Punjabi Dum Aloo
Creamy, rich, delicious Punjabi Dum Aloo made with baby potatoes. This Punjabi Dum Aloo recipe is for perfect Restaurant style Punjabi Dum Aloo. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. Punjabi Dum Aloo is a popular recipe cooked throughout India.
Recipe type: Sabji & Curry
Cuisine: Indian
  • 15-18 Baby Potatoes
  • Oil for Deep Frying
For Gravy/Paste
  • 1 tbsp Oil
  • Small Piece of Cinnamon Stick
  • 2 Green Cardamom
  • 1 Bay Leaf
  • 1-2 Whole Dry Red Chili
  • 1 cup Onion Roughly Chopped
  • ½ Inch Piece Ginger Chopped
  • 2 Cloves Garlic Chopped
  • 1 Green chili Chopped
  • 1 Cup Tomato Chopped
  • 10-12 Cashews Nuts
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Garam Masala
  • Salt
Other Ingredients
  • 1 tbsp Oil
  • 1 tsp Cumin Seeds
  • 1 tsp Kasuri Methi/Dried Fenugreek Leaves
  • 1 tbsp Fresh Cream/Malai (Optional)
  • Salt
  • Chopped Coriander Leaves
  1. Boil the potatoes with 1 tsp salt for 5 minutes.
  2. Remove from the water and then cut into halve. If the potatoes are small, you don't need to halve them.
  3. Heat oil in a deep pan, and then deep fry the potatoes till crisp and browned.
  4. Remove on absorbent paper and keep aside.
For Gravy/Paste
  1. Heat oil in a deep pan, add cinnamon stick, cardamom, bay leaf, garlic, green chili, whole dry red chili and sauté for 1-2 minutes.
  2. Add chopped onion, cashew nuts and sauté till golden brown. Now add tomatoes and stir it again for few minutes.
  3. Add red chili powder, turmeric powder, garam masala, salt and mix well, sauté till become soft and mushy.
  4. Remove from the pan and let it be cool, then blend prepared masala in a mixer and make smooth paste.
  1. Heat oil in the same pan, add cumin seeds, prepared paste and mix well, stir it for few second.
  2. Crush the kasuri methi between your hand palms, sprinkle over the mixture, add fresh cream and mix well.
  3. Add fried potatoes, approximately ¼cup water, salt as per taste and mix well, bring it to the boil for 3-4 minutes.
  4. Punjabi Dum Aloo is ready, garnish with chopped coriander leaves and serve with roti, naan, or paratha.
• Bake or shallow fry the Potatoes instead of deep frying.
• If the potatoes are small, don't need to halve them.
• Fresh cream is optional, you could skip it for the perfect vegan curry.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/punjabi-dum-aloo/