Punjabi Dum Aloo is a North Indian vegetarian dish. Creamy potato gravy flavoured with kasoori methi. Punjabi dum aloo is not that hot (spicy) like Kashmiri Dum Aloo. Perfect accompaniment for rice and also all types of rotis and parathas.


Baby potatoes- 10
Onion, chopped-1
Green chilli-1 (optional)
Ginger garlic paste- 1 teaspoon
Tomato, chopped - 1
Turmeric powder- ¼ teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Yogurt/ curd- ½ cup
Sugar- ¼ teaspoon
Kasoori methi- ½ teaspoon
Salt- to taste
Oil- 4 teaspoons
coriander leaves, chopped- to garnish

To Grind:
Cashew nuts -6
Jeera- 1 teaspoon
Cinnamon bark- 1inch
Cardamom- 2


  • Pressure cook the potatoes till done 3 whistles for medium sized potatoes. If the potatoes are too small cook till 2 whistles.
  • Peel them if you donot like skin and prick with skewer/ toothpick or fork.
  • Heat oil in a pan add shallow fry or deep fry the potatoes.
  • Heat oil in a pan and brown the onion, ginger and garlic.
  • Grind tomato as paste and add in to the pan and cook it.
  • Add turmeric, chilli powder  and coriander powder and cook till raw masala smell leaves.
  • Add yogurt and cook for a minute.
  • Combine cashewnuts, cinnamon, cloves and cardamom and power them and make as a smooth paste.
  • Add the paste and cook for a minute. Add salt and sugar to balance the taste.
  • Now add the fried potatoes and add little water and close with a lid and cook till the gravy thickens.
  • Sprinkle kasoori methi and switch off the gas. Garnish with chopped coriander leaves.
  • Note: Can grind and use the onions also in this recipe.

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