Punjabi Dum Aloo Recipe

dum aloo (baby potatoes in gravy) in a skillet with naan on the side

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Punjabi dum aloo is made with fried baby potatoes slow-cooked in a classic onion-tomato gravy along with cashews, yoghurt and spices. Delicious when paired with Indian naan or steamed rice!




  1. Wash the potatoes and put in a saucepan with enough water to cover them. Bring to a boil and cook for 15 minutes until they are soft but still firm. Drain the water and pat dry.
  2. Heat the oil in a skillet and fry the potatoes until golden brown. Remove with a slotted spoon and keep aside. Don’t remove the remaining oil from the skillet.
  3. In a dry grinder, put the fennel, cumin and coriander seeds and grind to a powder. Add chilli and turmeric powders and mix. The dry masala is now ready.
  4. Heat the oil in the skillet again and add the whole spices – cardamom, cloves and peppercorns, followed by the onion, ginger and garlic pastes.
  5. Roast this wet masala on medium heat until the water evaporates and the rawness goes. (10-12 minutes)
  6. Add the tomato puree, cashew paste, yoghurt and dry masala powder prepared in step 3 above along with some salt and 1  cup water. Mix everything well and cook this gravy for 10-12 minutes.
  7. Add 2 cups water and the fried baby potatoes. Cook on a low flame for 20 minutes or until the oil leaves the sides of the skillet.
  8. Garnish with chopped cilantro. Punjabi dum aloo is ready to serve with some hot naan or any Indian bread of your choice.


  1. Soak the cashews in water for half and hour before making a paste. Soaking will soften the cashews and make for a smooth, lump free paste.
  2. All the spices are readily available in any Indian store close to you. Kashmiri chilli is a mild variety of red chillies and adds a vibrant red colour to any dish without making it too spicy.