Step-by-Step Guide to Make Perfect Dum Aloo Restaurant Style

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The ingredients needed to make Dum Aloo Restaurant Style:

1. Prepare For Marination
2. Prepare 8 Par Boiled Potatoes (Normal Size)
3. Take 1/2 Cup Curd
4. Prepare 1/4 Tsp Turmeric Powder
5. Get 1/4 Tsp Kashmiri Red Chilli Powder
6. Get 1/4 Tsp Salt
7. Make ready 1/4 Tsp Mustard Oil
8. Take For Frying
9. Get 5 Tbsp Mustard Oil
10. Prepare For Gravy
11. Make ready 2 Tbsp Ghee
12. Get 1 inch Cinnamon Stick
13. Make ready 1 Black Cardamom
14. Take 2 Cloves
15. Take 10 Black Pepper Balls
16. Get 12 Cashews
17. Make ready 3 Onions
18. Take 2 Tomatoes
19. Make ready 3 Green Chillies
20. Make ready 12 Garlic Cloves
21. Get 1 Tsp Kashmiri Red Chilli Powder
22. Take 1/2 Tsp Turmeric Powder
23. Make ready 1 Tsp Coriander Powder
24. Prepare 3/4 Tsp Garam Masala
25. Prepare 1/2 Tsp Roasted Cumin Seeds Powder
26. Take 1/4 Tsp Mace Powder
27. Get 2 Dried Red Chilli
28. Make ready 1/2 Tsp kasuri methi / dry fenugreek leaves
29. Get 2 Cups Boiled Water
30. Make ready 3 Tbsp Fresh Coriander leaves
31. Take For Garnish
32. Get as needed Fresh Cream
33. Prepare 3 tsp Butter
34. Make ready 2 tsp Fresh Coriander leaves
35. Take 2 Slit Green Chillies

Instructions to make Dum Aloo Restaurant Style:

1. Firstly, par boil the potatoes by cooking it for 2 whistles in cooker along with steam.
2. Now let's marinate Potatoes. So mix curd, turmeric, salt, oil and red chilli nicely and pour over the peeled potatoes.
3. Gently toss them upside down, cover with lid and refrigerate for minimum 15 minutes.
4. Meanwhile the potatoes are resting, soak the cashews in hot water for same time.
5. Now after 15 minutes, take an iron wok and heat 5 Tbsp mustard oil in it.
6. Fry the potatoes carefully in two batches until light golden brown. Keep them aside for later use. Lets prepare gravy.
7. In same wok, use same oil because it has all masalas in it. Take out 2-3 tsps oil out of the wok if you want for health purposes.
8. Now in this residual oil, roast some dry ingredients- cinnamon stick, black cardamom, cloves, black pepper balls and garlic cloves until light fragrance comes.
9. Now saute onion, slit green chillies and cashews in it at medium flame for until golden brown.
10. Take out this onion mixture onto a plate and let it cool down completely. Once it cools down, blend to smooth paste without water.
11. Now in a wok, heat 2 tbsp ghee and add 1/2 tsp turmeric, 1 tsp Kashmiri red chilli powder and 2 dried red chillies. Stir for 45 seconds.
12. Now add 1 tsp ginger paste and mix for 15 seconds only.
13. Now add tomato purée alongwith 1 tsp salt for quick cooking and onion cashew paste.
14. Now cook this very well at low medium flame for minimum 5 minutes.
15. Now add 1/4 tsp mace powder and 1/2 tsp roasted cumin seeds powder. Cook for another 2 minutes.
16. Now add 1/4th cup curd and cook for another 2 minutes.
17. Now add 2 cups of boiling water and I have added little bit of residual water which I got after cleaning my mixer jar of onion paste.
18. Now bring the water to boil and then turn the flame low.
19. Now add very important ingredient- 1 tsp Coriander powder, 1 Tsp Garam masala and 1/2 tsp dry fenugreek. Adding dhaniya at this stage give nice aroma and taste to Dum Aloo.
20. Cook the gravy for another 2 minutes.
21. Now finally add fried potatoes to the gravy. Mix nicely and simmer for at least 5 minutes by covering with lid.
22. After 5 minutes, gravy is almost done and we will add fresh coriander to it and cook for another 2 minutes so that flavor of leaves is taken by gravy.
23. Please note: aloo gravy has tendency to get thick once it cools down. So leave the gravy a little runny so that it reaches perfect consistency after few minutes.
24. Lastly, garnish with butter, cream and more fresh coriander along with slit green chillies.

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