Aloo Bhuna Dhaba Style

How to cook Aloo Bhuna Dhaba Style:

Aloo Bhuna Dhaba Style

Ingredients:

Bhuna gravy

  • OIL 2-3 TBSP
  • CUMIN SEEDS 1 TSP
  • ONIONS 4-5 MEDIUM SIZED (CHOPPED)
  • GARLIC 2 TBSP (CHOPPED)
  • GINGER 1 TBSP (CHOPPED)
  • GREEN CHILLIES 2-3 NOS. (CHOPPED)
  • CURD 1/2 CUP
  • POWDERED SPICES
  • KASHMIRI RED CHILLI POWDER 1 TBSP
  • TURMERIC POWDER 1/2 TSP
  • CORIANDER POWDER 1 TSP
  • CUMIN POWDER 1 TSP
  • CORIANDER STEMS 2 TSP (CHOPPED)
  • TOMATO PUREE OF 2 NOS. (FRESH)
  • SALT TO TASTE
  • HOT WATER 500 ML
  • GARAM MASALA A LARGE PINCH
  • KASURI METHI 1 TSP
  • FRESH CORIANDER BIG HANDFUL (CHOPPED)

Final gravy

  • BUTTER 2 TBSP
  • ONIONS 1/3 CUP (SLICED)
  • CAPSICUM 1/3 CUP (SLICED)
  • GREEN CHILLIES 2-3 NOS. (CHOPPED)
  • BOILED POTATOES 4-5 MEDIUM SIZED (DICED)
  • CHAAT MASALA 1 TSP
  • HOT WATER AS REQUIRED
  • FRESH CORIANDER A SMALL HANDFUL (CHOPPED)

Method:

  1. Set a handi on high heat & add the oil into it, once the oil has heated add the cumin seeds & let them crackle.
  2. Further add the onions, stir well & cook over medium flame until the onions turn completely golden brown.
  3. Once the onions turn light golden brown, add garlic, ginger, green chillies, stir well & continue to cook until the onions turn completely golden brown, this entire process will take up to 7-8 minutes.
  4. Lower the flame once the onions turn golden brown, then in a separate bowl add the curd & all the powdered spices, mix well using a whisk & make sure there are no lumps, doing this step will prevent the curd from splitting & also stop the spices from burning.
  5. Add the curd mixture in the handi along with coriander stems, stir & cook over low flame for a minute then increase the flame & cook until the oil separates.
  6. Once the oil separates, add tomato puree & salt, stir well & cook over high flame for 5 minutes then add hot water, stir well & cover the handi with a lid & cook over low flame for 20 minutes, keep stirring the gravy at regular intervals, if the gravy turns dry add some hot water as required & continue to cook the gravy.
  7. Once you have cooked the gravy open the lid & taste for seasoning, adjust salt accordingly.
  8. Further add garam masala, kasuri methi, fresh coriander & stir well,
  9. Your bhuna gravy is ready.
  10. Now in a separate pan add the butter & let it melt, further add onions, capsicum, green chillies & toss on high flame for a minute.
  11. Further add the boiled & diced potatoes & chaat masala, stir well & cook only for a minute.
  12. Now add the bhuna gravy you made earlier along with hot water as required, stir well & cook for 2-3 minutes.
  13. Finish with some fresh coriander, your aloo bhuna is ready, serve hot with rumali roti, green & red chutney.
rating: 3.0, vote: 3

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