as this? I asked my Indian husband and he couldn’t tell me.

    Thank you in advance! :-)

    • says

      thanks. dum stands for a technique in cooking, where the pan or pot is sealed tightly which does not allow for the escape of steam. as a result the food cooks in its own steam. so the flavors and aroma are like trapped in the pan which really gives subtle myriad flavors to the dish. the best example of dum cooking is a biryani. although this recipe is called as dum aloo, the dum technique is not used here. but there are quite a number of recipes where the dum technique is used. this technique of cooking is mostly used in the awadhi & mughlai cuisine.

  4. sakshi says

    Its a wonderful recipe. I made it at home and everyone just loved it. they were asking ” how did u made this? its tasing like a restaurant dish”. I am so thankful to you. Your recipes are awesome.

  5. Naaz says

    Hi dassana, proceedings of recipe luks gr8 n i surely lik to try it..n m impressed by all comments..gud job dassana…keep it up…n keep sending sumthing different n original recipes.

  6. Shrey says

    Hey,
    this is a pretty decent recipe for an adapted version of Aloo dum, But I must say though, the recipe drifted too far away from the original Aloo Dum recipe when the curd was added. Plus, I would recommend to add ginger garlic paste after the onion has been cooked. If it’s added before that, the recipe won’t have any taste of ginger or garlic whatsoever. :)

    • says

      hi shrey, i agree its a pretty decent and good recipe. there are so many versions of dum aloo that its difficult to pin point which is the original and authentic version. this one is adapted from a book. the original recipe used yogurt. i substituted lemon juice in place of yogurt. moreover the ginger garlic is ground with the onions. so they will be cooked when sauting the onion paste. but as per what you say, to get a dominant flavor of ginger-garlic, it can be added after sauting the onion paste. depends upon the individual taste. i feel since this is a creamy and sweet version of dum aloo, the ginger and garlic have been purposely ground with the onion so that they don’t give strong overtones to this subtle dish.

  7. Nandita says

    Hi Dassana, This came out awesome too! Just that my onions did not turn brown. I stirred them for a really long time! Probably because onions here in US are a deep pinkish purple, not sure! But i am pretty sure tha it did not affect the taste as everyone really liked it. I paired this with phulkas and served your channa dal fry with plain basmati. They all make lovely menus! Thanks! :)

    • says

      thanks for the feedback nandita. i am sure about the deep pinkish onions. sometimes some onions do take a long time to brown. adding a pinch of salt, helps to brown them faster. the browning does impart a certain flavor and taste. however if the onions are even lightly browned or softened, its alright. as there are other ingredients also that enhance and make the dish more flavorful.

  8. Bhairavi Patel says

    I am very impressed on step by step easy guide and picture details…ALL the great efforts on one site for Vegetarian people. Keep up the good work. My words are falling short on expressing THANK YOU for all the great recipes shared.

    regards
    Bhairavi Patel

  9. Jrsygrl62 says

    Hi Dassana!
    I LOVE LOVE LOVE your blog!!! Thank you so much!!!!!
    I have a quick question about this recipe.
    Is there anything I can use as a substitute for the black cardamom? I don’t have any and am not sure where I can find it.
    Thanks

    • says

      thanks. if you don’t have black cardamom, then obviously you cannot add it. there is no substitute for it. it does flavor the dum aloo, but you can easily ignore adding it.

  10. Rhana says

    Hi Dassana,

    Instead of shallow frying the potatoes, can I just bake them in the oven to get them cooked? Thanks!

  11. A.L.V.KRISHNAN says

    Basically I am good cook and a pure vegetarian.Iused to make this recipe.now you have given a clue to add curd or lemon juice thanks.Normally I used to make gravy little watery that is all

  12. pradeep says

    dassana is their any difference between potato and baby potato. they looks different. i am from kerala. And i am quiet new in the world of taste. ( your stills are amazingly superb)

    • says

      thanks pradeep. there is a difference between baby potatoes and regular potatoes. baby potatoes are smaller and tender potatoes. the skin is also tender. hence there is no need to peel the skin. basically they are potatoes that have been removed from the soil before they are fully grown. taste and texture wise too baby potatoes are different than regular potatoes.