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Punjabi · Indian

Punjabi dum aloo

Vegetarian

दम आलू · dum aloo

Baby potatoes fried until golden, then slow-cooked under a lid in a spiced yogurt and onion-tomato gravy. A Punjabi take on a dish also famous in Kashmir.

Punjabi dum aloo is a Punjabi curry from India, ready in about 55 minutes and made with potato and yogurt. It serves 4 and is rated easy to cook.

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Delicious Dum Aloo curry served in a traditional Indian bowl, showcasing rich spices and fresh herbs.
Photo: Pinaki Panda / Pexels · Pexels License
Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Level
Easy
Calories
277

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Par-boil the potatoes (opens in a new tab) for 8 minutes, peel and prick all over with a fork so the gravy can seep in.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Heat the oil in a heavy pot and fry the potatoes (opens in a new tab) until golden all over. Remove.

  3. Step 3

    In the same oil, sizzle the cumin (opens in a new tab) and bay leaf (opens in a new tab), fry the onion (opens in a new tab) until golden, then add ginger, garlic (opens in a new tab), tomato (opens in a new tab) and all the ground spices with the salt. Cook until thick.

    • 12 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Take off the heat, stir in the yogurt (opens in a new tab), then return to low heat with the water and the potatoes (opens in a new tab).

    • 2 min
    • low heat

    Off-heat mixing stops the yogurt curdling.

  5. Step 5

    Cover tightly and cook on the lowest heat ('dum') for 15 minutes until the gravy clings. Add garam masala (opens in a new tab) and coriander.

    • 15 min
    • low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
Kashmir and Punjab, India · Commonly attributedKashmiri dum aloo uses a yogurt, fennel and dried ginger gravy without onion; this is the Punjabi-style version.More food from India
Dish
Lunch · Dinner · Curries · Main courses
Cooking method
Pan-fried, Braised
Taste
spicy (chilli heat), tangy, aromatic / warmly spiced, savoury
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Festive & celebration · Make-ahead
Cook more with
Potato · Yogurt · Cumin · Bay leaves · Onion · Fresh ginger
Techniques
Pan-frying · Braising · Dum

Allergens

  • Contains, can be adapted: Milkfrom yogurt

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

277 kcal per serving

Estimated

1 serving ≈ 372 g · recipe makes 4

Where the energy comes from

  • Protein 8%
  • Carbohydrate 53%
  • Fat 38%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy277 kcal74 kcal
Protein6.1 g1.6 g
Carbohydrate38.4 g10.3 g
Net carbohydrate32.6 g8.8 g
Sugars7.1 g1.9 g
Added sugars0 g0 g
Fibre5.8 g1.5 g
Fat12.2 g3.3 g
Saturated fat1.7 g0.4 g
Trans fat——
Cholesterol5 mg1 mg
Sodium618 mg166 mg
Salt equivalent1.5 g0.4 g
Vitamins & minerals per serving
Potassium
986 mg
Calcium
111 mg
Iron
2.3 mg
Magnesium
62 mg
Vitamin A (RAE)
50 µg
Vitamin C
44 mg
Vitamin D
0 µg
Vitamin B12
0.1 µg
Folate (DFE)
46 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coriander leaves.
  • Garam masala: Curry powder (FDC 170924) used as a stand-in; both are ground blends of similar dried spices used in teaspoon amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use potatoes of the same size so they cook evenly.

Common mistakes

  • Skipping the pricking — the gravy can't get into the potatoes.

Serve with

  • Serve with puri, naan or jeera rice.

Storage

  • Keeps 3 days refrigerated.

Reheating

  • Reheat gently with a splash of water.

Variations

  • Kashmiri dum aloo: Gravy of yogurt, Kashmiri chilli, ground fennel and dried ginger, without onion or tomato.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Potato, baby potatoes, par-boiled, peeled and pricked600 g
  • Tomato, puréed2 piece · 240 g
  • Yogurt, whisked150 g
Used in steps 1, 2, 3, 4

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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