Punjabi Dum Aloo
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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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
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.
- 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
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.
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.
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