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Dhaba Style Aloo Dum Recipe

Dhaba style dishes are renowned for their bold flavors and rustic charm, and Aloo Dum is no exception. This North Indian curry, featuring spicy and tangy potatoes, is a treat for your taste buds. Follow this recipe to recreate the authentic Dhaba Style Aloo Dum in your own kitchen.

Ingredients:

For the Aloo Dum:
– 500g baby potatoes, parboiled and peeled
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 2-3 dried red chilies
– 1 bay leaf
– 1/2 teaspoon asafoetida (hing)
– 1 teaspoon ginger-garlic paste
– 2 large tomatoes, pureed
– 1/2 cup yogurt
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to your spice preference)
– 1 teaspoon garam masala
– Salt to taste
– Fresh coriander leaves for garnish

For the Dhaba-Style Gravy:
– 3 tablespoons vegetable oil
– 2 onions, finely chopped
– 1 green chili, finely chopped (adjust to your spice preference)
– 1 tablespoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1/2 teaspoon black mustard seeds
– 2-3 cloves
– 2-3 green cardamom pods
– 1-inch cinnamon stick
– 1/2 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt to taste
– 1/2 cup water

Instructions:

Aloo Dum:

1. Heat 2 tablespoons of vegetable oil in a large pan. Add cumin seeds, dried red chilies, bay leaf, and asafoetida. Sauté for a minute or until the spices release their aroma.

2. Add parboiled baby potatoes and sauté them until they turn golden brown on all sides. Remove and set aside.

3. In the same pan, add ginger-garlic paste and cook for a minute.

4. Stir in the tomato puree, coriander powder, turmeric, red chili powder, and salt. Cook this mixture until the oil starts to separate from the tomatoes.

5. Add yogurt and cook for a few more minutes, allowing the mixture to thicken.

6. Return the sautéed baby potatoes to the pan. Mix well, ensuring they are coated with the spicy tomato-yogurt mixture.

7. Sprinkle garam masala and cook for a few more minutes until the potatoes are well-cooked and the flavors meld together. Set this Aloo Dum mixture aside.

Dhaba-Style Gravy:

1. In a separate pan, heat 3 tablespoons of vegetable oil. Add cumin seeds, black mustard seeds, cloves, green cardamom, and cinnamon. Sauté for a minute or until the spices release their aroma.

2. Add finely chopped onions and green chili. Sauté until the onions turn golden brown.

3. Stir in ginger-garlic paste and cook for a few minutes.

4. Add the coriander powder, cumin powder, turmeric, and red chili powder. Cook for a couple of minutes.

5. Pour in water and cook until the oil separates from the spices and the mixture thickens.

Bringing It Together:

1. Combine the Aloo Dum mixture with the Dhaba-Style Gravy and mix well.

2. Simmer for 10-15 minutes until the flavors meld together, and the gravy reaches your desired consistency.

3. Garnish with fresh coriander leaves.

4. Serve hot with steamed rice, naan, or paratha.

Dhaba Style Aloo Dum is a spicy and flavorful dish that embodies the soul of North Indian roadside cuisine. Enjoy this satisfying curry with your loved ones, and savor the rich blend of spices and textures that make it a dhaba classic.

Dhaba Style Aloo Palak Recipe

If you’re craving the authentic flavors of Indian roadside eateries, look no further than this Dhaba Style Aloo Palak recipe. This hearty and nutritious dish combines the earthy goodness of spinach (Palak) with the comforting taste of potatoes (aloo). Follow these steps to recreate the delectable Dhaba-style Aloo Palak at home.

Ingredients:

For the Aloo Palak Mixture:
– 3-4 medium-sized potatoes, peeled and diced
– 4 cups fresh spinach leaves, washed and chopped
– 1 onion, finely chopped
– 2 tomatoes, finely chopped
– 1/2 cup yogurt
– 2 tablespoons ginger-garlic paste
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– Salt to taste
– Fresh coriander leaves for garnish

For the Dhaba-Style Gravy:
– 3 tablespoons vegetable oil
– 2 onions, finely chopped
– 1 green chili, finely chopped (adjust to your spice preference)
– 1 tablespoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1 bay leaf
– 2-3 cloves
– 2-3 green cardamom pods
– 1-inch cinnamon stick
– 1/2 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– 1/2 cup tomato puree
– Salt to taste
– 1/2 cup water

Instructions:

Aloo Palak Mixture:

1. In a large skillet or pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and let them splutter.

2. Add finely chopped onions and sauté until they turn translucent.

3. Add ginger-garlic paste and sauté for a few more minutes until the raw smell disappears.

4. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook this mixture until the tomatoes become soft and the oil starts to separate.

5. Stir in the yogurt and cook for a few more minutes, allowing the mixture to thicken.

6. Add the diced potatoes and cook them for a few minutes.

7. Gently fold in the chopped spinach and cook until it wilts and reduces in volume.

8. Sprinkle garam masala and mix well. Cook for a few more minutes until the potatoes are tender, and the flavors meld together. Set this mixture aside.

Dhaba-Style Gravy:

1. In a separate pan, heat 3 tablespoons of vegetable oil. Add cumin seeds, bay leaf, cloves, green cardamom, and cinnamon. Sauté for a minute or until the spices release their aroma.

2. Add finely chopped onions and green chili. Sauté until the onions turn golden brown.

3. Stir in ginger-garlic paste and cook for a few minutes.

4. Add the coriander powder, cumin powder, turmeric, and red chili powder. Cook for a couple of minutes.

5. Pour in the tomato puree and cook until the oil separates from the tomato mixture.

6. Add salt and water, then let it simmer for a few minutes.

Bringing It Together:

1. Combine the Aloo Palak mixture with the Dhaba-Style Gravy and mix well.

2. Simmer for 5-10 minutes until the flavors meld together, and the gravy reaches your desired consistency.

3. Garnish with fresh coriander leaves.

4. Serve hot with naan, roti, or steamed rice.

Dhaba Style Aloo Palak is a wholesome and satisfying dish that captures the essence of Indian roadside cuisine. Enjoy this nutritious meal with your loved ones, and savor the rich blend of spices and textures that make it a dhaba classic.

Dhaba Style Aloo Paneer Recipe

Dhabas, the rustic roadside eateries in India, are known for their delicious and hearty food. One such classic dhaba dish is Aloo Paneer, a delightful combination of potatoes and paneer (Indian cottage cheese) cooked in a rich and flavorful gravy. In this recipe, we’ll recreate the authentic dhaba style Aloo Paneer at home to satisfy your cravings for a taste of India’s highways.

Ingredients:

For the Aloo Paneer Mixture:
– 2 large potatoes, peeled and diced
– 200g paneer, cut into cubes
– 1 cup green peas (optional)
– 2 onions, finely chopped
– 2 tomatoes, pureed
– 1/2 cup yogurt
– 2 tablespoons ginger-garlic paste
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– Salt to taste
– Fresh coriander leaves for garnish

For the Dhaba-Style Gravy:
– 3 tablespoons vegetable oil
– 2 onions, finely chopped
– 1 green chili, slit (adjust to your spice preference)
– 1 tablespoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1 bay leaf
– 2-3 cloves
– 2-3 green cardamom pods
– 1-inch cinnamon stick
– 1/2 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– 1/2 cup tomato puree
– Salt to taste
– 1/2 cup water

Instructions:

Aloo Paneer Mixture:

1. In a large skillet or pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and let them splutter.

2. Add finely chopped onions and sauté until they turn translucent.

3. Add ginger-garlic paste and sauté for a few more minutes until the raw smell disappears.

4. Add tomato puree, turmeric, red chili powder, and salt. Cook this mixture until the oil starts to separate from the tomatoes.

5. Stir in the yogurt and cook for a few more minutes, allowing the mixture to thicken.

6. Add the diced potatoes and green peas (if using). Cook them until the potatoes are partially cooked.

7. Gently fold in the paneer cubes and cook for another 5 minutes.

8. Sprinkle garam masala and mix well. Cook for a few more minutes until the potatoes and paneer are cooked through. Set this mixture aside.

Dhaba-Style Gravy:

1. In a separate pan, heat 3 tablespoons of vegetable oil. Add cumin seeds, bay leaf, cloves, green cardamom, and cinnamon. Sauté for a minute or until the spices release their aroma.

2. Add finely chopped onions and green chili. Sauté until the onions turn golden brown.

3. Stir in ginger-garlic paste and cook for a few minutes.

4. Add the coriander powder, cumin powder, turmeric, and red chili powder. Cook for a couple of minutes.

5. Pour in the tomato puree and cook until the oil separates from the tomato mixture.

6. Add salt and water, then let it simmer for a few minutes.

Bringing It Together:

1. Combine the Aloo Paneer mixture with the Dhaba-Style Gravy and mix well.

2. Simmer for 5-10 minutes until the flavors meld together and the gravy reaches your desired consistency.

3. Garnish with fresh coriander leaves.

4. Serve hot with naan, roti, or steamed rice.

Dhaba Style Aloo Paneer is a flavorful and satisfying dish that captures the essence of Indian roadside cuisine. Enjoy this hearty meal with your loved ones, and savor the delicious blend of spices and textures that make it a dhaba classic.

 

Dhaba style kadai paneer is a delightful North Indian dish known for its bold, aromatic flavors and the tender, succulent cubes of paneer (Indian cottage cheese). This recipe is inspired by the rustic and hearty dishes served at roadside dhabas, delivering all the authentic taste and warmth of Indian cuisine. Here’s how to make this classic kadai paneer in your own kitchen.

Ingredients:

– 250g paneer, cut into cubes
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 2-3 dried red chilies
– 1 large onion, finely chopped
– 2-3 cloves of garlic, minced
– 1-inch piece of ginger, grated
– 2-3 ripe tomatoes, finely chopped
– 1/2 cup bell peppers (capsicum), thinly sliced
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to taste)
– 1 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1 teaspoon garam masala
– 1 teaspoon dried fenugreek leaves (kasuri methi)
– Salt to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Sauté the Paneer:
Begin by heating 1 tablespoon of vegetable oil in a large, heavy-bottomed pan over medium-high heat. Once hot, add the paneer cubes and sauté them until they turn light golden brown. Remove the paneer from the pan and set it aside.

2. Prepare the Kadai Masala:
In the same pan, add the dried red chilies and cumin seeds. Sauté for a minute or until the spices release their fragrance. Remove them and set aside.

3. Add Aromatics:
In the same pan, add the remaining 1 tablespoon of oil. Add the finely chopped onions and sauté them until they become soft and golden brown. This should take about 5-6 minutes. Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until the raw aroma disappears.

4. Add Tomatoes and Bell Peppers:
Add the chopped tomatoes and thinly sliced bell peppers. Cook until the tomatoes become soft and the mixture thickens. Stir occasionally to prevent sticking.

5. Blend the Kadai Masala:
Return the sautéed dried red chilies and cumin seeds to the pan and cook for a minute. Allow this mixture to cool slightly, then grind it into a coarse powder using a blender or spice grinder.

6. Add Spices:
Return the ground kadai masala to the pan and mix it with the tomato and pepper mixture. Stir in turmeric, red chili powder, coriander powder, and cumin powder. Cook until the spices are well incorporated and the oil starts to separate.

7. Add Paneer:
Gently add the sautéed paneer cubes to the pan, stirring to coat them with the spicy mixture. Cook for a few minutes to allow the paneer to absorb the flavors.

8. Simmer and Season:
Add garam masala, dried fenugreek leaves (kasuri methi), and salt to taste. Mix well and simmer the dish for another 5-7 minutes. If the gravy is too thick, you can add a little water.

9. Garnish and Serve:
Finally, garnish your Dhaba Style Kadai Paneer with freshly chopped cilantro leaves for a burst of fresh flavor.

10. Serve Hot:
Serve your Dhaba Style Kadai Paneer with naan, roti, or steamed rice. A side of cucumber raita or pickle pairs wonderfully with this spicy and aromatic dish.

Dhaba style kadai paneer is a treat for your taste buds, combining the robust flavors of the kadai masala with the creamy, soft paneer. It’s a popular vegetarian choice for special occasions and gatherings. Enjoy the rich, authentic taste of North India in your own kitchen with this easy-to-follow recipe.

Dhaba Style Matar Paneer Recipe

Dhaba style matar paneer is a beloved North Indian dish known for its rich, creamy gravy and the delightful combination of green peas and soft paneer (Indian cottage cheese). This recipe is inspired by the flavors of roadside dhabas, which are famous for their delectable and rustic dishes. Here’s how to make this classic matar paneer in your own kitchen, with all the flavors of a traditional dhaba.

Ingredients:

– 200g paneer, cut into cubes
– 1 cup green peas (fresh or frozen)
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 large onion, finely chopped
– 2-3 cloves of garlic, minced
– 1-inch piece of ginger, grated
– 2-3 ripe tomatoes, finely chopped
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to taste)
– 1 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1 teaspoon garam masala
– 1/2 cup heavy cream
– Salt to taste
– Fresh cilantro leaves, for garnish
– 2 cups water

Instructions:

1. Sauté the Paneer:
Start by heating 1 tablespoon of vegetable oil in a large, heavy-bottomed pan over medium-high heat. Once hot, add the paneer cubes and sauté them until they turn light golden brown. Remove the paneer from the pan and set it aside.

2. Prepare the Gravy:
In the same pan, add the remaining 1 tablespoon of oil. Add the cumin seeds and let them sizzle for a few seconds.

3. Add Aromatics:
Add the finely chopped onions and sauté them until they become soft and golden brown. This should take about 5-6 minutes. Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until the raw aroma disappears.

4. Add Spices:
Add the chopped tomatoes, turmeric, red chili powder, coriander powder, and cumin powder. Cook this mixture until the tomatoes become soft and the oil starts to separate from the spices. Stir occasionally to prevent sticking.

5. Blend the Mixture:
Once the tomato-onion mixture is well cooked, allow it to cool slightly, and then blend it into a smooth paste using a blender or food processor. You can add a little water if needed to make a smooth puree.

6. Return to the Pan:
Return the blended mixture to the pan, and add the green peas. Cook for a few minutes, allowing the peas to absorb the flavors of the spices.

7. Simmer and Add Water:
Pour in 2 cups of water, cover the pan, and let the peas cook on low heat for about 10-15 minutes or until they are tender. Stir occasionally to prevent burning.

8. Add Paneer and Cream:
Once the peas are tender, add the sautéed paneer cubes and heavy cream to the pan. Gently stir to combine everything and allow it to simmer for another 5-7 minutes.

9. Add Garam Masala:
Sprinkle garam masala over the dish and stir it in. Taste and adjust the seasoning with more salt or chili powder if needed.

10. Garnish and Serve:
Finally, garnish your Dhaba Style Matar Paneer with freshly chopped cilantro leaves for a burst of fresh flavor.

11. Serve Hot:
Serve your Dhaba Style Matar Paneer with hot naan, roti, or steamed rice. A side of cucumber raita or pickles complements this creamy and flavorful dish perfectly.

Dhaba style matar paneer is a delightful dish that combines the sweetness of green peas with the creamy richness of paneer in a flavorful tomato-based gravy. It’s a favorite among vegetarians and a perfect choice for special occasions or family dinners. Enjoy the taste of a traditional dhaba right in your own home with this easy-to-follow recipe.