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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.
For 4 servings
Prepare and Fry the Potatoes
Prepare the Gravy Base
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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.
This punjabi recipe takes 60 minutes to prepare and yields 4 servings. At 449.65 calories per serving with 7.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Simmer the Curry (Dum Cooking)
Garnish and Serve
Instead of deep-frying, shallow-fry the boiled potatoes in 2-3 tablespoons of oil until golden, or bake/air-fry them at 200°C (400°F) for 15-20 minutes.
Replace ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt), and substitute fresh cream with cashew cream or coconut cream.
Omit the onions and ginger-garlic paste. Start the gravy by adding a pinch of asafoetida (hing) to the hot ghee. Increase the amount of tomato puree and cashew paste slightly to maintain a thick consistency.
For an even richer and creamier texture, you can add 1 tablespoon of poppy seeds (khus khus), soaked and ground with the cashews.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body.
The use of tomatoes, ginger, garlic, and spices like turmeric provides a variety of antioxidants that help combat oxidative stress in the body.
Cashews are a good source of monounsaturated fats, which are beneficial for heart health when consumed in moderation.
Spices like cumin, coriander, and ginger are traditionally known to aid digestion and improve gut health.
Absolutely! For a healthier alternative, you can shallow-fry the boiled and pricked potatoes in a few tablespoons of oil until golden and crisp. You can also bake or air-fry them.
Curdling usually happens for two reasons: the heat was too high, or the yogurt wasn't whisked properly. Always lower the flame to a minimum before adding the yogurt, and stir continuously and quickly for a couple of minutes until it's fully incorporated into the masala.
To make it vegan, substitute ghee with oil, use a plant-based yogurt like cashew yogurt, and replace the optional fresh cream with cashew cream or full-fat coconut cream.
Store leftover Dum Aloo in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
This traditional preparation is rich and indulgent due to the fried potatoes and use of ghee and cream. You can make it healthier by pan-frying or air-frying the potatoes and reducing the amount of fat used.
A single serving of this Punjabi Dum Aloo contains approximately 450-500 calories, primarily from the potatoes, oil, ghee, and cashews. The exact count can vary based on the amount of oil absorbed during frying.