Punjabi potato curry (Punjabi dum aloo) from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 62) by Meera Sodha

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Notes about this recipe

  • Delys77 on November 30, 2023

    I hadn't read the reviews on this one before I made it, but I would agree that it didn't blow us away. That said, everyone liked it. Timing was a little off but in our case the potatoes maybe took an extra 5 minutes or so and achieved a nice doneness. This isn't a dish I have had before and might not repeat but for a hearty non legume based veg curry it's not bad. I think a souring agent like yogurt or lime would be nice. Perhaps a touch of amchoor. I also thing most things benefit from cilantro, so I added a fair bit of it.

  • Logan92995 on March 22, 2023

    Honestly, nothing to write home about. While it smelled great (as most Indian food does), it didn't taste all that great, kind of just bland. Not sure what element was missing that would've elevated this. Possibly some yogurt or coconut milk? Also, I'm in agreement with the other reviewers, the cooking times took much longer than anticipated.

  • MariaSwe on July 22, 2022

    I thought this was ok, but not exceptional. I probably won't make again since it took too long for a weeknight and wasn't good enough for the amount of work. Like jenburkholder noted, the cooking time is way off. It took 45 minutes in the tomato sauce and even then the potatoes were just barely tender. And I used really fresh new potatoes.

  • jenburkholder on November 04, 2020

    I liked this, but it wasn't especially interesting. The fennel was a nice touch, but I'm not sure why to bother with making cashew cream instead of just using coconut milk or even omitting - more effort, and didn't add much. Plus, as seems to be the case with all of Meera Sodha's recipes, the cooking times are way off. Ten minutes to tender for potatoes cooking in a tomato sauce? Not even possible. Took 30+, and they weren't cut very large.

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