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Photo of Punjabi dum aloo by Jyotsana Arya at BetterButter

Punjabi dum aloo

Jyotsana Arya
15 minutes
Prep Time
25 minutes
Cook Time
3 People
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Punjabi
  • Simmering
  • Main Dish
  • Egg Free

Ingredients Serving: 3

  1. 15 small Potatoes, boiled in salted water
  2. 1 large Onion, finely chopped
  3. 3/4 cup thick Curd (yogurt)
  4. 1 Bay Leaf
  5. 1 pinch asafoetida
  6. 1 teaspoon Red Chilli Powder
  7. 1 teaspoon Red Chilli Powder
  8. 1 tablespoon coriander Seeds
  9. 1 tablespoon ginger Garlic Paste
  10. 1/2 teaspoon cumin Seeds
  11. 1 pod Green cardamom
  12. 1 small piece of cinnamon
  13. 8-10 cashew Nuts
  14. 4 cloves
  15. 8-10 cashew nuts
  16. 1/2 tablespoon Kasuri Methi (Dried fenugreek Leaves)
  17. 5 tablespoons Cooking oil
  18. 2 tablespoons coriander Leaves, chopped
  19. salt ( as per your Taste)


  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.

Reviews (2)  

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Ruchi Gaur
Ruchi Gaur   Jan-29-2018


Nishant Chhandak
Nishant Chhandak   Jan-27-2018

Tasty and healthy

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