Dum Aloo Recipe
Restaurant Style Dum Aloo Curry Recipe
Restaurant Style Dum Aloo Curry Recipe
- 1 tbsp oil
- salt as needed
- â½ to â¾ tsp garam masala
- 1 tsp ginger garlic paste
- 250 grams potatoes (about 25 small baby potatoes)
- â¼ cup oil or as needed for frying
- 1 cup cubed onions (preferably blanched)
- 1 medium tomato deseeded( do not use sour tomato)
- 10 cashew nuts
- 1 small or half bay leaf
- 1 green cardamom / elaichi
- 1 slit green chilli
- â½ to â¾ tsp coriander powder
- â½ to â¾ tsp kashmiri chilli powder
- little turmeric powder
- 3 tbsps thick curd / plain yogurt ( do not use sour one)
- â¼ tsp kasuri methi / dried fenugreek leaves
- coriander leaves few chopped
- Carbohydrate 3.54379166660658 g
- Cholesterol 0 mg
- Fat 18.4838750273868 g
- Fiber 0.325833333326571 g
- Protein 1.64885833332718 g
- Saturated Fat 2.73269583687902 g
- Serving Size 1 1 to 5 (25g)
- Sodium 40.4996666666227 mg
- Sugar 3.21795833328001 g
- Trans Fat 0.867563334646937 g
- Calories 181 calories
Step-by-step
- Wash and peel potatoes. If using large potatoes, cube them to equal size. If using baby potatoes, ensure all are the same size. Prick them with a fork or toothpick to ensure they cook from inside.
- Bring 3 cups of water to a boil in a pot and boil the potatoes for 3 minutes. Remove and wipe off or allow to air dry. In the same water, you can boil onions for 2 to 3 minutes and blanch them (optional).
- Heat oil and fry the potatoes until lightly golden. Set aside.
- Make a fine paste of cashews, onions, and tomatoes.
- Heat a pan with oil and saute bay leaf and cardamom. Fry ginger garlic paste until the raw smell goes away.
- Add the onion tomato paste and saute until the raw smell goes away and the paste thickens slightly.
- Add chili powder, garam masala, salt, and turmeric. Saute until the masala smells good and leaves the sides of the pan.
- Add curd and saute until it thickens.
- Add potatoes and ½ to ¾ cup water. Stir well and bring to a boil.
- Cover and cook on low heat for 5 to 7 minutes, until the gravy is thick and potatoes are fully cooked.
- Sprinkle crushed kasuri methi. Stir and cook for another minute. Switch off.
- Sprinkle coriander leaves and transfer dum aloo to a serving bowl. Keep covered until served.
1 tbsp oil, salt as needed, ½ to ¾ tsp garam masala, 1 tsp ginger garlic paste, 250 grams potatoes (about 25 small baby potatoes), ¼ cup oil or as needed for frying, 1 cup cubed onions (preferably blanched), 1 medium tomato deseeded (do not use sour tomato), 10 cashew nuts, 1 small or half bay leaf, 1 green cardamom / elaichi, 1 slit green chili, ½ to ¾ tsp coriander powder, ½ to ¾ tsp Kashmiri chili powder, little turmeric powder, 3 tbsps thick curd / plain yogurt (do not use sour one), ¼ tsp kasuri methi / dried fenugreek leaves, coriander leaves few chopped
