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Punjabi Dum Aloo Gravy (RESTAURANT STYLE)

Baby potatoes are simmered in spicy, creamy onion-tomato gravy. It is restaurant style recipe. The gravy is made from onion-tomato. It is like usual basic punjabi gravy. To make it creamy and restaurant style, cashew nuts and heavy cream are added. Addition of kasoori methi makes it more flavorful.

Ingredients

For cooking baby potatoes:
2-3 teaspoon Oil
12-15 Baby potatoes
Water as needed
For the paste:

Salt to taste
10-12 Cashew nuts
2 small or 1 cup Tomato chopped
1 Green chili chopped
2 cloves Garlic chopped
½ inch Ginger chopped
1 medium or 1 cup Onion roughly chopped
2 Cloves
1 Bay leaf
2 Green cardamoms
¼ inch Cinnamon stick
½ teaspoon Fennel seeds
1 tablespoon Oil

For dum aloo recipe:

1 tablespoon Cilantro or coriander leaves finely chopped
½ cup Water or as required
2 tablespoons Heavy whipping cream or fresh cream or malai
1 teaspoon Kasoori methi (dried fenugreek leaves)
Salt to taste
¼ teaspoon Turmeric powder
2 teaspoons Coriander powder
1 ½ teaspoons Red chili powder
1 teaspoon Cumin seeds
1 tablespoon Oil

STEPS

1 : In a pressure cooker boil the potatoes. Add the potatoes in te presure cooker with the enough water. And cooked for 1 whistle. Once pressure released open the lid.
2 :Once potatoes are cooled to touch, peel them. You can deep fry the potatoes. If your potatoes are big then you cut into half or quarters. I kept them whole. they were small bite sized one.
3 : Heat one teaspoon of oil in pan on medium heat. Add the potatoes in it, sprinkle some salt.
4 : Till they get light brown around the edges cook them. Do toss them in between for even browning. Remove it to a plate and keep it aside.
5 : Heat one tablespoon of oil in the same pan. Once hot add fennel seeds and let them sizzle. Then add whole spices (cardamom, cinnamon, bay leaf and cloves). Saute them till you get nice aroma of spices.
6 : Mix in garlic, ginger, onion and green chili. Add little salt to speed up the process.
7 : Cook them till onions get translucent and soft.
8 : Add tomatoes. cook till they are little soft. Turn off the stove and let it cool for some time.
9 : Add it to the grinder along with cashew nuts.
10 : Make smooth paste out of it.
11 : Use the same pan. Wipe out any leftover using paper towel. Heat remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle.
12 : Mix in prepared puree. As it boils, it will splutter. So partially cover the pan (half covered, half open).
13 : when it stops spluttering. cook it without lid and continue cooking till all the moisture evaporated and becomes thick. it will leave the sides of the pan. Do stir in between.
14 : wAdd spice powders (red chili powder, coriander powder, turmeric powder and salt). Be careful while adding salt. we have added salt while sauteing onion and also added while cooking potatoes.
15 : Mix well and cook for a minute.
16 :Add water as per your liking consistency and let it come to a boil.
17 : Add cream and mix well.
18 :Add kasoori methi. crush methi between your palms it will release its flavors.
19 : Add baby potatoes and simmer for 5 minutes.
20 : Lastly sprinkle chopped cilantro.
It is ready to serve. Make this in your kitchen. Enjoy with your family. Do let me know in the comments below how you like it. Happy Cooking!!
Serving suggestion: Serve dum aloo with paratha or naan. Serve sliced onions and lemon wedges on the side. This can be served with plain rice or jeera rice as well.
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