Aloo Bhuna Dhaba Style
Spicy Potato Gravy Dhaba Style
A bold and aromatic potato curry cooked in a rich spicy gravy with traditional dhaba-style flavors.
Equipment
Ingredients
Main Ingredients
potatoes (peeled, cubed)
500 g
onions (finely chopped)
200 g
tomatoes (finely chopped)
150 g
garlic cloves (minced)
4 piece
ginger (minced)
15 g
green chilies (slit)
2 piece
Spices & Seasonings
cumin seeds
5 g
coriander powder
10 g
cumin powder
5 g
turmeric powder
3 g
red chili powder
8 g
garam masala
5 g
salt
8 g
Oil & Herbs
sunflower oil
45 ml
fresh cilantro (chopped)
15 g
Instructions
Prepare potatoes
Peel and cut potatoes into 2 cm cubes. Set aside.
Heat oil and temper spices
Heat sunflower oil in a pan over medium heat. Add cumin seeds and let them splutter.
Sauté aromatics
Add minced garlic, ginger, green chilies and chopped onions. Sauté until onions turn golden brown.
Add tomatoes and spices
Add chopped tomatoes and all the spice powders except garam masala. Cook until tomatoes soften and oil separates.
Add potatoes and cook
Add the cubed potatoes and mix well with the masala. Add 200 ml water, cover and cook for 15 minutes on medium heat.
Finish and garnish
Remove lid, add garam masala and cook for 2 more minutes to thicken gravy. Garnish with fresh chopped cilantro.
Original recipe
Storage
Best consumed within 2 days. Can be frozen in airtight containers.
Notes
• Serve hot with roti, naan or rice
• Adjust chili powder to taste preference
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