Ingredients of Lucknowi Dum Aloo Curry

5 Servings
100 gm paneer
1 tablespoon new 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 spread
1 teaspoon red chilli powder
250 gm onion
250 ml tomato puree
Instructions to make Lucknowi Dum Aloo Curry
Stage 1 Profound fry potato shells and squash boiled potatoes
To set up this recipe, center the potatoes and profound fry the shells. Allow them to cool. Take 2 potatoes and boil them. After they are boiled, strip and crush the potatoes.

Stage 2 Stuff potato shells with crushed potato and paneer blend
Then, make a combination of pureed potatoes and paneer, and stuff the blend into the seared potato shells.

Stage 3 Cook tomato puree for the sauce
Take a different skillet, heat ghee on medium fire. Add tomato puree and cook, add salt as required and keep it to the side.

Stage 4 Blend all fixings and cook well
Take another container and add ghee. Saute cleaved onions and garam masala until the onions are seared however not fresh. Add tomato sauce to it. Cook till all fixings are blended well and oil isolates from it.

Stage 5 Add all fixings to the sauce blend
Add garam masala, Kasuri methi, chilli powder, and cook well. Then, at that point, add spread, cream and cook well.

Stage 6 Add stuffed potatoes to the sauce and cook
Then, add the stuffed potatoes, and cook on a stewed fire for 4 minutes. Present with margarine roti, naan or steamed rice

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