Dum Aloo


Fried potatoes cooked into a rich spiced gravy. That’s just an effin win for the books. No holiday is complete without dum aloo.

Dum aloo always have a wow factor to them. The dish is incredibly easy to make but also somehow easy to turn into something that looks like an upset stomach. Perhaps it’s because you actually need to know how to make a rich gravy and properly layer the flavors versus just throw everything into a pan and wait for it to congeal. Ew, or worse, a dish that’s just red liquid with some floaty bits. If you avoid those two outcomes I think you’d have solved at least half of life’s problems. If you haven’t, well…hopefully you’re funny.

There are several versions of dum aloo, the original being Kashmiri, of course. But from Kashmir to Punjab it went, and we, of course, bastardized it and made it into the delicious Punjabi dish that it is. More aromatic spices and the quintessential Punjabi flavors that we all love and crave. I feel similarly about haughty men – and as expected they too have the same effect as spicy food – cause indigestion and lead to bouts of, “Why did I do it?”. Sigh, nobody knows the troubles I’ve seen.

What to pay attention to, besides the useless jibber jabber, are the directions of when to add each of the various spices. Put them all in together and you won’t get the rich aromatic flavors. Cook them too long and you’ll get a bitter flavor. Don’t cook them enough and you’ll have a raw and harsh flavor. Basically, as with any of my rather useless helpful hints – just follow the directions and it’ll work out just fine. Also, the traditional dish calls for whole baby potatoes, however, in Punjab, I’m assuming because someone woke up one day and said, “F@#k that noise!”, we use cubed potatoes – either work, so you do you. Now be gone with you, go make merry.

Love potatoes as much as we do? Try these:

Dum Aloo

Course: Main CoursesCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time


Total time


Cook Mode

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  • 1/4 cup canola oil

  • 6 potatoes, peeled and cubed

  • 2.5 tbsp chili powder

  • 1 cinnamon stick

  • 2 tbsp cumin seeds

  • 1 bay leaf

  • 6 cardamom pods

  • 6 cloves

  • 6 black peppercorn

  • 1 tsp fennel

  • 2 medium onions

  • 2 tomatoes

  • 4 tbsp ginger

  • 30 cloves garlic

  • 6 dried chili peppers

  • 2 cup room temperature water

  • 2 tbsp coriander seeds, powdered

  • 1 tsp turmeric

  • 1 tbsp Punjabi garam masala

  • 1 tbsp cumin powder

  • salt, to taste

  • 1/2 bunch cilantro

  • 2 tbsp dried methi

Equipment/Specialty Items


  • In a large pan, heat oil over medium heat.
  • Lightly fry potatoes and set aside. Leave oil in pan.
  • In the same oil that you fried the potatoes, add in chili powder and saute for 1 minute.
  • Add in cumin seed and saute for 2 minutes.
  • Add in cinnamon stick, cardamom, cloves, black pepper, fennel, and bay leaf. Saute for 1 minute.
  • In your blender, make a smooth paste out of the ginger, garlic, tomatoes, onions, and dried red chilies.
  • Add the paste to the pan. Stir in 1/4 cup water and cook till the masala is a deep red color and the oil has separated from the masala. Approximately 10-12 minutes. Stir to avoid sticking.
  • Stir in coriander powder, turmeric, garam masala, cumin powder, and salt. Saute for 2 minutes.
  • Add in potatoes, remaining water, cover and cook for 10-15 minutes or until potatoes are cooked through.
  • Stir in cilantro and methi. Cook for 2 minutes.
  • Plate and serve hot.

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Nutrition Facts

6 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 11g 17%
    • Saturated Fat 1g 5%
  • Sodium 86mg 4%
  • Amount Per Serving% Daily Value *
  • Potassium 1280mg 37%
  • Total Carbohydrate 51.8g 17%
    • Dietary Fiber 9.8g 36%
    • Sugars 5.9g
  • Protein 7.3g 15%
  • Calcium 8%
  • Iron 29%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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