Low Fat Punjabi Dum Aloo Recipe
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 a Punjabi and a Kashmiri Dum Aloo. 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:
- Swati’s ultra delish Dal Makhani or even her recipe for Methi Matar Malai – both of which I have bookmarked to try!
- Methi Chole
- Badami Saag Paneer
- Bhandarewaale Aloo Sabji
This week at FMBH we bring your #NorthIndianCurries a- a fun collaboration theme hosted by Swati. Head to her blog for authentic UP & Rajasthani delicacies.
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
A Delectable No-Dairy Gluten Free and Vegan Punjabi style gravy with Baby Potatoes
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.Â
- 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.Â
- If using store bought stock, adjust salt accordingly Â
- This vegan gravy thickens with time. So add the stock /water accordingly.Â
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!
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