Tender baby potatoes slow-cooked in an aromatic yoghurt gravy, enhanced with the fresh zing of coriander leaves - Dhania Aloo Dum is a Punjabi specialty that combines the earthy flavours of potatoes with the subtle flavour of white paste and the herbal freshness of coriander. A dash of aromatic spices elevates this dish from ordinary to extraordinary. While it takes some time and effort, the end result is a rich & fragrant curry that's perfect with piping hot rotis or steamed rice.
Sunrise tip: For a restaurant-style smoky flavour, place a small steel bowl with a piece of red-hot charcoal in the centre of the curry, drizzle a few drops of oil over the charcoal, and immediately cover the pan tightly. Let it infuse for 10-15 minutes before serving.
Time: 5 minutes
Heat refined oil in a heavy-bottomed pan or kadai. Reduce the heat and add coriander seeds, ginger paste and sir for 2 minutes until it sizzles.
Add finely chopped green chillies, Sunrise Aloo Dum Masala, tomato puree and cook for 2-3 minutes. Let them sizzle for a few seconds until fragrant.
Time: 15 minutes
Add the parboiled baby potatoes to the prepared masala, gently mix until the potatoes are well coated and cook for 5 minutes.
Add white paste to the coated potatoes and stir well.
Add 1 small bowl of water (or as needed to achieve the desired consistency). Mix well.
Now, add diced tomatoes, salt to taste and finely chopped coriander leaves to the curry potatoes.
Time: 5 minutes
Pour in some ghee over the potato curry, add Sunrise Aloo Dum Masala and give everything a final gentle stir for 5 minutes.
Then, transfer the Dhania Aloo Dum to a serving bowl. Garnish with the reserved coriander leaves and serve hot with rotis, parathas, or steamed rice. Enjoy!
Side Dish: Pudina Laccha Paratha, Ajwain Puri
Accompaniment: Boondi Raita, Kachumber Salad