Dum aloo recipe with step by step photos. Sharing a deliciously flavorful and absolutely delectable restaurant style dum aloo recipe made the Punjabi way. Dum aloo recipe is one favorite and popular potato based curry. There are quite few versions of dum aloo recipe. Each state has its own way of making dum aloo. Kashmiri dum aloo, Bengali dum aloo to name a few. Small potatoes are everyone’s favorite and it is no wonder dum aloo recipe made with small potatoes are loved by all. Boiled small potatoes are sauteed in oil first. Then it is slowly simmered in a very flavorful tomato cashew based curry to make rich and delicious dum aloo.

When I shared Kashmiri dum aloo recipe here few readers asked for Punjabi dum aloo recipe. In Kashmiri dum aloo the curry is made with curd and loads of spice like dry ginger powder are used. Here in Punjabi dum aloo recipe cashew nut is the star. The curry gets a very rich taste and flavor by using cashew nuts. The texture is also somewhat nutty here.

To make dum aloo recipe I have used whole baby potatoes. I like to add tiny whole potatoes. If you want you halve each potato and use. You can even cut big potatoes into big cubes and add. Here I have fried the potatoes in less oil for long time. I fried them low flame till golden brown. Frying this way takes time but less oil is consumed. Quick and easy way is to deep fry the potatoes. I have adapted Tarla dalal’s dum aloo recipe for making this.

Serve dum aloo with roti, naan or steamed rice.

If you are looking for more potato recipes do check small potato fry, easy potato chips, potato pulao, Bombay potatoes, aloo matar recipes

Here is how to make Punjabi dum aloo recipe, do try out and enjoy!

Step by step punjabi dum aloo recipe

1. Boil and peel the small potatoes.

2. Heat 2 tablespoons oil in a kadai. Add the peeled potatoes and saute till golden brown.

3. Soak 15 cashews in warm water for 30 minutes. Drain and take in a mixer jar. Add roughly chopped onions, green chilies, cumin seeds, fennel seeds, garlic pods. Grind to a smooth paste.

4. Heat 1 tablespoon oil a kadai. Add bay leaf, cloves, cinnamon stick, cardamom pods. Saute till aroma wafts out.

5. Add onion paste and saute well. Saute till aroma wafts out.

5. Add finely chopped tomatoes. Mix well and saute well.

6. Once the tomatoes shrink and turn out mushy, add chilli powder, turmeric powder and mix well.

7. Saute and cook till fat releases.

8. Add 1 cup water and season with salt. Bring to a boil.

9. Simmer, add the fried potatoes. Cover and cook for 10-12 minutes till the gravy thickens. Garnish with coriander leaves. Serve dum aloo hot.

Dum aloo recipe card below: