Baby potatoes are deep-fried until golden and simmered in a rich, creamy, and spicy gravy made with tomatoes, cashews, and aromatic spices. A classic Punjabi dish that's a true crowd-pleaser.
Prep20 min
Cook40 min
Soak20 min
Servings4
Serving size: 1 cup
450cal
7gprotein
41gcarbs
Ingredients
500 g Baby Potatoes (About 20-24 potatoes)
0.5 tsp Salt (For boiling potatoes)
2 cup Sunflower Oil (For deep frying)
3 tbsp Ghee
12 pcs Cashews (Soaked in hot water for 20 minutes)
A luxurious and creamy lentil dish from the royal kitchens of Mughlai cuisine. Made with pigeon peas (toor dal) and enriched with milk and cream, this dal boasts a velvety texture and a mildly spiced, aromatic flavor that is pure comfort in a bowl.
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Perfectly spiced Dum Aloo & protein-packed Dal Sultani with soft Taftan – homestyle comfort!
This awadhi dish is perfect for lunch. With 1220.25 calories and 29.59g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
3 pcs Tomatoes (Medium, pureed)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 cup Curd (Plain, full-fat, whisked until smooth)
1.5 cup Hot Water
0.5 tsp Sugar (Optional, to balance flavors)
1 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Fresh Cream (Optional, for richness)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Potatoes
Wash the baby potatoes thoroughly. Boil them in water with 0.5 tsp of salt for 10-12 minutes until they are 80% cooked. Do not overcook.
Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the skin off.
Prick each potato all over with a fork or toothpick. This is a crucial step to allow the gravy to penetrate.
Heat sunflower oil in a kadai or deep pan over medium-high heat. Carefully slide in the potatoes and deep-fry for 6-8 minutes, until they are golden brown and crisp on the outside.
Remove the fried potatoes with a slotted spoon and set them aside on a plate lined with a paper towel.
2
Prepare the Gravy Base
Drain the soaked cashews and grind them into a very smooth paste with 2-3 tablespoons of water. Set aside.
Heat ghee in a separate heavy-bottomed pan over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Cook the Masala
Add the tomato puree to the pan. Cook for 5-6 minutes, stirring often, until it thickens.
Stir in the turmeric powder, Kashmiri red chili powder, and coriander powder. Cook the masala for another 5-7 minutes, until you see the oil separating from the mixture at the sides of the pan.
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and briskly for 2-3 minutes to prevent it from curdling.
Once the curd is well incorporated, add the prepared cashew paste. Cook for 2-3 minutes, stirring constantly, until the gravy thickens.
4
Simmer the Curry (Dum Cooking)
Gently add the fried baby potatoes to the gravy. Pour in 1.5 cups of hot water, 1 tsp of salt, and the optional sugar. Stir gently to combine.
Bring the curry to a gentle boil. Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 10-12 minutes. This 'dum' process is key for the potatoes to absorb the gravy's flavors.
Remove the lid. Stir in the garam masala and crushed kasuri methi (crush it between your palms before adding).
If using, stir in the fresh cream. Cook for one final minute, then turn off the heat.
5
Garnish and Serve
Garnish generously with freshly chopped coriander leaves.
Let the Dum Aloo rest for 5-10 minutes before serving to allow the flavors to meld further.
Serve hot with naan, roti, paratha, or jeera rice.
Servings
4
Serving size: 1 cup
351cal
13gprotein
38gcarbs
17gfat
Ingredients
1 cup Toor Dal (Also known as Arhar Dal. Rinse well before soaking.)
3.5 cup Water (3 cups for pressure cooking and 0.5 cup for adjusting consistency)
3 tbsp Ghee (Divided use)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
1 pcs Onion (Large, finely chopped)
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
0.75 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
3 tbsp Curd (Full-fat, whisked until smooth)
1 cup Whole Milk (At room temperature)
1.25 tsp Salt (Or to taste)
0.5 tsp Sugar (Balances the flavors)
3 tbsp Heavy Cream
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 pcs Dried Red Chilies (Broken in half)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak the Dal
Rinse the toor dal under running water until the water runs clear.
Soak the dal in ample water for at least 30-60 minutes. This step is crucial for a creamy texture. Drain the water completely before cooking.
2
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained dal, 3 cups of water, 1 tsp of salt, turmeric powder, bay leaf, and the cinnamon stick.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker, remove and discard the bay leaf and cinnamon stick.
Whisk the dal vigorously until it is smooth and creamy. Set aside.
3
Prepare the Masala Base
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté until it turns a deep golden brown. This will take about 8-10 minutes and is essential for the dal's signature sweet, rich flavor.
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Combine and Simmer
Reduce the heat to low. Add the Kashmiri red chili powder and stir for 10 seconds.
Immediately add the whisked curd, stirring continuously and vigorously for 1 minute to prevent it from splitting.
Pour the cooked, whisked dal into the pan. Mix everything together well.
Stir in the milk and about 1/2 cup of water to achieve your desired consistency. Add the remaining salt and the sugar.
Bring the dal to a gentle simmer and let it cook on low heat for 8-10 minutes, allowing the flavors to meld beautifully. Stir occasionally to prevent sticking.
5
Finish the Dal
Stir in the heavy cream, garam masala, and fresh lemon juice. Mix gently to combine.
Cook for just 1-2 more minutes on the lowest heat. It is important not to boil the dal after adding the cream. Turn off the flame.
6
Prepare the Final Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
Add the cumin seeds and let them sizzle and pop.
Add the broken dried red chilies and sauté for about 20-30 seconds until they darken slightly and become aromatic.
Immediately pour this hot, fragrant tempering over the prepared dal.
7
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve Dal Sultani hot with naan, roti, or jeera rice for a truly royal meal.
4
Shape and Second Proof
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
