Dum Aloo Gravy- Restaurant Style

Dum Aloo Gravy is rich creamy delicious gravy in which baby potato is slow cooked along with curd, cashew and tomoto onion paste. Here I share the restaurant style of Dum Aloo Gravy. This goes well with chapathi, naan, puloa, jeera rice, cocout milk rice etc.

Preparation time: 30mins

Cook time: 25mins

Total time: 55mins

Serves: 2

Cuisine: North Indian

Type: Gravy

Author:  Nivi Marshal

Ingredients:

For Aloo:

Baby potatoes or Regular Potatoes- 150 grams

Chilli Powder – 1 tsp

Salt- As required only for potatoes

Turmeric powder- ¼ tsp

Oil- 3 tbsp

For Masala:

Tomato – 2 medium

Onion- 2 medium

Curd- 4 tbsp

Cashewnut- 10 nos

Ginger-Gralic Paste- 1tsp

Cardamom - 2

Clove - 2

Cinnamon - 1 small piece

Turmeric Powder- ¼ tsp

Green Chilli- 2 nos

Red Chilli Powder- 1 tsp

Coriander Powder- 1 tsp

Jeera Powder- ¼ tsp

Salt- As Required

Butter/Ghee/Oil- 2 tbsp

For Gravy:

Cardamom - 2

Clove - 2

Cinnamon - 1 small piece

Butter- 2 tbsp

Water- 1 cup

Coriander Leaves- Few Chopped

Dum_Aloo_Gravy

How to prepare Dum Aloo Gravy:

To prepare Aloo:

• Wash the potato and boil them ¾ th in pressure cooker. Allow it to cool and peel the skin and poke with fork.
• In a pan add 3tbsp oil, 1tsp chilli powder, turmeric powder and salt, mix this along the potatoes.
• Close the lid and cook the aloo for 5 mins. Stir them for every 1 min.

To prepare Masala:

• Soak the cashewnut in water for 10mins.
• Meanwhile in a pan add 2 tbsp Butter/Ghee/Oil and sauté the onion along with salt till it turns translucent.
• Now add Ginger-Garlic paste and sauté till raw smell disappears, and then add tomato and sauté till soft. Allow this to cool.
• Now in a mixer jar add the soaked cashew and sautéed masala along the ingredients mention for masala. Blend them into soft puree.

To prepare Gravy:

• Add butter, cinnamon, clove, cardamom in a pan, sauté the blended puree in low flame till oil separates.
• Now add the Aloo to the gravy masala along with a cup of water and close with lid.
• Let it cook for 15 mins in low flame to simmer. Garnish with coriander leaves and serve.