Tuesday, March 2, 2010

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.
#57 - Punjabi Dum Aloo
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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14 comments:

  1. My hubby likes curry's so hot that it makes him sweat and his nose run - yuk! I like mine a little milder...sounds like a lovely dish Kat

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  2. Very nice meatless dish! It looks incredible. I couldn't handle that many peppers, either. Fiiiiiire!!!!

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  3. My hubs LOVES spicy foods, I do to an extent, but can't handle his type of heat. Great looking dish:)

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  4. now see I love heat, but damn 6? I wonder why so much? This would be so good with scrambled eggs.

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  5. that sauce sounds awesome to a heat-lover like me! bring on the chiles! (famous last words...) :)

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  6. Whoa! Six chiles is a lot for MOST people. Except maybe the real diehards. This dish looks great!

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  7. Oh, gosh. I'm such a chile-head. I'd never publish a recipe with 6 chiles in it... but I'd totally try it for myself :) That said, this dish looks fantastic. I'd totally eat it as a main dish. So much flavor!!

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  8. This dish looks delicious. I'm looking to try more Indian recipes, and this one is very approachable.

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  9. This sounds great! I made aloo cholay last month wich is close to the same, but with chickpeas too. I definitely want to try this one. We found it so filling and a nice meatfree meal.

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  10. I made this for dinner tonight and it turned out well. I have also made something similar to this dish from 101 Cookbooks, but it included tempeh. My husband hated the tempeh and this dish reminded him of tempeh, so I will can only make this dish when he is not around.

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  11. I really look for ways taht I can say that word- punjabi. Oh just spelling it is fun! This sounds like a rather comforting meal.

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  12. Interesting recipe and it sounds so good!

    Gorgeous photos!

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  13. That sounds so good! But like you, I would have thought of it as a side dish.

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  14. I often eat a side dish as a main dish, so even if this was a side, I think I'd love it!

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