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.