Punjabi Dum Aloo Recipe (Restaurant style)

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Punjabi dum Aloo Recipe – Baby potatoes are simmered in spicy, creamy onion-tomato gravy. It is restaurant style recipe.

Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy

The gravy is made from onion-tomato. It is like usual basic punjabi gravy. To make it creamy and restaurant style, cashew nuts and heavy cream are added. Addition of kasoori methi makes it more flavorful.

I made this dum aloo semi-healthy without compromising restaurant style flavors. Do you know how? Instead of deep frying the potatoes, I have boiled and saute them in a teaspoon of oil. I am saying semi healthy because it has high calorie ingredient, heavy cream.

There are many variations of making dum aloo. Region by region, procedures, flavors and taste are different. Today I am sharing Punjabi dum aloo. Kashmiri dum aloo is already on the blog.

Usually baby potatoes are used in any dum aloo recipe. But it is absolutely fine to use regular potatoes chopped in big chunks. I have peeled the potatoes here. Sometimes baby potatoes are new and has thin skin. If so I would leave the skin on.

In this recipe, I have used some whole spices. They are ground along with onion-tomato. It gives very fresh flavors and make the curry very aromatic.

Check out more curry recipes
Veg kadai  // Veg makhanwala  //  Baby potato curry  //  Vegetable handi


How to make dum aloo recipe (Step by Step Photos):


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1) Boil the potatoes in a pressure cooker. How I did: I washed and added potatoes to the cooker with enough water. potatoes are submerged in the water. And cooked for 1 whistle. Once pressure released open the lid.

2) Once potatoes are cooled to touch, peel them. Alternately, You can deep fry the potatoes. If your potatoes are big then you cut into half or quarters. I kept them whole. they were small bite sized one.
Boiled baby potatoes

3) Heat one teaspoon of oil in pan on medium heat. Add the potatoes in it, sprinkle some salt.

4) Cook them till they get light brown around the edges. do toss them in between for even browning. Remove it to a plate and keep it aside.
Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy

5) Heat one tablespoon of oil in the same pan. Once hot add fennel seeds and let them sizzle. Then add whole spices (cinnamon, cardamom, bay leaf and cloves). Saute them till you get nice aroma of spices.

6) Mix in onion, ginger, garlic and green chili. Add little salt to speed up the process.
Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy

7) Cook them till onions get translucent and soft.

8) Add tomatoes. cook till they are little soft. Turn off the stove and let it cool for some time.
Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy

9) Add it to the grinder along with cashew nuts.

10) Make smooth paste out of it.
Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy

11) Use the same pan. Wipe out any leftover using paper towel. Heat remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle.

12) Mix in prepared puree. As it boils, it will splutter. So partially cover the pan (half covered, half open).
Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy

13) when it stops spluttering. cook it without lid and continue cooking till all the moisture evaporated and becomes thick. it will leave the sides of the pan. Do stir in between.

14) Add spice powders (red chili powder, coriander powder, turmeric powder and salt). Be careful while adding salt. we have added salt while sauteing onion and also added while cooking potatoes.
Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy

15) Mix well and cook for a minute.

16) Add water as per your liking consistency and let it come to a boil.
Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy

17) Add cream and mix well.

18) Add kasoori methi. crush methi between your palms it will release its flavors.
Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy

19) Add baby potatoes and simmer for 5 minutes.

20) Lastly sprinkle chopped cilantro.
Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy

It is ready to serve. Make this in your kitchen. Enjoy with your family. Do let me know in the comments below how you like it. Happy Cooking!!

Serving suggestion: Serve dum aloo with paratha or naan. Serve sliced onions and lemon wedges on the side. This can be served with plain rice or jeera rice as well.

Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy

Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy
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Punjabi dum aloo recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 2 Servings
Author Kanan

Ingredients (1 cup = 240 ml)

For cooking baby potatoes:

  • 12-15 Baby potatoes
  • Water as needed
  • 2-3 teaspoon Oil

For the paste:

  • 1 tablespoon Oil
  • ½ teaspoon Fennel seeds
  • ¼ inch Cinnamon stick
  • 2 Green cardamoms
  • 1 Bay leaf
  • 2 Cloves
  • 1 medium or 1 cup Onion roughly chopped
  • ½ inch Ginger chopped
  • 2 cloves Garlic chopped
  • 1 Green chili chopped
  • 2 small or 1 cup Tomato chopped
  • 10-12 Cashew nuts
  • Salt to taste

For dum aloo recipe:

  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 1 ½ teaspoons Red chili powder
  • 2 teaspoons Coriander powder
  • ¼ teaspoon Turmeric powder
  • Salt to taste
  • 1 teaspoon Kasoori methi (dried fenugreek leaves)
  • 2 tablespoons Heavy whipping cream or fresh cream or malai
  • ½ cup Water or as required
  • 1 tablespoon Cilantro or coriander leaves finely chopped

Instructions

Cooking baby potatoes:

  1. Wash the baby potatoes well. Take those to the cooker with enough water. potatoes should submerged in the water.
  2. And cook for 1 whistle. Once pressure released open the lid.
  3. Once potatoes are cooled to touch, peel them.
  4. Now heat one teaspoon of oil in pan on medium heat. Add the potatoes in it, sprinkle some salt.
  5. Cook them till they get light brown around the edges. do toss them in between for even browning. Remove it to a plate and keep it aside.

Making paste:

  1. Heat one tablespoon of oil in the same pan. Once hot add fennel seeds and let them sizzle. Then rest of the whole spices. Saute them till you get nice aroma of spices.
  2. Mix in onion, ginger, garlic and green chili. Add little salt to speed up the process.
  3. Cook them till onions get translucent and soft.
  4. Add tomatoes. cook till they are little soft.
  5. Turn off the stove and let it cool for some time.
  6. Grind into the smooth paste along with cashew nuts.

Making dum aloo recipe:

  1. Use the same pan. Wipe out any leftover using paper towel. Heat remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle.
  2. Mix in prepared puree. As it boils, it will splutter. So partially cover the pan (half covered half open).
  3. when it stops spluttering, cook it without lid.
  4. Continue cooking till all the moisture evaporated and becomes thick. it will leave the sides of the pan. Do stir in between.
  5. Add spice powders and remaining salt. Mix well and cook for a minute.
  6. Add water as per your liking consistency and let it come to a boil.
  7. Add cream and kasoori methi.
  8. Also mix in baby potatoes and simmer for 5 minutes.
  9. Lastly sprinkle chopped cilantro leaves and turn off the stove.

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