मसालेदार स्वादिष्ट दम आलू बनाने का एकदम आसान तरीका। Dum Aloo recipe। Dhaba style dum aloo recipe

baby potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add a nutritious twist while regular potatoes are more economical.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: buttermilk

Coconut yogurt is dairy-free while buttermilk is often less expensive.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and using individual spices can reduce costs.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños provide similar heat while red pepper flakes are often more accessible.

Boil 200 grams of baby potatoes until tender, then drain them.

Poke holes in the boiled potatoes with a fork to allow the gravy to penetrate.

In a kadhai, heat 3-4 tablespoons of oil over medium heat.

Add the boiled potatoes to the kadhai and fry them until they are lightly golden brown. You can also deep-fry them if preferred.

In a bowl, mix 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, 1 teaspoon Kashmiri red chili powder, 0.5 teaspoon turmeric powder, and 0.5 teaspoon garam masala with some water to make a paste.

Chop 2 medium onions, 6-7 garlic cloves, and 0.5 inch ginger, then blend them into a paste using a mixer.

Once the potatoes are golden brown, remove them from the oil and set aside.

In the same oil, add 1 tablespoon of oil, 1 bay leaf, 1 small piece of cinnamon, 1 large cardamom pod, and 2 small cardamom pods, along with 5 black peppercorns. Sauté these whole spices on low flame for 15-20 seconds until fragrant.

Add the onion paste to the kadhai and sauté until the raw smell disappears, stirring continuously over medium-high heat.

Add the spice paste to the sautéed onions and cook for 2-3 minutes.

Soak 2 tomatoes and 6 cashews in water, then blend them into a paste.

Add the tomato-cashew paste to the kadhai and cook on medium-low heat, covered, for 5-6 minutes, stirring occasionally.

After 5-6 minutes, uncover and cook for an additional 2 minutes on medium-high heat until the paste releases oil.

Add 2 tablespoons of yogurt (at room temperature) to the mixture, stirring continuously until well combined.

Add the fried potatoes and 3-4 slit green chilies to the kadhai, mixing everything well.

Pour in enough water to cover the potatoes, then add salt to taste and 0.5 teaspoon garam masala.

Cover the kadhai and cook on low flame for 17-18 minutes, stirring occasionally.

After 20 minutes of cooking, add 1 tablespoon of ghee or butter for flavor, mixing well.

Turn off the heat and let the dish sit covered for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens