Dum Aloo Punjabi is one of the most popular North Indian Potato Curry Recipe, simply cooked with Potatoes and Creamy Based Kasuri Methi Flavored Gravy. It’s truly a Punjabi style Dum Aloo Recipe contains a tangy flavor of Tomatoes and a Sweet hint of Onions.

This creamy and delicately spiced & flavored Dum Aloo Punjabi Recipe is one of my favorites and I generally serve it with Steamed Rice, Plain Phulka (Roti), Tandoori Roti or Naan. Even a Butter Naan goes very well with this.

There are many variations of making Dum Aloo. You can check out my Dum Aloo Recipe and Punjabi Dum Aloo Recipe, which are cooked with small Baby Potatoes in totally different style. Region by region procedures, Ingredients, flavors and tastes are different. Today I am sharing Punjabi Dum Aloo Recipe which is of Restaurant Style, and for making it nearly to the Restaurant taste, I added Cashew nuts, heavy Cream and Kasuri Methi.

Usually baby potatoes are used in any dum aloo gravy. But it is absolutely fine to use regular potatoes either chopped in big chunks or boiled and then stuffed. I have peeled the potatoes and then stuffed them with its own mixture, now that’s something different you must learn. If you are using new baby potatoes which has very thin skin, then you can keep the skin on as it is. For the health reasons, I made semi-healthy dum aloo without compromising restaurant style flavors. Do you know how? Instead of deep frying the potatoes, I have boiled them and then cooked in gravy. I am saying semi healthy, because it has high calorie ingredients, such as heavy cream and cashew nuts paste. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.

So without wasting much time, let’s just start making Dum Aloo Punjabi Recipe in Restaurant Style. Slice the onion in fine pieces.Make the paste of Onion slices and keep aside.Chop the Tomatoes in small pieces and keep aside. You can make the puree of Tomatoes as well.Boil the Potatoes, peel and then make the small hole in the center of each boiled Potato.Mix Red Chili Powder, finely chopped Coriander Leaves and Salt to taste in the Potato Bits, which you have just taken out from the center of whole Boiled Potatoes. Stuff the whole Boiled Potatoes with the prepared Potato Mixture and keep aside. Heat Oil in a vessel and saute Whole Garam Masala (1 bay leaf, 1 tsp Cumin Seeds, 1 Star Aniseed, 1 Green Cardamom, 2-3 Cloves and 2-3 Black Peppercorns) for a few seconds till it emits a nice aroma.

Add prepared Onion Paste along with fine chopped Green Chilies and stir fry till the onion turns little pink in color. Then stir in Ginger-Garlic Paste and Cashew nuts Paste as well.Add finely chopped Tomatoes, Kashmiri Red Chili Powder, Turmeric Powder, Coriander Powder and Salt to taste.When the nice color of gravy comes out then add Garam Masala Powder, Lemon Juice and Kasuri Methi.Stir in Cream and add Stuffed Boiled Potatoes. Add water, mix well and cook for few more minutes, till the Potatoes soften and absorb all the flavors of gravy.Finally garnish it with fine chopped Coriander Leaves. Dum Aloo Punjabi Recipe is ready now. You can serve it with hot Indian Chapati, Rice or Naan.

How to make Dum Aloo Punjabi Recipe: