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Dum Aloo Recipe | Punjabi Dum Aloo Recipe | Dhaba Style Dum Aloo

Easy, delicious, creamy & flavorful restaurant style dum aloo recipe made of spicy onion, tomatoes, yogurt gravy. I personally call it as Punjabi aloo dum.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Curry
Cuisine Indian
Servings 4 servings
Calories 382 kcal

Ingredients
  

For Dum Aloo

  • 4 tbsp Oil
  • 20 Boiled Baby Potatoes
  • 2 tsp red chilli powder
  • 0.5 tsp Cumin seeds
  • 1.5 cup chopped onions
  • 3 slitted green chillies
  • 1 tbsp ginger garlic paste
  • 4 medium sized chopped Tomatoes
  • 0.5 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Garam masala
  • 0.5 cup curd
  • 1 tsp Roasted Dry Fenugreek Leaves
  • 2 tsp or to taste Salt

Whole Garam Masala

  • 1 Cinamon stick
  • 1 Black Cardamom
  • 2 Cloves
  • 4 to 5 Black Pepper
  • 1 Bay leaf

For Granish

  • Coriander leaves

Instructions
 

  • Take boiled baby potatoes, peel the potatoes, prick these so that they absorb spices well.
    20 Boiled Baby Potatoes
  • Heat 2 tbsp oil in a pan, then add the potatoes. Add spices such as red chili powder and salt. Mix all.
    4 tbsp Oil, 20 Boiled Baby Potatoes, 2 tsp red chilli powder, 2 tsp or to taste Salt
  • Fry well until potatoes are brown from all sides, Stir at regular intervals. Take out.
  • Add oil in a pan, add cumin seeds. Reduce flame to prevent from browning. Add cinnamon stick, cloves, black pepper and bay leaf. Peel and add Black cardamom. Roast them.
    4 tbsp Oil, 0.5 tsp Cumin seeds, 1 Cinamon stick, 2 Cloves, 4 to 5 Black Pepper, 1 Bay leaf, 1 Black Cardamom
  • Add chopped onions and slitted green chillies.
    1.5 cup chopped onions, 3 slitted green chillies
  • Once onions are transluescent add Ginger garlic paste and fry until onion turns light brown.
    1 tbsp ginger garlic paste
  • Add chopped tomatoes followed by some salt (salt helps tomatoes cook well).
    4 medium sized chopped Tomatoes, 2 tsp or to taste Salt
  • After 5 minutes, add Turmeric powder (add some water if gravy is too dry, so masalas will not burn), red chilli powder, coriander and cumin powder followed by Garam masala powder.
    2 tsp red chilli powder, 0.5 tsp Turmeric powder, 1 tsp Coriander powder, 1 tsp Cumin powder, 1 tsp Garam masala, 1 tsp Roasted Dry Fenugreek Leaves
  • Add curd after 8 mins, stir and roast the masala till it is grainy and till oil separates.
    0.5 cup curd
  • Add some water to adjust consistency of gravy and once gravy boils add baby potatoes and finally adjust salt as per your taste.
  • Stir them. Cover and cook it on low flame for 4 to 5 minutes. Add roasted fenugreek leaves.
  • Sumptuous Dum Aloo is ready, garnish with some green coriander. It can be served with chapati, parantha, naan or rice.
    Coriander leaves
  • Enjoy!

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