Dum Aloo Punjabi Recipe (with Step by Step Photos) (48 Votes/ 70 Comments)

Curries, Indian, Lunch, Potato

The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian

cooking. Follow this recipe and learn how to make mouth watering truly punjabi style dum

aloo with curd based kasuri methi flavored gravy at home in just few easy steps.

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Serves: 3 servings 530

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Cooking Measurement Guide

Ingredients:

15 small Potatoes, boiled in salted water

1 large Onion, finely chopped

3/4 cup thick Curd (yogurt)

1 Bay Leaf

1 pinch Asafoetida

1 teaspoon Red Chilli Powder

1/4 teaspoon Turmeric Powder

1 tablespoon Ginger Garlic Paste

1 tablespoon Coriander Seeds

1/2 teaspoon Cumin Seeds

1 pod Green Cardamom

1 small piece of Cinnamon

4 Cloves

8-10 Cashew Nuts

1/2 tablespoon Kasuri Methi (Dried Fenugreek

Leaves)

1 teaspoon Sugar (optional)

5 tablespoons Cooking Oil

2 tablespoons Coriander Leaves, chopped

Salt

Directions:

1.

Peel boiled potatoes and prick them with a fork.

2.

Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over

medium heat until they turn light brown. Drain and transfer to plate.

3.

Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts

into a dry mix powder. Keep aside until called for use.

4.

Take remaining 3 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida

and saut for 8-10 seconds. Add bay leaves and finely chopped onion, saut until onion

turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and saut for 30

seconds.

5.

Add dry mix powder (prepared in step 3) and saut for a minute.

6.

Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and

mix again.

7.

Stir continuously for 2-3 minutes or until oil starts to separate.

8.

Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2

minutes.

9.

Add 3/4 cup water and bring it to boil.

10.

When it starts to boil, cook covered on low flame until you get the desired consistency

of gravy. Turn off the heat and transfer to a serving bowl.

11.

Garnish punjabi dum aloo with coriander leaves, serve hot.

Tips and Variations:

Deep-fry raw potatoes instead of shallow frying boiled potatoes for a change

in texture.

Use groundnut oil for aromatic flavor.

Make sure that curd is not sour otherwise curry will taste sour.

Taste: Nice aroma of spices with a touch of kasuri methi and curd based

gravy.

Serving Ideas: Most of the Punjabi curries are main course food items and

this curry is no exception. Serve it with any of Amritsari kulcha, butter naan,

tanduri roti, plain paratha rice for lunch or dinner. You can also serve it with

fulka roti, gujarati dal and steamed rice in lunch.

Gobi Manchurian Dry Recipe (with Step by Step Photos)

(41 Votes/ 51 Comments)

Cauliflower, Chinese, Deep Fry, Manchurian Recipes

Manchurian made from gobi (cauliflower) is one of the best starters you can

have in any party. Among dry and with gravy variants of it, dry one is widely

preferred due to its versatility as a snack that can be served as a starter or as

an accompaniment for dinner. There are two parts for making dry manchurian

with gobi 1) make florets and 2) make spicy saut. Learn how to make

restaurant like delicious phool gobi manchurian dry with this easy step by

step photos recipe.

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Serves: 4 servings

Ingredients:

For Florets

1/2 cup Corn Flour

5 tablespoons Maida (all purpose flour)

1 medium size Cauliflower (Phool Gobi),

broken into medium size florets

1/2 teaspoon Garlic Paste

1/2 teaspoon Ginger Paste

Oil, for deep frying

Salt

1/2 cup Water

For Saut

1 teaspoons Garlic Paste

2 teaspoons Ginger Paste

2 Green Chillies, finely chopped

1 large Onion, finely chopped

1 small Green Capsicum, finely chopped

1 tablespoons Soy Sauce

1/2 tablespoon Chilli Sauce

2 tablespoons Tomato Ketchup/ Tomato

Sauce

2 tablespoons Cooking Oil

2 tablespoons Spring Onion, finely

chopped

Salt

Directions for Florets:

1.

Boil cauliflower florets in salted water over medium flame for 3-4 minutes.

After boiling, drain excess water and pat dry florets on tissue paper.

2.

Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic

paste and salt in a bowl. Add water (approx. 1/2 cup) little by little and stir

to make a batter. Make sure that batter is not too thick or not too thin. Its

thickness should be similar to thickness of dosa batter. Add all florets in

batter and mix well. For perfect manchurian, batter should coat florets

evenly.

3.

Heat oil in kadai (frying pan) over medium flame. Carefully drop or slide 6

to 8 florets in oil and deep fry over medium flame until they turn golden

brown. Drain and transfer deep fried florets over paper napkin to a plate.

Deep fry remaining florets.

Directions for Saut:

1.

Heat 2-tablespoons oil in a wide, thin-bottomed pan or wok on medium

flame. Add 2 teaspoons ginger paste, 1 teaspoons garlic paste,

chopped green chillies, chopped capsicum and chopped onion.

2.

Saut them on high flame for 3-4 minutes.

3.

Add soy sauce, tomato ketchup, chilli sauce and salt.

4.

Stir continuous and cook for a minute

5.

Add deep fried florets.

6.

Toss and mix deep fried florets with other ingredients in pan for 1-2

minutes keeping flame on high. (Tossing everything on high heat in wok

or pan is must for making best Chinese gobi manchurian dry.)

7.

Transfer it to a plate and garnish with spring onion. Serve it hot with

tomato ketchup and chilli sauce.

Tips and Variations:

Do not keep deep fried florets idle for long time otherwise they will turn soft

and you will not get the crunchy taste.

Serve this dish immediately to get crispy taste of florets.

Dry manchurian of gobi gets its primary taste from chilli sauce and soy sauce.

You can adjust the quantity of these two sauces to get a desired flavor.

To clean cauliflower florets, soak them in hot salted water for 15 minutes.

Do not try to deep fry all florets in a single go, as they may not cook evenly.

If you like crispy dry cauliflower manchurian, then deep fry batter coated

florets for little longer than suggested time in this recipe.

Taste: Dry and spicy

Serving Ideas: Serve it as a starter or appetizer or as an accompaniment

withChinese fried rice or Schezwan fried ri

Paneer 65 Recipe (with Step by Step Photos)

(15 Votes/ 18 Comments)

Deep Fry, North Indian, Paneer, Snacks

It is a spicy yet irresistibly delicious snack prepared by deep-frying spicy paste

coated paneer cubes. It has dry texture and can be served as starter,

appetizer, snack or accompaniment. Unlike paneer manchurian, this step by

step photos recipe of paneer 65 does not use soya and chilli sauce to get

spiciness; instead, it uses varieties of Indian spices and combination of corn

flour, all purpose flour and curd to get its signature tongue tickling taste.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 2 servings

ngredients:

200 gms (1/2 lb) Paneer (Cottage

Cheese)

2 tablespoons Maida (all purpose flour)

3 tablespoons Corn Flour

1 tablespoon Rice Flour

1 teaspoons crushed Ginger

1 teaspoons crushed Garlic

1/2 teaspoon Chaat Masala Powder

1/4 teaspoon Garam Masala Powder

1 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

1 drop of Red Food Color (optional)

5 tablespoons Water

For deep frying + 2 teaspoons Oil

1 medium Onion, finely sliced

8-10 Curry Leaves

1 tablespoons Thick Curd

3/4 teaspoon + 1/8 teaspoon Salt (or to

taste)

Directions:

1.

Cut paneer into 1-inch cubes. Mix maida, corn flour, rice flour, ginger,

garlic, chaat masala powder, garam masala powder, 1/2 teaspoon red

chilli powder, coriander powder, red food color and 3/4 teaspoon salt in a

medium bowl.

2.

Add approx. 5-tablespoons water and make a medium thick paste. Add

paneer cubes in prepared paste and mix well until coated with it.

3.

Heat oil in a pan over medium flame for deep frying. Deep-fry all pieces

in small batches (4-5 pieces at a time) until golden brown and crispy.

Drain and transfer on plate. Spread good quality paper napkin on plate

before transferring them on plate to absorb excess oil.

4.

Heat 2 teaspoons oil in another pan over medium flame. Add sliced

onion and curry leaves, saut until onion turns translucent.

5.

Add thick curd, 1/4 teaspoon red chilli powder and 1/8 teaspoon salt.

6.

Mix well, stir and cook for a minute.

7.

Add fried paneer pieces and cook for 2-3 minutes.

8.

Turn off flame and transfer prepared paneer 65 dry in serving dish.

Tips and Variations:

If you are preparing it as snack for kids, then reduce the quantity of ginger,

garlic and red chillies and make it less spicy, suitable for kids.

We have added a pinch of tandoori color or red food color in step-2 to get nice

orange color. However, we do not recommend using any additive food color

as it does not affect or improve the taste of this spicy deep fried paneer

starter.

You can avoid thick curd and onion in above recipe if you want to.

For yet another best variation, add sliced capsicum in step-4 and saut for 2-

minutes.

Taste: Spicy, crispy and dry

Serving Ideas: Serve it as a starter or as an accompaniment with meal. It is

a delicious evening snack when served with spicy pudina chutney or tangy

tamarind chutney or tomato ketchup.