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Punjab · Lunch

Dum Aloo Punjab

Small baby potatoes fried golden then slow-cooked in a thick yoghurt-tomato gravy sealed under dum (steam) — Punjab's version of the classic slow-cooked potato curry, richer and spicier than the Kashmiri original.

🧺 Ingredients

• 500g baby potatoes, boiled and peeled
• 150g yoghurt, beaten
• 2 large onions (200g), finely chopped
• 3 tomatoes (300g), pureed
• 1 tbsp ginger-garlic paste
• 4 tbsp oil
• 1 tsp cumin seeds
• 2 bay leaves
• 1 black cardamom
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric
• ½ tsp garam masala
• Kasuri methi, fresh coriander
• Salt to taste
• Baby potatoes must be fully cooked before frying.

👩‍🍳 How to make Dum Aloo Punjab

1. Prick each baby potato with fork.
2. Heat 3 tbsp oil in kadai on HIGH.
3. Fry potatoes 6–8 min until golden all over.
4. Remove.
5. In same oil on HIGH, add cumin, bay leaves, black cardamom — splutter.
6. Add onions — fry HIGH 8 min until deep golden.
7. Add ginger-garlic paste — 2 min.
8. Add tomato puree — cook MEDIUM-HIGH 8 min until oil separates.
9. Reduce to LOW.
10. Add chilli powder, coriander powder, turmeric — stir 1 min.
11. Add beaten yoghurt slowly, stirring constantly to prevent curdling.
12. Cook MEDIUM 3 min until integrated and thick.
13. Add fried potatoes to gravy.
14. Add 100ml water.
15. Cover tightly (seal with dough or tight lid).
16. Cook on LOWEST heat 12–15 min.
17. Potatoes absorb gravy.
18. Add garam masala, kasuri methi.

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