Punjabi Dum Aloo Recipe - Step by Step Guide (2023)

If you love potatoes and spices, you'll definitely want to try this Punjabi Dum Aloo recipe. Dum Aloo is a popular Indian potato curry that originated in the Kashmir region but now enjoyed across the country. This dish is made with a variety of spices like cumin, coriander, fennel, and ginger and cooked whole potatoes in a spicy sauce. This dish is made in a variety of ways depending on the region, some using rice, creamy gravy and others using tangy tomato-based gravy. A great vegetarian option for those who want to enjoy Indian cuisine. Dum Aloo is often served with naan bread or rice. It is also a popular dish to serve at special occasions and celebrations. Whether you prefer it spicy or mild, Dum Aloo is a delicious and comforting dish that is sure to satisfy your taste buds.

Punjabi Dum Aloo Recipe

    Dum Aloo recipe Ingredients:

    • 15-20 small baby potatoes
    • 2 tbsp oil
    • 1 onion, finely chopped
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 2-3 green chilies, slit
    • 1 tsp cumin seeds
    • 1 tsp coriander powder
    • 1 tsp fennel powder
    • 1 tsp turmeric powder
    • 1 tsp red chili powder
    • 1 tsp garam masala
    • 1 cup tomato puree
    • 1/2 cup yogurt
    • Salt to taste
    • 1 tbsp kasuri methi (dried fenugreek leaves)
    • Fresh coriander leaves, chopped

    Punjabi Dum Aloo Recipe - Dum Aloo Recipe

    1. Boil the baby potatoes in a pot of water until they are cooked but still firm.
    2. Once the potatoes are cool enough to handle, peel them and prick them all over with a fork.
    3. Heat the oil in a deep pan over medium heat and add cumin seeds. Once the seeds crackle, add the onions, ginger paste, garlic paste, and green chilies. Sauté until the onions turn translucent.
    4. Add the coriander powder, fennel powder, turmeric powder, red chili powder, and garam masala. Stir for a minute or until fragrant.
    5. Add the tomato puree and cook for a few minutes until the oil separates from the mixture.
    6. Add the yogurt and salt and cook for a few more minutes.
    7. Add the potatoes and mix well so that the potatoes are coated with the gravy.
    8. Add 1/2 cup of water and bring the mixture to a boil. Reduce the heat, cover the pan, and let it simmer for 10-12 minutes or until the potatoes are soft and the gravy has thickened.
    9. Crush the kasuri methi between your palms and add it to the pan. Stir gently.
    10. Garnish with fresh coriander leaves and serve hot with rice or naan bread.

    Tips for Making Perfect

    1. Use baby potatoes for the best texture and flavor.
    2. Make sure to fry the potatoes until they are golden brown before adding them to the gravy.
    3. Adjust the spices to your taste preferences.
    4. Cook the potatoes on low flame to ensure that they are cooked through and the gravy is well infused with the flavors.
    5. Garnish with fresh coriander leaves for added flavor and aroma.

    Serving Suggestions 

    Punjabi dum aloo is a versatile dish that can be served with a variety of side dishes. Here are a few suggestions:
    1. Rice: Serve Punjabi dum aloo with steamed rice or biryani for a hearty and satisfying meal.
    2. Naan bread: Pair the dish with freshly baked naan bread for a delicious and filling meal.
    3. Raita: Serve the dish with a side of raita, which is a yogurt-based side dish that helps to cool down the spice levels of the dish.
    4. Salad: Pair the dish with a simple salad made with cucumbers, onions, and tomatoes for a refreshing contrast to the warm and spicy flavors of the dish.

    Punjabi Dum Aloo Recipe Video


    Punjabi Dum aloo is a classic Indian dish that is full of flavor and spice. By following the step-by-step guide provided in this article, you can make a delicious and authentic version of the dish at home. Serve it with rice or naan bread and enjoy the warm and comforting flavors of this traditional vegetarian dish.


    Q1: What is the difference between Kashmiri Dum Aloo and Punjabi Dum Aloo?
    Ans: Kashmiri Dum Aloo and Punjabi Dum Aloo are both popular potato-based dishes in Indian cuisine, but they have some key differences.

    Kashmiri Dum Aloo is a dish from the Kashmiri region and is typically made with small, baby potatoes that are first deep-fried and then cooked in a spiced tomato-based gravy. The gravy is typically mild and has a slightly sweet taste due to the use of fennel seeds and yogurt.

    On the other hand, Punjabi Dum Aloo is a dish from the Punjab region and is typically made with larger potatoes that are first boiled and then cooked in a spiced onion and tomato-based gravy. The gravy is typically richer and has a spicy taste due to the use of garam masala, cumin, and coriander powder.

    Q2: What is Kashmiri dum aloo made of?
    Ans: Kashmiri dum aloo is a traditional dish from the Indian state of Kashmir. It is typically made with small potatoes, which are first deep-fried and then cooked in a spicy gravy made with a variety of aromatic spices, tomatoes, onions, and yogurt. The dish is known for its rich and creamy texture, as well as its complex flavor profile that balances heat, sweetness, and tanginess. Kashmiri dum aloo is often served with rice or flatbread and is a popular vegetarian option in Indian cuisine.

    Q3: What is the English name of Dum Aloo?
    Ans: The English name for Dum Aloo is simply "Potato Curry." The term "Dum" refers to the cooking method used to prepare the dish, which involves slow-cooking in a sealed pot with spices and other ingredients to create a rich and flavorful dish. So, Dum Aloo is a type of potato curry that is cooked using the Dum method.

    Q4: Why is Dum Aloo famous in Kashmir?
    Ans: Dum Aloo is famous in Kashmir because it is a traditional dish that has been a part of the region's cuisine for centuries. The dish is made using small, locally grown potatoes that are deep-fried and then slow-cooked in a rich and flavorful gravy made with a variety of aromatic spices, tomatoes, onions, and yogurt. The harsh climate of Kashmir, which is known for its cold winters, makes it necessary to use ingredients that are high in calories and nutrients, such as potatoes, and the slow-cooking method used to prepare Dum Aloo helps to infuse the dish with warmth and comfort. Additionally, the use of spices like fennel, ginger, and cinnamon gives the dish a unique flavour profile that is distinctively Kashmiri. Overall, Dum Aloo has become an iconic dish in Kashmiri cuisine and is enjoyed by locals and tourists alike.

    Q5: Why is it called Bombay potatoes?
    Ans: Bombay potato is a dish that gets its name from the city of Bombay, which is now known as Mumbai, in India. The dish is made with small, boiled potatoes that are sautéed with a variety of spices, including cumin, mustard seeds, turmeric, and coriander. It is typically served as a side dish or accompaniment to a main course.

    The origin of the name "Bombay potatoes" is unclear, but it is believed to have been coined by British colonizers during the colonial period when Bombay was a major centre of British trade and commerce. It is possible that the dish was created by Indian cooks who were attempting to cater to British tastes, and the name "Bombay potatoes" was given to make it sound more exotic and appealing to British palates.

    Today, the dish remains popular in Indian restaurants around the world, and it is often included on menus as a classic example of Indian cuisine.

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