Dum Aloo Hyderabadi pressure cooker quick Dum Aloo recipe Chef Ranveer Brar

HYDERABADI DUM ALOO - We all have that one favourite cooker aloo sabji right? This is mine and I am sure will become your favourite too!

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HYDERABADI DUM ALOO
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Frying Potatoes
cup Oil,
cup Ghee,
5-6 large Potatoes (peeled & diced)
4-5 medium Onions, sliced,
Salt to taste,

For Hyderabadi Dum Aloo
Fried Potatoes,
cup Prepared Masala,
1 cup Curd, beaten,
1 tbsp Tamarind paste,
1 tbsp Degi red chili powder,
Salt to taste,
cup Curd, beaten,
1 tbsp Tender Coriander stem, finely chopped,
1 inch Ginger (peeled & julienned)
2-3 Green chillies (less spicy & slit into half)
2 tbsp Coriander leaves, chopped,
1 cup Water,
Little water,

For Masala
2 tbsp White Sesame seeds,
10-12 no. Cashewnut,
1 tsp Black peppercorns,
2 tsp Coriander seeds,
tsp Cumin seeds,
5-6 no. Cloves,
1 no. Black cardamom,
5 no. Green cardamom,
1 no. Mace,
4-5 no. Bedgi red chillies,

For Tadka
2-3 tbsp Oil,
2-3 no. Dry red chillies,

For Garnish
Coriander sprig,

Process
For Frying Potatoes
In a handi or kadai, add oil, ghee, once it's hot, add potatoes and fry until half cooked.
Add onions, salt to taste and cook it for 7-8 minutes until golden in color on medium flames.
Transfer it to a bowl and keep it aside for further use.

For Hyderabadi Dum Aloo
In the same bowl, add prepared masala, curd, tamarind paste, degi red chili powder, salt to taste, curd, tender coriander stems, ginger, green chillies, coriander leaves, water and mix it well.
Transfer it to the same handi and add water to adjust the consistency.
Cover it with the lid and cook it for 15-20 minutes on low to medium flames until cooked well.
Add water and give it a quick boil.
Transfer it to a serving dish or bowl and add prepared tadka.
Garnish it with coriander sprig.
Serve hot with roti.

For Masala
In a pan, add white sesame seeds, cashew nuts, black peppercorns, coriander seeds, cumin seeds, cloves, black cardamom, green cardamom, mace, bedgi red chillies and dry roast it on medium flames for 2-3 minutes until aromatic.
Transfer it to a mixer grinder jar and grind it into fine powder.
Keep it aside for further use.

For Tadka
In a pan, add oil, once it's hot, add dry red chillies and roast for a minute until crispy.
Keep it aside for further use.
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