Dum Aloo

Dum aloo – the rich, spicy and creamy potato gravy curry from the Punjabi cuisine. A hot favourite again in the restaurant visits and today we are bringing the same fav curry for you to make it the same way you had in your fav restaurant and rather quick.

Ingredients: (yields for 4-5 pax)

  • 12-15 baby potatoes (if you don’t have these, replace by 5-6 normal potatoes)
  • 1.5 medium sized chopped onion
  • 4-5 cloves of chopped garlic
  • 1 smalls sized cinnamon stick
  • 2 bay leaves
  • 1 cup tomato puree (made out of 1 big tomato)
  • 2 tbsp ghee
  • 8-10 almonds
  • 12-15 cashewnuts
  • Water
  • Kashmiri red chilli powder
  • Cumin powder
  • Coriander powder
  • Garam masala
  • Kasoori methi
  • Salt
  • Turmeric powder


  • Boil potatoes (not too soft, not too hard). If you are using normal sized potatoes, prick the boiled potatoes with a fork so flavours go into it while shallow frying. You can avoid this step for baby potatoes to avoid breaking of potatoes
  • Shallow fry these potatoes with oil, 1 tsp red chilli powder, a pinch of turmeric powder and 1 tsp salt for 2-3 minutes and keep aside
  • Take a pan, add 2 tbsp oil and let it heat
  • Add garlic and saute until smell comes out / golden brown. Add onion and roast well
  • Add cinnamon stick and bay leaves and let it roast for 2-3 minutes
  • Add tomato puree and roast for another 2-3 minutes
  • Add ghee and let it simmer, once cool grind this into a puree (leave apart bay leaves)
  • Soak cashew and almond in water for 15-20 min and blend into a paste
  • In a pan with 1 tbsp oil, add ½ tsp cumin and then when it starts spluttering, add this puree paste, blended cashew and almond paste and 1.5 cups water (Adjust for thickness)
  • Add 1.5 tsp red chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tsp garam masala, ½ tsp turmeric powder and salt to taste
  • Let it simmer for another 3-4 minutes
  • Add boiled potatoes in it and cook on sim for around minutes
  • In the end, add roasted crushed kasoori methi
  • Garnish with coriander leaves serve with hot crispy paratha or bread of choice!

Note: We do not prefer to use too many spices / khada masala as too many of these often leave strong taste and smell, so go as per your taste


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