Dum Aloo – Punjabi Style

Dum Aloo is a potato based gravy dish originally from the Indian State of Jammu & Kashmir. 

Dum basically translates to ‘Cooked with Steam‘ and Aloo means ‘Potatoes‘ in Hindi. Traditionally, this dish was cooked in a clay pot that was sealed with wheat dough and kept on burning coals for many hours where it would cook within its own steam. Hence the name Dum Aloo.  

There are various versions of the dish but the one I am sharing with you is a Punjabi Restaurant Style Dum Aloo. The dish is very rich in flavour but needs a bit of a prep. But all your hard work will certainly get paid off. 


Oil for frying

Water as required

15-20 Baby Potatoes

2 bay leaves

3-4 cardamom pods

2 medium sized onions

2 medium sized tomatoes de-seeded

10-15 cashew nuts

2 tsp Ginger-Garlic Paste

1-2 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1/2 tsp Garam Masala

Salt as required

3 tbsp Greek Yoghurt

2 tsp Dried Fenugreek Leaves ( known as Kasuri Methi in Hindi)

1 tbsp Coriander leaves for garnish
Time Taken:

Prep. Time – 20 mins

Cooking Time – 10 mins

Serves: 3-4

Calorie intake: 100 gms = 64 cal

  1. First thing that you need to do is peel the Potatoes and clean them with water to remove any excess dirt.
  2.  Now prick the peeled Potatoes with the help of a fork and boil them in water for 3-4 minutes. Add a teaspoon of salt while boiling the Potatoes. 
  3. Now drain off all the excess water and pat them dry with the help of kitchen towel. 
  4. In a fryer or a non-stick frying pan, add required amount of oil for shallow frying and fry the boiled baby potatoes till they turn completely golden brown.
  5. Keep the fried baby potatoes aside on tissue papers to remove excess oil.
  6. In a mixer, add chopped onions, chopped de-seeded tomatoes and cashew nuts and make a smooth paste out of it.
  7. Now in a pan, add 1-2 tbsp oil. Now add bay leaves and cardamom pods. Saute them for a minute so that they release flavour and fragrance.
  8. Now add the blended paste into the pan and saute them for about 3-4 minutes. An indication that the paste is cooked is that the oils will separate from it.
  9. Now its time to add the dry spices – red chilli powder, turmeric powder, garam masala and salt as required. Mix it well.
  10. Add Greek yoghurt to the paste and add a little bit of water of the gravy seems too thick. Cook the gravy for another minute.
  11. Lastly add Dried Fenugreek Leaves and saute for another minute. The fenugreek leaves give a great aroma and unique taste to this dish.
  12. Turn off the flame and garnish the dish with chopped coriander leaves.
  13. Dum Aloo is ready to be served. Eat it with Steamed Rice or with Indian flatbread Roti.

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