Low Fat Punjabi Dum Aloo Recipe
Punjabi style Dum aloo is a low fat, Gluten Free and Vegan Punjabi style curry with Baby Potatoes, served with flatbread or steamed rice.
Punjabi Dum Aloo is a popular side dish often ordered at restaurants or made at home. Baby Potatoes sautéed in oil and cooked in a fragrant gravy make for a very delectable dish. Every household has a version, but there are broadly two variants to this dish- Punjabi and a Kashmiri Dum Aloo.
Punjabi Dum Aloo is characterised by its rich, spicy tomato-based gravy, featuring a robust blend of spices like garam masala and red chilli powder. In contrast, Kashmiri Dum Aloo has a milder, creamier flavour with a gravy made from yogurt or cream, and relies on subtler spices like fennel seeds and saffron.
Today let’s explore Punjabi Style Dum Aloo
But Punjabi cuisine and Low Fat – Oxymoron ? Not really.. Why ? Read on…
5 reasons why you should make this Low Fat Punjabi Style Dum Aloo Recipe
- No-fail Dum Aloo Recipe – you can’t go wrong with Potatoes.
- its 100% dairy free
- Vegan-friendly, No Cream required (But just like Restaurant Style Punjabi Dum Aloo)
- No Deep fry
- Low fat and prefect for everyday meals
North Indian gravies to be eaten with Roti / Kalonji Butter Naan/ Phulkas have a certain place in Indians’ hearts – be it:
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Lauki Methi Kofta Curry
Lauki Methi Kofta Curry is a Low-fat Indian Curry (Gluten Free+vegan) made with bottlegourd and fenugreek leaves dumplings that are simmered in a spicy tomato base. Served with flatbreads and rice.
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Easy Matki Chi Usal Recipe | मटकीची उसळ| Moth Beans Gravy | Vegan and Gluten Free Recipes
Matki Chi Usal is a delicious curry from Maharashtra made with moth beans and served with flatbreads or Pav (dinner rolls)
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Railway Style Aloo Bhaji | Train waali Alu ki Sabji
Railway Style Aloo Bhaji is a no-onion and no-garlic quick curry served with any flatbread like Poori , Kachori or Paratha. It is a delicious meal that works well on long train journeys too.
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Sukhi Aloo Methi | Potato and Fenugreek leaves stir fry | Vegan and GF
Homestyle Aloo Methi is a quick Gluten Free, Vegan Side dish for Roti or Parathas. Made with seasonal fresh fenugreek and mild spices.
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Tips to make the best Low Fat Punjabi Style Dum Aloo
- Use Baby Potatoes for best results. Peel and use.
- In case you don’t have baby potatoes, cut the big potatoes into even sized chunks
- Do not over boil the pototoes – they need to be fork tender, yet hold their shape
- Prick the potatoes all over before shallow frying. You may even deep fry them if you please.
- Homemade veg stock works wonders in this gravy. If you don’t have it on hand, you can use water.
- If using store bought stock, adjust salt accordingly
- This vegan gravy thickens with time. So add the stock /water accordingly.
Let’s get to the recipe now.
PIN FOR LATER
Low Fat Punjabi Style Dum Aloo
Cuisine : Indian, Course : Side Dish / Curry ; Prep time – 20 mins, Cook time – 20 mins, Serves – 4
- 250 g Baby Potatoes
- 1 Onion
- 2 tbsp cashews
- 1 inch ginger
- 3 garlic pods
- 1 Bay leaf
- 1 cup Tomato Puree
- 1/2 cup Homemade Veg stock
- 1.5 tsp Salt
- 2 tbsp Oil
- 1 tsp Caraway Seeds
- 1 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala powder
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Kitchen King Masala Powder
- 1 tsp Green Coriander (Chopped fine)
- 1 tsp Kasuri Methi (Crushed fine)
How to make Low Fat Punjabi Style Dum Aloo
- Soak cashew nuts in 1/4 cup warm water for 15 mins
- Meanwhile microwave or boil baby potatoes in mild salted water for 15 mins till fork tender
- Peel and keep ready. If the baby potatoes are a bit largish, halve them.
- Poke holes all over the potatoes with a toothpick.
- Now grind the soaked cashewnuts, onion, ginger and garlic to a smooth paste along with the soaked water.
- Heat 1 TBSP oil in a pan and saute the potatoes for 3-4 mins on low flame till they are a tad crispy. Drain
- In the same pan, add the remaining oil.
- Splutter caraway seeds / Shahjeera and Bay Leaf. Add the ground cashew-onion paste and saute on low flame for 3-4 mins till raw smell disappears.
- Now add the dry spice powders listed above including salt.
- Add tomato puree, Homemade veg stock and mix well. Cover and cook for 8-9 mins, stirring the gravy occasionally.
- Let the oil leave the sides of the pan.
- At this point, check for salt and spices and adjust.
- Once done, tip in the sautéed baby potatoes and mix gently , taking care not to break the potatoes.
- Let it simmer on low for 3-4 mins
- Finish with crushed Kasuri Methi and Chopped fresh Coriander
- Serve hot with any Thepla , Naan , Roti or any flatbread
Low Fat Punjabi Style Dum Aloo Recipe
Punjabi style Dum aloo is a low fat, Gluten Free and Vegan Punjabi style gravy with Baby Potatoes, served with flatbread or steamed rice.
Equipment
- Kadai
- Microwave
- Ladle
- Cutting Board
- Knife
Ingredients
- 250 g Baby Potatoes
- 1 Onions
- 2 tbsp Cashews
- 1 inch Ginger
- 3 Garlic pods
- 1 Bay leaf
- 1 cup Tomato Puree
- 1/2 cup Veg Stock
- 1.5 tsp salt
- 2 tbsp Oil
- 1 tsp Caraway Seeds
- 1 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala powder
- 1/2 tsp Turmeric
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Kitchen King Masala Powder
- 1 tsp Green coriander Chopped fine
- 1 tsp Kasuri Methi Crushed fine
Instructions
- Soak cashew nuts in 1/4 cup warm water for 15 mins
- Meanwhile microwave or boil baby potatoes in mild salted water for 15 mins till fork tender
- Peel and keep ready. If the baby potatoes are a bit largish, halve them.
- Poke holes all over the potatoes with a toothpick.
- Now grind the soaked cashewnuts, onion, ginger and garlic to a smooth paste along with the soaked water.
- Heat 1 TBSP oil in a pan and saute the potatoes for 3-4 mins on low flame till they are a tad crispy. Drain
- In the same pan, add the remaining oil.
- Splutter caraway seeds / Shahjeera. Add the ground cashew-onion paste and saute on low flame for 3-4 mins till raw smell disappears.
- Now add the dry spice powders listed above including salt.
- Add tomato puree, Homemade veg stock and mix well. Cover and cook for 8-9 mins, stirring the gravy occasionally.
- Let the oil leave the sides of the pan.
- At this point, check for salt and spices and adjust.
- Once done, tip in the sautéed baby potatoes and mix gently , taking care not to break the potatoes.
- Let it simmer on low for 3-4 mins
- Finish with crushed Kasuri Methi and Chopped fresh Coriander
- Serve hot with any Thepla , Naan , Roti or any flatbread.
Notes
- Use Baby Potatoes for best results. Peel and use.
- In case you don’t have baby potatoes, cut the big potatoes into even sized chunks
- Do not over boil the pototoes – they need to be fork tender, yet hold their shape
- Prick the potatoes all over before shallow frying. You may even deep fry them if you please.
- Homemade veg stock works wonders in this gravy. If you don’t have it on hand, you can use water.
- If using store bought stock, adjust salt accordingly
- This vegan gravy thickens with time. So add the stock /water accordingly.
Tried this recipe?Let us know how it was!
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Kalyani I am bookmarking this low-fat punjabi dum aloo. Looks so very yum and I definitely need the aloo inspiration now that I do not have veggies.
Thank u, archana.Do try it and let me know how you liked it.
Indeed, a very flavourful accompaniment to rotis/parathas and relatively guilt-free too. I prepare Punjabi Dum Aloo almost the same way, and my family adores it too. ???? Beautiful pics and detailed recipe.
very flavoursome indeed, glad to know you make it similarly, priya
Low fat Punjabi dum aloo looks incredible. Cashew imparts a rich and creamy texture to the dish. Wonderful accompaniment to enjoy with hot phulka .
Thank you,Preeti
Wow such a rich and creamy dum aloo, your recipe has made it look so easy and simple to make. Thank you for such a delectable share
thank u Swaty..
Low fat punjabi dum aloo looks so creamy and delicious. So easy to make and I can enjoy them guilt free with hot phulkas.
thank you.. Yes,they are delish, Narmadha
Low fat Punjabi Dum Aloo curry sounds absolutely flavorful and guilt-free. It actually looks so creamy without cream going in.
absolutely creamy without any cream
Punjabi Dum Aloo is one of our favorite curry ! Yours look so so delicious, I would love to have with some butter naan
thanks Sasmita. yes butter naan would be fabulous with this
I definitely cannot resist aloo in any form. This simple and yet flavour Punjabi Dum Aloo looks so inviting. I’ve only tasted the Kashmiri one. Will have to give this Punjabi style a try.
Thanks so much, Mayuri. Please do try when possible – am sure you would love this
Loved this Low-Fat Punjabi Dum Aloo Recipe. The creamy gravy and that too without butter or cream, this is the recipe to head for right away. Will prepare it this weekend
Thanks Neha, am sure you would love it when you make it
I m head over heals in love with this recipe. it tastes so good with naan.
Thank you, Seema. Yes tastes yum with Naan / Kulcha especially
Dum aloo looks decadent kalyani! Love using cashew puree in subzi’s adds such a creamy texture ans brilliant idea of using veg stock❤️
Yes true Priya. Cashew puree is a winner all the way.. thank you.