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Pankaj Bhadouria's Dam Aloo Recipe Will Make You Hungry

Master Chef Pankaj Bhadauria shares the recipe for Dum Aloo, which is perfectly coupled with Missi Roti's rustic appeal.

Pankaj Bhadouria,pankaj bhadouria foods,pankaj bhadouria recipes,Dum Aloo,Missi Roti

Pankaj Bhadouria's Dam Aloo Recipe Will Make You Hungry

Photo Credit: Pankaj Bhadouria Instagram

  • Delicious Flavors of Green Paste
  • Healthy rotis to pair
  • Most loved combination

Renowned food expert Pankaj Bhadauria kindly provides her recipe for Hariyali Dum Aloo, which is served with the traditional Missi Roti. Prepare to have your taste senses titillated. Gather 350g of young potatoes and heat 3 tablespoons of oil in a skillet to start the culinary journey. After the oil is heated, add the baby potatoes together with ½ teaspoon of salt and cook until golden.

Dum Aloo Recipe:

Meanwhile, put 250g of blanched spinach, five green chilies, ten to twelve garlic cloves, fresh green coriander, and a slice of ginger in a container. Process all of these components into a smooth paste, reserving the potatoes in another bowl. 

Add half a teaspoon of cumin seeds, one cinnamon stick, two bay leaves, two black cardamoms, and two dried red chilies to the same pan with the remaining oil. Add the finely chopped onions and heat for a further 10 to 15 seconds, or until golden brown.

Combine 1 cup besan, ½ cup flour, ½ teaspoon each of turmeric powder, salt, and red chili powder, plus a tablespoon each of yogurt and oil in a separate container. After kneading the mixture into a smooth dough, let it sit for ten to fifteen minutes. 

When you return to the pan, add a teaspoon of yogurt, half a teaspoon of turmeric powder, and one teaspoon of each red chili powder, coriander powder, garam masala, and black pepper. After letting the spices boil, add the water, green paste, and golden potatoes. Simmer the mixture for three to four minutes.

Roll out the dough into rotis while the aromatic flavors meld together, then serve with the irresistible Hariyali Dum Aloo.

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