Punjabi aloo

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Punjabi Recipes from Bawarchi.com 

Is there any dish more loved by Indians of all ages than the Punjabi Aloo? This lip-smacking vegetarian, spicy and tangy aloo sabzi, which is also sometimes known by another name Dum Aloo, made with the smaller variety of golden-brown potatoes is something that everyone would love to eat with their paratha or roti. 

The best part about this aloo curry is that the aloo pieces are sautéed, not fried, which keeps it off the ‘unhealthy food’ column. This easy to make side-dish, which begins with boiling the potatoes, is all about the right mix of spices and condiments such as cumin, degi mirch, dry methi leaves also known as kasuri methi, garam masala, tomato puree and coriander. 

Add some golden-brown onions and chopped tomatoes to this tantalizing mix and it’s no wonder why this desi aloo is one of the most coveted and cooked potato curry recipes in Indian cooking. This super tasty Aloo sabzi can be paired with rice, paratha, roti, kulche, and even poori. 

Punjabi Aloo works great for any meal – whether it’s a heavy breakfast you are looking for, and of course, lunch and dinner. What more? This Punjabi aloo can also be relished as a starter or appetizer at parties! Serve them hot with mint chutney or tomato sauce and watch your guests rave about your food!

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 4-5 - Potatoes (Medium)
  • 2 - Onions (Large)
  • 3 - Tomatoes (Medium)
  • 1 tbsp - Tomato puree
  • 1 tsp - Degi mirch
  • 2 tsps - Garam masala
  • 1 tsp - Cumin seeds
  • Salt to taste
  • 2 tbsps - Cooking oil
  • 1-2 - green chilli (Chopped)
  • 1-2 tsps - Dry methi or fenugreek leaves
  • 2-3 sprigs - Fresh coriander leaves

How to Make Punjabi aloo

  • Boil potatoes in pressure cooker.
  • In a large pan, put cooking oil and add cumin seeds. Add finely chopped onions and fry until golden brown.
  • Add salt, degi mirch, chopped tomatoes and tomato puree and cook for 5-6 minutes.
  • Add methi leaves and green chilli and garam masala.
  • Peel the potatoes and cut them in halves or quarters
  • Add it in the curry.
  • Mix well.
  • Cook for another 5 minutes
  • Garnish with coriander leaves and serve with rice or chappati