Dum Aloo Gravy Recipe

Dum aloo gravy recipe | kashmiri dum aloo gravy | easy punjabi dum aloo gravy | restaurant style dum aloo gravy | with 35 amazing images. Dum aloo gravy recipe is a sumptuous, rich gravy which is very much traditional from the land of punjab. Learn how to make restaurant style dum aloo gravy. The restaurant style dum aloo gravy gets its deep flavour and luscious texture from a paste of onions and spices, cooked along with tomato pulp. The addition of fresh cream gives a finishing touch to this gravy by making it rich and smooth. To make dum aloo gravy, combine the tomatoes and 1 cups of water in a broad non-stick pan, mix well and cook on a medium flame for 12 minutes. Cool slightly. Blend in a mixer along with the water till smooth and strain using a strainer. Keep aside. Heat the oil in a non-stick kadhai, add the prepared paste and saut on a medium flame for 3 minutes, while stirring continuously. Add the cloves, cinnamon and cardamom and saut on a medium flame for 1 minutes. Add the fresh tomato pulp, fresh cream, salt and sugar, mix well and cook for another 2 minutes, while stirring occasionally. Use as required. Kashmiri dum aloo gravy gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in. The paste is the underlying element which lends that colour, aroma and flavour to this gravy. The fennel seeds, cumin seeds and peppercorn add the perfect spice aroma and colour, while ginger and green chillies lends their spiciness. You can adjust the green chillies as per your taste. You can make a batch of easy punjabi dum aloo gravy, and use it immediately, or cool completely and deep-freeze it to whip up your favourite dishes in minutes when you wish to. Tips for dum aloo gravy. 1. Use kashmiri chillies for sure to get that bright red colour of the gravy. 2. Sugar though used in small quantities is necessary to balance the tanginess of tomatoes, so do not avoid it. 3. Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding fresh cream as the gravy may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the fresh cream, mix well and simmer for 2 to 3 minutes. Enjoy dum aloo gravy recipe | kashmiri dum aloo gravy | easy punjabi dum aloo gravy | restaurant style dum aloo gravy | with step by step photos.