Gravy, Sides

Low Fat Punjabi Style Dum Aloo Recipe~No Cream

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

Low Fat 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 

  1. No-fail Dum Aloo Recipe – you can’t go wrong with Potatoes.
  2. its 100% dairy free
  3. Vegan-friendly, No Cream required (But just like Restaurant Style Punjabi Dum Aloo)
  4. No Deep fry 
  5. 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:

Low Fat Punjabi Style Dum AlooPin

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 AlooPin

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)
Low Fat Punjabi Style Dum AlooPin

How to make Low Fat Punjabi Style Dum Aloo

  1. Soak cashew nuts in 1/4 cup warm water for 15 mins
  2. Meanwhile microwave or boil baby potatoes in mild salted water for 15 mins till fork tender
  3. Peel and keep ready. If the baby potatoes are a bit largish, halve them. 
  4. Poke holes all over the potatoes with a toothpick.
  5. Now grind the soaked cashewnuts, onion, ginger and garlic to a smooth paste along with the soaked water. 
  6. 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
  7. In the same pan, add the remaining oil.
  8. 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.
  9. Now add the dry spice powders listed above including salt.
  10. Add tomato puree, Homemade veg stock and mix well. Cover and cook for 8-9 mins, stirring the gravy occasionally.  
  11. Let the oil leave the sides of the pan. 
  12. At this point, check for salt and spices and adjust. 
  13. Once done, tip in the sautéed baby potatoes and mix gently , taking care not to break the potatoes. 
  14. Let it simmer on low for 3-4 mins
  15. Finish with crushed Kasuri Methi and Chopped fresh Coriander 
  16. Serve hot with any Thepla , Naan , Roti or any flatbread 
Low Fat Punjabi Style Dum AlooPin
How to make Punjabi Style Dum AlooPin
How to make Low Fat Punjabi Style Dum AlooPin
How to make Low Fat Punjabi Style Dum AlooPin
Low Fat Punjabi Style Dum AlooPin
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5 from 5 votes

Low Fat Punjabi Style Dum Aloo Recipe

A Delectable No-Dairy Gluten Free and Vegan Punjabi style gravy with Baby Potatoes
Course Curry, Gravy, Side Dish
Cuisine Indian, North Indian
Keyword Curry, Gluten Free, Kids Food, Party Ideas, Potato, Side Dish, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Kalyani

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. 

I would love to hear from you how you liked this recipe. Please take a moment to rate this recipe and leave any comment / questions you may have. I will try to answer them as soon as possible. If you have tried this recipe, don’t forget to tag me on Instagram @sizzlingtastebuds / Twitter @Sizzlngtastebds using the tag #SizzlingTastebuds.

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10 Comments

  1. 5 stars
    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.

  2. The Girl Next Door

    5 stars
    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.

  3. Preethicuisine

    5 stars
    Low fat Punjabi dum aloo looks incredible. Cashew imparts a rich and creamy texture to the dish. Wonderful accompaniment to enjoy with hot phulka .

  4. 5 stars
    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

  5. 5 stars
    Low fat punjabi dum aloo looks so creamy and delicious. So easy to make and I can enjoy them guilt free with hot phulkas.

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