Kashmiri dum alu has flavors from whole and powdered spices. The spices are subtle and are balanced by yogurt, making this dish tangy and flavorful. The Punjabi version of dum aloo is made with onions and tomatoes. The potatoes are simmered in an onion-tomato spice base. Cream and/or nut paste (cashew or almond) is also used in the Punjabi version, which makes the Punjabi dum aloo rich, creamy, and mildly sweet. This version is what is commonly available in restaurants, too.