Dum Aloo Recipe-Restaurant Style Dum Aloo
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 15-18=400gms Baby Potatoes (if using large Potatoes cut it into quarters)
  • ¾th Cup=180gms Curd
  • 3 tbsp Fresh Cream
  • Salt to taste
  • ¾th Cup=150gms Tomato Puree
  • Cooking Oil
  • 2 Large= 200gms Onions (sliced into lengths)
  • 1-inch Ginger root
  • 6-7 cloves of Garlic
  • 5-6 Almonds
  • 8-10 Cashewnuts
  • 1 tsp Turmeric Powder
  • 2 tsp Kashmiri Red Chili Powder
  • 1 tsp roasted Cumin Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • Pinch of Cardamom Powder
  • ¼th tsp Sugar
  • ½ tsp Dried Fenugreek leaves (roasted)
  • 2 Bay leaf
Instructions
  1. Peel and wash baby potatoes. Pat dry it. Prick Baby Potatoes. Heat 3 tbsp Cooking Oil in a Pan. Add Potatoes in this hot oil. Fry on low-medium heat and keep stirring intermittently. Fry until a brown crust is formed on potatoes surface
  2. We have fried Potatoes for 15 mins. A brown colored crust is visible on Potatoes. Remove it from the pan now.
  3. In the same pan, we will make a masala paste. Add Ginger-Garlic, sliced Onions. Fry until Onions become brown in color. We have fried Onions for 10 mins. You can see the change in its color. Now add Almonds and Cashewnuts
  4. Fry for some more time (5 mins on low heat). We have fried ingredients for almost 15 mins on low heat. Switch off the heat and allow it to cool down completely. Once it cools down, grind into fine paste
  5. We have ground fried ingredients into a fine paste (add 3-4 tbsp water). Consistency of Masala paste must be smooth and fine.
  6. Heat 2 tbsp Cooking Oil in a Pan. Add Bay Leaf. Add Masala Paste and cook for few mins. After 3-4 mins of cooking, add Tomato Puree and mix well. Now we will add all dry ingredients. Add Turmeric Powder, Red Chili Powder, Coriander Powder, Garam Masala Powder, Cumin Powder, Sugar and Salt to taste. Mix well and cook the masala for few mins (Bhunao process)
  7. In Dum Aloo gravy, Bhunao process is very important to bring out the taste. Add water if Masala becomes dry and continue to Bhunao. This process is performed until we see Oil oozing out from the sides and top
  8. We have cooked masala for 10 mins and oil begins to ooze out. Now, switch off the heat and add curd. After adding curd quickly whisk to prevent curdling
  9. Turn on the heat and cook for few mins. We have cooked for 6-7 mins on low heat. Now, add Potatoes and mix well.
  10. We have heated some water for gravy. Dum Aloo is a thick gravy preparation. I have added 1½ Cup Water. Allow gravy to simmer on medium heat.
  11. As gravy begins to boil, lower the heat and add cook covered. We have cooked Dum Aloo for 15 mins covered. The gravy is so smooth and creamy :)
  12. Add Cardamom Powder, dried Fenugreek Leaves (roasted). Crush between your palms. Dum Aloo is ready to be served.
  13. Add 1 tbsp cream on top and Dum Aloo is ready
  14. Restaurant like delicious Dum Aloo is ready. I have served it with Jeera Rice. You may also enjoy this with Naan or Parathas. Make this delicious Dum Aloo for your guests and Share your feedback with us in comment section below.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/restaurant-style-dum-aloo/