Baby potatoes are so easy to cook and experiment with. Had a bag of baby potatoes sitting in my pantry so thought of trying my hand on this super easy recipe. Punjabi dum aloo recipe ready and on to the table in 40 minutes. Awe-mazing!! Somehow I believe food gets cooked faster without onion and garlic. Yes..you heard me right Dum aloo recipe without onion and garlic – it taste divine. The flavor was wonderful and everyone loved it.
Baby potatoes can be substituted with regular potatoes. Regular potatoes are a bit on the larger side, so cut them into halves.Gravy was prepared using tomato puree, curd and cashew paste as a base and later flavored with all the aromatic spices. Cashew paste is an excellent substitute to onion-garlic based gravies. Not only it thickens the sauce, it also neutralizes the tanginess of tomatoes and add that creamy touch to the gravy.
Potatoes are pan cooked but if you prefer you can always half boil the potatoes and save some time. All you have to do is peel and wash the potatoes. Place them in a microwavable bowl half filled with water and cook on high for 4-5 minutes. They are all done. Cook them in gravy and you are all set.
If you choose to add onion and garlic to this gravy then you will need – 1 medium onion minced, 2 cloves of garlic minced and 1 teaspoon of ginger paste. Add it right after adding cumin seeds to the pan. Cook till onion is light brown in color and then add in tomato puree and follow rest of the recipe.
This dish has got loads of flavor and I can promise you that no one can tell the difference that this dum aloo is cooked without onion and garlic. Try your hand out on this dish today and you can’t go wrong with this recipe.
Dum Aloo recipe
- 10-12 pieces of Baby potatoes
- 1/2 cup Homemade tomato puree
- 1 tablespoon Beaten Curd (yogurt)
- 1.5 tablespoon Cashew Paste
- 1/4 -1/2 teaspoon Cumin seeds
- 1/2 tablespoon Coarsely pounded coriander powder
- 1/4 -1/2 tablespoon Garam Masala Powder
- 1/4 -1/2 teaspoon Deggi Mirch or Red chili Powder
- 1/4 -1/2 teaspoon Haldi (Turmeric powder)
- 1/2 tablespoon Kasoori methi/ dried fenugreek leaves
- Salt to taste
- 1.5 tablespoon Oil
- Clean potatoes with a dry cloth.
- This is the exact size of the baby potato. If using regular potatoes cut them in half.
- Peel and clean them in fresh water to remove all the dirt. Pat them dry.
- Heat oil in a pan and add potatoes to it.
- Cover and cook for 10-15 minutes.
- In the meanwhile let's assemble other ingredients.
- In between keep checking on the potatoes and turning them occasionally.
- By inserting a toothpick check if the potatoes are thoroughly cooked. For me the toothpick went smoothly half way and then it was a struggle getting it through.
- So I covered the pan and cooked for another 5 minutes.
- Remove potatoes from the pan/kadhai.
- In the same pan add oil, cumin seeds, tomato puree and curd. Mix and cook for 1 minute.
- Stir in all the spices one by one and finally add the cashew paste.
- Mix and bring the gravy to a boil.
- Time to add our star ingredient and the most flvorful one - Kasoori methi.
- Mix and cook for 1 minute.
- Add 1/2 cup of water
- And bring the gravy to a boil.
- Add in potatoes, mix till they are coated in gravy.
- Cover and cook for another 10 minutes.
- This is what the end product will look like- thick and well coated in gravy. If you prefer, add in more water.
- Serve hot with warm rotis or over a bed of warm rice.