restaurant style dum aloo recipe | kashmiri dum aloo recipe | shahi dum aloo recipe with detailed pics and video recipe. when we hear dum aloo the first thing comes to our mind is kashmir, yes there are many variations being made in the preparation of dum aloo but its a very famous and traditional cuisine of kashmiri pandits from kashmir – the northern part of india.
restaurant style dum aloo is basically prepared using thick curd with baby potatoes and the masala mixture and thus this yoghurt based gravy gives a nice and rich taste to the curry. in restaurants, dum aloo is always prepared on a low flame to get nice taste to the gravy. and after boiling potatoes, they are deep fried but these days, as we all are going towards health awareness, lets not compromise on the taste and get the same restaurant style dum aloo with shallow frying potatoes.
kashmir dum aloo is the most basic and favourite recipe of india. if you want to cook shahi dum aloo, you can prepare it quickly as no pre-preparations are required and you can get all the ingredients handy in your kitchen. so let unexpected friends and relatives come down for dinner; we can always cook this yummy shahi dum aloo and get a broad smile on everyone’s face. dum aloo tastes great with tandoori roti or garlic naan or lachha paratha. i enjoy this curry with plain rice as well. try not to use sour curd as it will spoil the curry.
potato is one such vegetable which is loved by everyone round the world. you can use big diced potatoes instead of baby potatoes. to get that perfect restaurant style taste, cook onions and tomatoes along with the added spices completely until they start releasing oil. it will take time but its worth it, trust me. Everyone at home would be amazed to have this delicious curry for dinner.
restaurant style dum aloo recipe | kashmiri dum aloo recipe | shahi dum aloo video recipe:
restaurant style dum aloo recipe | kashmiri dum aloo recipe | shahi dum aloo recipe card:
- Serves: 4 servings
- Serving size: 1
- Calories: 347
- Fat: 11g
- Saturated fat: 3g
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 45g
- Sugar: 14g
- Sodium: 200mg
- Fiber: 4g
- Protein: 17g
- Cholesterol: 20g
- 12 aloo / baby potatoes
- water as required to boil potatoes
- 1 tsp salt
- 1 tbsp oil
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- a pinch fennel seeds (hindi: saunf, gujarati: variyadi)
- 1 tbsp oil
- 3 cardamom (elaichi)
- 2 small pieces cinnamon sticks (hindi: dal chini, gujarati: taj)
- 2 cloves ( hindi: laung, gujarati: laving)
- 1 tsp coriander seeds (hindi: sabut dhania, gujarati: akha dhana)
- ¼ tsp fennel seeds (hindi: saunf, gujarati: variyadi)
- 1 onion, chopped
- 1 tsp ginger-garlic paste
- 2 tomatoes, chopped
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp coriander powder (hindi: dhania powder, gujarati: dhana-jeeru)
- ¼ tsp garam masala
- Salt to taste
- 8-10 cashew nuts (kaju)
- 2 tbsp thick curd
- 1 tbsp oil
- 1 tsp fennel seeds (hindi: saunf, gujarati: variyadi)
- ¼ tsp asafoetida / hing
- 2 tbsp curd
- 1 tsp sugar
- Salt to taste
- 1 tsp kasuri methi
- 1 tsp cream
- 1 tbsp coriander leaves, chopped
- put 12 baby potatoes with water and salt in a pressure cooker and cook for 2 whistles.
- let the potatoes cool down and then peel the skin from all potatoes.
- prick the potatoes carefully from all the sides properly with the fork.
- take 1 tbsp oil in a pan and allow oil to turn hot.
- add red chilli powder, turmeric powder, fennel seeds and salt.
- quickly add in boiled potatoes and sauté for approx. 4-5 minutes or until potatoes turn golden brown.
- keep the fried aloo aside until needed.
- in the same pan, add 1 tbsp oil and let it turn hot.
- add in cardamom, cinnamon, cloves, coriander seeds and fennel seeds.
- sauté until they release the smell.
- now its time to add chopped onions and sauté until they turns translucent.
- next add ginger-garlic paste and sauté until the raw smell goes away.
- add chopped tomatoes and cook until tomatoes turn soft and tender.
- Add turmeric powder, red chilli powder, coriander powder, garam masala and salt.
- cook for a minutes so masala gets cooked and oil start to release.
- then add cashew nuts and give it a quick stir.
- turn off the flame and let the mixture cool down completely.
- now add thick curd and blend the puree to make a smooth paste, you can add little water if required. (i have not added as curd worked for me)
- take a pan and add oil and let it heal properly.
- add fennel seeds and let it splutter.
- now add asafoetida and then add prepared gravy to it.
- then mix in curd and water and cook for 3-4 minutes.
- lastly, mix fried baby potatoes to the pan.
- then add kauri methi, cream, coriander leaves and mix properly.
- cook the vegetable on a low flame for 15-20 minutes.
- keep stirring occasionally to prevent the gravy from sticking.
- by cooking on a slow flame, the baby potatoes will cook properly and the taste of the gravy will get absorbed properly in the aloo as we have prick them.
- serve hot yummy restaurant style dum aloo with tandoori roti or naan or even plain rice.
- preparation of authentic dum aloo is done by deep frying potatoes, to make a healthy recipe, i have shallow fried baby potatoes.
- cook potatoes only for 1-2 whistles as potatoes will get cooked in the further cooking process.
- prick potatoes properly all over the potatoes so that the taste of the gravy can get absorbed properly in the potatoes.
- never add curd to the gravy on a high flame as it will result into curdling, so turn the flame to low whilst adding curd to the gravy.
- cashew nuts will help to make the gravy rich and creamy.
- you can add red chilli powder to the curry according to your taste and spice level.
- adding sugar will help to balance the sourness from the tomatoes, still its optional and depends upon your taste.
- adding fennel seeds to the recipe will result in preparation of an authentic restaurant style dum aloo.
- dum means cooking on a low flame, cooking dum aloo on a low flame will cook aloo properly and will help to absorb the taste and you will get a perfect recipe of kashmiri dum aloo.
restaurant style dum aloo recipe | kashmiri dum aloo recipe | shahi dum aloo detailed photo recipe:
for fried aloo recipe:
- pressure cook 12 baby potatoes with 2 cups of water and salt for 2 whistles.
2. allow the potatoes to cool down and then peel off the potato skin gently.
3. prick the potatoes gently all over using fork.
4. heat 1 tbsp oil in a pan.
5. add turmeric, red chilli powder, fennel seeds and salt to the oil.
6. now add boiled, peeled and pricked potatoes.
7. fry the potatoes for approximately 4-5 minutes or until they turn golden brown. keep the potatoes aside until needed.
for gravy paste:
- in the same pan, add 1 tbsp oil
2. add cardamom, cinnamon and cloves.
3. then add fennel seeds and coriander seeds.
4. now add chopped onions and saute until they turn translucent.
5. next add ginger-garlic paste and fry until the raw smell disappears.
6. add tomatoes and cook until they turn tender.
7. then add turmeric powder, red chilli powder, coriander powder , garam masala, salt and cashew nuts.
8. let the mixture cool down completely. then add curd and grind into a smooth paste.
for restaurant style dum aloo recipe:
- heat 1 tbsp oil in a pan.
2. add fennel seeds and then add asafoetida once the fennel seeds splutter.
3. now add prepared gravy paste.
4. then add 2 tbsp curd and water and cook for 3-4 minutes.
5.add sugar and salt to taste.
6. now add fried potatoes to the gravy.
7. then add kasuri methi, cream, coriander leaves and mix properly.
8. now cook for 15-20 minutes, stirring occasionally.
9. serve hot yummy restaurant style dum aloo with tandoori roti or naan or paratha.