Dum Aloo Restaurant Style
Dum Aloo Restaurant Style

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, dum aloo restaurant style. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Dum Aloo Restaurant Style is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Dum Aloo Restaurant Style is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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:
  1. Get For Marination
  2. Prepare 8 Par Boiled Potatoes (Normal Size)
  3. Get 1/2 Cup Curd
  4. Make ready 1/4 Tsp Turmeric Powder
  5. Make ready 1/4 Tsp Kashmiri Red Chilli Powder
  6. Get 1/4 Tsp Salt
  7. Get 1/4 Tsp Mustard Oil
  8. Take For Frying
  9. Prepare 5 Tbsp Mustard Oil
  10. Get For Gravy
  11. Take 2 Tbsp Ghee
  12. Take 1 inch Cinnamon Stick
  13. Get 1 Black Cardamom
  14. Make ready 2 Cloves
  15. Get 10 Black Pepper Balls
  16. Take 12 Cashews
  17. Get 3 Onions
  18. Make ready 2 Tomatoes
  19. Take 3 Green Chillies
  20. Take 12 Garlic Cloves
  21. Take 1 Tsp Kashmiri Red Chilli Powder
  22. Get 1/2 Tsp Turmeric Powder
  23. Get 1 Tsp Coriander Powder
  24. Make ready 3/4 Tsp Garam Masala
  25. Prepare 1/2 Tsp Roasted Cumin Seeds Powder
  26. Get 1/4 Tsp Mace Powder
  27. Take 2 Dried Red Chilli
  28. Prepare 1/2 Tsp kasuri methi / dry fenugreek leaves
  29. Prepare 2 Cups Boiled Water
  30. Prepare 3 Tbsp Fresh Coriander leaves
  31. Take For Garnish
  32. Take as needed Fresh Cream
  33. Make ready 3 tsp Butter
  34. Prepare 2 tsp Fresh Coriander leaves
  35. Prepare 2 Slit Green Chillies
Instructions to make Dum Aloo Restaurant Style:
  1. Firstly, par boil the potatoes by cooking it for 2 whistles in cooker along with steam.
  2. Now let's marinate Potatoes. So mix curd, turmeric, salt, oil and red chilli nicely and pour over the peeled potatoes.
  3. Gently toss them upside down, cover with lid and refrigerate for minimum 15 minutes.
  4. Meanwhile the potatoes are resting, soak the cashews in hot water for same time.
  5. Now after 15 minutes, take an iron wok and heat 5 Tbsp mustard oil in it.
  6. Fry the potatoes carefully in two batches until light golden brown. Keep them aside for later use. Lets prepare gravy.
  7. 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.
  8. Now in this residual oil, roast some dry ingredients- cinnamon stick, black cardamom, cloves, black pepper balls and garlic cloves until light fragrance comes.
  9. Now saute onion, slit green chillies and cashews in it at medium flame for until golden brown.
  10. Take out this onion mixture onto a plate and let it cool down completely. Once it cools down, blend to smooth paste without water.
  11. 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.
  12. Now add 1 tsp ginger paste and mix for 15 seconds only.
  13. Now add tomato purée alongwith 1 tsp salt for quick cooking and onion cashew paste.
  14. Now cook this very well at low medium flame for minimum 5 minutes.
  15. Now add 1/4 tsp mace powder and 1/2 tsp roasted cumin seeds powder. Cook for another 2 minutes.
  16. Now add 1/4th cup curd and cook for another 2 minutes.
  17. 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.
  18. Now bring the water to boil and then turn the flame low.
  19. 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.
  20. Cook the gravy for another 2 minutes.
  21. Now finally add fried potatoes to the gravy. Mix nicely and simmer for at least 5 minutes by covering with lid.
  22. 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.
  23. 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.
  24. Lastly, garnish with butter, cream and more fresh coriander along with slit green chillies.

So that is going to wrap this up for this special food dum aloo restaurant style recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!