Punjabi Dum Aloo | How to make Punjabi Dum Alooby Pavithira VijayCreated on 20th Jan 2016

  • Punjabi Dum Aloo, How to make Punjabi Dum Aloo
Punjabi Dum Alooby Pavithira Vijay
  • Punjabi Dum Aloo | How to make Punjabi Dum Aloo (458 likes)

  • By Pavithira Vijay
    Created on 20th Jan 2016

About Punjabi Dum Aloo

Cute Baby Potatoes simmered in onion & tomato gravy perfect with both rice and rotis.

  • Prep Time10mins
  • Cook Time30mins
  • Serves2People
Punjabi Dum Aloo


  • 30 Baby Potatoes
  • 2 Onions (ground to paste)
  • 2 Tomatoes (Pureed)
  • 10 Cashewnuts (soaked and ground to paste)
  • 2 - 3 tbs Oil
  • 1/2 tsp cumin seeds
  • 1 tbsp Ginger Garlic Paste
  • 1/4 tsp turmeric powder
  • 1 tsp Chilli Powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp cumin powder
  • salt as needed
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi


  1. Pressure cook the baby potatoes with a little salt for 1 whistle. Peel them and keep ready.
  2. Soak cashew nuts in warm water fro 15 - 20 minutes and then make a smooth paste.
  3. Heat some oil in a fry pan, and roast the potatoes till they are golden brown all around.
  4. Now again heat the remaining oil in a pan, and add cumin seeds and hing. Add the onion paste and saute for 2 minutes. Then add the ginger garlic paste and continue sauteing on medium flame.
  5. Once the onion paste becomes nice and brown, add the tomato puree and cook for 5 - 6 minutes, Then add the spice powders (except garam masala) and give a mix.
  6. Allow the gravy to cook for 5 minutes, and then add the cashew paste. Let it cook for another 4 to 5 minutes.
  7. Add water and once the gravy comes to a boil, throw in the fried baby potatoes. Keep the flame in low-med and let the potatoes simmer in the gravy for 7 to 8 minutes.
  8. Then add the garam masala and the crushed Kasuri methi, and turn off stove after 2 - 3 minutes.
My Tip: Can use normal potatoes, halved or quartered. Generally the potatoes are deep fried in oil and added to the gravy, but I boiled them and shallow fried.
  • Archana Jaiswal2 months ago

    Just have one question.we can make a thick gravy or it should be dry?

  • tushar ghadei3 months ago

    I made that it was awsum in taste n also looking good Thnx

  • Shobha Das4 months ago


  • gagan deep6 months ago

    i ll try

  • Shalini Saxena8 months ago

    in all this..its not mention dat when we added cumin powder?? while putting spice powder or after dat??

  • Ishi Bhatt8 months ago


  • Tultul Sengupta9 months ago

    sooo nice.and testy.

  • Dipika Halwai Shigwan9 months ago


  • Sugra Hussain9 months ago

    waowww bhut badhiya

  • Radha Varshney9 months ago


  • Shobhna Khanna10 months ago

    yame all family are enjoyed

  • Suchitra Rao10 months ago

    Made it. was lip smacking!

  • khushboo agarwal10 months ago

    Made it. I even used a tsp saunf n khade masala powder. it really tastes yummy.

  • Rashmi Sharmaa year ago

    Will try definitely as foody and aloo is favorite one

  • Anita Nandinia year ago

    This recipe turned out really good. personally felt it could do with more spice though. maybe some chilly or extra chilly powder.

  • Renu Dhillona year ago

    simply delicious

  • Madhuri Malanga year ago

    Very nice

  • Sujata Limbua year ago

    Classic dish cooked beautifully :D