Punjabi dum aloo recipe (restaurant style)
Prep time
Cook time
Total time
Recipe type: North Indian Side Dish Recipes
Cuisine: Punjabi
Serves: 3 servings
  • 10-15 baby potatoes, boiled
  • 1 large Onion, finely chopped
  • ¾ cup thick Curd (yogurt)
  • 1 Bay Leaf
  • 1 pinch Asafoetida
  • 1 teaspoon Red Chilli Powder
  • ¼ teaspoon Turmeric Powder
  • 1 tablespoon Ginger Garlic Paste
  • 1 tablespoon Coriander Seeds
  • ½ teaspoon Cumin Seeds
  • 1 pod Green Cardamom
  • 1 small piece of Cinnamon
  • 4 Cloves
  • ½ tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 teaspoon Sugar (optional)
  • 3 tablespoons Cooking Oil
  • 2 tablespoons Coriander Leaves, chopped
  • Salt
  1. Boil baby potatoes and peel it. Prick them with a fork. Heat oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.
  2. Powder the coriander seeds, cumin seeds, cardamom pod, cinnamon and cloves ,keep aside until use.
  3. In the same pan add oil and heat it. Add a pinch of asafoetida .Add bay leaves and finely chopped onion, sauté until onion turns light brown. Add ginger garlic paste and sauté for 30 seconds.Add dry chilly powder, grinded mix powder and sauté for a minute.
  4. Now add in the fried potatoes and mix well with masala. Roast it for a while.
  5. Beat curd and slowly add it into the kadai. Stir continuously for 2-3 minutes or until oil starts to separate. Add kasuri methi, sugar and salt, cook on low heat for 2 minutes.When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl. Garnish punjabi dum aloo with coriander leaves, serve hot.
we can use big potatoes instead of baby potatoes.
We can substitute cashew nut paste for curd.
Methi give nice flavour to the masala,so don't skip it.
Recipe by Prema's Culinary at http://www.premascook.com/2015/04/dum-aloo-recipe.html