Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, restaurant-style dum aloo. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Restaurant-style Dum Aloo is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Restaurant-style Dum Aloo is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook restaurant-style dum aloo using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Restaurant-style Dum Aloo:
- Take 8-10 small size boiled potatoes
- Take 1 large onion
- Prepare 1 tbsp ginger garlic paste
- Make ready 6-8 cashews
- Get 5-6 tbsp curd / yogurt
- Take 1 bay leaf
- Get 1/2 tsp cumin seeds
- Prepare 2 tsp Kashmiri red chilli powder
- Prepare 1/2 tsp turmeric powder
- Prepare 1 tsp coriander powder
- Get 1 tsp garam masala
- Get salt
- Prepare oil
Instructions to make Restaurant-style Dum Aloo:
- Boil potatoes peel and prick them with fork. In a mixer grinder grind chopped onion and cashews with little water and a make a paste.
- Heat 3 tbsp oil in a pan and add boiled potatoes and shallow fry them on a medium flame till they turn golden.
- Drain and transfer them in a plate and keep aside. In the same oil add cumin seeds bay leaf and sauté. Now add Paste of onion and cashews and sauté till they turn translucent.
- Now add ginger garlic paste and sauté for a 2 min on a medium flame. Now add the remaining spices like turmeric powder coriander powder and Kashmiri red chilli powder and mix well and cook for a min.Now add curd and stir continuously till oil starts separating
- Cook the masala for a 2 to 3 mins. Now add salt along with fried potatoes and mix well.
- Add 1/2 cup water and bring it to boil on a medium flame.
- When it starts boiling cover with the lid and cook on a medium flame till you get the desired consistency of the gravy. Turn off the flame and transfer into a serving bowl and garnish with chopped coriander leaves.
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