Punjabi Dum Aaloo

Punjabi Dum Aaloo
Punjabi Dum Aaloo

Punjabi Dum Aaloo

The cuisine of Punjab is famous not just in India but the world over. The typical North Indian restaurant serves dishes made Punjabi style, which use thick gravies, e.g., a paste of cashew nuts, oil, cream, etc. These dishes go well with naan, paratha, etc., and leave you longing for more even when you are filled up. I picked up baby potatoes today for my meals and made Punjabi Dum Aaloo in authentic style. I’m still relishing the taste of the curry as I write. If you too want to have the taste, use this Punjabi Dum Aaloo Recipe. Serve it with your homemade Indian breads and enjoy the taste!

All you need is (serves 4)

Baby potatoes – 1/2 kg

Onion – 2 cup (chopped)

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Tomato puree – 2 tbsp

Dahi – 1/2 cup

Kaju tukra – 1/4 cup

Turmeric – 1/2 tsp

Red chili powder – 1 tsp

Coriander powder – 2 tsp

Salt to taste

Sugar – 1 tsp

Lemon juice – 1 tbsp

Fresh cream – 1/4 cup

Oil – 1/4 cup

Fresh dhania for garnishing

Punjabi Dum Aaloo Recipe

Preparation time: 10 min.

Cooking time: 30 min.

  • Blend the cashew nuts with a little water to make paste. Keep aside.
  • Boil the baby potatoes, peel and shallow-fry in oil until golden brown. Keep aside.
  • Heat oil in a kadhai, add onions and fry till light-brown.
  • Add ginger and garlic paste and fry till onions are golden-brown.
  • Add all dry masala and fry for 2 min.
  • Add dahi, tomato puree, and cashew nut paste with a little water and fry till oil starts to leave the sides.
  • Add lemon juice, sugar, baby potatoes and 1 cup water and bring to a boil.
  • Add fresh cream and cook for a min.
  • Garnish with fresh dhania leaves.
  • Serve hot.