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Punjabi Dum Aloo (A Potato Curry Worth Celebrating) – vegetarian recipe
Stav Kogan

Punjabi Dum Aloo (A Potato Curry Worth Celebrating)

Tender, golden-fried baby potatoes swimming in a luxuriously creamy, spiced gravy, built from a 'happy congregation' of cashews, sweet onions, and tangy tomatoes. This is a warm, comforting hug in a bowl that promises to never, ever be dull.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • ¼ cup (40 g / 1.41 oz) unsalted cashews
  • 1 tsp (2 g / 0.07 oz) fennel seeds
  • 2 lbs (900 g / 31.7 oz) baby new potatoes
  • 4 tbsp (60 ml) canola oil, divided
  • 1 large yellow onion, sliced
  • 4 cloves garlic, crushed
  • 1½-inch / 4 cm piece ginger, peeled and grated
  • 1 14-oz / 400g (14.1 oz) can plum tomatoes
  • 1 tsp (3 g / 0.11 oz) garam masala
  • 1 tsp (3 g / 0.11 oz) ground red chile powder
  • 1 tsp (6 g / 0.21 oz) salt, or to taste
  • ½ cup (120 ml / 4.1 fl oz) boiling water, for soaking cashews
  • 1½ cups / 360 ml (12.2 fl oz) water, for the gravy
  • For deeper flavor, prick the baby potatoes all over with a fork before frying. This helps the gravy seep into the potatoes as they cook.
  • For a richer, restaurant-style finish, substitute a quarter of the water with full-fat coconut milk or a splash of heavy cream at the end.
  • If the gravy becomes too thick during simmering, simply stir in a splash of hot water until it reaches your desired consistency.
  • This curry tastes even better the next day as the flavors have more time to meld. Reheat gently on the stovetop before serving.

Method
 

  1. Prepare the Cashew Paste: In a small bowl, soak the cashews in ½ cup / 120 ml (4.1 fl oz) of boiling water for at least 10 minutes.
  2. Once softened, transfer the cashews and their soaking water to a blender.
  3. Blend until you have a completely smooth, fine paste.
  4. Set aside.
  5. Prepare the Spices & Potatoes: While the cashews are soaking, use a pestle and mortar to crush the fennel seeds into a fine powder. Wash the baby potatoes and pat them dry.
  6. Keep the smallest ones whole and halve or quarter any larger ones to ensure they are all a uniform size.
  7. Fry the Potatoes: Heat 2 tablespoons / 30 ml (1 fl oz) of the oil in a large, lidded frying pan or skillet over medium-high heat.
  8. Add the potatoes and fry for about 8 minutes, stirring occasionally, until they are lightly browned and have a slight crust.
  9. Remove the potatoes from the pan and set them on a plate.
  10. Build the Gravy Base: In the same pan, add the remaining 2 tablespoons / 30 ml (1 fl oz) of oil over medium heat.
  11. Once hot, add the sliced onion and sauté for 10 minutes until soft, translucent, and golden.
  12. Add the crushed garlic and grated ginger, cooking for another 2 minutes until fragrant.
  13. Create the Masala: Stir in the canned plum tomatoes, breaking them up with your spoon.
  14. Cook for 5-8 minutes, allowing the sauce to thicken and reduce.
  15. Add the crushed fennel seeds, garam masala, ground red chile, and salt.
  16. Stir well to combine all the spices.
  17. Thicken and Simmer: Pour the prepared cashew paste into the pan and cook for 2 minutes, stirring constantly. Gradually stir in 1½ cups / 360 ml (12.2 fl oz) of water to form a smooth gravy.
  18. Finish the Dum Aloo: Return the fried potatoes to the pan, stirring gently to coat them in the gravy.
  19. Bring to a simmer, then reduce the heat to low.
  20. Cover the pan with a lid and cook for 10-15 minutes, or until the potatoes are completely tender. Test by inserting a knife; it should slide through with no resistance.
  21. Serve: Serve your delicious Punjabi Dum Aloo hot with fresh parathas, fluffy basmati rice, a side of moong dal, and your favorite pickles.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 10gFat: 22g

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