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10 Votes

Punjabi Dum Aloo

Punjabi Dum Aloo
Punjabi Dum Aloo
  • Prep time
  • Cooking time
  • Serves02 Person(s)
  • CategoryVeg
  • Cuisine TypeNorth Indian
  • Good for Lunch , Dinner

About this recipe

Deep Fried baby potatoes cooked in an aromatic spices and flavourful Yogurt based gravy

Ingredients for Punjabi Dum Aloo

  • Baby potatoes- 08 nos.
  • Refined Oil- as required for deep frying.
  • Asafoetida- a pinch
  • Onion- 01 medium sized
  • Ginger- ¼ th inch
  • Garlic- 01 clove
  • Tomatoes, blanched & deseeded- 02 medium sized
  • Refined Oil – 11/2 tbsp.
  • Black cardamom-01 no small
  • Cinnamon stick-01 no. small
  • Turmeric powder- ¼ th tsp
  • Red chilli powder for colour not spicy- ¾ th tsp
  • Red chilli powder spicy- 1/4th tsp
  • Coriander powder- ½ tsp.
  • Fennel powder – ½ tsp
  • Punjabi Garam masala powder- 1/4th tsp
  • Cashew nut paste- 01 tbsp.
  • Lemon juice- ¼ th tbsp. OR Yogurt, whisked- ½ tbsp.
  • Salt- to taste
  • Water-1 ½ to 02 Cups 0f 250 ml each
  • For garnishing: Fresh Coriander leaves, finely chopped- 04 sprigs.
  • Goes best with: Tandoori rotis, Butter Naan, Parathas or Steamed basmati rice.

How to cook Punjabi Dum Aloo

  1. Rinse the baby potatoes. Keep the skin / peel on Prick them with a fork and keep in salted water for 10 minutes and then wipe them dry. Deep fry in medium hot oil till they are golden brown and completely cooked.
  2. Grind the onions, ginger & garlic to smooth paste. Blend in a food processor the tomatoes to a smooth puree. Heat 1 ½ tbsp. of oil. Add asafoetida, the black cardamom & cinnamon.
  3. Sauté till the oil becomes fragrant & then add the onion-ginger-garlic past Sauté the paste on a low flame, till it becomes light golden brown and the oil oozes out. This takes about 10 minutes. Add the tomato puree to the browned paste and stir.
  4. After 05 minutes, add the turmeric powder, coriander powder, both the red chili powders, garam masala powder, fennel powder one by one. Stir again and sauté till the oil separates. Takes about 08 minutes.
  5. Now add the cashew nut paste and yogurt (if you are going to use yogurt, at this stage). Again fry the masala paste till the oil separates. This takes about 02 minutes.
  6. Now add the water. Bring the gravy to a boil. Add fried potatoes and simmer for some 05 minutes till the gravy thickens. Add lemon juice (if you are not adding yogurt). Add salt.
  7. For the serving: Serve hot garnished with finely chopped coriander leaves. Goes best with hot with Tandoori rotis, Butter Naan, Parathas or Steamed basmati rice.


Chef tips:

  1. You may parboil the potatoes with their skin on and then prick and shallow fry to save time and Oil i.e. then you can shallow fry.
  2. You may peel the baby potatoes, or keep the skin on as desired.
  3. If you want to serve it with steamed rice then increase the quantity of water in gravy taking care that it does not become too thin or watery.

I suggest that you use Yogurt instead of lime juice, take care that it does not curdle.

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