Punjabi Dum Aalu

To make Punjabi Dum Aalu, start by soaking Kashmiri lal mirch, cashews, and green chillies in water for 30 minutes, then blend them into a smooth paste. Whisk together curd with spices and set aside. Peel and poke boiled baby potatoes, then shallow fry them until golden brown. In a pan, heat oil or butter, add spices, and sauté onions until translucent. Mix in the curd mixture, followed by the cashew paste, and cook until the oil separates. Finally, add the fried potatoes, cover, and simmer on low heat for 7-8 minutes. Serve hot with roti, naan, or parantha.

Yes, Punjabi Dum Aalu is a vegetarian dish as it is made primarily with baby potatoes, curd, and a variety of spices. It's a great option for those following a vegetarian or plant-based diet.

If you don't have curd, you can substitute it with plain yogurt or a dairy-free alternative like coconut yogurt. For a tangy flavor, you can also use buttermilk or a mixture of lemon juice and water.

To store leftover Punjabi Dum Aalu, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. Reheat on the stove or in the microwave before serving. If you want to store it for a longer period, consider freezing it for up to a month.

Punjabi Dum Aalu pairs wonderfully with Indian breads like roti, naan, or parantha. You can also serve it alongside a side of raita (yogurt sauce) and a fresh salad for a complete meal.