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

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

there are few more variations of making dum aloo recipes. e.g.

  1. bengali dum aloo which is very simple and lightly spiced.
  2. dum aloo recipe banarasi style (no onion no garlic version).

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.

punjabi dum aloo recipe below:

punjabi dum aloo recipe

dum aloo punjabi recipe | punjabi dum aloo recipe

punjabi dum aloo recipe - creamy and delicately spiced & flavored aloo dum recipe.

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course main course
cuisine indian
prep time 20 minutes
cook time 40 minutes
total time 1 hour
servings 4
calories 197 kcal
author dassana amit

ingredients (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 recipe

preparation for punjabi dum aloo recipe:

  1. rinse the baby potatoes and wipe them dry. 

  2. keep the peel on. halve or quarter them if big in size or keep them whole.

  3. shallow or deep fry in medium hot oil till they are golden browned and completely cooked.

  4. grind the soaked cashew to a smooth paste. 

  5. grind the onions, ginger and garlic to a smooth paste. also blend the tomatoes to a smooth puree.

making dum aloo recipe:

  1. heat 2 to 3 tbsp oil. add the black cardamom and cinnamon. 

  2. fry till the oil becomes fragrant and then add the onion-ginger-garlic paste.

  3. on a low flame fry the paste till it becomes golden brown and the oil separates. 

  4. this takes about 9-10 minutes.

  5. add the tomato puree to the browned paste and stir.
  6. after 3-4 minutes, add the turmeric powder, coriander powder, red chili powder, garam masala powder, fennel powder one by one.
  7. stir again and fry till the oil separates. takes about 10-12 minutes.
  8. now add the cashew paste and yogurt (if you are going to use yogurt, at this stage).
  9. again fry the masala paste till the oil separates. this takes about 3-5 minutes.
  10. now add approx 1 to 1.5 cups of water. bring the gravy to a boil.

  11. add fried potatoes and simmer for some 4-5 minutes till the dum aloo gravy thickens.

  12. lastly add lemon juice (if you are going to use this, at this stage). add salt. mix well.

  13. garnish dum aloo with some chopped coriander leaves. 

  14. serve punjabi dum aloo hot with rotis or steamed basmati rice.

recipe notes

  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.

rough nutrition info per serving:

Nutrition Facts
dum aloo punjabi recipe | punjabi dum aloo recipe
Amount Per Serving
Calories 197 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 23mg 1%
Potassium 978mg 28%
Total Carbohydrates 40g 13%
Dietary Fiber 6g 24%
Sugars 4g
Protein 5g 10%
Vitamin A 7.9%
Vitamin C 55.4%
Calcium 5.3%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.


how to make 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 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 punjabi dum aloo recipe

10: bring the whole curry to a boil.

punjabi 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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Reader Interactions

{ 98 Responses }

  4. 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!!

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

  7. 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

  8. 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.

  9. 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.

  11. 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.

  13. 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

  14. 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

  15. Can we substitute anything else in place of cashew paste due to nut allergy. Thank you.

  16. 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…..

  18. 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 🙂

  19. 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.

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

  26. 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

    • thanks a lot rupali. i do not have any website for non veg food. myself and my family is vegetarian, so i add only vegetarian recipes.

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

  31. 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! 🙂

    • 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.

  34. 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.

  35. 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.

  37. 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. 🙂

    • 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.

  38. 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! 🙂

    • 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.

  40. 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

  41. 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

    • 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.

  42. Hi Dassana,

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

  45. 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

  46. 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)

    • 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.