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.. 😆😀😎.. 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