Potato lovers, it’s time to use your favorite vegetable in a whole new way.
This beautiful Dum Aloo recipe uses potatoes as its hero ingredient, and when topped with vegan yogurt, spices, cashews, and other delicious additions, it becomes a truly unforgettable dish that your family will love as much as ours does.
This hearty, creamy dish boasts a beautiful melt-in-the-mouth texture, and what’s more, it’s incredibly easy to make!
Bring an authentic taste of North India straight to your own dinner table with our Punjabi Dum Aloo recipe – we’ll show you how below.
Making This Dum Aloo Recipe
To make this specific Dum Aloo, you’ll need a variety of ingredients. Don’t worry if you don’t have them all; we’ll also show you which ingredients you can substitute!
- Baby Potatoes: Baby potatoes are the heart and soul of this dish. Although other ingredients can be substituted, this one is essential. You’ll want to ensure your potatoes weigh around 40 grams. If you only have larger potatoes on hand, you can cut them into quarters and add them that way.
- Spices: For this recipe, you’ll need a few essential spices such as cloves, cardamom, fennel, cumin, coriander, and cinnamon. We’ll grind them together and then add them to the dish. This will give your Dum Aloo a very welcome boost of flavor!
- Plant-Based Yogurt: In this recipe, we’ll be using plant-based yogurt as the base of our curry. We’d recommend using unsweetened coconut, almond, or soy yogurt. We’ll be using a large amount of yogurt in this curry, and there’s a possibility that it will curdle with your ingredients. It’s important to leave your yogurt at room temperature before adding it to your dish.
- Cashew Cream: Don’t forget to get your hands on some cashews to make a cashew cream. This gives a sense of depth and richness to your curry that you won’t want to miss out on. The cashew cream will also give it a sweetness that can’t be matched!
- Kasuri Methi and Cilantro: These ingredients are used as a garnish at the end of cooking. Don’t forget to add them—they complete the dish!
These are the main ingredients in your Punjabi Dum Aloo. Here’s a more comprehensive list of the exact ingredients you’ll need and their measurements.
This recipe serves four people and comes in at just over 350 calories per serving.
Dum Aloo Ingredients and Measurements
For the spice mix, you will need:
- 1 tbsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 2 cloves
- 4 green cardamom
- 1 inch cinnamon stick
For the curry, you will need:
- 14 baby potatoes
- 4 tbsp mustard oil + two tbsp (divided)
- 1 red onion
- 5 garlic cloves
- 1 green chili
- 1.5-inch ginger
- 1 tsp cumin seeds
- 10 cashews
- 1 tsp cumin seeds
- 1 bay leaf
- ½ tsp hing
- 1.5 tsp Kashmiri red chili powder
- 1 cup plant-based yogurt (such as coconut, almond, or soy)
- ¼ tsp black pepper powder
- 1 cup water
- 1-2 tbsp cashew cream
- 1 tsp sugar
- 1 tbsp kasuri methi
- ¼ tsp garam masala
- ¾ – 1 tsp salt
- ¼ tsp black pepper powder
- ½ tsp hing
- Cilantro to garnish
How To Make Punjabi Dum Aloo
Now we have our ingredients ready, we can move on to the method! Let’s take a closer look at the method required to make this classic Punjabi Dum Aloo.
- Fill a pot with water and let it warm up on medium to high heat. Once it starts to get warm, add your potatoes and let them start to boil.
- When the water finally comes to a boil (which may take a while), take your pot off the heat and cover the top of the pan. Leave it to sit for around 15-20 minutes. This will allow your potatoes to cook to just the right consistency.
- Once cooked, you can now use a strainer to rinse and wash your potatoes. Rinse them under cold water and peel them.
- Once you’ve peeled your potatoes, you should use a toothpick or a fork to poke holes in your potatoes. Poke holes in all of your potatoes, and once done, set them aside.
- You can start concentrating on your spices. Add your whole spices to a pan and start heating them on medium heat. Roast them for a few minutes until they become fragrant, but take care not to burn them.
- Once roasted, leave your spices to cool, and then transfer them to a grinder where you can grind them all into a fine powder.
- Now, heat up two tablespoons of mustard oil in a pan. Allow it to heat adequately. Once it’s hot, add in your ginger, green chili, and garlic, and cook it all together for 1-2 minutes.
- Once you’ve completed this step, add in your onions and cashews and cook for another three minutes or until the onions have softened and slightly browned.
- When the onions are done, you can take the pan off the heat and put your mixture in a blender. Blend your ingredients into a fine paste and put it to one side.
- You can now heat up another four tablespoons of mustard oil in a pan on medium heat. Once the mustard oil is warm, add in your boiled potatoes and let them fry until they’re golden on each side. Then, remove them and place them on a plate. Allow them to cool, and then prick them once again with a fork or a toothpick.
- Add one teaspoon of cumin seeds and one bay leaf to the existing oil. Allow these to sauté for a few seconds, and then add in half a teaspoon of hing. You can then add in one teaspoon of Kashmiri chili powder and let it fry for a few seconds until everything has that beautiful red color.
- Get your pre-made onion-cashew paste and mix it in. Leave it to cook for around two minutes. Add the spices you ground together earlier, and throw in 1/4 teaspoon of black pepper. Mix it together and cook for another 60 seconds.
- Take your pan off the heat and add in your plant-based yogurt. Remember to leave it at room temperature before you add it to the pan so it doesn’t curdle with the other ingredients.
- Keep stirring your yogurt so it doesn’t separate. Then, put the pan back on medium to high heat and keep stirring until everything starts to boil lightly. Let this boil for 3-4 minutes, and add in some extra salt, Kashmiri chili powder, and turmeric. Around ½ a teaspoon of each should be enough.
- Now, leave everything to cook together until a slight layer of oil forms on the top of your masala. Once you see the oil form, add it to your fried potatoes. Mix together and add in ¼ cup of water. Cover this with a lid and let it cook for 5-6 minutes on low heat.
- After 5-6 minutes, add in your kasuri methi, sugar, cashew cream, and garam masala. You may also choose to add more water at this point, depending on the consistency you want. Leave it to simmer for another 3-4 minutes, and then turn off the heat.
- Cover everything with a lid and leave it to cook for another 5 minutes before serving. Your Dum Aloo is now ready! To complete it, simply garnish it with some cilantro and serve it with some rice or naan.
Alternative Kashmiri Dum Aloo Recipe
Explore your love for Dum Aloo with this alternative variation. This Dum Aloo recipe is slightly spicier than our last recipe, so if you want something with a bit of a kick, this one’s for you!
One of the biggest differences between this Dum Aloo recipe and our last offering is that this one contains absolutely no onion or garlic. If you aren’t a fan of these ingredients in your curry, you may prefer this recipe!
Kashmiri Dum Aloo Ingredients
Here are the ingredients you’ll need to create this recipe.
For the cooking potatoes, you’ll need:
- 20-22 baby potatoes
- 3-4 cups of water
- ¼ tsp salt
Other ingredients include:
- ½ tbsp ginger powder
- 1 tbsp fennel powder
- 3 tsp Kashmiri chili powder
- 1-inch cinnamon
- 3 cloves
- 1 black cardamom
- 4-5 black peppers
- 1 green cardamom
- 4 tbsp fresh plant-based yogurt (such as coconut or almond yogurt)
- 1 tsp caraway seeds
- 1.5 cups of water
- ¾ cup of mustard oil (for frying your potatoes in)
- 2 tbsp mustard oil for making your gravy
- Salt to taste
- Extra caraway seeds for garnish
Kashmiri Dum Aloo Method
Now, we’re ready for the method. Here’s how you can bring all of your ingredients together to create the perfect Kashmiri Dum Aloo:
- Start by rinsing your baby potatoes and get rid of any dirt or debris. Then, add 3-4 cups of water and add your potatoes. Boil the water on medium to high heat and start boiling the potatoes until they’re half cooked.
- Once your potatoes are half cooked, drain them and leave them to cool to room temperature.
- You can now start peeling your potatoes. As they’re only half-cooked, this may take some time.
- Once peeled, prick your potatoes with a fork or a toothpick and halve them. This will help your potatoes absorb more flavor when they’re cooking.
- You can now whisk your curd until it’s smooth and set it aside for later.
- Get your Kashmiri and water and mix them together in a small bowl until they have a smooth consistency.
- You’re now ready to start frying your potatoes. Heat your mustard oil in a pan over medium to high heat until it starts to smoke. Then, add in your potatoes and start frying them over a low heat.
- Turn your potatoes over when frying, and remove them once they’re golden and crisp on either side. Ensure you fry your potatoes well; otherwise, they’ll remain undercooked in the middle.
- Once cooked, remove your potatoes from the pan and add them to a paper towel. You can also add a few extra holes to your potatoes at this point, but the choice is yours!
- We’ll now work on making the dum aloo. Lower the heat on your pan and add some extra oil to the same pan. Once the temperature has died down, throw in some asafoetida powder and stir together.
- You can now add in your red chili and water and mix well. Be careful when you’re doing this, as it tends to spit in the pan.
- Add your pre-beaten curd and use a wired whisk to keep stirring it. This will prevent the curd from splitting. Heat the curd on a low heat. Once you’ve added the curd, add in some more water and keep stirring. Mix well.
- You can now add in your fennel powder. Roast slightly on the pan, and once cooled, transfer it to a mortar and pound it with a pestle until it becomes a fine powder. You could even perform this step in a coffee or spice grinder! Now, add the whole spices and ginger and keep stirring.
- Add your potatoes to the mix and keep stirring. Then, season with a little salt (around half a teaspoon) and stir again. Cover the pan with a lid and leave it to cook for at least 10 minutes on low heat. After 10 minutes, your gravy should be nice and thick.
- If you’re happy with the consistency, then your Kashmiri Dum Aloo is now complete! You can add on some extra caraway seeds and serve with naan or rice – whichever you prefer!
How To Serve Dum Aloo
Ready to make the most of your Dum Aloo? Here are some of the best ways to serve up your curry:
- With a Larger Meal: That’s right, Dum Aloo doesn’t have to be the main event. You could even serve this curry as an appetizer or dish it up alongside other dishes and condiments. The choice is yours!
- With A Flatbread: If you don’t want to serve your Dum Aloo with rice, you could also serve it with flatbread. Naan bread works particularly well, but you can also use roti or paratha for dipping. This is a great option if you want to serve your Dum Aloo at a dinner party.
- Rice Or Condiments: The most traditional way to serve Dum Aloo is with rice. Serving your Dum Aloo with fluffy steamed rice will bring out its flavor and add some more texture to the dish. However, you can also serve it with a variety of condiments, including pickles. These are a great palette cleanser and can really give you time to appreciate the complexity of your Dum Aloo.
Storing Your Dum Aloo
If you find yourself with some leftover Dum Aloo, don’t worry – you can simply store it away for another time!
We’d recommend placing your Dum Aloo in an airtight container and storing it in the refrigerator. Once stored in the fridge, your Dum Aloo will be safe to eat for three to four days.
When you’re reheating your Dum Aloo, do it in a pan over low to medium heat. Reheat your Dum Aloo and add water as you go to get the right consistency.
If you want to store your Dum Aloo for longer, you can freeze it. Place it in an airtight container and freeze it. However, we’d recommend storing your Dum Aloo sauce separately and preparing your potatoes the day you plan to serve it.
Final Thoughts
If you love curry and potatoes, combine your love for the two with this delicious Dum Aloo!
Dum Aloo is a staple North Indian dish that will never fail to tickle your tastebuds or impress your dinner guests. Feel free to experiment with both of these classic Dum Aloo recipes and find the right one for you
Frequently Asked Questions
What Does Dum Aloo Taste Like?
The answer to this question varies, as the ingredients in Dum Aloo can change so frequently.
An authentic Dum Aloo is usually slightly sweet, creamy, and nutty. Dum Aloo often tastes mild and sweet, and there are rarely any bitter or sour flavors coming through.
Which Potatoes Should You Use For Dum Aloo?
Most Dum Aloo recipes use small potatoes. Baby potatoes are ideal for this recipe. However, you can also use larger potatoes. If you’re using medium to large potatoes, you should chop them into smaller chunks, as large potatoes don’t work well in this dish.
What To Serve With Dum Aloo?
Dum Aloo is usually served with rice or naan bread. However, you can also use other types of flavored rice or Indian roti, which work particularly well with this dish.
Is Dum Aloo Spicy?
Dum Aloo doesn’t have to be spicy. If you’re not a fan of spicy dishes, feel free to experiment with the different herbs and spices in the dish until you find the right balance. There are so many variations of Dum Aloo, so there’s no right or wrong way to make it. Just experiment with your tastes and have fun!
Punjabi Dum Aloo Recipe
Recipe by Jess MillerCuisine: IndianDifficulty: Medium4
servings30
minutes40
minutesIngredients
1 tbsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds
2 cloves
4 green cardamom
1 inch cinnamon stick
14 baby potatoes
4 tbsp mustard oil + two tbsp (divided)
1 red onion
5 garlic cloves
1 green chili
1.5-inch ginger
1 tsp cumin seeds
10 cashews
1 tsp cumin seeds
1 bay leaf
½ tsp hing
1.5 tsp Kashmiri red chili powder
1 cup plant-based yogurt (such as coconut, almond, or soy)
¼ tsp black pepper powder
1 cup water
1-2 tbsp cashew cream
1 tsp sugar
1 tbsp kasuri methi
¼ tsp garam masala
¾ – 1 tsp salt
¼ tsp black pepper powder
½ tsp hing
Cilantro to garnish
Directions
- Bring a pot of water to a boil on medium-high heat, add the potatoes, and cook for 15-20 minutes. Drain, rinse with cold water, peel, and poke holes in them.
- Roast the whole spices in a pan on medium heat until fragrant, then grind them into a fine powder.
- Heat 2 tablespoons of mustard oil, cook the ginger, green chili, and garlic for 1-2 minutes, then add the onions and cashews. Cook until the onions are softened, blend into a paste, and set aside.
- In the same pan, heat 4 tablespoons of mustard oil and fry the boiled potatoes until golden on all sides. Remove and set aside.
- In the remaining oil, sauté cumin seeds and bay leaf for a few seconds, then add hing and Kashmiri chili powder. Stir in the onion-cashew paste and cook for 2 minutes.
- Take the pan off the heat and stir in the plant-based yogurt gradually. Return to medium heat, stirring continuously, and let it simmer for 3-4 minutes.
- Add the fried potatoes to the curry, mix well, pour in ¼ cup of water, and cover. Let it cook on low heat for 5-6 minutes.
- Stir in kasuri methi, sugar, cashew cream, and garam masala. Simmer for another 3-4 minutes, then cover and let sit for 5 minutes. Garnish with cilantro before serving.