Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, dum aloo restaurant style. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Dum Aloo Restaurant Style is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Dum Aloo Restaurant Style is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have dum aloo restaurant style using 35 ingredients and 24 steps. Here is how you cook it.
The ingredients needed to make Dum Aloo Restaurant Style:
- Get For Marination
- Take 8 Par Boiled Potatoes (Normal Size)
- Prepare 1/2 Cup Curd
- Prepare 1/4 Tsp Turmeric Powder
- Make ready 1/4 Tsp Kashmiri Red Chilli Powder
- Prepare 1/4 Tsp Salt
- Take 1/4 Tsp Mustard Oil
- Prepare For Frying
- Take 5 Tbsp Mustard Oil
- Take For Gravy
- Prepare 2 Tbsp Ghee
- Get 1 inch Cinnamon Stick
- Get 1 Black Cardamom
- Make ready 2 Cloves
- Get 10 Black Pepper Balls
- Get 12 Cashews
- Prepare 3 Onions
- Take 2 Tomatoes
- Take 3 Green Chillies
- Make ready 12 Garlic Cloves
- Prepare 1 Tsp Kashmiri Red Chilli Powder
- Get 1/2 Tsp Turmeric Powder
- Take 1 Tsp Coriander Powder
- Prepare 3/4 Tsp Garam Masala
- Prepare 1/2 Tsp Roasted Cumin Seeds Powder
- Prepare 1/4 Tsp Mace Powder
- Get 2 Dried Red Chilli
- Prepare 1/2 Tsp kasuri methi / dry fenugreek leaves
- Make ready 2 Cups Boiled Water
- Take 3 Tbsp Fresh Coriander leaves
- Prepare For Garnish
- Take as needed Fresh Cream
- Get 3 tsp Butter
- Prepare 2 tsp Fresh Coriander leaves
- Prepare 2 Slit Green Chillies
Steps to make Dum Aloo Restaurant Style:
- Firstly, par boil the potatoes by cooking it for 2 whistles in cooker along with steam.
- Now let's marinate Potatoes. So mix curd, turmeric, salt, oil and red chilli nicely and pour over the peeled potatoes.
- Gently toss them upside down, cover with lid and refrigerate for minimum 15 minutes.
- Meanwhile the potatoes are resting, soak the cashews in hot water for same time.
- Now after 15 minutes, take an iron wok and heat 5 Tbsp mustard oil in it.
- Fry the potatoes carefully in two batches until light golden brown. Keep them aside for later use. Lets prepare gravy.
- In same wok, use same oil because it has all masalas in it. Take out 2-3 tsps oil out of the wok if you want for health purposes.
- Now in this residual oil, roast some dry ingredients- cinnamon stick, black cardamom, cloves, black pepper balls and garlic cloves until light fragrance comes.
- Now saute onion, slit green chillies and cashews in it at medium flame for until golden brown.
- Take out this onion mixture onto a plate and let it cool down completely. Once it cools down, blend to smooth paste without water.
- Now in a wok, heat 2 tbsp ghee and add 1/2 tsp turmeric, 1 tsp Kashmiri red chilli powder and 2 dried red chillies. Stir for 45 seconds.
- Now add 1 tsp ginger paste and mix for 15 seconds only.
- Now add tomato purée alongwith 1 tsp salt for quick cooking and onion cashew paste.
- Now cook this very well at low medium flame for minimum 5 minutes.
- Now add 1/4 tsp mace powder and 1/2 tsp roasted cumin seeds powder. Cook for another 2 minutes.
- Now add 1/4th cup curd and cook for another 2 minutes.
- Now add 2 cups of boiling water and I have added little bit of residual water which I got after cleaning my mixer jar of onion paste.
- Now bring the water to boil and then turn the flame low.
- Now add very important ingredient- 1 tsp Coriander powder, 1 Tsp Garam masala and 1/2 tsp dry fenugreek. Adding dhaniya at this stage give nice aroma and taste to Dum Aloo.
- Cook the gravy for another 2 minutes.
- Now finally add fried potatoes to the gravy. Mix nicely and simmer for at least 5 minutes by covering with lid.
- After 5 minutes, gravy is almost done and we will add fresh coriander to it and cook for another 2 minutes so that flavor of leaves is taken by gravy.
- Please note: aloo gravy has tendency to get thick once it cools down. So leave the gravy a little runny so that it reaches perfect consistency after few minutes.
- Lastly, garnish with butter, cream and more fresh coriander along with slit green chillies.
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