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Punjabi Dum Aaloo

Punjabi Dum Aaloo

Cooking Time

Preparation Time : 15

Cook Time : 25

Total Time : 40


Serves 6

  • Baby Potatoes 15 nos

  • onion 4 nos

  • Ginger-garlic paste 2 tbsp

  • green chilli 2 nos

  • Curd 2 cups

  • Coriander Powder 2 tbsp

  • cumin powder 1 tbsp

  • Fennel seed powder 1 tbsp

  • Kashmiri Chilli Powder 2 tbsp

  • Red Chilli Powder 1 tbsp

  • Black Pepper Powder 1/2 tbsp

  • Kasoori Methi 1 tbsp

  • Cumin Seeds 1 tbsp

  • Cinnamon 1 nos

  • Black Cardamom 1 nos

  • Green Cardamom 4 nos

  • Bay Leaf 2 nos

  • Cloves 4 nos

  • Cooking Oil 1 tbsp

  • Salt as per taste 1 tsp

  • Cashew Paste 2 tbsp

  • Fresh Cream 1 tbsp


  • 01

    First Par boil the baby potatoes for 1 whistle. Cool it and prick them with fork and fry them in hot oil on medium flame.

  • 02

    Soak 12-15 cashews for 15 min in warm water and then grind it well into a fine paste. And also grind ginger-garlic into a blender into a fine paste.

  • 03

    For gravy, heat oil in a kadhai, add cinnamon, bay leaf, cloves, black and green cardamom and cumin seeds. Saute it and then add sliced onions and cook it till it become little brown. Then add ginger-garlic paste into it, saute it for few minutes and then add all the dry masalas and salt except kasoori methi into it. Cook all on low-medium flame. And then add beaten curd into it. Stir it continuously on high flame and cook it well till the oil splits from the masalas and then switch off the flame.

  • 04

    Cool the masalas and then grind it and make a fine puree of it.

  • 05

    Now add the masala puree, cashew paste and 2 cup of water into a kadhai. Give it a boil and then add fresh cream into it, mix it and then add fried potatoes and kasoori methi into it. Cook it for 2 more minutes and then switch off the flame.

  • 06

    Serve it by garnishing it with some coriander leaves.



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