Thursday, March 16, 2017

Shahi Dum Aloo | Punjabi Dum Aloo | Restaurant Style Dum Aloo (with step by step photos)


Dum Aloo is a royal dish which is usually served as part of special meals. It is rich and savory and needs a little extra effort to get it right. Although the preparation is simple but recipe is a little elaborate, you have to be patient to make Dum Aloo but at the end it is all worth it. Pair it with roti, paratha or even rice and you won’t regret making this dish.

Serves: 3-4
Preparation time: 10-15 mins.
Cooking time: 35-40 mins.


20-22 baby potatoes
2 cups water
1 tablespoon oil
1 bay leaf
1-2 cloves
1 green cardamom
1 teaspoon jeera / cumin seeds
1 inch cinnamon stick
8-10 cashewnuts
½ teaspoon turmeric powder
¼ teaspoon garam masala powder
½ tablespoon red chilli powder
1 tablespoon ginger garlic paste
1 medium sized onion
2 medium sized tomatoes
¼ teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
3 tablespoon thick curd (should not be sour)
Fresh coriander leaves for garnishing


  1. Wash and peel the baby potatoes. (i used a mix of red and yellow baby potatoes)
  1. Parboil the baby potatoes in three cups of water. (Boil peeled potatoes for around 3 minutes in boiling water)
  2. Drain on absorbent paper and let air dry. Keep aside.
  1. Heat oil in a deep frying pan, and deep fry the potatoes until golden brown. Drain on absorbent paper to remove excess oil.
  2. Make a paste of onions, cashews and tomatoes. Keep aside.
  1. Heat oil in a pan or kadai, once hot, add in bay leaf, cloves, cardamom, cinnamon stick and cumin seeds and saute for 30 seconds.
  2. Add in ginger garlic paste and saute until raw smell of it fades away.
  3. Now, add in onion-tomato-cashew paste to it and saute for 2-3 minutes.
  4. As the masala starts releasing oil, it means it is done and time to add in spices. Add in turmeric, garam masala, red chilli powder and salt.
  5. Saute the spices for a minute or so and once you get their aroma, add in thick curd and stir to combine.
  1. Add in fried potatoes and 1 cup of water.
  2. Give a good mix to the potatoes and let it boil on a low flame for at least 10-15 minutes.This is important to incorporate all the delicious flavours and potatoes would be cooked.
  3. Add in dried fenugreek leaves/kasuri methi. Switch off the flame.
  1. Garnish with fresh coriander leaves and serve hot with rice or paratha.


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