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

punjabi style dum aloo is a creamy and delicately spiced & flavored aloo dum recipe.
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4.77 from 17 votes

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

punjabi dum aloo

this 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. i have also shared restaurant style dum aloo recipe.

i have adapted this punjabi dum aloo recipe from nita mehta cook book “taste of punjab: hare bhare khetaan da khaana-vegetarian”.

now this is a step by step dum aloo 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.

you can serve punjabi dum aloo gravy with rotis or naan or jeera paratha or saffron rice or masala rice or jeera rice or rumali roti.

for more delicious potato recipes on blog are

  1. aloo matar
  2. aloo palak
  3. potato curry

punjabi dum aloo

Author:Dassana Amit
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Course:main course
Cuisine:indian
Calories:197kcal
Servings (change the number to scale):4
4.77 from 17 votes
dum aloo punjabi recipe, punjabi dum aloo recipe
punjabi style dum aloo is a creamy and delicately spiced & flavored aloo dum recipe.

INGREDIENTS FOR punjabi dum aloo

(1 CUP = 250 ML)
  • 10 to 12 baby potatoes
  • 1 large onion
  • 1 large tomato
  • ½ inch ginger (adrak)
  • 2 to 3 garlic (lahsun)
  • 2 tablespoon broken cashews OR 10 to 12 king sized cashews soaked in water for 30 minutes
  • 1 black cardamom (badi elaichi)
  • 1 inch cinnamon stick (dalchini)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon fennel powder (saunf)
  • ½ teaspoon garam masala powder
  • ½ tablespoon lemon juice OR 1 tablespoon curd (dahi or yogurt)
  • 1 to 1.5 cups water
  • 1 or 2 tablespoon coriander leaves for garnishing (dhania patta)

HOW TO MAKE punjabi dum aloo

preparation for punjabi dum aloo

  • rinse the baby potatoes and wipe them dry. 
  • keep the peel on. halve or quarter them if big in size or keep them whole.
  • shallow or deep fry in medium hot oil till they are golden browned and completely cooked.
  • 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.

making punjabi dum aloo

  • 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.
  • on a low flame fry the paste till it becomes golden brown and the oil separates. 
  • this takes about 9-10 minutes.
  • add the tomato puree to the browned paste and stir.
  • after 3-4 minutes, add the turmeric powder, coriander powder, red chili powder, garam masala powder, fennel powder one by one.
  • stir again and fry till the oil separates. takes about 10-12 minutes.
  • now add the cashew paste and yogurt (if you are going to use yogurt, at this stage).
  • again fry the masala paste till the oil separates. this takes about 3-5 minutes.
  • now add approx 1 to 1.5 cups of water. bring the gravy to a boil.
  • add fried potatoes and simmer for some 4-5 minutes till the dum aloo gravy thickens.
  • lastly add lemon juice (if you are going to use this, at this stage). add salt. mix well.
  • garnish dum aloo with some chopped coriander leaves. 
  • serve punjabi dum aloo hot with rotis or steamed basmati rice.

RECIPE TIPS

  1. as a substitute for yogurt (curd or dahi), i have used lemon juice. however, the dum aloo gravy would equally taste good with dairy yogurt or a vegan yogurt. in the recipe details, i have mentioned at which step the yogurt needs to be added.
  2. in this recipe either use yogurt or lemon juice. don't add both.
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how to make punjabi dum aloo

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

dum aloo recipe

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 recipe

4: add the tomato puree and stir.

punjabi dum aloo recipe

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

add spices to make dum aloo recipe

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

making dum aloo recipe

7: now add the cashew paste.

adding cashew paste to make punjabi dum aloo recipe

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 recipe

9: add water and stir.

adding water to dum aloo recipe

10: bring the whole curry to a boil.

dum aloo recipe

11: add the shallow fried baby potatoes.

punjabi dum aloo recipe

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

making punjabi dum aloo recipe

serve punjabi dum aloo with rotis or naan or tandoori rotis or jeera rice or ghee rice. the dum aloo also taste great with steamed basmati rice.

punjabi dum aloo recipe, dum aloo recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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103 comments/reviews

  1. Hi ,
    I have been following your recipes for quite sometime now. All my friends here in NJ, follow your recipes. I have actually made this recipe before but this time I got bite potatoes which are smaller then baby potatoes. My question is how much ingredients I should use? I have around 50 bite potatoes which weigh 680gms. What do you suggest?
    Thank you!!

  2. Another amazing recipe,absolutely mind blowing.Thank u so much….god bless you dear?wish I could give it ten star rating.?

  3. Hello dassana!

    I love your blog… Whenever I search for a recipe and if it’s on your blog, it comes first and then I know I needn’t go further 🙂 Have made this dum aloo recipe twice already in the last one month. It surely takes some time but well worth it.
    lots of love,
    ashima

  4. This is just an amazing recipe.. I tried it and that turned out to be very delicious.
    I tried it in a modified way also.. I dipped the baby potatoes in a mixture of Maida, cornflour, Ginger-Garlic & green chillies paste and then fried them.. Remaining procedure was same.. That dish was also quite tasty but somehow I felt there wasn’t much crunchiness in the potatoes.. Can you give me any suggestions on this?

    • thanks sravani for the feedback. if you chop the potatoes in small pieces and the fry, the crunchiness will be there. when we fry batter coated veggies like potatoes or cauliflower, the more small they are chopped, the crunchier they become.

  5. hi dasanna,

    I tried many of your receipies and they were delicious.
    Is there any other way to cook the potatoes instead of shallow frying them??

    • thanks raji. you can parboil the potatoes. then pan fry them in some oil. this is one way. second is just to boil the potatoes and then add them to the gravy. the frying gives a crisp texture to the potatoes. for health reasons, you can just boil them and add to the gravy.

  6. Dear dasanna,
    Love your recipes & your hold-by-hand, step by step guidance. Many a time, your recipes have graced our home.
    I have a question out of curiosity. When adding dry spices, why do you sometimes ask for them to be added one by one ? Will it matter if the stuff that goes in right behind each other is first collected in a small bowl & dumped in together ?
    Another query. While making twice the quantity of any vegetable, is it as simple to double every ingredient you mention or are there complications involved ?
    Thanks again for everything,
    Michaela.

    • thanks michaela. in most recipes i add all of them together. could be in some recipes i have added them later. usually i add garam masala powder and dry mango powder later. other wise spices like turmeric powder, coriander powder, red chili powder etc can be added all together. you can collect them in a bowl and then add or add one after the other in succession. garam masala is added last, as most store brought garam masala powder is made from roasted spices and then ground. so its kind of cooked before. so you add it at last. dry mango powder if added first gets reduced in it sourness. so in some recipes, where the sour element is required, its added last. for whole spices, depending on the recipe they can be added together or in steps.

      a gravy or curry dish can have an unbalanced flavor profile if doubled. most indian home cooks use the method of approximation or eye balling the ingredient, when doubling or tripling recipes. so its better to make the recipe in the proportion provided in it.

  7. Hi
    I have been using various delicious recipes from your website since past sometime. I really loved the way all these dishes have been made. Your preparations are not just delicious but simple as well. I am happy to visit the site always.
    Thanks!
    Tanu

  8. Hi can almonds (without skin) , also blanched like you mentioned for cashew , be substituted for the latter. Will this impact the taste/texture much?
    Regards

  9. Amit, while searching for holi special food I came to this site n have done the sabudana vada n hydrabadi biryani which were awesome!!! n will do the aloo dum n dal makhani restaurant style tomorrow… Ur receipts are very easy to follow…. Thank u soon much…..

  10. I have been very sick for a few days, so my mother and I took a day off today from the world and she decided to make this recipe! It’s turning out wonderfully (simmering now) and we cannot WAIT to have it for dinner tonight. Thanks for sharing 🙂

  11. Made this for lunch today, came out Delicious !!! Big hit ! Everyone loved it. Very easy to follow directions. I did one change made cashew paste first then socked them in whole milk. Thanks for wonderful receipe.

  12. Made this for dinner last night with hot rotis! Turned out delicious!!
    Dassana, your recipes inspire me to cook variety of dishes !!

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