दम आलू की सब्जी बनाने का असली ढाबे वाला तरीका

Ingredients

• 500 g Spinach Leaves (washed thoroughly, stems removed)
• 2 medium Tomatoes (scored with a cross to peel easily after cooking)
• 2 medium Potatoes (boiled, peeled and broken into bite‑size pieces for frying)
• 2 tbsp Mustard Oil (high smoke point, authentic flavor)
• 2 tbsp Unsalted Butter (added at the end for shine and richness)
• 1/2 cup Plain Yogurt (not overly sour, room temperature)
• 1/2 tsp Turmeric Powder (for color and mild earthiness)
• 1 tsp Coriander Powder (ground cilantro seeds)
• 1/2 tsp Kashmiri Red Chili Powder (mild heat and bright red color)
• 1/4 tsp Amchur Powder (optional, adds tanginess)
• 1 tbsp Whole Garam Masala (mix of large cardamom, small cardamom, cinnamon stick, cloves, bay leaf, black peppercorns, cumin seeds)
• 1 tsp Salt (adjust to taste)
• 50 g Fresh Cilantro Leaves (chopped, for garnish)
• 1 cup Water (hot, for simmering the gravy)
• 2 cup Cooking Oil for Frying (neutral oil (vegetable or canola) for deep‑frying potatoes)

Instructions

1. Wash Spinach

   Rinse 500 g fresh spinach leaves under running water, removing any grit. Spin dry in a salad spinner or pat with a clean kitchen towel.

   Time: PT5M

2. Score Tomatoes

   Make a shallow X‑shaped cut on each of the two tomatoes. This will make the skins easy to peel after cooking.

   Time: PT5M

3. Pressure Cook Spinach & Tomatoes

   Place the washed spinach, scored tomatoes, 1/2 cup water, and 1/4 tsp salt into the pressure cooker. Close the lid and cook on high flame for 8 minutes (one whistle).

   Time: PT10M

   Temperature: high flame

4. Boil Potatoes

   While the spinach cooks, peel the potatoes and cut them into large chunks. Add them to a separate pot with water, bring to a boil and cook until just tender (about 10 minutes). Drain and let cool.

   Time: PT10M

   Temperature: medium heat

5. Break & Fry Potatoes

   Break the boiled potatoes into bite‑size pieces. Heat 2 cup neutral oil in a deep pan to 180 °C and fry the pieces until dark golden and crisp (about 8‑10 minutes). Remove with a slotted spoon and set on paper towels.

   Time: PT10M

   Temperature: 180°C

6. Blend Spinach‑Tomato Puree

   Allow the cooked spinach‑tomato mixture to cool to room temperature, then transfer to a blender and puree until smooth. Do not add water; the puree should be thick.

   Time: PT5M

7. Prepare Yogurt Spice Paste

   In a bowl, whisk together 1/2 cup plain yogurt, 1/2 tsp turmeric, 1 tsp coriander powder, and 1/4 tsp amchur powder until smooth.

   Time: PT2M

8. Temper Whole Spices

   Heat 2 tbsp mustard oil in a medium saucepan over medium‑high heat. Add 1 tbsp whole garam masala and sauté for 1 minute until fragrant.

   Time: PT3M

   Temperature: medium‑high

9. Add Kashmiri Chili

   Stir in 1/4 tsp Kashmiri red chili powder and sauté for another 30 seconds.

   Time: PT1M

   Temperature: medium‑high

10. Cook Yogurt Paste

    Reduce heat to low, add the yogurt spice paste, and stir continuously for 2 minutes. Ensure the mixture does not split; keep the flame gentle.

    Time: PT3M

    Temperature: low

11. Season & Oil Separation

    Add 1 tsp salt. When the oil separates on the surface, stir in an additional 1/4 tsp Kashmiri chili powder for deeper color.

    Time: PT2M

    Temperature: low

12. Combine Puree

    Add the spinach‑tomato puree to the saucepan, mix well, and cook for 4 minutes, allowing the flavors to meld.

    Time: PT4M

    Temperature: low

13. Simmer with Water

    Pour in 1 cup hot water, stir, and let the curry simmer on low heat for 8 minutes, or until the gravy reaches your desired consistency.

    Time: PT8M

    Temperature: low

14. Finish with Butter and Fried Potatoes

    Stir in 2 tbsp melted unsalted butter, the fried potato pieces, and half of the chopped cilantro. Cook for another 2 minutes so the potatoes absorb the gravy.

    Time: PT2M

    Temperature: low

15. Garnish and Serve

    Transfer the curry to a serving bowl, garnish with the remaining cilantro, and serve hot with plain rice, roti, or paratha.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g