Dum Aloo (Super Easy & Instant Recipe )



How to make Dum Aloo (Super Easy & Instant recipe) | Super quick and easy Indian recipe of Baby Potatoes | Restaurant Style Dum aloo recipe



Hello Friends,

As promised, I'm back with one more super quick, awesomely delicious and very easy recipe of Dum Aloo.. Sharing recipe with stepwise images..


Hing lagey na phitkari, rang phir bhi chowka aaye.. πŸ˜†πŸ˜€πŸ˜Ž.. No need for asafoetida powder or potash alum to get the beautiful color, i.e. to make something without much effort.. 



This quote is best suited for today's dum aloo recipe and It means to enjoy simple, super quick cooking method of complicated, lengthy restaurant style food preparation without compromising on taste part.



My today's recipe is a super duper blockbuster hit and very much loved dum aloo recipe in my house. This recipe is my best trial and error recipe.. When any trial and error recipe works which is effortless and very much loved and appreciated, it truly gives you awesome feeling.. 


I have used my induction cooktop for this recipe. I believe for dum based cooking induction cooktop is the best medium of cooking, as I had attempted the same recipe on gas stove and found that the induction cooktop had given perfect result.


The plan of action for today's recipe is to first boil the baby potatoes and then peel the skin and then saute them in butter and slow cook them in biryani masala, curd and tomato base fine paste. 


Let's get started 

▫Preparation time 10-12 minutes 
▫Cooking time 20-25 minutes 
▫Servings 4
▫Cuisine Indian
▫Type - Vegetable - Main course

Vegetable Biryani Masala 


Ingredients required 

▫500 grams baby potatoes 
▫1-2 medium size tomatoes 
▫1 small piece ginger 
▫2 garlic cloves 
▫3-4 tbsp thick curd
▫1-2 tbsp fresh milk cream
▫1-2 tbsp butter
▫4-5 dry Kashmiri red chillies 
▫1½ - 2 tbsp (approximately 25- 30 grams) Ready to use Biryani Masala
▫1-2 tsp sugar
▫2 tsp red chili powder 
▫1 tsp turmeric powder
▫1-2 tsp Kasuri methi - dry fenugreek leaves
▫Salt to taste 




☑Method 


Step 1 Mise en place

Baby potatoes - washed - boil in an open pot for 10-12 minutes or pressure cook for 1-2 whistles - make sure not to overcook - gently peel it. - Keep it aside until called for.

Tomatoes - washed - roughly chopped or sliced 

Ginger - garlic - peeled - roughly chopped 

Make a fine paste - In a mixer grinder jar, add sliced tomatoes, ready to use biryani masala, fresh cream, thick curd, dry Kashmiri red chillies, ginger, garlic. Blend and make a thick, fine paste... Keep it aside until called for...


Step 2 Cooking time


◾Heat butter in a deep fry pan on a slow heat..

◾ Add potatoes and stir fry them on medium heat for 3-5 minutes until light golden brown. 

◾Add turmeric powder, red chilly powder, sugar and salt to taste. 

◾Mix it all well.. 

◾Cook it for about a min or two.. 

◾Add fine paste and saute for a min or two

◾Add 1 cup water. 

◾keep the induction cooktop on low temperature (I've kept on 100 degree celsius - 500 watts), cover with tight fitted lid and cook it on slow flame for about 15-20 minutes, until gravy thickens and oil separates. 

◾sprinkle crushed Kasturi methi leaves

◾And cook again for a minute or two.. 



◾Serve hot, garnished with the cilantro leaves.


Another Variation of Dum Aloo Recipe 



Comments

  1. yummy Gravy. I hope adding biriyani masala gives nice flavours to Gravy.

    ReplyDelete
    Replies
    1. Yes, absolutely correct. Biryani masala plays very important role in this recipe and along with that... if you've observed along with biryani masala red chillies are added in two forms that is whole Kashmiri red chillies and red chilly powder.. plus tomato is also added... so the beautiful color is a result of good mix of all the above... Thanks a lot my dear friend. πŸ˜ŠπŸ‘

      Delete
  2. gravy is totally inviting...

    ReplyDelete
  3. Wow these dum aloo are looking so tempting. Love the color. Nice recipe.

    ReplyDelete
  4. Yummy aloo dum, looks delicous.

    ReplyDelete
  5. You are a super talented. Truly rockstar. Thanks a lot for this extra ordinary super quick and very easy dum aloo recipe. Hats off to you for creating all these super quick recipes so nicely.Love this website.
    Priya Sharma.

    ReplyDelete
    Replies
    1. Hi Priya
      Thanks a lot for this beautiful words of appreciation.. 😊 It means a lot to me, very much appreciate your valuable feedback on this blog postπŸ‘πŸ˜†.

      Delete
  6. Fantafabulous recipe! Loved it. I am gonna make it tonight. Thank you for posting it.

    ReplyDelete
    Replies
    1. Hi Neeta,
      Wonderful! let me know how you like it!

      Delete
  7. This instant dum aloo recipe looks so amazingly delicious. Thanks for the recipe, will try it out.

    ReplyDelete
  8. Please suggest ready to use biryani masala powder and which one you've usedin this recipe!!!

    Thanks in advance.
    YOUR BLOG FOLLOWER

    ReplyDelete
    Replies
    1. I normally use Parampara Biryani Masala, but in today's recipe I've used Kitchens of India - Vegetable Biryani Complete Masala Mix - ITC product.
      Both are very good. I'm attaching image in my blog post too .. Thank you so much my blog follower for following my blog religiously.πŸ˜ŠπŸ‘

      Delete
  9. Wow! looks so flavorful & inviting dish even I love dum aloo..simply amazing share dear 😊

    ReplyDelete
    Replies
    1. Thanks a lot dear jolly.😘 This is my favorite too.. I’m so glad you loved it.πŸ˜ŠπŸ‘

      Delete
  10. Hi there,
    I have a query for you! Whenever curd goes in my curries, it becomes too sour and unpalatable! Even if curd is fresh and homemade, what to do? Any suggestions!?!

    Thanks and regards,
    Sonal Gupta.

    ReplyDelete
    Replies
    1. Sonal,
      You have raised an excellent queryπŸ‘ and the good thing is that I've the best solution for this. In my early days of cooking I had faced similar problem and my family use to simply reject curd based recipes because of this reason. But not any more... see an addition of sugar, good quantity of red chilly powder and fresh cream will solve this issue. And most important when you are preparing curd based recipes, please discard the curd whey (water), use thick curd. Hope this will help you and you'll never ever face this issue again..😊

      Delete
  11. Amazingly beautiful clicks! Looks rich and delicious.

    ReplyDelete
  12. Yummy love that colour great idea to use biryani masala must try this one
    http://www.mumbaitomelbourne.com/food-and-health-blog-posts/dhaniya-chicken-cilantro-chicken

    ReplyDelete
  13. Wowwww.. Super simple. That readymade biryani powder idea is great. Awesome. πŸ˜„πŸ˜„πŸ˜„πŸ˜„

    ReplyDelete
    Replies
    1. Yes Vidhya. I'm in complete sync with you.πŸ‘πŸ˜˜ Exactly same feeling and emotions I've felt for this recipe, when it turned out superb awesome. And as induction cooktop has time setting option.. after sauteing potatoes and adding all the ingredients, i just move freely and do my other work.. it is one of the effortless and easy recipe for me and more so nowadays I'm cooking this recipe very frequently. 😊

      Delete
  14. looks delicious...I would like to try this!..:)

    ReplyDelete
    Replies
    1. Thank you so much dear Swati. This recipe is a super duper hit in my house. I hope you like it too! Personally, I have found it awesomely delicious and addictive preparation. πŸ˜†

      Delete
  15. Hi Deepa!! Excellent share..can i use normal medium size potatoes in the place of baby potatoes?? I liked ur recipe..wl try :)

    ReplyDelete
    Replies
    1. Yes, you can, but small baby potatoes are easily available in this season.. Check with your sabziwala..

      Delete
  16. I made this recipie yestarday and it was very delicious. Thanks a lot.

    ReplyDelete
    Replies
    1. Thanks a lot. Very much delighted that you loved the recipe. Please keep posting valuable feedback.

      Delete

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