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Dum Aloo Punjabi Recipe (with Step by Step Photos)

(48 Votes/ 70 Comments)

Curries, Indian, Lunch, Potato

The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian
cooking. Follow this recipe and learn how to make mouth watering truly punjabi style dum
aloo with curd based kasuri methi flavored gravy at home in just few easy steps.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Serves: 3 servings
530
Print Recipe
Cooking Measurement Guide
Ingredients:

15 small Potatoes, boiled in salted water


1 large Onion, finely chopped
3/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Green Cardamom
1 small piece of Cinnamon
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek
Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped
Salt

Directions:

1.
Peel boiled potatoes and prick them with a fork.

2.
Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over
medium heat until they turn light brown. Drain and transfer to plate.

3.
Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts
into a dry mix powder. Keep aside until called for use.

4.
Take remaining 3 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida
and saut for 8-10 seconds. Add bay leaves and finely chopped onion, saut until onion
turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and saut for 30
seconds.

5.
Add dry mix powder (prepared in step 3) and saut for a minute.

6.
Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and
mix again.

7.
Stir continuously for 2-3 minutes or until oil starts to separate.

8.
Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2
minutes.

9.
Add 3/4 cup water and bring it to boil.

10.
When it starts to boil, cook covered on low flame until you get the desired consistency
of gravy. Turn off the heat and transfer to a serving bowl.

11.
Garnish punjabi dum aloo with coriander leaves, serve hot.

Tips and Variations:


Deep-fry raw potatoes instead of shallow frying boiled potatoes for a change
in texture.

Use groundnut oil for aromatic flavor.

Make sure that curd is not sour otherwise curry will taste sour.

Taste: Nice aroma of spices with a touch of kasuri methi and curd based
gravy.
Serving Ideas: Most of the Punjabi curries are main course food items and
this curry is no exception. Serve it with any of Amritsari kulcha, butter naan,
tanduri roti, plain paratha rice for lunch or dinner. You can also serve it with
fulka roti, gujarati dal and steamed rice in lunch.

Gobi Manchurian Dry Recipe (with Step by Step Photos)


(41 Votes/ 51 Comments)

Cauliflower, Chinese, Deep Fry, Manchurian Recipes

Manchurian made from gobi (cauliflower) is one of the best starters you can
have in any party. Among dry and with gravy variants of it, dry one is widely
preferred due to its versatility as a snack that can be served as a starter or as
an accompaniment for dinner. There are two parts for making dry manchurian
with gobi 1) make florets and 2) make spicy saut. Learn how to make
restaurant like delicious phool gobi manchurian dry with this easy step by
step photos recipe.

Preparation Time: 10 minutes


Cooking Time: 35 minutes
Total Time: 45 minutes
Serves: 4 servings

Ingredients:

For Florets
1/2 cup Corn Flour
5 tablespoons Maida (all purpose flour)
1 medium size Cauliflower (Phool Gobi),
broken into medium size florets
1/2 teaspoon Garlic Paste
1/2 teaspoon Ginger Paste
Oil, for deep frying
Salt
1/2 cup Water

For Saut
1 teaspoons Garlic Paste
2 teaspoons Ginger Paste

2 Green Chillies, finely chopped


1 large Onion, finely chopped
1 small Green Capsicum, finely chopped
1 tablespoons Soy Sauce
1/2 tablespoon Chilli Sauce
2 tablespoons Tomato Ketchup/ Tomato
Sauce
2 tablespoons Cooking Oil
2 tablespoons Spring Onion, finely
chopped
Salt

Directions for Florets:

1.
Boil cauliflower florets in salted water over medium flame for 3-4 minutes.
After boiling, drain excess water and pat dry florets on tissue paper.

2.

Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic
paste and salt in a bowl. Add water (approx. 1/2 cup) little by little and stir
to make a batter. Make sure that batter is not too thick or not too thin. Its
thickness should be similar to thickness of dosa batter. Add all florets in
batter and mix well. For perfect manchurian, batter should coat florets
evenly.

3.
Heat oil in kadai (frying pan) over medium flame. Carefully drop or slide 6
to 8 florets in oil and deep fry over medium flame until they turn golden
brown. Drain and transfer deep fried florets over paper napkin to a plate.
Deep fry remaining florets.

Directions for Saut:

1.
Heat 2-tablespoons oil in a wide, thin-bottomed pan or wok on medium
flame. Add 2 teaspoons ginger paste, 1 teaspoons garlic paste,
chopped green chillies, chopped capsicum and chopped onion.

2.
Saut them on high flame for 3-4 minutes.

3.
Add soy sauce, tomato ketchup, chilli sauce and salt.

4.
Stir continuous and cook for a minute

5.
Add deep fried florets.

6.
Toss and mix deep fried florets with other ingredients in pan for 1-2
minutes keeping flame on high. (Tossing everything on high heat in wok
or pan is must for making best Chinese gobi manchurian dry.)

7.
Transfer it to a plate and garnish with spring onion. Serve it hot with
tomato ketchup and chilli sauce.

Tips and Variations:


Do not keep deep fried florets idle for long time otherwise they will turn soft
and you will not get the crunchy taste.

Serve this dish immediately to get crispy taste of florets.

Dry manchurian of gobi gets its primary taste from chilli sauce and soy sauce.
You can adjust the quantity of these two sauces to get a desired flavor.

To clean cauliflower florets, soak them in hot salted water for 15 minutes.

Do not try to deep fry all florets in a single go, as they may not cook evenly.

If you like crispy dry cauliflower manchurian, then deep fry batter coated
florets for little longer than suggested time in this recipe.

Taste: Dry and spicy


Serving Ideas: Serve it as a starter or appetizer or as an accompaniment
withChinese fried rice or Schezwan fried ri

Paneer 65 Recipe (with Step by Step Photos)


(15 Votes/ 18 Comments)

Deep Fry, North Indian, Paneer, Snacks

It is a spicy yet irresistibly delicious snack prepared by deep-frying spicy paste


coated paneer cubes. It has dry texture and can be served as starter,
appetizer, snack or accompaniment. Unlike paneer manchurian, this step by
step photos recipe of paneer 65 does not use soya and chilli sauce to get
spiciness; instead, it uses varieties of Indian spices and combination of corn
flour, all purpose flour and curd to get its signature tongue tickling taste.

Preparation Time: 10 minutes


Cooking Time: 15 minutes
Serves: 2 servings
ngredients:

200 gms (1/2 lb) Paneer (Cottage


Cheese)
2 tablespoons Maida (all purpose flour)
3 tablespoons Corn Flour
1 tablespoon Rice Flour
1 teaspoons crushed Ginger
1 teaspoons crushed Garlic
1/2 teaspoon Chaat Masala Powder
1/4 teaspoon Garam Masala Powder

1 teaspoon Red Chilli Powder


1 teaspoon Coriander Powder
1 drop of Red Food Color (optional)
5 tablespoons Water
For deep frying + 2 teaspoons Oil
1 medium Onion, finely sliced
8-10 Curry Leaves
1 tablespoons Thick Curd
3/4 teaspoon + 1/8 teaspoon Salt (or to
taste)

Directions:

1.
Cut paneer into 1-inch cubes. Mix maida, corn flour, rice flour, ginger,
garlic, chaat masala powder, garam masala powder, 1/2 teaspoon red
chilli powder, coriander powder, red food color and 3/4 teaspoon salt in a
medium bowl.

2.
Add approx. 5-tablespoons water and make a medium thick paste. Add
paneer cubes in prepared paste and mix well until coated with it.

3.
Heat oil in a pan over medium flame for deep frying. Deep-fry all pieces
in small batches (4-5 pieces at a time) until golden brown and crispy.
Drain and transfer on plate. Spread good quality paper napkin on plate
before transferring them on plate to absorb excess oil.

4.
Heat 2 teaspoons oil in another pan over medium flame. Add sliced
onion and curry leaves, saut until onion turns translucent.

5.
Add thick curd, 1/4 teaspoon red chilli powder and 1/8 teaspoon salt.

6.
Mix well, stir and cook for a minute.

7.
Add fried paneer pieces and cook for 2-3 minutes.

8.
Turn off flame and transfer prepared paneer 65 dry in serving dish.

Tips and Variations:


If you are preparing it as snack for kids, then reduce the quantity of ginger,
garlic and red chillies and make it less spicy, suitable for kids.

We have added a pinch of tandoori color or red food color in step-2 to get nice
orange color. However, we do not recommend using any additive food color
as it does not affect or improve the taste of this spicy deep fried paneer
starter.

You can avoid thick curd and onion in above recipe if you want to.

For yet another best variation, add sliced capsicum in step-4 and saut for 2minutes.

Taste: Spicy, crispy and dry


Serving Ideas: Serve it as a starter or as an accompaniment with meal. It is
a delicious evening snack when served with spicy pudina chutney or tangy
tamarind chutney or tomato ketchup.

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