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)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Creamy, perfectly spiced Dum Aloo with crispy Puri & cooling Boondi Raita. An indulgent, soul-satisfying treat!
This north_indian dish is perfect for dinner. With 987.3000000000001 calories and 20.73g 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.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
