Basic Dum Aloo Gravy, Punjabi Restaurant Style Dum Aloo Recipe


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Dum Aloo gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in.


The gravy gets its deep flavour and luscious texture from a paste of onions and spices, cooked along with tomato pulp and fresh cream.


You can make a batch of Basic Dum Aloo Gravy using this recipe, and use it immediately, or deep-freeze it to whip up your favourite dishes in minutes when you wish to.

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Preparation Time:    Cooking Time:     Makes 1 cup
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Ingredients


To Be Ground Into A Smooth Paste (using 5 Tbsp Of Water)
1 cup roughly chopped onions
1 tsp roughly chopped green chillies
1/2 tsp chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
4 whole dry kashmiri red chillies , broken into pieces
6 cloves (laung / lavang)
2 tbsp broken cashewnuts (kaju)
1 tsp fennel seeds (saunf)
1 tsp cumin seeds (jeera)
1/2 tsp black peppercorns (kalimirch)

Other Ingredients
2 cups roughly chopped tomatoes
2 tbsp oil
3 to 4 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
2 cardamoms
2 tbsp fresh cream
salt to taste
1/2 tsp sugar

Method
  1. Combine the tomatoes and 1½ cups of water in a broad non- stick pan, mix well and cook on a medium flame for 12 minutes. Cool slightly.
  2. Blend in a mixer along with the water till smooth and strain using a strainer. Keep aside.
  3. Heat the oil in a non-stick kadhai, add the prepared paste and sauté on a medium flame for 3 minutes, while stirring continuously.
  4. Add the cloves, cinnamon and cardamom and sauté on a medium flame for 1 minutes.
  5. Add the fresh tomato pulp, fresh cream, salt and sugar, mix well and cook for another 2 minutes, while stirring occasionally.
  6. Use as required.

Storage

  1. 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 fresh cream as the gravy may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
  2. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the fresh cream, mix well and simmer for 2 to 3 minutes.


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Reviews

Basic Dum Aloo Gravy ( Popular Restaurant Recipes )
5
 on 19 Dec 15 04:39 PM


Wow.. Dum aloo gravy,this is just superb.. this is same as you get in restaurants.. i make this very often.. As i have stored this gravy in quantity.. Thank you for the recipe.. its very useful for me..
Basic Dum Aloo Gravy ( Popular Restaurant Recipes )
5
 on 04 Dec 13 09:32 AM


EXCELLENT EXCELLENT EXCELLENT!!! Completely floored by this recipe!! RIP Tarla jee!!! Your legacy would continue through millions of Super satisfied and happy souls!! What a way to remain alive, indeed!!
Basic Dum Aloo Gravy ( Popular Restaurant Recipes )
5
 on 10 Jan 13 02:33 PM


This gravy is a perfect recipe, very tasty and worth to give a try!