Today’s lunch is this quick and easy Punjabi Dum Aloo which I am having with some flaky whole wheat paratha. I love baby potatoes for so many reasons – they are easy to cook, they taste better and yes they are so tiny to be not cute. And yes this is absolutely a vegan curry!
This is such a quick restaurant style curry and goes well with paratha, naan and even Jeera rice.
Punjabi Dum Aloo
Punjabi Dum Aloo (Baby Potatoes in Punjabi Style)
Par boil the baby potatoes in boiling water for atleast 10 mins and then deskin the potatoes. Incase it gets difficult to remove the skin, wash the potatoes with cold water and the skin gets easier to be peeled off.
In an separate pan, blanch 2 tomatoes in boiling water for 5 minutes and remove the skin of the tomato.
In a pan add, add oil and once the oil is heated up add chopped onions, chillis and garlic - ginger paste.
Meanwhile in a blender add blanched tomatoes, some cashews, almonds and Pumpkin seeds. Turn this into a thick smooth mixture.
Add this to the onion mixture in the pan and cook on low heat and saute everything for 10 minutes. Add the turmeric powder, chilli powder, coriander powder, garam masala and cumin powder to the pan and cook everything on low flame with a cover and occasional stirring for 10 more minutes.
Once the gravy was done after almost 10 mins of cooking, add the par boiled, de-skinned baby potatoes and season the mixture with salt. Stir everything well and let the gravy simmer away on low to medium flame for 10 - 15 minutes.
The gravy is on a thicker side but if you prefer thinner gravy add a cup of water and simmer the gravy and check for seasoning. Garnish it with dry fenugreek leaves/kasuri methi and fresh coriander leaves.
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