Punjabi Dum Aloo

Pavithira Vijay
Pavithira Vijay|
Last updated on Jan 12th
Cute Baby Potatoes simmered in onion & tomato gravy perfect with both rice and rotis.
  • Prep Time10Minutes
  • Cooking Time30Minutes
  • Serves2people

Recipe Ingredients

  • 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

Recipe Preparation

  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.