One of the most sought potato curry recipes in Indian cuisine is Thick Gravy dum aloo. This curry is a savior when unexpected guests arrive around lunchtime. You don’t have any green veggies on hand to make curry because it’s simple to make and only takes two primary ingredients: potatoes and curd, which are always present in most Indian kitchens. In just a few easy steps, you’ll be able to cook mouthwatering authentically thick gravy dum aloo with curd-based Kasuri methi flavored sauce at home.
The famous Punjabi cuisine is a thick and creamy potato-based curry. The sauce is made with tomatoes and onions, and the young potatoes are deep-fried. This creamy gravy goes well with Rotis or naan, but it’s also delicious with jeera rice or pulao.
- 12-15Baby Potatoes Boiled & Peeled or 4 Medium Potatoes Cubed
- 1Large Onion Finely Chopped
- ½cup Tomato Puree Grind 2 Medium Tomatoes without Water
- ½cup Thick Fresh Curd
- 1teaspoon Fresh Cream Optional (I used the cream on top of homemade curd)
- 1Green Cardamom
- 1Cinnamon Stick
- 2teaspoon Kasoor Methi
- 1Green Chilli Finely Chopped
- 3tablespoon Mustard Oil
- 1teaspoon Cumin Seeds
- ¼teaspoon Asafoetida
- 1Dried Bay Leaf
- 1teaspoon Ginger Garlic Paste
- 5tablespoon Gram Flour/Besan
- 1tablespoon Kashmiri Red Chilli Powder
- 1teaspoon Coriander Powder
- ½teaspoon Garam Masala Powder
- ¼teaspoon Turmeric Powder
- Salt as needed
- Water as needed
- Fresh Coriander Leaves to Garnish
How To Cook Potatoes
- Take the tiny potatoes and thoroughly wash them in water to remove any dirt.
- Fill a saucepan halfway with water, add the baby potatoes, and bring to a boil for 15-18 minutes, or until tender. Always immerse the potatoes in cold water to ensure evenly heated and cooked.
- Remove the potatoes from the water and drain them.
- To avoid carryover cooking, rinse with cold water.
- Remove the peel-off young potatoes and discard them.
- Fill a Kadhai halfway with oil for deep frying.
- Fry them until they are golden brown.
To Prepare Tomato Puree
- Roughly chop the tomatoes. 4 quarts of tomatoes
- Fill a kadhai halfway with water and set it aside.
- Mix in the tomatoes thoroughly.
- Cook for 12-15 minutes over a medium temperature or until soft. Allow cooling before serving.
- Transfer the tomatoes to a mixing jar after they have cooled down.
- To get a soft puree, blend the tomatoes. Set it away.
- Boiled potatoes should be peeled and pricked with a fork.
- In a pan, heat 2 tablespoons of oil. Add the cooked potatoes and sauté them in a small pan over medium heat until lightly golden. Drain the water and set it aside on a plate.
- To make a dry mix powder, combine coriander seeds, cumin seeds, cardamom pod, cinnamon, clove, and cashew nuts. Set aside until you’re ready to utilize it.
- In the same Kadai, heat the remaining 3 tablespoons of oil over medium heat. A pinch of asafoetida, bay leaves, and finely sliced onion are good additions. Sauté until the onion is light brown, about 1-2 minutes. Sauté for 30 seconds after adding the ginger garlic paste.
- Sauté for a minute after adding the dry mix powder (made in step 3).
- Beat the curd, then gently pour it into the Kadai, stirring constantly.
- Mix in the turmeric and red chili powders once more. Stir continually for about 2-3 minutes or until the oil separates.
- Cook for 2 minutes on low heat with shallow fried potatoes, Kasuri methi, sugar, and salt.
- Over medium heat, add 3/4 cup water and bring to a boil.
- When it begins to boil, reduce to low heat and cook, covered, for 3-4 minutes, or until the proper gravy consistency is achieved. Please remove it from the heat and place it in a shallow bowl.
- Serve hot Punjabi dum aloo garnished with coriander leaves.
Tips And Variations
- Instead of shallow frying boiled potatoes, deep fry raw potatoes for a more authentic flavor.
- For an aromatic flavor, use groundnut oil.
- If the curd is sour, the curry will taste sour as well.
Spicy scent with a hint of Kasuri methi and a gravy made with curd.
Most Punjabi curries, including this one, are main course dishes. Serve it with Amritsari kulcha, butter naan, tandoori roti, and plain paratha rice for lunch or dinner. Lunchtime options include fulka roti, Gujarati dal, and steamed rice.