Dum Aloo Punjabi

Dum Aloo Punjabi is a rich and flavorful dish featuring tender potatoes simmered in a spiced yogurt-based gravy, capturing the essence of Punjabi cuisine. This hearty meal is perfect for a satisfying vegetarian lunch.

Ingredients

• Baby potatoes - 500 grams
• Yogurt - 100 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Ginger - 1 inch, grated
• Garlic - 4 cloves, minced
• Green chili - 1, slit
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Cooking oil - 2 tablespoons
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Wash the baby potatoes thoroughly and boil them in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly, then peel.
2. Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Stir in grated ginger, minced garlic, and slit green chili. Cook for 2-3 minutes until aromatic.
5. Add the tomato puree and cook until the oil starts to separate from the mixture, about 5-7 minutes.
6. Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
7. Lower the heat and whisk in the yogurt gradually, stirring continuously to prevent curdling. Cook for 3-4 minutes.
8. Add the boiled potatoes to the gravy, coating them well with the sauce. Cover the pan and cook on low heat for 10-15 minutes, allowing the flavors to meld.
9. Sprinkle garam masala on top, mix gently, and cook for another 2 minutes.
10. Garnish with fresh cilantro and serve hot with naan or rice.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from potatoes, aiding digestion.
• Contains antioxidants and anti-inflammatory properties from spices.

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