Home Made Dum Aloo in Restaurant Style
Baby potatoes are cooked in rich onion and tomato gravy.
  • CourseMain Dish, Sabzi & Curry
  • CuisineIndian, North Indian
  • KeywordEasy Less than 30 minutes Recipe, Indian Curry
Servings Prep Time
4Servings 10Minutes
Cook Time Passive Time
20Minutes 20Minutes
Servings Prep Time
4Servings 10Minutes
Cook Time Passive Time
20Minutes 20Minutes
Ingredients
Instructions
  1. Boil baby potatoes for 2 whistles. Peel the skin and poke with a toothpick. Add 1/2 tsp chilli powder and a pinch of turmeric powder and keep aside for 10 minutes. (Optional)
  2. Heat 5 – 6 tbsp oil in a pan. shallow fry the boiled and peeled baby potatoes. Keep aside on paper napkin to get rid of excess oil.
  3. In rest of oil, add cumin seeds, cloves, cardamom, cinnamon, bay leaf,garlic, ginger and saute for 1 minute.
  4. Add chopped onion and saute till translucent. Add in cashews and saute for another minute. Turn off gas and cool them. Grind to a fine paste.
  5. Heat 1tbsp oil. Add red chilli powder. After 15 – 20 seconds add onion paste and mix well. Add coriander powder and turmeric powder. Mix well. Cook till the paste leaves oil from surrounding. Add tomato puree and salt. mix well.
  6. Cook for another 2 – 3 minutes on medium heat. Add dry roasted kasuri methi. (Crush them with palms before adding). Add in shallow fried potatoes to the pan.
  7. Add 1 cup water and let it simmer for some time. Add finely chopped coriander leaves and mix well. Turn off heat in next 2 minutes or desired consistency. Add aamchur powder and stir.
  8. This dish comes with thick gravy. So don’t add more water to the gravy. Turn off gas and serve this with poori, paratha or rice.
Please follow and like us: