Punjabi Potato Curry
Punjabi Dum Aloo
Why This Recipe Works
In this comforting Punjabi classic, baby potatoes are fried until golden and then simmered in a luxurious, nutty cashew and tomato sauce. It is the ultimate comfort food that feels special enough for a feast.
Instructions
Soak the cashews in boiling water for 10 minutes, then blend them with their soaking liquid into a fine, silky paste.
Heat half the oil and fry the baby potatoes for 8 minutes until the skins are golden brown. Remove them from the pan and set aside.
Sauté the onion in the remaining oil for 10 minutes until golden, then add the garlic and ginger for 2 minutes.
Add the tomatoes and cook for 8 minutes until the sauce thickens and reduces. Stir in the fennel seeds, garam masala, chile, salt, and the cashew paste.
Return the potatoes to the pan with 1.5 cups of water. Cover and simmer on low heat for 15 minutes until a knife slides through the potatoes with no resistance.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days. Freezes well for 2 months.
