Dum Aloo Punjab

Name: Dum Aloo Punjab
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian (Punjab)
Ingredients: Baby potatoes: 600g; Onion, puréed: 250g; Yoghurt: 100g (whisked); Tomatoes, puréed: 200g; Ginger-garlic paste: 2 tbsp; Bay leaf: 2; Black cardamom: 2; Cloves: 4; Cinnamon: 1 inch; Kashmiri chilli powder: 1.5 tsp; Coriander powder: 2 tsp; Fennel powder: 1 tsp; Garam masala: 1 tsp; Desi ghee: 4 tbsp; Oil: for frying; Salt: to taste; Pricking potatoes before frying allows the masala to penetrate inside during dum.; Adding yoghurt on low heat prevents curdling — never add cold yoghurt to very hot ghee.; Fennel powder adds a subtle sweetness characteristic of Punjabi dum aloo.; The dum steam creates a pressure that forces masala into the potatoes.

🟢 Veg🌾 Gluten-free📊 Medium

Baby potatoes pricked, deep-fried, and slow-braised in a yoghurt-tomato masala enriched with whole spices — a Punjabi dinner staple that transforms humble potatoes into something magnificent.

⏱️15 minPrep

🔥40 minCook

🕒55 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Dum Aloo Punjab

Par-boil baby potatoes until 80% cooked.
Prick all over with a fork.
Deep fry in oil at 170°C until golden and skin blisters.
Drain.
Heat ghee; add whole spices until fragrant.
Add onion purée; cook until golden and ghee separates, 10 min.
Add ginger-garlic paste; cook 2 min.
Add tomato purée; cook until oil surfaces.
Add dry spices.
Lower heat.
Add whisked yoghurt slowly, stirring constantly to prevent curdling.
Cook until oil surfaces again.
Add fried potatoes.
Cover tightly (seal with dough if traditional).
Cook on very low flame 12 minutes.
Potatoes should be fully coated and gravy thick and clinging.

📖 Cultural notes

|---|---|---|---|---| | 360 kcal | 7g | 42g | 18g | 5g | Dum Aloo in Punjab differs from the Kashmiri version — Punjabi dum aloo uses a tomato-onion base while Kashmiri uses fennel and yoghurt alone. It is a staple of langar menus on special occasions and a regular in farming households where potatoes are a winter staple crop. ---

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