Lucknowi Dum Aloo Curry Recipe

Lucknowi Dum Aloo Curry Recipe

Fried potatoes stuffed with paneer, mingled in a rich, masaledar onion and tomato gravy. The perfect dish to dazzle a crowd. a rich and creamy potato-based curry hails from the popular Punjabi cuisine. the recipe is prepared with tomato and onion-based sauce with deep-fried baby potatoes. this creamy gravy is ideal when served with roti’s or naan but also tastes great with jeera rice or pulao.

Ingredients:

• 100 gm paneer

• 1 tablespoon fresh cream

• 4 tablespoon ghee

• salt as required

• 1/2 teaspoon garam masala powder

• 1 1/2 teaspoon kasoori methi leaves

• 500 gm potato

• 1 tablespoon butter

• 1 teaspoon red chili powder

• 250 gm onion

• 250 ml tomato puree

Recipe:

• Step 1 Deep fry potato shells and mash boiled potatoes

  To prepare this recipe, core the potatoes and deep fry the shells. Let them cool. Take 2 potatoes and boil them. After they are boiled, peel and mash the potatoes.

• Step 2 Stuff potato shells with mashed potato and paneer mixture

  Next, make a mixture of mashed potatoes and panner, and stuff the mixture into the fried potato shells.

• Step 3 Cook tomato puree for the gravy

  Take a separate pan, heat ghee on medium flame. Add tomato puree and cook, add salt as required and keep it aside.

• Step 4 Mix all ingredients and cook well

  Take another pan and add ghee. Saute chopped onions and garam masala until the onions are fried but not crisp. Add tomato gravy to it. Cook till all ingredients are mixed well and oil separates from it.

• Step 5 Add all ingredients to the gravy mixture

  Add garam masala, Kasuri methi, chili powder, and cook well. Then, add butter, cream and cook well.

• Step 6 Add stuffed potatoes to the gravy and cook

  Next, add the stuffed potatoes, and cook on a simmered flame for 4 minutes. Serve with butter roti, naan, or steamed rice.