How to make restaurant-style Dum Aloo: Restaurant-Style Dum Aloo Recipe | Easy and Delicious!

How to make restaurant-style Dum Aloo? Learn this easy recipe that brings irresistible flavor and aroma—so good, everyone will ask for your secret!

Make such Dum Aloo at home that everyone will ask the secret of the recipe! You will forget the taste of the restaurant. Do you think that it is difficult to make delicious Dum Aloo like a restaurant at home? If yes, then you are wrong! Today we will tell you such a recipe, with which you will be able to make Dum Aloo at home even better than in the restaurant. Its aroma and taste will be such that everyone will ask you for its recipe. Come, learn how to make this wonderful Dum Aloo.

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Ingredients:

1. Small potatoes: 500 grams (new potatoes are even better)
2. Onions: 2 medium-sized (finely chopped or make a paste)
3. Tomatoes: 3 medium-sized (make a puree)
4. Ginger-garlic paste: 1 teaspoon
5. Curd: ½ cup (whipped)
6. Green chillies: 2 (finely chopped)
7. Cashews: 10-12 (soak in hot water and make a paste)
8. Garam masala: 1 teaspoon
9. Coriander powder: 1 teaspoon
10. Turmeric powder: ½ teaspoon
11. Red chilli powder: 1 teaspoon (according to taste)
12. Cumin seeds: 1 teaspoon
13. Bay leaf: 1
14. Cinnamon: 1 small piece
15. Green cardamom: 2-3
16. Kasuri methi: 1 teaspoon
17. Coriander leaves: finely chopped (for garnishing)
18. Salt: according to taste
19. Oil: for frying and preparing the vegetables

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How to make restaurant-style Dum Aloo: Method

1. Firstly, wash the small potatoes and heat them. Wash and boil them well (do not boil them completely, cook them only about 80%).
2. After boiling, cool them and peel them. Now make light holes in the potatoes with a fork or toothpick. This will allow the masala to penetrate inside, and the taste will double.
3. Heat oil in a pan. When the oil is hot enough, fry the potatoes till they turn golden brown. After frying, take them out on a tissue paper so that the extra oil drains out.
4. Leave some oil in the same pan. Add cumin seeds, bay leaves, cinnamon, and green cardamom to it.
5. When the cumin seeds start crackling, add finely chopped onion (or onion paste) and fry till they turn golden.
6. Now add ginger-garlic paste and green chillies, fry for a minute. Next, add refined tomatoes and cook until the oil can be.
7. Scroll, add turmeric powder, red pepper, garlic, salt, and stir well. Fry and low heat for 2-3 minutes.
8. After roasting the masala, reduce the flame and add beaten tofu. After adding the cards, add cashew paste and mix well. Cook for 2-3 minutes.
9. Add the fried potatoes to the masala and gently mix to prevent the potatoes from splitting.
10. Add about 1 cup of hot water (after you have selected, you can set the sauce thickness). Add shredded Kasuri-Methi by hand and add Garam Masala.
11. Cover the pan and let it cook on a low flame for 10-15 minutes so that the potatoes absorb the flavour of the spices well. You can stir it once in between.