दम आलू की सब्जी बनाने का असली ढाबे वाला तरीका
दम आलू की सब्जी बनाने का असली ढाबे वाला तरीका is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 30 min | Cook: 44 min | Total: 1 hr 29 min
Cost: $10.40 total, $2.60 per serving
Ingredients
- 500 g Spinach Leaves (washed thoroughly, stems removed)
- 2 medium Tomatoes (scored with a cross to peel easily after cooking)
- 2 medium Potatoes (boiled, peeled and broken into bite‑size pieces for frying)
- 2 tbsp Mustard Oil (high smoke point, authentic flavor)
- 2 tbsp Unsalted Butter (added at the end for shine and richness)
- 1/2 cup Plain Yogurt (not overly sour, room temperature)
- 1/2 tsp Turmeric Powder (for color and mild earthiness)
- 1 tsp Coriander Powder (ground cilantro seeds)
- 1/2 tsp Kashmiri Red Chili Powder (mild heat and bright red color)
- 1/4 tsp Amchur Powder (optional, adds tanginess)
- 1 tbsp Whole Garam Masala (mix of large cardamom, small cardamom, cinnamon stick, cloves, bay leaf, black peppercorns, cumin seeds)
- 1 tsp Salt (adjust to taste)
- 50 g Fresh Cilantro Leaves (chopped, for garnish)
- 1 cup Water (hot, for simmering the gravy)
- 2 cup Cooking Oil for Frying (neutral oil (vegetable or canola) for deep‑frying potatoes)
Instructions
Wash Spinach
Rinse 500 g fresh spinach leaves under running water, removing any grit. Spin dry in a salad spinner or pat with a clean kitchen towel.
Time: PT5M
Score Tomatoes
Make a shallow X‑shaped cut on each of the two tomatoes. This will make the skins easy to peel after cooking.
Time: PT5M
Pressure Cook Spinach & Tomatoes
Place the washed spinach, scored tomatoes, 1/2 cup water, and 1/4 tsp salt into the pressure cooker. Close the lid and cook on high flame for 8 minutes (one whistle).
Time: PT10M
Temperature: high flame
Boil Potatoes
While the spinach cooks, peel the potatoes and cut them into large chunks. Add them to a separate pot with water, bring to a boil and cook until just tender (about 10 minutes). Drain and let cool.
Time: PT10M
Temperature: medium heat
Break & Fry Potatoes
Break the boiled potatoes into bite‑size pieces. Heat 2 cup neutral oil in a deep pan to 180 °C and fry the pieces until dark golden and crisp (about 8‑10 minutes). Remove with a slotted spoon and set on paper towels.
Time: PT10M
Temperature: 180°C
Blend Spinach‑Tomato Puree
Allow the cooked spinach‑tomato mixture to cool to room temperature, then transfer to a blender and puree until smooth. Do not add water; the puree should be thick.
Time: PT5M
Prepare Yogurt Spice Paste
In a bowl, whisk together 1/2 cup plain yogurt, 1/2 tsp turmeric, 1 tsp coriander powder, and 1/4 tsp amchur powder until smooth.
Time: PT2M
Temper Whole Spices
Heat 2 tbsp mustard oil in a medium saucepan over medium‑high heat. Add 1 tbsp whole garam masala and sauté for 1 minute until fragrant.
Time: PT3M
Temperature: medium‑high
Add Kashmiri Chili
Stir in 1/4 tsp Kashmiri red chili powder and sauté for another 30 seconds.
Time: PT1M
Temperature: medium‑high
Cook Yogurt Paste
Reduce heat to low, add the yogurt spice paste, and stir continuously for 2 minutes. Ensure the mixture does not split; keep the flame gentle.
Time: PT3M
Temperature: low
Season & Oil Separation
Add 1 tsp salt. When the oil separates on the surface, stir in an additional 1/4 tsp Kashmiri chili powder for deeper color.
Time: PT2M
Temperature: low
Combine Puree
Add the spinach‑tomato puree to the saucepan, mix well, and cook for 4 minutes, allowing the flavors to meld.
Time: PT4M
Temperature: low
Simmer with Water
Pour in 1 cup hot water, stir, and let the curry simmer on low heat for 8 minutes, or until the gravy reaches your desired consistency.
Time: PT8M
Temperature: low
Finish with Butter and Fried Potatoes
Stir in 2 tbsp melted unsalted butter, the fried potato pieces, and half of the chopped cilantro. Cook for another 2 minutes so the potatoes absorb the gravy.
Time: PT2M
Temperature: low
Garnish and Serve
Transfer the curry to a serving bowl, garnish with the remaining cilantro, and serve hot with plain rice, roti, or paratha.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten‑free, Can be made vegan by omitting butter and using oil instead of yogurt
Allergens: Dairy (yogurt, butter), Mustard (mustard oil)
Ingredient Substitutions
- Instead of Spinach Leaves: Swiss chard, mustard greens
- Instead of Tomatoes: canned crushed tomatoes
- Instead of Potatoes: sweet potatoes
- Instead of Mustard Oil: vegetable oil, canola oil
- Instead of Unsalted Butter: ghee
- Instead of Plain Yogurt: kefir, curd
- Instead of Kashmiri Red Chili Powder: regular red chili powder (use half amount)
- Instead of Amchur Powder: lemon juice (1 tsp)
- Instead of Whole Garam Masala: store‑bought garam masala (1 tsp)
- Instead of Fresh Cilantro Leaves: fresh parsley
Equipment Needed
- Pressure Cooker
- Blender or Food Processor
- Large Frying Pan or Kadhai
- Medium Saucepan
- Spatula or Wooden Spoon
- Ladle
- Measuring Cups and Spoons
- Cutting Board
- Sharp Knife
Critical Steps — Do Not Skip
- Scoring tomatoes for easy skin removal
- Pressure cooking spinach and tomatoes just enough to retain color
- Frying potatoes until dark crispy for texture
- Blending the spinach‑tomato mixture without adding water
- Cooking the yogurt paste on low heat to prevent curdling
- Adding fried potatoes at the end so they stay crisp
Chef Tips from the Video
- Use fresh mustard oil for authentic pungent flavor; it mellows when heated.
- Kashmiri chili powder provides color without overwhelming heat—adjust if you prefer spicier.
- Add a pinch of hing (asafoetida) during tempering for extra depth, especially if using low‑fat yogurt.
- Finish with a drizzle of melted butter right before serving for a glossy finish.
Troubleshooting
Yogurt curdles and separates.
Reduce the heat immediately, add a splash of water, and whisk vigorously. Ensure yogurt is at room temperature before adding.
Potatoes are soggy, not crispy.
Make sure the oil is hot (180 °C) before adding potatoes and fry in small batches. Drain on paper towels and pat dry before adding to the curry.
Gravy is too thick.
Add extra hot water, 1‑2 tbsp at a time, and simmer until desired consistency.
Curry looks dull and lacks color.
Use Kashmiri red chili powder for bright color and ensure oil separates after adding yogurt.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze portions in freezer‑safe bags for up to 1 month; reheat gently.
Room temperature: Not recommended; the dish contains dairy and cooked vegetables.
Make-Ahead Tips
- Puree the cooked spinach and tomatoes and store in the fridge for up to 2 days.
- Prepare the yogurt spice paste ahead and keep chilled; bring to room temperature before cooking.
- Fry the potatoes just before serving to retain maximum crispness.
Frequently Asked Questions
What is the cultural significance and history of Palak Aloo Curry in Indian cuisine?
Palak Aloo Curry is a classic North Indian home‑cooked dish that combines nutrient‑rich spinach with comforting potatoes. Historically, it was a staple in Punjabi households, offering a balanced vegetarian meal that could be prepared quickly for daily lunches and dinners.
What are the traditional regional variations of Palak Aloo Curry in Indian cuisine?
In Punjab, the curry is often cooked with ghee and a richer tomato base, while in Gujarat a sweeter version adds a touch of jaggery. In South India, coconut milk may replace yogurt, and mustard seeds are used instead of mustard oil.
How is Palak Aloo Curry traditionally served in North Indian households?
It is typically served hot with plain basmati rice, roti, or paratha, and garnished with a drizzle of melted butter and fresh cilantro. Occasionally, a side of pickles or a dollop of fresh curd accompanies the meal.
During which occasions is Palak Aloo Curry commonly prepared in Indian culture?
Palak Aloo Curry is a go‑to dish for everyday family meals, but it also appears at festive gatherings like Diwali or Navratri because it is vegetarian, nutritious, and pairs well with celebratory breads.
What makes Palak Aloo Curry special or unique in Indian vegetarian cuisine?
The combination of creamy yogurt‑based gravy, crisp fried potatoes, and the bright green spinach creates a contrast of textures and flavors that is both comforting and elegant, setting it apart from simpler spinach or potato dishes.
What are the most common mistakes to avoid when making Palak Aloo Curry at home?
Common errors include over‑cooking the yogurt paste causing it to split, frying potatoes at too low a temperature resulting in soggy pieces, and adding water to the spinach puree before blending, which makes the gravy thin.
Why does this Palak Aloo Curry recipe use mustard oil instead of regular vegetable oil?
Mustard oil adds a distinctive pungent aroma that is traditional in many North Indian dishes, especially in Punjabi cooking. It also has a high smoke point, making it ideal for tempering whole spices and deep‑frying potatoes.
Can I make Palak Aloo Curry ahead of time and how should I store it?
Yes, you can prepare the spinach‑tomato puree and yogurt paste a day ahead and keep them refrigerated. Fry the potatoes fresh before serving to retain crispness. Store the assembled curry in an airtight container for up to 3 days in the fridge.
What texture and appearance should I look for when the yogurt gravy is ready?
The gravy should be smooth, slightly thick, and glossy with a light orange‑red hue from the Kashmiri chili. Oil should separate on the surface, indicating the yogurt is fully cooked and the flavors are melded.
How do I know when the fried potatoes are done in Palak Aloo Curry?
The potatoes should be dark golden‑brown, crisp on the outside, and slightly soft inside. When you bite into them, they should have a crunchy exterior without any raw potato taste.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on traditional flavors with modern twists and detailed step‑by‑step guidance for beginners and intermediate cooks.
How does the YouTube channel Anukriti Cooking Recipes' approach to Indian cooking differ from other Indian cooking channels?
Anukriti Cooking Recipes emphasizes using everyday pantry ingredients, offers clear visual cues for each step, and often introduces unique techniques—like deep‑frying potatoes for extra texture—that set her recipes apart from more conventional presentations.
Last updated: August 24, 2026
