Bhavna
The foremost reason why food in a dhaba tastes amazing is that they use a lot of freshly ground whole spices. These spices not only increase the taste and flavour, but enhance the aroma as well. … So, make sure that you use whole spices instead of the pre-ground spices while making food at home.
Dhabas have their own charm and lure. With their minimalistic furniture and rustic food, Dhabas always manage to impress us.
Dhaba Aloo Curry
Ingredients
- Boiled baby potatoes 5
- Onions 2
- Tomatoes 3
- Bay leaf 3
- Cinnamon piece 1 Inch
- Cloves 5
- Black cardamom 2
- Black peppercorns 5
- Cumin seeds 1 Teaspoon
- Ginger paste 1 Teaspoon
- Garlic paste 1 Teaspoon
- Turmeric powder 1/2 Teaspoon
- Coriander cumin powder 1 Tablespoon
- Chili powder 3 Teaspoon (or more depending on taste)
- Oil 4 Tablespoon
- Water 1/2 Cup (8 tbs)
- Garam masala To Taste
- Salt To Taste
- Sugar To Taste
- Coriander leaves To Taste (to garnish)
Instructions
MAKING
- Cut the baby potatoes in half anf boil them in the microwave for 5 minutes.
- Pour oil into a kadhai to it add cinnamon, cloves, dry whole red chilies, cumin seeds and peppercorns.
- Add onion puree and cook it. Add ginger paste and garlic paste.
- Now add the dry spices turmeric powder, red chili powder, and coriander- cumin powder.
- Add the tomato puree and cook the gravy for 2 minutes.
- Add garam masala and salt to taste. Cover the pot and let it cook.
- Simmer the flame and open the cover of the pot, add sugar to taste and the boiled potatoes.
SERVING
- Serve hot with Rice or Roti.
Notes
Instead of Boiled Potato, use boiled Eggs to make Egg Curry known as Anda curry
