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!