Achari Creamy Dum Aloo Recipe | Restaurant Style at Home

Описание: Recipe (Written):
First, take a pan.
Add oil to it.
As soon as the oil gets hot, add:
1 chopped onion
3 chopped tomatoes
4–5 garlic cloves
10–12 cashews
10–15 peanuts
3 green chilies
Sauté everything well until the onion turns pinkish and the tomatoes soften completely.
After that, transfer the mixture to a grinder jar.
Once it cools down, add about 2 tablespoons of roasted sesame seeds.
Grind it into a smooth paste.
And the key to the taste is the achar premix:
The key flavor comes from an achar (pickle) premix.
For this, dry-roast the following ingredients:
Mustard seeds (sarson)
Whole coriander seeds
4 cloves
5 black peppercorns
Nigella seeds (kalonji)
Fenugreek seeds (methi dana)
Fennel seeds (saunf)
Cumin seeds (jeera)
Carom seeds (ajwain)
Once roasted, grind everything into a coarse powder and mix it into the potato mixture.
That’s what gives this dish its real, bold taste 🔥
Next step:
After that, take the boiled potatoes in a bowl.
First add:
A pinch of asafoetida (hing)
Salt to taste
1 teaspoon turmeric powder
1 teaspoon red chili powder
3–4 crushed garlic or ginger-garlic paste
Suhana Kitchen King masala
Coriander powder
Garam masala powder
Roasted cumin powder
Lemon juice
A little fresh cream or malai
2 tablespoons gram flour (besan)
Mix everything well.
Then, in the same pan, sauté this mixture properly until the masala coats the potatoes well and the gram flour is cooked.
After that, dry-roast kasuri methi in a small tadka pan, add it to the potatoes, and cook while stirring for 2 more minutes.
Then, in the same pan, add the ground gravy paste.
Sauté it until oil starts separating and comes to the surface.
Once the oil appears, add:
Suhana BPM Masala
Suhana Kitchen King Masala
Adjust salt and red chili according to your taste.
(The rest of the spices were already added to the potatoes earlier.)
Finally, add roasted kasuri methi and sauté for another 2 minutes.
Turn off the heat, add finely chopped fresh coriander, mix well, and serve hot with puris, parathas, chapati, or rice.
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