Dum Aloo Recipe | Punjabi Sabji Recipe

Dum Aloo is mouth watering Punjabi sabi. This Punjabi cuisine is popular in all over India. It different state it is named differently like dum aloo Kashmiri, dum aloo Punjabi, dum aloo Bengali. The delicious Punjabi Dum Aloo is one of the most coveted potato gravy recipes of Indian cooking. Dum aloo is served with rice, paratha, or roti. I have adapted this Punjabi Dum Aloo recipe from my mother. This recipe is not easy to prepare but very palatable too. A spicy and tempting sabji is prepare by baby Potatoes, Cashew paste, Cream, Tomato puree, Onion puree etc. Onion and Cashews add volume to the gravy, so you want to make for a crowd then you could opt to use them otherwise I find no difference in the taste much. Dum Aloo is make in any occasions. Learn how to make Dam Aloo at how.


    • 250 gm Baby Potatoes (Aloo)
    • 1 ½  tbsp  Cashew Paste (Kaju paste)
    • 2 tbsp Cream / Malai
    • A small piece Cinamom (Dalchini)
    • Pinch ou Asafetida (Hing)
    • 2 to 3 Cloves (Laung)
    • 1/2 cup Tomatoes Puree (Tamatar puree)
    • 1/2  cup  Onion Puree (Pyaz puree)
    • 1 tbsp Garlic paste (Lahsun paste)
    • 1 tbsp Green Chilli paste (Hari Mirch paste)
    • 1 tbsp Garam Masala powder
    • 1 tbsp Coriander powder (Dhania powder)
    •      2 tbsp Red Mirch powder (Lal mirch powder)
    • 1 tbsp Turmeric powder (Haldi powder)
    • 2 tbsp Coriander leaves (Hara Dhania)
    • 1 tbsp Lemon juice (Nimbu ka ras)
    • Salt  to taste (Namak)
    • 2 tbsp Oil (Tel)
    • Oil for deep frying


Firstly, rinse the Baby Potatoes. The potatoes peel the skeen and prick them with a fork. Boil the water, put in baby potatoes, salt, turmeric powder and boil to 2 to 3 minutes. Remove the flame. Transfer to a bowl. Quarter them if big in size. Deep fry the potatoes in medium hot oil until they are golden brown in color. Transfer to a bowl and keep a side. Heat oil in pan. Add the Cinamom, Cloves, fry until the oil becomes fragrant. Now add Garlic paste, Ginger paste, Chilli paste,Onion purre cook on low flame until the oil separates (till it becomes golden brown color). Add the tomato puree and stir well. Add the Redchilli powder, Turmeric powder, Salt, Coriander powder, Garam masala powder mix it, and again fry  for 3 to 4 minutes (until the oil separstes). Add the Cashew Paste and cook for some time. Now add little water and stir and the gravy to a boil. Now last add fried baby Potatoes and simmer for 3 to 4 minutes (Until the gravy becomes thickness).  Add Lemon juice and coriander leaves and mix well. Remove the flame. So prepare your Punjabi sabji Dam Aloo. Transfer to a serving plate with roti or paratha.

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