Punjabi Aloo (Spicy Potato curry with Yogurt)

Blogging Marathon# 62: Week 4/ Day 1
Theme: No Tomato Gravies
Dish: Punjabi Aloo
We are starting the final week of this month's marathon and my theme for the week is 'Gravies with No tomatoes'. When I signed up for this theme, I wasn't expecting it to be as difficult as it turned out. I realized that I'm very much dependent on tomatoes for making gravy curries. I have fresh tomatoes, canned tomato paste and puree always in the pantry. Coming up with 3 tomato-free gravy recipes was quite a challenge.

I have tried 3 curry recipes using different ingredients to give the gravy consistency. For the first day, the curry is thickened with yogurt and a little bit of heavy cream. I was skeptical if my yogurt-hating husband would like it or not. But he didn't really notice the yogurt that much, so this curry goes into our recipe rotation.

This recipe is from a Telugu cooking show. The highlight of the dish is the freshly made spice powder. Quantities for the spices given below will make spice powder enough for 2~3 curries. This curry is great to serve with both rice and roti. I made a mini Punjabi meal with Punjabi Dal Tadka, Punjabi Aloo, roti and matar pulao.

Punjabi Aloo

Ingredients:

For the Spice Powder:
• 1tsp Cumin seeds
• 1tsp Coriander seeds
• 3~4 Cloves
• 3~4 Cardmom pods
• ½tsp Nigella Seeds (onion seeds)
• 1" stick Cinnamon Stick
For the Curry:
• 2 Medium Potatoes, boiled and chopped
• 2tbsp Oil
• 1tbsp Butter
• 1tsp Ginger, finely chopped
• 1tsp Garlic, finely minced
• 1 Small Onion, finely chopped
• 2 Green Chilies
• ¼cup Yogurt, whisked
• ¼tsp Turmeric
• 2tbsp Heavy Cream
• To taste Salt
• 2tbsp Cilantro, finely chopped

Method:

1. Make the Spice powder: Dry roast the ingredients under Spice powder until fragrant, about 30seconds. Cool and grind to a powder.
2. To make the Curry: Heat butter and oil in a pan, add chopped ginger and garlic and fry till aromatic. Add onion, green chilies and saute till the onions turn slightly brown around the edges.
3. Stir in the whisked yogurt, turmeric, salt and cook for 2 minutes.
4. Add the boiled potatoes and 1~2tsp of ground spices; cook for 5~6 minutes. Add some water if the curry looks too thick.
5. Finally add the cream and cook till heated through. Garnish with chopped cilantro and serve with rice or roti.

 

Lets check out what my fellow marathoners have cooked today for BM# 62.