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Punjabi style Dum aloo is a low fat, Gluten Free and Vegan Punjabi style gravy with Baby Potatoes, served with flatbread or steamed rice.

Low Fat Punjabi Style Dum Aloo Recipe

Kalyani
Punjabi style Dum aloo is a low fat, Gluten Free and Vegan Punjabi style gravy with Baby Potatoes, served with flatbread or steamed rice.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Curry, Gravy, Side Dish
Cuisine Indian, North Indian
Servings 4

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. 
Keyword Curry, Gluten Free, Kids Food, Party Ideas, Potato, Side Dish, Vegan
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