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Home » Recipes » Meal Types

PUNJABI DUM ALOO RECIPE (Instant Pot & Stove-Top)

Published: Jan 17, 2022 · Modified: Apr 1, 2025 by Gari · This post may contain affiliate links · 8 Comments

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Garnish Punjabi Dum Aloo with cilantro

This delicious Punjabi Dum Aloo Recipe is a unique Indian potato curry. It is made by adding fried potatoes to the Indian curry, and it is creamy and full of flavors. It is easy and saves time when you make it in your Instant Pot.

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Dum Aloo is a very popular North Indian dish. There are many versions of Dum Aloo: Punjabi Dum Aloo, Kashmiri Dum Aloo, Bengali Dum Aloo, and many more. Each variety has its unique flavors. The recipe I'm posting here is for Punjabi Dum Aloo.

Punjabi Dum Aloo Recipe is one of those recipes that I have relished throughout my childhood. And I love it even now. These taste better than any restaurant-style dum aloo. This is a creamy & flavorful dish just like Shahi Paneer but made with fried baby potatoes instead of paneer.

Being born in a Punjabi family, I enjoyed eating Dum Aloo. My Mom used to make it whenever there was any special occasion (like a birthday or Anniversary or any festival) or when we wanted to eat something special.

The post contains Helpful Tips & Tricks to make the Punjabi Dum Aloo Recipe. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card.

Jump to:
  • 🥘INGREDIENTS & SUBSTITUTIONS
  • 🔪HOW TO MAKE PUNJABI DUM ALOO
  • 💭TOP TIP
  • 📖VARIATIONS
  • 🍽EQUIPEMENT
  • 🧾FREQUENTLY ASKED QUESTIONS
  • ⭐SIMILAR RECIPES
  • Punjabi Dum Aloo
  • OTHER RECIPES
Punjabi Dum Aloo list of ingredients

🥘INGREDIENTS & SUBSTITUTIONS

  • Potatoes: You can use normal potatoes cut in bite-size or you can use baby potatoes. Baby Potatoes are better for this dish. You either deep-fry them or shallow-fry by adding some spices in the oil.
  • Onion-Tomato Masala: You can either make it fresh or can also use the frozen one. I usually make it fresh as it only takes 5 minutes and flavors are much better that way.
  • Spices: I add whole spices as well as Indian Spice Powder like garam masala, cumin seeds, turmeric powder, red chili powder, etc. Adding whole spices makes the dish more aromatic. I also add Kashmiri Red Chili Powder just for the color. 
  • Cashew Paste/Almond Flour: This is used to make the curry creamier. You can use almond/cashew paste or can also add 1-2 tablespoon of almond flour. I usually don't use when making dum aloo recipe. 
  • Honey/Sugar: It's always recommended to add little sweetness if its a savory dish and a little salt if its sweet dish. So add 1 teaspoon of sugar or honey or maple syrup, etc in the curry.
  • Cream/Yogurt: For extra creamy Dum Aloo recipe, add cream/yogurt in the end.

See the recipe card for quantities.

🔪HOW TO MAKE PUNJABI DUM ALOO

Check the recipe card below for the full recipe, but you refer here for step-by-step photo instructions.

This recipe of dum aloo can be made in an Instant Pot and stove-top. You can make it in dry masala, or you can also make it in a curry.

add baby potatoes in instant pot
add baby potatoes in the instant pot
boil the potatoes
boil the potatoes
peel the potatoes
peel the potatoes

Prepare Potatoes

  1. First take the baby potatoes & wash them properly. Then boil them in an Instant Pot or on stove-top. You can boil in Instant Pot for 7 minutes at High-pressure level. You can boil the potatoes on stove-top for 15-20 minutes in the boiling water or until tender.
  2. Once baby potatoes cooked, strain the water and let them cool down fro 10-15 minutes. Then remove the skin of the potatoes & place them in a bowl.
  3. Using fork or knife, pork the potatoes couple of times. That way the masala of dum aloo gravy will reach inside the potatoes too & potatoes will not have any bland flavor.
  4. In a pan or instant pot, add mustard oil or any other cooking oil. When oil is hot, add spices (red chili powder, garam masala powder, turmeric powder, and roasted cumin powder) and stir.
  5. Then add potatoes in the oil and mix until all the potatoes are properly coated with the spices. Shallow-fry the potatoes until a little golden in color.
pork potatoes with fork
pork potatoes with a fork
add oil and spices in pot
add oil and spices to the pot
add potatoes to the oil
add potatoes to the oil
shallow fry the potatoes
shallow fry the potatoes

Prepare Gravy

add onion in the pan
add onion to the pan
fry onions until golden brown
fry onions until golden brown
add ginger garlic paste & fry
add ginger garlic paste & fry
add tomato puree and cook
add tomato puree and cook
  1. Add oilive oil or mustard oil in a pan. At medium flame, add roughly chopped onions and cook fro 2-3 minutes or until golden in color.
  2. Then add ginger garlic paste to the onions and fry for 1 minute. Or you can also add dry ginger powder and garlic powder.
  3. Once onions are cooked, then add tomato puree. Cook for 3-5 minutes until oil starts to separate.
  4. Then add spices (a teaspoon garam masala powder, red chili powder, Kashmiri red chili powder, mango powder, coriander powder, roasted cumin powder (or teaspoon cumin seeds).
cook tomatoes for 3-5 minutes
cook tomatoes for 3-5 minutes
oil starts to separate
oil starts to separate

Dum Aloo Gravy

add spices in the pan
add spices in the pan
add boiled potatoes to the masala
add boiled potatoes to the masala
add water, yogurt, and kasuri methi
add water, yogurt, and Kasuri methi
cook until desired consistency
cook until desired consistency
  1. Then add a cup of water, 1-2 tablespoon yogurt, crushed kasuri methi (or dried fenugreek leaves), and fried potatoes.
  2. Boil it and cook for 10-15 minutes at low flame until it reaches desired consistency. Then garnish with cilantro. You can also sprinkle a teaspoon of fennel seeds for aromatic flavor. Serve with Indian flatbread or steamed basmati rice.
dum aloo recipe in white bowl coated with masala

💭TOP TIP

  • Use Baby Potatoes when making Instant Pot Dum Aloo, as they are perfect for the dish. They taste great in the dish, just perfect size. And secondly, less hassle as you don't need to cut the potatoes. 
  • Before adding to the curry, either deep-fry the potatoes or shallow-fry them with some spices. If you want to make this dish oil-free or with less oil/butter, then you can air-fry them too.
  • Adding Almond Flour to the curry gives creamy texture even without using cream/yogurt. Or you can also use almond/ cashew paste. 
  • Before adding in the masala, poke the potatoes with fork or knife. That way when you add them to the curry, the masala will go in the potatoes and they won't remain bland.
  • I add Kasuri Methi while making the curry and not at the end. This brings nice color and taste to the curry.
  • I also like to add diced tomatoes or tomato paste in the masala. This brings a nice color to the curry.
  • If you shallow-fry potatoes in Mustard Oil, it will bring the smoky flavor in the curry.
  • When you add yogurt, cook the curry at low flame. This will bring out the rich flavor of Instant Pot Dum Aloo.
  • You can also add Maple Syrup or Honey or Sugar, etc. for a little sweetness.
dum aloo in a small  bowl placed on a grey plate

📖VARIATIONS

This Dum Aloo Recipe tastes great, but with a few alterations, you make it best suited for your taste. For example, I like to make it a little healthier with less spicy. But here are some variations you can try to bring out the best flavor.

  • Spicy - add chili powder along with some chopped green chili to make this potato curry spicy. Also if you add Kashmirir Red Chili Powder, it will give the color to the curry.
  • Deluxe - add ghee when frying the potatoes, it bring the best flavor. Also you can add cream instead of yogurt to make the curry creamy. You can also add some crumbled Paneer to make it tastes more delicious.

🍽EQUIPEMENT

The next question is what equipment you should use to make this Indian potato curry. If you want to make it quick, then use Instant Pot. You can make Instant Pot Dum Aloo in under 30 minutes & the flavor will not be lost.

But if you want to taste the authentic flavor, I recommend making it on the stove-top. I personally like using Indian Kadai (or wok). Kadai is a deep-sided wok in which food gets cooked quickly & flavors are bonded more nicely.

dum aloo on red skillet with tomatoes on the side

🧾FREQUENTLY ASKED QUESTIONS

HOW TO STORE THEM

You can store it in the refrigerator or freezer; the taste will remain the same. Store the leftover Dum Aloo in the fridge for 3-5 days. Or freeze this dish in an air-tight container for 1-2 months. Before using the freezer stored Dum Aloo, just thaw and heat it in the microwave or in a pan on the stove-top until boiled & adequately heated.

HOW TO MAKE IT VEGAN

You can make Vegan Dum Aloo without any issue. I usually add yogurt at the end for the creamy flavor. So you can either skip yogurt or add vegan yogurt to the curry.

WHAT GOES WELL WITH DUM ALOO?

Dum aloo tastes absolutely wonderful with any Indian Flatbread like Naan, Poori, Lacha Parantha, or Kulche. You can also pair them with steamed rice or pulao.

CAN YOU MAKE DUM ALOO WITHOUT YOGURT?

Yes, you can make the recipe without yogurt. But if you like the rich & creamy curry, you can add cream. Or add almond/cashew paste.

CAN YOU MAKE PUNJABI DUM ALOO WITHOUT ONION & GARLIC?

Yes, you can make dum aloo without onion & garlic, but the taste will not be the same. Instead of adding onion, make a puree of tomato and ginger and add it to the pan. Add spices and cook for 3-5 minutes. Then add fried potatoes and cook until you get the desired consistency.

CAN I MAKE AN INSTANT POT DUM ALOO RECIPE WITHOUT FRYING THE POTATOES?

If you don't want to add fried potatoes or you want to make a healthier version of Dum Aloo in Instant Pot, you can air fry the boiled baby potatoes. Place the boiled potatoes in the air fryer basket and air fry at 400 degrees F for 10-15 minutes until golden brown in color.

HOW TO MAKE DUM ALOO WITH CASHEW PASTE?

First, make the cashew paste by grinding ½ cup of cashews with ¾ cups of water until smooth & creamy. Then at the end, add 1-2 tablespoons of cashew cream instead of yogurt.

WHAT KIND OF POTATOES TO USE?

You can use any variety of baby potatoes. I like using red or golden baby potatoes in my dum aloo. If you don't have baby potatoes, you can use normal-sized potatoes too. Just cut them into big-sized chunks.

HOW MANY POTATOES PER SERVING?

Each person can have 2-3 baby potatoes per serving.

WHAT TO DO WITH LEFTOVER DUM ALOO?

You can use leftover Dum Aloo to make Dum Biryani. Or you also use it as a filling in the rolls.

dum aloo recipe in a black bowl with some boiled rice

⭐SIMILAR RECIPES

  1. PALAK CORNS
  2. CHICKPEAS CURRY
  3. GARLIC NAAN
  4. AMRITSARI KULCHE
  5. VEGETABLE KORMA
  6. PUNJABI ALOO GOBI

Rate it by clicking the stars below if you liked the recipe. However, if you want to check what is new in my kitchen, check out my Instagram & Facebook.

dum aloo recipe in white bowl coated with masala

Punjabi Dum Aloo

Gari
Punjabi Aloo is a Punjabi dish where potatoes (aloo) are made in creamy gravy of onion and tomatoes with some spices. This is such a flavorful recipe you can serve it as a main dish or side dish...
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 241 kcal

Equipment

Instant Pot
Frying Pan

Ingredients
  

For Frying Potatoes

  • 8 Baby Potatoes peeled
  • 4 tablespoon Oil for deep frying/ shallow frying
  • ¼ teaspoon Kashmiri Red Chilli Powder
  • ¼ teaspoon Turmeric Powder
  • ¼ teaspoon Garam Masala Powder

For Dum Aloo Gravy

  • 2 Tomatoes pureed
  • ½ cup Diced Tomatoes
  • 1 Onion chopped
  • ½ teaspoon Kashmiri Red Chilli Powder
  • ¼ teaspoon Roasted Cumin Powder
  • ½ teaspoon Garam Masala Powder
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Mango/Amchur Powder
  • 1 tablespoon Ginger-Garlic Paste
  • ¼ cup Yogurt/ Cream
  • 1 cup Water
  • 1 teaspoon Kasuri Methi
  • Salt
Prevent your screen from going dark

Instructions
 

INSTANT POT COOKING:

  • Press Saute in Instant Pot and add oil to the inner pot. When the oil is hot, add Kashmiri Red Chili Powder, Turmeric Powder, and Garam Masala Powder. Saute for 1 minute and add potatoes.
    4 tablespoon Oil, ¼ teaspoon Kashmiri Red Chilli Powder, ¼ teaspoon Turmeric Powder, ¼ teaspoon Garam Masala Powder, 8 Baby Potatoes
  • Fry the potatoes by stirring continuously until they turn golden brown in color. Remove the potatoes from the instant pot.
    (Note: Keep stirring so the potatoes do not burn).
  • Then in the same oil add chopped onions and cook for 2-3 minutes or until golden in color. Then add ginger & garlic paste (or chopped ginger & garlic) and saute for 1 minute. Then add tomatoes &diced tomatoes and cook for 3-5 minutes until soft & mushy.
  • When tomatoes are mushy, cancel saute. Add spices (Kashmiri Red Chili Powder, Coriander Powder, Cumin Powder, Garam Masala Powder, and Amchur Powder) and saute more 1 more minute.
  • Then add potatoes, water, and salt. Mix the ingredients and close the lid.
    (Note: Deglaze the pot and add 1 cup of water to avoid Burn Notice. Before adding potatoes, I poke them a couple of times using a fork/knife. This helps bring the flavor of masala inside the potatoes and prevents them from tasting bland).).
  • With the vent in the sealing position, pressure cook for 5 minutes. When the timer beeps, NPR (No Pressure Release) for 10 minutes and move the vent to the venting position and Quick Release.
  • When the valve goes down and steam is released, open the lid.
  • Press saute and add Cream/Yogurt, Kasuri Methi, and let it simmer till you get desired consistency. Garnish with cilantro and serve with rice or any Indian flatbread.
    (Note: Add more oil, if needed to fry the masala properly).

How to make Dum Aloo on Stove-Top:

  • First, take the baby potatoes & wash them properly. Then boil them in an Instant Pot or on stove-top. You can boil in Instant Pot for 7 minutes at a High-pressure level. You can boil the potatoes on the stove-top for 15-20 minutes in the boiling water or until tender.
  • Once baby potatoes are cooked, strain the water and let them cool down for 10-15 minutes. Then remove the skin of the potatoes & place them in a bowl.
  • Using a fork or knife, pork the potatoes couple of times. That way the masala of dum aloo gravy will reach inside the potatoes too & potatoes will not have any bland flavor.
  • In a pan or instant pot, add oil. When oil is hot, add spices (red chili powder, garam masala powder, turmeric powder, and roasted cumin powder) and stir.
  • Then add potatoes in the oil and mix until all the potatoes are properly coated with the spices. Shallow-fry the potatoes until a little golden in color.
  • Add oil to a pan. At medium flame, add chopped onions and cook for 2-3 minutes or until golden in color.
  • Then add ginger garlic paste to the onions and fry for 1 minute. Or you can also add dry ginger powder and garlic powder.
  • Once onions are cooked, then add tomatoes && diced tomatoes. Cook for 3-5 minutes until oil starts to separate.
  • Then add spices including teaspoon garam masala powder, red chili powder, Kashmiri red chili powder, mango powder, coriander powder, roasted cumin powder (or teaspoon cumin seeds).
  • Then add a cup of water, 1-2 tablespoon yogurt, crushed kasuri methi (or dried fenugreek leaves), and fried potatoes.
  • Boil it and cook for 10-15 minutes until it reaches desired consistency. Once baby potatoes are simmered, then garnish with cilantro. You can also sprinkle a teaspoon of fennel seeds for an aromatic flavor. Serve with Indian flatbread or steamed basmati rice.
    (Note: Add more oil, if needed to fry the masala properly).

Video

Nutrition Facts
Punjabi Dum Aloo
Serving Size
 
4 Servings
Amount per Serving
Calories
 
241
Calories from Fat 126
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Sodium
 
58
mg
3
%
Potassium
 
720
mg
21
%
Carbohydrates
 
26
g
9
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
Vitamin A
 
550
IU
11
%
Vitamin C
 
35
mg
42
%
Calcium
 
39
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Rate this Recipe

Notes

STORAGE: You can store it in the refrigerator or in the freezer; the taste will remain the same. Store the leftover Dum Aloo in the refrigerator for 3-5 days. Or freeze this dish in an air-tight container for 1-2 months. Before using the freezer stored Dum Aloo, just thaw and heat it in the microwave or in a pan on the stove-top until boiled & properly heated.
VEGAN: You can make Dum Aloo without any issue. I usually add yogurt at the end for the creamy flavor. So you can either skip yogurt or add vegan yogurt to the curry.
AIR FRYER POTATOES: If you don't want to add fried potatoes or make a healthier version of Punjabi Dum Aloo, you can air fry the boiled baby potatoes. Place the boiled potatoes in the air fryer basket and air fry at 400 degrees F for 10-15 minutes until golden brown in color.
WHAT TO SERVE PUNJABI DUM ALOO WITH?
You can serve Punjabi Dum Aloo with Garlic Naan or Amritsari Kulche. 
 
Keyword Punjabi Dum Aloo
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    5 from 7 votes (2 ratings without comment)

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    Recipe Rating




  1. Amanda Wren-Grimwood says

    February 11, 2022 at 9:09 am

    5 stars
    The potatoes look gorgeous. We are having a curry tomorrow night so these will go perfectly.

    Reply
  2. Dana Sandonato says

    February 11, 2022 at 9:14 am

    5 stars
    I am such a sucker for any curry that includes potatoes, so this is a DREAM. I mean, there's nothing cozier to me. Warms the belly and the soul!

    Reply
    • SunGari says

      February 11, 2022 at 11:02 am

      Yeah same for me too...nothing is more heavenly

      Reply
  3. Tavo says

    February 11, 2022 at 9:28 am

    5 stars
    I loved this Indian recipe!. So good!

    Reply
  4. Toni says

    February 11, 2022 at 9:59 am

    5 stars
    This is so good!! Everyone at my house was impressed! Thanks for the recipe!

    Reply
    • SunGari says

      February 11, 2022 at 11:02 am

      My Pleasure

      Reply
  5. Ieva says

    February 11, 2022 at 10:02 am

    5 stars
    Yum! I've been looking for recipes to use Amchur powder that I bought a while back, and I am so pleased to have found your recipe! We had it last night with some rice and Naan and will definitely make this again soon! Thanks for the recipe!

    Reply
    • SunGari says

      February 11, 2022 at 11:03 am

      I'm so glad you loved the recipe. This is one of my favorite with Naan too.

      Reply

Hey, I'm Gari!

Hi, I'm Gari. Welcome to my Blog, where curiosity meets creativity! I am a content creator and food photographer. Thanks for stopping by. Let's explore, learn, and innovate together!

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