How to make Dum Aloo Amritsari -

Baby potatoes in mustard oil.Perfect accompaniment for rice and also all types of rotis and parathas. This mouth watering delicacy is truly Punjabi style is made at home in just few easy steps. Go ahead and give it a try.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby Potatoes (बेबी आलू), Tomatoes (टमाटर)

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Dum Aloo Amritsari checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Eggplant Yu Xiang Style Salt and Vinegar Potatoes Special Corn Curry Kakdi Ki Sabzi

Dum Aloo Amritsari

Dum Aloo Amritsari Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dum Aloo Amritsari Recipe

  • Baby Potatoes 20-24

  • Tomatoes to deep fry

  • Mustard oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Onions chopped 2 large

  • Ginger-garlic paste 1 tablespoon

  • Tomatoes chopped 3 large

  • Red chilli powder 1/2 tablespoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Ginger cut into thin strips 1 inch piece


Step 1

Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen minutes.

Step 2

Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown.

Step 3

Drain and place on an absorbent paper and keep aside. Heat mustard oil in a pan to smoking point.

Step 4

Cool and heat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour.

Step 5

Add onion and sauté for three to four minutes or till the onion turns light golden. 3Add ginger-garlic paste and sauté for a minute.

Step 6

Add a little water and stir. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy.

Step 7

Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir.

Step 8

Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt.

Step 9

Mix well and simmer for five minutes or till the potatoes absorb the gravy.

Step 10

Add garam masala powder and stir.

Step 11

Remove from heat and serve hot garnished with coriander leaves and ginger strips.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.