Punjabi Dum Aloo | How to make Punjabi Dum Aloo

By Pavithira Vijay  |  20th Jan 2016  |  
4.5 from 2 reviews Rate It!
  • Photo of Punjabi Dum Aloo by Pavithira Vijay at BetterButter
Punjabi Dum Alooby Pavithira Vijay
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About Punjabi Dum Aloo Recipe

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

Punjabi Dum Aloo is a delicious dish which is liked by the people of every age group. Punjabi Dum Aloo by Pavithira Vijay is a step by step process by which you can learn how to make Punjabi Dum Aloo at your home. It is an easy recipe which is best to understand for the beginners. Punjabi Dum Aloo is a dish which comes from Punjabi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 2 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Punjabi Dum Aloo takes 10 minute for the preparation and 30 minute for cooking. The aroma of this Punjabi Dum Aloo make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Punjabi Dum Aloo will be the best option for you. The flavor of Punjabi Dum Aloo is unforgettable and you will enjoy each and every bite of this. Try this Punjabi Dum Aloo at your weekends and impress your family and friends.

Punjabi Dum Aloo

Ingredients to make 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

How to make Punjabi Dum Aloo

  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.

Reviews for Punjabi Dum Aloo (2)

Dola Sudeshna Banerjee7 months ago

Nice preparation

Parul Mishraa year ago


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