Classic Punjabi Dum Aloo
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Baby potatoes – 500 gms, parboiled in boiling water till half cooked
  • Tomato – 5, large
  • Onion – 2, large, roughly chopped into chunks
  • Green chillies – 3 to 4 (depending on the heat you like), finely chopped
  • Garlic – 6 to 8 cloves
  • Ginger – 1 inch piece
  • Cloves – 6
  • Green cardamom – 5
  • Cinnamon – 2 inch stick
  • Cashew nuts/almons – ⅓ cup, soaked in water
  • Yogurt – 4 tbsp, beaten
  • Sugar – 2 tsp
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 & ½ tsp
  • Garam masala – 1 tsp
  • Salt to taste
  • Vegetable oil – 4 tbsp
  • Fresh coriander leaves – 1 cup, chopped
  1. Boil the tomatoes in hot water for 10 minutes. Drain and let them cool. Peel, deseed and blend the tomato flesh to get a smooth red tomato puree. Set aside.
  2. Make a smooth paste by grinding together the onions, ginger, garlic and green chillies.
  3. Grind the soaked cashew (or almond) with minimal water to make a smooth paste.
  4. Heat the oil in a heavy bottomed pan. [You can substitute oil with butter for more richness!]
  5. When the oil is hot, add cloves, cardamoms and cinnamon sticks. Saute for half a minute until fragrant.
  6. Next add the prepared onion paste and fry on medium heat for 10 to 15 minutes until the onion paste is dark brown in color.
  7. Once the onion is nicely fried and oil starts to re-surface, add the nut paste and cook for couple of minutes.
  8. Add the prepared tomato puree. Stir to mix everything well.
  9. Now add the spices – turmeric powder, red chilli powder and garam masala. Add the sugar and season with salt to taste.
  10. Now keeping the heat to lowest, add the beaten yogurt stirring continuously so that there are not lumps. Let the gravy cook for 2 to 3 minutes.
  11. Next add the parboiled potatoes and add about a cup of water or more if the sauce seems to be too thick. Let the gravy come to boil. Then cover and let it simmer for 15 minutes or until the potatoes are all soft and cooked through.
  12. Check the consistency of the gravy and boil off some liquid if it is too thin.
  13. Sprinkle freshly chopped coriander leaves and serve the delicious Punjabi dum aloo hot with Indian flat bread with onion rings and lemon wedges on the side! Enjoy!
Recipe by Flavor Quotient at