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Saturday, April 21, 2018

Dum Aloo Butter Masala Recipe

How to make Dum Aloo Butter Masala Recipe 

Hello Friends,
Sharing one more interesting and yummlicious Dum Aloo Butter Masala Recipe. Today's dum Aloo is cooked in butter masala gravy and I had also used a special ingredient which is mainly used in restaurant cooking. Sharing recipe with step by step photos.

Refer this - one minute video presentation - a very quick recap

Let's get started Recipe details 

  • Preparation time 15-20 minutes 
  • Cooking time 30-35 minutes
  • Cuisine Indian 
  • Servings 3-4 

Ingredients required 

  • 600 - 700 grams baby potatoes 
  • 3-4 tbsp fresh cream
  • 1-2 tbsp fresh curd
  • 2-3 tbsp kaju Kani
  • 2tsp ghee or cooking oil
  • One medium onion
  • 2 tomatoes 
  • One clove of garlic
  • 1 small piece ginger
  • 1tsp cumin seeds
  • ⅓ tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 clove
  • ¼ black cardamom
  • 2-3 tsp sugar
  • 1-2 green chillies or as preferred 
  • 1tsp shahi biryani masala powder
  • 1-2 tsp Kasuri methi


Step 1 Mise en place 

◾Cashew Kani - soak it in warm water for 12-15 minutes.

◾Potatoes - wash, boil it on slow flame for 10-12 minutes. Leave it to cool down, gently peel and prick it, if needed cut them into halves. Keep it aside until called for.

Step 2  Butter masala Gravy preparation 

◾Heat oil in frying pan over medium high heat. Add the sliced onions and stir fry until golden brown.

◾Add all the ingredients...
Ingredients added - sliced tomatoes, ginger, garlic, green chillies, cumin seeds, coriander seeds, fennel seeds and ¼ black cardamom. Stir fry the tomato slices on medium heat until softened.

◾Add shahi biryani masala powder.

◾Add soaked kaju kani pieces.

◾Stir fry for a minute or two. Add fresh milk cream.. mix it well and switch off the gas stove. Allow the mixture to cool slightly.

◾Transfer it to a mixer grinder jar. Add 1-2 tbsp fresh curd. Grind the mixture to a smooth paste . Keep it aside until called for.

Step 3 - Final step

◾Heat oil in a frying pan. Add the baby potatoes.  Stir fry for 8-10 minutes. Add red chilly powder, turmeric powder and salt to taste. 

◾Add butter masala paste,  1-2 tsp sugar and ½ cup water.  Cover it with lid and simmer for 8-10 minutes until the oil separates.

◾Lastly sprinkle crushed Kasuri Methi. 

◾Serve hot with your preferred Indian bread..

                     A quick recap...

1 comment:

  1. Wow! From the start to the ending you have followed the sequence so accurately and nicely that Just by seeing these pictures I have prepared this dish. And guess what? The taste is simply awesome and unforgettable.Keep up the good work.

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