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
Restaurant-style Aloo dum recipe
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
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.
- 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.
- This can be served with naan, chapati, jeera rice and pulaos.
- Adding besan helps in maintaining the consistency of the gravy.
- Potato can be pan-fried and added to give more richness to the dum aloo.
