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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.

Print Recipe
Punjabi Aloo Yum
Punjabi Aloo is a delicious and spicy potato curry made with freshly made spice powder. It is great to serve with rice or roti.
Punjabi Aloo
Course side dish
Cuisine punjabi
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For the Spice Powder:
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 3 ~ 4 Cloves
  • 3 ~ 4 pods Cardmom
  • ½ tsp Seeds Nigella (onion seeds)
  • 1 Cinnamon " stick Stick
For the Curry:
  • 2 Potatoes Medium , boiled and chopped
  • 2 tbspOil
  • 1 tbsp Butter
  • 1 tsp Ginger , finely chopped
  • 1 tsp Garlic , finely minced
  • 1 Onion Small , finely chopped
  • 2 Chilies Green
  • ¼ cup Yogurt , whisked
  • ¼ tsp Turmeric
  • 2 tbsps Heavy Cream
  • To taste Salt
  • 2 tbsps Cilantro , finely chopped
Course side dish
Cuisine punjabi
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For the Spice Powder:
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 3 ~ 4 Cloves
  • 3 ~ 4 pods Cardmom
  • ½ tsp Seeds Nigella (onion seeds)
  • 1 Cinnamon " stick Stick
For the Curry:
  • 2 Potatoes Medium , boiled and chopped
  • 2 tbspOil
  • 1 tbsp Butter
  • 1 tsp Ginger , finely chopped
  • 1 tsp Garlic , finely minced
  • 1 Onion Small , finely chopped
  • 2 Chilies Green
  • ¼ cup Yogurt , whisked
  • ¼ tsp Turmeric
  • 2 tbsps Heavy Cream
  • To taste Salt
  • 2 tbsps Cilantro , finely chopped
Punjabi Aloo
Instructions
  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.
Recipe Notes

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

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11 thoughts on “Punjabi Aloo (Spicy Potato curry with Yogurt)”

  1. That curry looks so stunning Even I wanted to try this curd gravy some how missed it will try next time…

  2. I can understand how touch you must have felt, I had the same problem too and it was finally good that I could find good recipes for the theme..your spread looks amazing and no doubt I will bookmark this too..

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