Dum Aloo Recipe How to make Dum Aloo Restaurant Style?

Easy & Quick Restaurant Style Dum Aloo Recipe

The gravy is made with onion and tomato for special Dum Aloo Recipe. It tastes like regular punjabi gravy. Cashew nuts and heavy cream are added to make it creamy and restaurant-style. The addition of kasoori methi enhances the flavour.

Easy & Quick Restaurant Style Dum Aloo Recipe
Restaurant Style Dum Aloo Recipe in less time

Also Read :- 16 Easy Indian Vegetarian Dinner Recipes | Best Dinner Recipes

I made this dum aloo semi-healthy without sacrificing restaurant-quality flavours. Do you understand how? Rather than deep frying the potatoes, I boiled them and sautéed them in a teaspoon of oil. I say semi-healthy because it contains a high-calorie ingredient, heavy cream. I used some whole spices in this recipe. They are ground with the onion-tomato mixture. In Dum Aloo Recipe It adds very fresh flavours and aromatics to the curry.

How to make Dum Aloo Recipe?

There are numerous ways to prepare dum aloo. Procedures, flavours, and tastes differ from one region to the next. Today I’m going to share a recipe for Punjabi dum aloo. The blog already has a recipe for Kashmiri dum aloo. In most dum aloo recipes, baby potatoes are used. However, regular potatoes chopped into large chunks are perfectly fine. I’ve already peeled the potatoes. Baby potatoes are sometimes new and have thin skin. If that’s the case, I’d keep the skin on.

Also Read :- Shahi Paneer Recipe. How to Make Shahi Paneer at Home?

The gravy is made with onion and tomato. It tastes like regular punjabi gravy. Cashew nuts and heavy cream are added to make it creamy and restaurant-style. The addition of kasoori methi enhances the flavour.

Special & Easy Dum Aloo Recipe

There are numerous ways to prepare dum aloo. Procedures, flavours, and tastes differ from one region to the next. Today I’m going to share a recipe for Punjabi dum aloo. The blog already has a recipe for Kashmiri dum aloo.

Also Watch:- Read More about Dum Aloo Click Here

I made this easy dum aloo recipe semi -healthy without sacrificing restaurant-quality flavours. Do you understand how? Rather than deep frying the potatoes, I boiled them and sautéed them in a teaspoon of oil. I say semi-healthy because it contains a high-calorie ingredient, heavy cream.

Easy Dum Aloo Step by Step Recipe

Recipe:-

1) In a pressure cooker, bring the potatoes to a boil. How I did it: I washed the potatoes and placed them in the cooker with enough water. The potatoes are submerged in water. And then I cooked for 1 whistle. When the pressure is released, open the lid. best dum aloo recipe

2) Peel the potatoes when they are cool enough to touch. You can also deep fry the potatoes. If your potatoes are large, cut them in half or quarters. I didn’t cut them up. They were small and bite-sized.

3) Heat one teaspoon of oil in a skillet over medium heat. Add the potatoes and season with salt.

4) Cook them until the edges are light brown. To ensure even browning, toss them in between. Place it on a plate and set it aside.

5) In the same pan, heat one tablespoon of oil. When the oil is hot, add the fennel seeds and let them sizzle. Then, add the whole spices (cinnamon, cardamom, bay leaf and cloves). Saute them until the spices begin to smell nice.

6) Stir in the onion, ginger, garlic, and green chilies. To expedite the process, add a pinch of salt.

7) Cook until the onions are translucent and soft.

8) Stir in the tomatoes. Cook until they are soft. Turn off the heat and set aside for a few minutes to cool.

9) Place it in the grinder with the cashew nuts.

10) Make a smooth paste with it.

11) Make use of the same pan. Wipe away any leftovers with a paper towel. On medium heat, heat the remaining 1 tablespoon of oil. When the oil is hot, add the cumin seeds and let them sizzle.

12) Stir in the prepared puree. It will sputter as it boils. As a result, only partially cover the pan.

13) when the sputtering stops. Cook it without a lid until all of the moisture has evaporated and it has thickened. It will erupt from the pan’s sides. Stir every now and then.

14) Mix in the spice powders (red chilli powder, coriander powder, turmeric powder and salt). When adding salt, use caution. We added salt while sautéing the onion and also while cooking the potatoes.

15) Combine thoroughly and cook for one minute.

16) Add water to desired consistency and bring to a boil.

17) Stir in the cream thoroughly.

18) Stir in the kasoori methi. Crush the methi between your palms to release the flavours.

19) Add the baby potatoes and cook for 5 minutes.

20) Finally, top with chopped cilantro.

It’s ready to eat. Make it in your own kitchen. Have fun with your family. Please let me know how you like it in the comments section below. Enjoy your cooking!!

Dum Aloo Proper Cooking Instructions Full Dum Aloo Recipe

Instructions:-

How to Cook Baby Potatoes:

1. Wash the baby potatoes thoroughly. Place those in a pot with enough water to cover. The potatoes should be immersed in water.

2. After that, cook for 1 whistle. When the pressure is released, open the lid.

3. When the potatoes are cool enough to handle, peel them.

4. Now, in a small saucepan, heat one teaspoon of oil over medium heat. Add the potatoes and season with salt.

5. Cook them until the edges are light brown. To ensure even browning, toss them in between. Place it on a plate and set it aside.

How to make Paste for Dum Aloo Recipe

Making the Paste for Dum Aloo Gravy

1. In the same pan, heat one tablespoon of oil. When the oil is hot, add the fennel seeds and let them sizzle. Then add the rest of the spices. Saute them until the spices begin to smell nice.

2. Combine the onion, ginger, garlic, and green chilli in a mixing bowl. To expedite the process, add a pinch of salt.

3. Cook until the onions are translucent and soft.

4. Add the tomatoes. Cook until they are soft for Dum Aloo Recipe Only.

5. Remove from the heat and set aside for a few minutes to cool.

6. Grind into a smooth paste with the cashew nuts.

How To make dum aloo, follow these steps:-

1. For best dum aloo recipe Use the same pan. Wipe away any leftovers with a paper towel. On medium heat, heat the remaining 1 tablespoon of oil. When the oil is hot, add the cumin seeds and let them sizzle.

2. Stir in the prepared puree. It will sputter as it boils. As a result, partially cover the pan (half covered half open).

3. Cook it without a lid once it has stopped sputtering.

4. Cook until all of the moisture has evaporated and the mixture has thickened. It will erupt from the pan’s sides. Stir every now and then.

5. Stir in the spice powders and the remaining salt. Cook for a minute after thoroughly mixing.

6. Add water to achieve the desired consistency and bring to a boil.

7. Stir in the cream and kasoori methi.

8. Stir in the baby potatoes and cook for 5 minutes.

9. Finally, sprinkle with chopped cilantro leaves and turn off the heat.

In most dum aloo recipes, baby potatoes are used. However, regular potatoes chopped into large chunks are perfectly fine. I’ve already peeled the potatoes. Baby potatoes are sometimes new and have thin skin. If that’s the case, I’d keep the skin on for this dum aloo recipe.

I used some whole spices in this recipe. They are ground with the onion-tomato mixture. It adds very fresh flavours and aromatics to the curry.

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