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Dum Aloo Recipe in Urdu

Dum Aloo Recipe in Urdu

Cuisine:

    Ingredients

    Directions

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    About Recipe:

    Dum Aloo Recipe is a very famous dish relate to Pakistani Food, Dum Aloo Recipe almost served at every restaurant and we can easily make it at home as well, Especially Dum Aloo Recipe is a very instant and popular recipe you can make it for lunch, breakfast or for dinner as well.

    Urdu Recipes

    Recipe Cooking Method:

    Step 1

    Heat oil in a non-stick pan. Add cumin seeds and sauté till the seeds change color. Add cardamoms, fennel seeds, ginger, garlic, onion, tomatoes and chili powder and mix well. Add some water, mix and cook till tomatoes turn soft and pulpy.

    Step 2

    Heat sufficient oil in a kadai. Deep-fry potatoes till slightly browned. Drain on absorbent paper.

    Step 3

    Add some more water to the tomato mixture and blend till smooth. Strain into another non-stick pan and bring to a boil.

    Step 4

    Add fried potatoes and mix well. Add dried fenugreek leaves, garam masala powder and honey and mix well.

    Step 5

    Add butter and cream, mix well and simmer for a minute.

    Step 6

    Garnish with ginger strips, drizzle some cream on top and serve hot.

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    Dahi Baray Recipe by Uzma Sehar
    • 50 min
    • Serves 4
    • Medium

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    Ingredients

    Adjust Servings:
    20 Baby potatoes (chhote aloo) boiled and peeled
    1 Oil TBSP
    1 Cumin seeds TBSP
    7 Green cardamoms
    1/2 Fennel seeds TBSP
    1 Ginger finely chopped TBSP
    1 Garlic chopped TBSP
    1 Medium onion finely chopped
    5 Medium tomatoes finely chopped
    1 Red chilli powder TBSP
    1 Dried fenugreek leaf (kasoori methi) Powder TBSP
    1 Garam masala powder TBSP
    1 Honey TBSP
    1 Butter TBSP
    2 Fresh cream TBSP
    Ginger strips for garnish

    Nutritional information

    745 kcal
    calories
    16.47 g
    protien
    4.24 g
    fat
    166.05 g
    carbohydrates
    16.5 g
    fiber
    66 mg
    sodium
    16.74 g
    sugar
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    Dahi Baray Recipe by Uzma Sehar

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