Category: Vegetarian Recipes

Mumbai Veg Grill Sandwich – https://youtu.be/4EtrrCP02g8
Tandoori Veg Grill Sandwich – https://youtu.be/HsZV6XOlPNg
Junglee Grill Sandwich – https://youtu.be/V6B_bQyy3js
Cheese Chilli Toast Sandwich – https://youtu.be/RpphLUbHYOw
Mumbai Masala Toast Sandwich – https://youtu.be/FB0vJJh4d8Q
Veg Toast & Veg Sada Sandwich – https://youtu.be/YLwzXKs2Gc4

Veg Masala Grill Sandwich

Prep time: 20 minutes
Cooking time: 25-30 minutes
Serves: 5-6 people

Sandwich Masala
Ingredients:
WHOLE SPICES
CUMIN SEEDS | जीरा 2 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TBSP
FENNEL SEEDS | सौंफ 1 TBSP
CLOVES | लौंग 2 TSP
STAR ANISE | चकरी फूल 1/2 NO.
POWDERED SPICES
ANARDANA POWDER | अनारदाना पाउडर 1 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TBSP
ASAFOETIDA | हींग 1/2 TSP
GINGER POWDER | सौंठ पाउडर 1/2 TSP
BLACK SALT | काला नमक 1 TBSP
SALT | नमक 2.5 TBSP
Method:
Set a pan on medium heat, add the whole spices, dry roast them until fragrant, take it off from the gas and allow it to cool down.
Transfer the roasted spices to a grinding jar, further add the powdered spices and salt, grind it well into a fine powder.
Your special sandwich masala is ready, use it accordingly and store it in an airtight container in a cool and dry place.

Sandwich Chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 BUNCH
GREEN CHILLI | हरी मिर्च 10-12 NOS.
GARLIC | लेहसुन 4-5 CLOVES
SPINACH | पालक 3-4 LEAVES (BLANCHED)
CURRY LEAVES | कड़ी पत्ता 10-12 NOS.
SANDWICH MASALA | सैंडविच मसाला 1 TSP
SALT | नमक A PINCH
BREAD SLICE | ब्रेड स्लाइस 1 NO.
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add the fresh coriander in a mixer grinder jar along with green chillies & the remaining ingredients & grind it into a fine paste.
Instead of using the bread slice you can also use breadcrumbs or roasted chana dal / daaliya.
Your spicy sandwich chutney is ready.

Aloo Masala
Ingredients:
OIL | तेल 1 TBSP
MUSTARD SEEDS | राई PINCH
CUMIN SEEDS | जीरा A PINCH
CURRY LEAVES | कड़ी पत्ता 10-12 NOS.
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
GARAM MASALA | गरम मसाला A PINCH
ASAFOETIDA | हींग 1/4 TSP
GREEN PEAS | हरे मटर 1/4 CUP
POTATO | आलू 6 NOS. (BOILED)
SALT | नमक TO TASTE
LEMON JUICE | नींबू का रस OF 1/2 LEMON
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Set a pan over high flame & add oil, once the oil gets hot add mustard seeds, cumin seeds, curry leaves, chopped green chillies & ginger garlic paste, stir well cook over medium low flame briefly.
Further lower the flame & add all the powdered spices, stir immediately & add asafoetida, green peas & boiled potaoes (mash them with your hands roughly while adding them into the pan), salt & stir well.
Mash the potatoes further using a potato masher in the pan, once you have mashed everything well add in the lemon juice & fresh coriander, stir well & your aloo masala for the sandwich is ready.

Assembly sequence
Ingredients:
First Layer
SANDWICH BREAD | सैंडविच ब्रेड
BUTTER | मक्खन (SOFT)
SANDWICH CHUTNEY | सैंडविच चटनी
POATO MASALA | आलू का मसाला
ONION | प्याज़
SANDWICH MASALA | सैंडविच मसाला
SANDWICH BREAD | सैंडविच ब्रेड
BUTTER | मक्खन (SOFT)
SANDWICH CHUTNEY | सैंडविच चटनी
Second layer
SANDWICH BREAD | सैंडविच ब्रेड
BUTTER | मक्खन (SOFT)
SANDWICH CHUTNEY | सैंडविच चटनी
TOMATO | टमाटर (SLICES)
SANDWICH MASALA | सैंडविच मसाला
CAPSICUM | शिमला मिर्च (CHOPPED)
PROCESSED CHEESE | प्रोसेस्ड चीज़
SANDWICH BREAD | सैंडविच ब्रेड
BUTTER | मक्खन (SOFT)
SANWICH CHUTNEY | सैंडविच चटनी

#YFL #SanjyotKeer #sandwhichrecipe

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Chapters
Intro 0:00
Sandwich Masala 1:37
Sandwich Chutney 3:26
Aloo Masala 5:30
Assembling & Cooking 7:21
Plating 10:04
Outro 10:51

Full written recipe for Chatpata Paneer Toast

Prep time: 15 minutes
Cooking time: 15-20 minutes
Serves: 5-6 people

Ingredients:
Mixture / Masala
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
ONION | प्याज़ 2 MEDIUM SIZED. (CHOPPED)
TOMATO | टमाटर 2 MEDIUM SIZED. (CHOPPED)
CAPSICUM | शिमला मिर्च 2 NO. (CHOPPED)
CABBAGE | पत्ता गोभी 1 CUP (CHOPPED)
SCHEZWAN SAUCE | शेज़वान सॉस 2 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 2 TBSP
KETCHUP | कैचअप 2 TBSP
PAV BHAJI MASALA | पाव भाजी मसाला 1 TSP
GARAM MASALA | गरम मसाला A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
SALT | नमक TO TASTE
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Toast
SANDWICH BREAD | सैंडविच ब्रेड AS REQUIRED
BUTTER | मक्खन AS REQUIRED (SOFT)
PANEER | पनीर AS REQUIRED (DICED)
PAV BHAJI MASALA | पाव भाजी मसाला A PINCH
PROCESSED CHEESE | प्रोसेस्ड चीज़ AS REQUIRED
BUTTER | मक्खन AS REQUIRED
Method:
Set a pan over high flame & once it gets hot add in the oil & let the oil heat up as well.
Further add cumin seeds & let them crackle, then add onions, tomatoes, capsicum & all the remaining ingredients of the masala except for fresh coriander, stir well & cook for 1-2 minutes.
After mixing all the veggies & cooking for 1-2 minutes, mash everything together using a potato masher & then finally add fresh coriander & mix well.
Your masala for the bread toast is ready.
To make the toast take a slice of sandwich bread & apply soft butter on it, then spread an even layer of the masala you prepared, further add the diced paneer followed by pav bhaji masala & grated processed cheese, your bread toast is ready to be toasted, assemble all the toasts similarly.
Heat a pan over high flame & add butter, place the toast on the pan & cover the pan with a lid, cook over low flame until the cheese melts & the bread gets toasted from the bottom.
Once toasted remove the toast from the pan & cut it as per your preference.
Your chatpata paneer toast is ready, serve it with ketchup & mayo or any other dip of your choice.

#YFL #SanjyotKeer #paneertoast

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Chapters
Intro 0:00
Masala 0:52
Toast assembly 2:30
Cooking 3:14
Plating 4:12
Outro 4:58

Full written recipe for Pyaaz ki Kachori

Prep time: 20 mins
Cooking time: 35-40 minutes (excluding dough resting time)
Serves: 5-6 people

Garlic Chutney
Ingredients:
KASHMIRI RED CHILLI 18-20 NOS. (DESEEDED & SOAKED)
GARLIC | लेहसुन 3/4 CUP
GINGER | अदरक 2 INCH
OIL | तेल 4-5 TBSP
CUMIN SEEDS | जीरा 1 TSP
LEMON JUICE | निंबू का रस OF 1/2 LEMON
Method:
Add the soaked Kashmiri red chillies in a mixer grinder jar along with garlic, ginger & grin it into a fine paste using very little water.
Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
Add cumin seeds & let them crackle, then add the paste along with salt, stir well & cook over medium high flame until the oil separates & the paste turns crumbly in texture, make sure you keep stirring the chutney.
Once the oil has separated, add the lemon juice & stir well, switch off the flame & your garlic chutney is ready.

Kachori
Ingredients:
Dough
REFINED FLOUR | मैदा 500 GRAMS
SALT | नमक TO TASTE
CAROM SEEDS | अजवाइन 1/2 TSP
GHEE | घी 4-5 TBSP
WATER | पानी 280-300 ML
OIL | तेल
Filling
WHOLE SPICES
CORIANDER SEEDS | धनिया 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1/2 TSP
FENNEL SEEDS | सौंफ 1.5 TBSP
CUMIN SEEDS | जीरा 1 TBSP
OIL | तेल 2 TBSP
POTATO | आलू 5 NOS. (BOILED)
SALT | नमक TO TASTE
POWDERED SPICES
BLACK SALT | काला नमक 1/2 TSP
DRY MANGO POWDER | आमचूर पाउडर 2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
GARLIC CHUTNEY | लेहसुन की चटनी 2-3 TBSP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
SALT | नमक IF REQUIRED
ONION | प्याज़ 2 NOS. (CHOPPED)
Method:
Add refined flour, salt, carom seeds & ghee in a bowl & mix all the ingredients well initially, then rub the flour in between your palms to apply shortening, to check the flour take some of it in your hand & form a fist, if the flour holds its shape then you can add water to knead the dough.
Further add the water gradually & combine all the dry flour, then transfer the dough onto the kitchen platform & knead it using stretch & fold method until the dough becomes smooth & soft.
Once the dough becomes smooth & soft, form it into a doughball & transfer it into a greased bowl & add oil to brush the surface of the dough & cover it with a moist cloth, let the dough rest for 2 hours at least.
To toast the whole spices set a pan over high heat & lower the flame once it gets hot, add all the whole spices & dry roast them over low flame until fragrant.
Transfer the spices in a mortar once fragrant & then grind them coarsely, you can also do this using a mixer grinder but make sure to cool down the spices
Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
Further add the grounded spices along with boiled potatoes, roughly mash the potatoes using your hands, followed by salt & all the powdered spices, then mash everything together using a potato masher over high flame.
Then add the garlic chutney, fresh coriander & stir well, taste & adjust the seasoning then remove the filling in bowl & cool it down completely.
Once the mixture has cooled down, add the onions & mix well, your filling is ready.
Take a portion from the mixture & shape it into a roundel, shape the entire mixture similarly.
To shape the kachoris take a portion from the dough, keep it slightly larger than the filling roundel, then flatten the doughball using your finger & place the filling in the centre, then press the filling downwards & bring the edges of the dough together to seal it, pinch & remove the excess dough after sealing the doughball.
Flatten out the doughball into a large thick disc by applying pressure with your palms, your shaped kachori is ready, place it on a butter paper lines tray or plate & cover it with a damp cloth & shape remaining kachoris as required.
To fry the kachoris heat oil in a large kadhai until it reaches 160 C (moderately hot), then carefully drop the kachoris in the oil & fry until crisp & golden brown.
Once fried transfer them into a sieve so that all the excess oil drips off.
Your fresh, hot & crispy pyaaz ki kachori is ready.

#YFL #SanjyotKeer #pyaazkikachori

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Chapters
Intro 0:00
Dough 1:22
Garlic Chutney 4:35
Filling 7:07
Shaping & frying 11:01
Plating14:07
Outro 14:55

Full written recipe Eggless Burger Buns

Prep time: 5-10 minutes
Cooking time: 2.5 hours
Serves: 7 burger buns

Ingredients:
WATER | पानी 150 ML (LUKEWARM)
SUGAR | शक्कर 1/2 TSP
INSTANT YEAST | इंस्टेंट यीस्ट 6 GRAMS / 1/2 TBSP
POTATO | आलू 1 NO. MEDIUM SIZE / 80-85 GRAMS (BOILED)
REFINED FLOUR | मैदा 320 GRAMS
SALT | नमक 1 TSP
UNSALTED BUTTER | अनसाल्टेड बटर 25 GRAMS (SOFT)
OIL | तेल AS REQUIRED
MILK | दूध AS REQUIRED
BUTTER | मक्खन AS REQUIRED
Method:
In a bowl add water & sugar, stir well to dissolve the sugar then add in the yeast & dissolve it as well, further cover the bowl with cling wrap of a plate & set it aside for 5-10 minutes.
The mixture should froth up after the rest, this will indicate that the yeast is alive, if the mixture doesn’t froth up repeat the process with new yeast.
Further take a boiled medium sized potato into a large bowl & mash it completely using a spatula until it becomes smooth.
Add the refined flour & salt in the same bowl as the potato & mix the flour well with the potato.
Further add the yeast & water mixture into the flour & combine it well using your hands to form the dough.
Once all the dry flour gets incorporated, transfer the dough onto a flat surface & knead it for 3-4 minutes.
Then add the soft unsalted butter in 2 batches & incorporate it into the dough, once you have added all the butter knead the dough really well for 10-12 minutes until it becomes super soft & smooth, to check if your dough is ready take a small portion of the dough & stretch it, it should form an extremely thin sheet which is almost transparent, this is called a gluten window.
Once a gluten window forms your dough is ready, form it into a large doughball & transfer it into a large, greased bowl & drizzle a few drops of oil over the surface of the dough, cover the bowl with cling wrap & place it in a warm corner of the kitchen & let the dough ferment until its double the size, it will take 1-1.5 hours approximately depending upon the room temperature.
After the dough becomes double in size, remove the cling & puncture the dough using your hand & then transfer it onto a flat surface & divide it into 80 grams portions, you should get about 7 portions.
Cover the portions using a damp cloth until you roll the other doughballs, to shape the doughball pull & bring the edges of the dough portion towards the centre then flip it & roll it into a tight & smooth doughball.
Shape all the doughballs similarly & place them on a butter paper lined baking tray & gently press all the doughballs with your hand to flatten them out.
Further cover it with a damp cloth & let it rest for 30 minutes.
After 30 minutes you’ll see that the doughballs have risen slightly, at this stage brush the surface of the doughballs using milk & place it into a 190C preheated oven & bake for 12-14 minutes or until their surface becomes light golden brown.
Once the buns are baked remove the tray from the oven & brush them with melted butter immediately.
Further transfer them from the tray onto a cooling rack & cool them down completely.
Your freshly baked eggless & fluffy burger buns are ready.

#YFL #SanjyotKeer #burgerbunrecipe

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Intro 0:00
Yeast preparation 1:26
Dough 5:07
Shaping 8:54
Baking 10:21
Texture 13:59
Outro 14:23

Full written recipe for Sabudana Khichdi

Prep time: 10 minutes (excluding soaking time)
Cooking time: 10-15 minutes
Serves: 3-4 people

Ingredients:
SABUDANA | साबूदाना 1.5 CUPS
WATER | पानी 1.5 CUPS
PEANUTS | मूंगफली 1/2 CUP
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 2 TSP
GREEN CHILLI | हरी मिर्च 2-3 (CHOPPED)
CURRY LEAVES | कड़ी पत्ते 10-12 NOS.
POTATO | आलू 2 NOS. (BOILED & DICED)
SALT | नमक TO TASTE
SUGAR | शक्कर 1/2 TSP
LEMON JUICE | निंबू का रस OF 0.5-1 LEMON
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Add the sabudana in a sieve & wash them using water, then transfer the washed sabudana in a large bowl & add equal amount of water, cover & let them soak for 4-5 hours until all the water has been soaked up.
Add the peanuts into a mortar or a chopper & grind it coarsely, you don’t have to make a powder.
Set a kadhai over high flame & once it gets hot, add ghee & once the ghee gets hot, add cumin seeds, green chilli, curry leaves & potatoes, stir & cook for 1-2 minutes.
Further add the crushed peanuts along with soaked sabudana, salt, sugar & lemon juice, stir well & then lower the flame, cover the kadhai with a lid & let it cook for 3-4 minutes, or until the sabudana turns translucent.
Lastly, sprinkle some fresh coriander & stir.
Your sabudana khichdi is ready.

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Intro 0:00
Sabudana soaking 1:14
Peanuts crushing 3:14
Final cooking 4:07
Plating 6:05
Outro 6:47

Full written recipe for Gobi Manchurian

Prep time: 15 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people

Ingredients:
Crispy Cauliflower
CAULIFLOWER | फूलगोभी 1 NO.
WATER | पानी AS REQUIRED (FOR RINSING)
SALT | नमक A LARGE PINCH
REFINED FLOUR | मैदा ½ CUP
CORN FLOUR | कॉर्न फ्लोर ½ CUP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1-2 TSP
WATER | पानी AS REQUIRED (ADDED GRADUALLY)

Method:
Cut the cauliflower into bite sized florets then transfer them into a large bowl & rinse them well with water & a large pinch of salt, let the florets rest in salt water for 3-4 minutes, this will help to get rid of any impurities.
Once rested, discard the salt water & rinse them with fresh water & discard the water again.
To make the batter for frying, add equal amounts of refined flour & corn flour in a bowl & season it with salt, black pepper powder & kashmiri red chilli powder, then gradually add water while whisking continuously to make a semi thin batter.
Further add the florets into the batter & mix well to coat them with the batter evenly.
Fry the coated florets in moderately hot oil (170 C) until light golden brown over medium flame then transfer them into a sieve & let them rest for a few minutes, meanwhile heat the oil slightly more.
Once rested, add the cauliflower back into the hot oil & fry them until they turn golden brown & crispy.
Your crispy cauliflower for gobi manchurian is ready.

Sauce
OIL | तेल 2 TBSP
ONION | प्याज़ 1/2 NO. (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 1-2 NOS. (CHOPPED)
CAPSICUM | शिमला मिर्च 1/2 NO. (CHOPPED)
SPRING ONION BULBS | हरे प्याज़ के बूते 2 TBSP (CHOPPED)
CORIANDER STEM | धनिए की डंठल 1/2 TBSP (CHOPPED)
SOY SAUCE | सोया सॉस 2 TSP
GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 1-3 CHILLIES
KETCHUP | केचप 1 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
WATER | पानी 4 TBSP
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
GARAM MASALA | गरम मसाला A PINCH (OPTIONAL)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Method:
Set a wok over high flame & let it get hot, then add oil, onion, ginger, garlic & green chillies, stir well & cook over high flame for 1-2 minutes.
Further add capsicum, spring onion bulbs, coriander stems, soy sauce, green chilli paste, ketchup, red chilli sauce, white pepper powder & salt, give it a stir & then add water as required to make the sauce.
Bring the sauce to a boil, then in a separate bowl add corn flour & water, mix well to make a slurry & then add it to the sauce gradually while stirring it continuously, this will thicken the sauce.
Further add the fried cauliflower along with fresh coriander, spring onion greens & garam masala, lower the flame & just coat the cauliflower with the sauce, you don’t have to cook much at this stage.
Then sprinkle some spring onion greens from the top.
Your gobi manchurian is ready.

#YFL #SanjyotKeer #gobimanchurian

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Intro 0:00
Gobi preparation 1:14
Batter 3:13
Frying 4:11
Final sauce 6:43
Plating 8:40
Outro 9:19

Full written recipe for Dum Aloo

Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people

Ingredients:
POTATO | आलू 500 GRAMS (SMALL & ROUND)
WATER | पानी AS REQUIRED
SALT | नमक A PINCH
MUSTARD OIL | सरसों का तेल AS REQUIRED
BLACK CARDAMOM | बड़ी इलायची 2 NOS.
GREEN CARDAMOM | हरी इलायची 4 NOS.
CINNAMON | दालचीनी 2 INCH.
CUMIN SEEDS | जीरा 1/2 TSP
BAY LEAF | तेज पत्ता 2 NOS.
CLOVES | लौंग 4-5 NOS.
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 3 TBSP
HOT WATER | गरम पानी AS REQUIRED
ASAFOETIDA | हींग 1 TSP
FENNEL SEED POWDER | सौंफ का पाउडर 2 TBSP
GINGER POWDER | सौंठ का पाउडर 1 TSP
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
Method:
Add the potatoes in a pressure cooker followed by plenty of water & a pinch of salt, pressure cook the potatoes over high flame for 1 whistle only then switch off the flame & let the cooker de-pressurize naturally.
Further take the potatoes out from the cooker & peel them once cooled, then poke holes into the potatoes using a fork or a toothpick, this will help them to fry properly.
To fry the potatoes set a kadhai over the flame & add ample amount of mustard oil in it, the oil should be enough to partially cover the potatoes when you add them.
Switch on the flame to high & heat the oil until it reaches its smoking point then lower the flame & allow the oil to cool down slightly.
Further add the potatoes & fry them without stirring initially so that they start turning slightly golden from the bottom, then stir & fry them over medium high flame until they turn golden & crispy from all sides.
Once fried, transfer the potatoes into a sieve & let them cool down, poke the potatoes again using a toothpick or a fork, this will help the spices & gravy to seep into the potatoes so that they become flavorful from the inside, your fried potatoes for dum aloo are ready.
In a mortar add the black cardamom, green cardamom & cinnamon stick & pound them very slightly so that the cardamom pods break open & the cinnamon stick breaks.
Further take some oil out from the kadhai to make the gravy & heat the oil in the kadhai.
Add the cumin seeds, bay leaf, cloves & the crushed spices, mix the kashmiri red chilli powder & hot water in a separate bowl & add the paste, stir well & cook the spices & the kashmiri red chilli powder for 1-2 minutes over low flame.
Further add asafoetida, fennel seed powder & ginger powder, stir well & cook for 3 minutes over medium flame.
Then add the fried potatoes along with salt to taste & stir well, make sure you turn the flame to medium high at this stage & cook the potatoes for 3-4 minutes.
Add hot water only till the surface of the potatoes & bring it to a boil.
Once the gravy comes to a boil, cover the kadhai with a lid & place some weight on the lid, you can also use foil paper to cover the kadhai for dum cooking.
Cook the dum aloo over low flame for 20-25 minutes.
Once cooked take off the lid, you’ll see that the gravy has reduced, authentic dum aloo’s gravy is thick but you can adjust the consistency as per your preference, taste & adjust seasoning accordingly.
Your authentic, delicious & easy dum aloo is ready, serve it hot with rice.

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Intro 0:00
Aloo process 0:54
Khade masale & cooking 5:03
Plating 9:21
Outro 9:54