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Home Side Dish for Roti Restaurant-style Dum aloo recipe

Restaurant-style Dum aloo recipe

by Jeyashri suresh
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Dum aloo

Restaurant-style Dum aloo recipe, a popular Kashmiri dum aloo, recipe with step by step instructions. Dum aloo is a yogurt-based gravy, made using baby potatoes. To be precise this recipe has no cream, no cashew yet a creamy restaurant style gravy. I have posted my version of Dum aloo very long back. This restaurant-style Dum aloo recipe, I bookmarked from Instagram long back and finally tried it over the weekend. We had it plain parathas. I must say, it is a super hit recipe at my home. The gravy was so creamy and finger-licking.

The entire house was filled with the aroma of the spices. You can replace the potato with paneer, ladies finger or green peas too. I wanted to make a video on this dum aloo recipe but somehow couldn’t do it on that day when I made. I will update with video sometime later.

Also check out my Dahi bhindi recipe, Dhaba style paneer and Restaurant style Garlic naan on stovetop

Restaurant-style Dum aloo 

Dum aloo
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5 from 1 vote

Restaurant-style Aloo dum recipe

A popular restaurant style aloo dum recipe with step by step pictures.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner, Lunch
Cuisine: Indian
Servings: 5 people
Author: Jeyashri suresh

Ingredients

  • 1 Big Boiled Potato
  • 1 Onion
  • 2 tomato
  • 2 tsp Ginger garlic paste
  • 1.5 tbsp Besan | gram flour
  • ½ cup yogurt
  • 2 tbsp Oil
  • 2 tsp Red chili powder
  • 1 Green chili
  • 1 tsp kasoori methi
  • 1 Bay leaf
  • ½ tsp Turmeric powder
  • 1 tsp Garam masala
  • 1 tsp Coriander powder
  • ½ cup Water
  • Salt as needed

Instructions

  • In a pan add oil and add in the bay leaf, chopped green chili, and ginger garlic paste.
  • Add the besan and kasoori methi.
  • Saute till the raw smell of the ginger garlic paste goes off.
  • Cook in medium flame.
  • Add in finely chopped onions.
  • Cook till the onions are nicely cooked and turn slightly golden brown.
  • Puree 2 tomatoes and keep aside.
  • Cut the boiled potato into big cubes.
  • Once the onions are cooked, add the red chili powder, salt, garam masala, turmeric powder, and coriander powder.
  • Mix well and cook for a minute. As we are adding curd in this recipe, you can add 2 tsp red chili powder. This will not be too spicy.
  • Add the yogurt to the pan now.
  • Mix well and cook for 3 minutes in a medium flame.
  • When it starts leaving oil on the sides, add in the tomato puree.
  • Mix well and cook for 3-4 minutes.
  • Add ½ cup of water while cooking this mixture.
  • Now add in the potatoes.
  • You can replace the potato with pan-fried ladies finger or paneer too.
  • Mix well and cook this for 2 minutes.
  • Switch off the flame.
  • Garnish with finely chopped coriander leaves.
  • This can be served with naan, chapati, jeera rice, and pulaos.

Notes

Adding besan helps in maintaining the consistency of the gravy.
2. Potato can be pan-fried and added to give more richness to the dum aloo.
  • In a pan add oil and add in the bay leaf, chopped green chili, and ginger garlic paste.
  • Add the besan and kasoori methi.
  • Saute till the raw smell of the ginger garlic paste goes off.
  • Cook in medium flame.
  • Add in finely chopped onions.
  • Cook till the onions are nicely cooked and turn slightly golden brown.
  • Puree 2 tomatoes and keep aside.
  • Cut the boiled potato into big cubes.
  • Once the onions are cooked, add the red chili powder, salt, garam masala, turmeric powder, and coriander powder.
  • Mix well and cook for a minute. As we are adding curd in this recipe, you can add 2 tsp red chili powder. This will not be too spicy.
  • Add the yogurt to the pan now.
  • Mix well and cook for 3 minutes in a medium flame.
Restaurant style dum aloo
  • When it starts leaving oil on the sides, add in the tomato puree.
  • Mix well and cook for 3-4 minutes.
  • Add ½ cup of water while cooking this mixture.
  • Now add in the potatoes.
  • You can replace the potato with pan-fried ladies finger or paneer too.
  • Mix well and cook this for 2 minutes.
  • Switch off the flame.
  • Garnish with finely chopped coriander leaves. I didn’t have stock so didn’t add.
Dum aloo
  • This can be served with naan, chapati, jeera rice and pulaos.
Kashmiri dum aloo recipe
  1. Adding besan helps in maintaining the consistency of the gravy.
  2. Potato can be pan-fried and added to give more richness to the dum aloo.

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