Punjabi Dum Aloo

I was a little worried this curry of baby potatoes in a caramelized onion sauce was going to seem like more of a side than a main dish but it was really quite filling & satisfying as a meal.

The original recipe called for 6 serrano chiles that weren't even seeded. Matt knew I couldn't handle that kind of heat so we used just one seeded serrano. It was still a little hot for me but adding a little yogurt made it better, I'm such a wimp. Other than the heat the sauce is full flavors from the Indian spices, tomatoes & golden onions. This is one we'll repeat for meatless dinners from time to time.

Punjabi Dum Aloo (Baby Potatoes in a Caramelized Onion Sauce)
(from 660 Curries)

2 t coriander seeds
2 1/2 t cumin seeds
1 T canola oil
3/4 pounds baby potatoes, cleaned but not peeled
1/2 large red onion, chopped
6 serrano chiles, sliced (or less to taste)
7 oz diced tomatoes
1 t kosher salt
1/2 t ground tumeric
1/2 T lime juice
cilantro, chopped

Preheat a small skillet over medium-high heat. Add the coriander seeds & 1 teaspoon of the cumin seeds. Toast until they start to crackle & release their aroma.. Remove from the pan right away so as not to burn the seeds. Let cool. Grind the cooled seeds & set aside.

Heat the oil in a large skillet over medium-low. Prick the potatoes with a fork & add to the pan. Cook while stirring occasionally until they started to get wrinkled & are partial cooked, about 15 minutes. Remove the potatoes from the pan & set aside.

Add the remaining 1 1/2 teaspoons of cumin seeds to the pan & cook for just a few seconds. Add the onion & chiles. Cook while stirring until the onions are golden brown. Add the tomatoes, salt & turmeric to the pan. Simmer until the tomatoes break down to create a chunky sauce. Stir in the potatoes, cover the pan & let simmer until the potatoes are cooked through, 25 - 30 minutes.

Add the lime juice & coriander/cumin blend. Serve sprinkled with the chopped cilantro

Serves 2 - 3

We served a simple dish of sautéed spinach in yogurt with this which I really loved. Matt thought it was so-so about it but I loved the tang of the yogurt with the spinach.

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