Aloo Bhuna Recipe

Ingredients:

Bhuna gravy:

OIL | तेल 2-3 TBSP CUMIN SEEDS | जीरा 1 TSP ONIONS | प्याज़ 4-5 MEDIUM SIZED (CHOPPED) GARLIC | लेहसुन 2 TBSP (CHOPPED) GINGER | अदरक 1 TBSP (CHOPPED) GREEN CHILLIES | हरी मिर्च 2-3 NOS. (CHOPPED) CURD | दही 1/2 CUP POWDERED SPICES KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP TURMERIC POWDER | हल्दी पाउडर 1/2 TSP CORIANDER POWDER | धनिया पाउडर 1 TSP CUMIN POWDER | जीरा पाउडर 1 TSP CORIANDER STEMS | हरे धनिए कि डनटल 2 TSP (CHOPPED) TOMATO PUREE | टमाटर कि प्युरी OF 2 NOS. (FRESH) SALT | नमक TO TASTE HOT WATER | गरम पानी 500 ML GARAM MASALA | गरम मसाला A LARGE PINCH KASURI METHI | कसूरी मेथी 1 TSP FRESH CORIANDER | हरा धनिया BIG HANDFUL (CHOPPED) Final gravy BUTTER | मक्खन 2 TBSP ONIONS | प्याज़ 1/3 CUP (SLICED) CAPSICUM | शिमला मिर्च 1/3 CUP (SLICED) GREEN CHILLIES | हरी मिर्च 2-3 NOS. (CHOPPED) BOILED POTATOES | उबले हुए आलू 4-5 MEDIUM SIZED (DICED) CHAAT MASALA | चाट मसाला 1 TSP HOT WATER | गरम पानी AS REQUIRED FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)

Method:

Place a handi over high heat and fill it with oil. When the oil is hot, add the cumin seeds and watch them pop. Add the onions now, stir thoroughly, and cook over medium heat until they are fully golden brown. Add the garlic, ginger, and green chilies once the onions start to turn a light golden brown. Stir thoroughly and cook the onions until they are completely golden brown, which should take some time. up to 7-8 minutes.

Lower the flame once the onions turn golden brown, then in a separate bowl add the curd & all the powdered spices, mix well using a whisk & make sure This step ensures that there are no lumps and stops the burning of the spices as well as the curd from splitting. Stir the curd mixture and coriander stems into the handi, cook on low heat for a minute, then turn up the heat and continue cooking until the oil separates.

After the oil separates, add the tomato puree and salt. Cook over high heat for five minutes, stirring constantly. Next, add the hot water. Stir thoroughly and cover the handi with it.a lid & cook over low flame for 20 minutes, keep stirring the gravy at regular intervals, if the gravy turns dry add some hot water as required & continue to cook the gravy.

Once you have cooked the gravy open the lid & taste for seasoning, adjust salt accordingly.

Add the fresh coriander, kasuri methi, and garam masala and stir thoroughly Your bhuna gravy is ready. Now in a separate pan add the butter & let it melt, further add onions, capsicum, green chillies & toss on high flame for a minute.

Add the diced and boiled potatoes along with the chaat masala, mix thoroughly, and cook for just one minute. Add the previously prepared bhuna gravy and hot water as needed, stir thoroughly, and cook for two to three minutes.. Finish with some fresh coriander, your aloo bhuna is ready.