Basic Dum Aloo Gravy ( Popular Restaurant Recipes )
by Tarla Dalal
Added to 137 cookbooks
This recipe has been viewed 108547 times
Basic dum aloo gravy, the origins of this gravy can be traced to the avadh region of india. It is a very rich gravy because of ingredients like cream, cashewnuts etc. It is reddish brown in colour and more on the spicier side because of the combination of ingredients like red chillies and green chillies. “dum” cooking allows the food to get steamed in the gentle heat of the bhukari (oven). The lid is sealed by placing a piece of the dough at the edge of the lid or using a silver foil.
- Combine the tomatoes and 1½ cups of water in a broad pan, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool.
- Blend in a mixer till smooth and strain using a strainer. Keep aside.
- Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the cloves, cinnamon and cardamom and sauté on a medium flame for 2 minutes.
- Add the tomato purée, cream, salt and sugar, mix well and simmer for another 2 minutes, stirring once in between. Use as required.
- Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding cream as the gravy may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
- While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the cream, mix well and simmer for 2 to 3 minutes.
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