Dum Aloo Recipe-Restaurant Style Dum Aloo

Baby Potatoes are my latest go to ingredient for some time now. Few weeks ago, I posted recipe for Chatpate Aloo which was quite a huge hit on Pinterest and it was successful in drawing quite a number of visitors.

So now it’s time for that obvious preparation that follows immediately, every time I end up buying these Potatoes-Dum Aloo. Often, we end up getting few requests from our viewers and readers about a restaurant style Preparation that they would like to see on this blog. So we thought of making a restaurant type Dum Aloo-a rich and creamy gravy that would leave you craving for more and who says that a restaurant type dishes are hard to replicate in your kitchen.

You would love to eat this preparation with Jeera Rice. Try out this rich gravy and don’t forget to share your feedback with us.

Let’s go through the Preparation now.

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. We have fried Potatoes for 15 mins. A brown colored crust is visible on Potatoes. Remove it from the pan now.

   

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 Cashew nuts

  

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. We have ground fried ingredients into a fine paste (add 3-4 tbsp water). Consistency of Masala paste must be smooth and fine.

  

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)

n 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

   

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

   

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.

   

We have heated some water for gravy. Dum Aloo is a thick gravy preparation. I have added 1 1/2 Cup Water. Allow gravy to simmer on medium heat.

   

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 🙂

Add Cardamom Powder, dried Fenugreek Leaves (roasted). Crush between your palms. Dum Aloo is ready to be served.

Add 1 tbsp cream on top and Dum Aloo is ready

Click to watch recipe video