Punjabi dum aloo | How to make Punjabi dum aloo

By Jyotsana Arya  |  27th Jan 2018  |  
5 from 2 reviews Rate It!
  • Punjabi dum aloo, How to make Punjabi dum aloo
Punjabi dum alooby Jyotsana Arya
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About Punjabi dum aloo Recipe

The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. This curry is a life saver when guests come suddenly around lunch time and you don’t have any green vegetables at home to make curry, because this curry is easy to make and it requires two main ingredients, potatoes and curd which are always available in most of the Indian kitchens. Follow this recipe and learn how to make mouth watering truly punjabi style dum aloo with curd based kasuri methi flavored gravy at home in just few easy steps.

The delicious and mouthwatering Punjabi dum aloo is a famous dish of Punjabi and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Punjabi dum aloo is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Punjabi dum aloo. Jyotsana Arya shared this Punjabi dum aloo recipe which is perfect to serve for 3 people. The step by step process with pictures will help you to know how to make the delicious Punjabi dum aloo. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Punjabi dum aloo recipe at your home and surprise your family and friends.

Punjabi dum aloo

Ingredients to make Punjabi dum aloo

  • 15 small potatoes, boiled in salted water
  • 1 large onion, finely chopped
  • 3/4 cup thick Curd (yogurt)
  • 1 bay leaf
  • 1 pinch asafoetida
  • 1 teaspoon red chilli Powder
  • 1 teaspoon red chilli Powder
  • 1 tablespoon coriander Seeds
  • 1 tablespoon ginger Garlic Paste
  • 1/2 teaspoon cumin Seeds
  • 1 pod Green cardamom
  • 1 small piece of cinnamon
  • 8-10 cashew Nuts
  • 4 cloves
  • 8-10 cashew nuts
  • 1/2 tablespoon Kasuri Methi (Dried fenugreek Leaves)
  • 5 tablespoons Cooking oil
  • 2 tablespoons coriander Leaves, chopped
  • salt ( as per your Taste)

How to make Punjabi dum aloo

  1. peel boiled potatoes and prick them with a fork.
  2. Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium flame until they turn light brown. Drain and transfer to a plate.
  3. Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use.
  4. roughly chop the onions
  5. Heat remaining 3 tablespoons oil in the same kadai over medium flame. Add a pinch of asafoetida, bay leaves .
  6. add finely chopped onion and fry them for 3-4 minutes.
  7. add ginger -garlic paste n sauté them for 1 minute
  8. Add dry mix powder (prepared in step 3) and sauté for a minute.
  9. Beat the curd, slowly add it to kadai and mix well.
  10. Add turmeric powder and red chilli powder and mix again. Stir continuously until oil starts to separate, for around 2-3 minutes.
  11. Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low flame for 2 minutes.
  12. Add 3/4 cup water and bring it to boil over medium flame.
  13. When it starts to boil, cook covered on low flame until you get the desired consistency of gravy, it will take around 3-4 minutes. Turn off the flame and transfer it to a serving bowl.
  14. Garnish punjabi dum aloo with coriander leaves and serve hot.

My Tip:

For authentic taste, deep fry raw potatoes instead of shallow frying boiled potatoes. Use groundnut oil for aromatic flavor. Make sure that curd is not sour otherwise curry will taste sour.

Reviews for Punjabi dum aloo (2)

Ruchi Gaur10 months ago

Jyotsana Arya
10 months ago
Thnku mam

Nishant Chhandak10 months ago

Tasty and healthy
Jyotsana Arya
10 months ago

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