Jolly Homemade Recipes: Restaurant Style Recipes

Showing posts with label Restaurant Style Recipes. Show all posts

How to make Dum Aloo Dhaba Style with step by step recipe - One of the most loved potato sabzi's, Dum Aloo is a palatable potato curry. Although Dum Aloo is a traditional Kashmiri dish, a lot of variations have come up in this recipe.

So, today I am sharing my staple recipe of dhaba style Dum Aloo. Therefore, here’s how to make tender and delectable Dum Aloo Recipe Step by Step easily at home. I love dhabha style dishes like chicken curry which I have already shared in my blog, I have tried many dhaba style recipes in my kitchen.

Dhaba pronounced as “Dha-bah” refers to roadside restaurants which are situated on highways and generally serve local cuisine.

They are most commonly found next to petrol stations, and most are open 24 hours a day. The word dhaba has come to represent any restaurant that serves Punjabi food, especially the heavily spiced.

Sitting arrangements in dhaba

I am always on a look out for simple yet interesting dinner recipes. And, this Dhaba Style Dum Aloo is perfect to make on the days when I wish to serve a vegetarian meal.

Most importantly, Dum Aloo is a mix well and cook fried potatoes with onion tomato based gravy. And, because it has tomato puree, flavors of cumin seeds and fennel seeds, trust me, this side tastes mouthwatering.

A few years back, I shared the recipe of Dum Aloo in authentic Punjabi style. Moreover, Dum Aloo is made in different ways like Bengali, Punjabi, Banarasi, Restaurant Style & Nepali as well.

Also if you are looking for the thick gravy curry types that you usually get in restaurants, give this one a try. I’m sure you will not be disappointed.

Course : Main
Cuisine : Indian
Author : Jolly Makkar

Ingredients :

8 to 9 baby potatoes , boiled , peeled and deep-fried
Roughly chopped tomatoes - 2 cups
Cloves (laung / lavang) - 1 no
Cinnamon (dalchini) sticks - 1/2 stick
Cardamoms (elaichi) - 1 no
Salt to taste
Oil - 2 tbsp
Fresh cream - 2 tbsp
Finely chopped coriander (dhania) - 2 tbsp

To Be Ground Into A Smooth Onion Paste

Roughly chopped onions - 1 cups
Cumin seeds (jeera) - 1 tsp
Fennel seeds (saunf) - 1/2 tsp
Green chillies , roughly chopped - 2 no (optional)
Garlic (lahsun) cloves - 8 to 10 nos
Broken cashew-nuts (kaju) - 1/4 cup
Turmeric powder (haldi) - 1/2 tsp
Whole dry kashmiri red chillies , broken into pieces - 3 to 4 no
Finely chopped coriander (dhania) for the garnish- 1 tbsp

Preparation Method :

1. Combine the tomatoes and 3 cups of water in a kadai, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool.

2. Blend in a mixer to a smooth puree. Keep aside.

3. Heat the oil in a kadai, add the cloves, cinnamon and cardamom and saute on a medium flame for a few seconds.

4. Add the prepared onion paste and saute on a medium flame for 1 to 2 minutes.

5. Add the prepared tomato puree, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.

6. Add the salt, sugar and fresh cream, mix well and cook on a medium flame for another 1 to 2 minutes.

7. Add the coriander and cook on a medium flame for 1 more minute.

8. Add the fried potatoes and cook on a medium flame for 1 to 2 minutes.

9. Garnish with coriander and serve hot with naan or parathas.

You can try more easy potato recipes from my blog..

aloo rasedar
ajwaini jeera aloo
aloo ka bharta
aloo matar paneer
jeera aloo

Pin it Later Dum Aloo Dhaba Style Recipe for future use

h Happy Cooking & Enjoy !!

How to make Restaurant style Shahi Paneer recipe - Shahi Paneer is soft, delectable pieces of paneer cooked in a rich creamy base of almond and cashew. It tastes delicious with roti or rice. It is one of the most popular curries throughout the world.

Paneer is known as cottage cheese in English. This is called "Creamy Indian Cottage Cheese Curry".

Paneer or Indian cottage cheese is a fresh cheese common in Indian subcontinent, and it is one of the most popular recipe in Indian cuisine.

The dish gets its name from Shahi, shahi is the term for "royal" and paneer for "cottage cheese". Paneer is used in making many different delicacies in Indian Cuisine and Shahi Paneer is the most popular of them.

Shahi paneer is one of the most popular vegetarian curries in Indian cuisine. This aromatic dish is easy to cook and served as an entree in most restaurants and dhaba's.

Shahi Paneer can be enjoyed with roti/chapati, plain paratha, naan or plain rice or jeera rice. Shahi paneer has little bit sweeter taste than Paneer Butter Masala.

This is a rich curry and filled along with the butter and fresh cream I have also added cashews and almonds to make more rich & delicious. This is a good paneer recipe when you have guests at home or to make during a festival or family-friends get together celebration.

This full proof recipe where no need to soak cashews and almonds, you can check the recipe !!

Try this rich, creamy and yummy restaurant style of Shahi Paneer with step by step instructions.

Course - Main Course
Cuisine - Indian
Prep Time - 15 minutes
Cook Time - 30 minutes
Total Time - 45 minutes
Servings - 4 people

Ingredients :

Paneer cubed - 250 gms
Onions - 2 large sized
Tomato - 3 medium sized
Cashew nuts/Kaju - 2tbsp
Almonds/Badam - 2 tbsp
Green chillies - 1 to 3
Butter - 2-3 tbsp plus Butter for sauteing the paneer
Ginger garlic paste - 1 tbsp
Roasted cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Honey - 2 tbsp
Fresh Cream - 2 tbsp
Warm water - 1 cup
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Kasuri Methi - 2 tbsp
Salt to taste
Finely chopped coriander leaves for garnishing

Preparation Method :

1. Put the tomatoes, onions, green chillies, almonds and cashews in a big enough sauce pot. Add enough water to cover the vegetables and let it come to a boil.Drain the water and blend it to a paste.

2. Take a pan and heat the butter. Once hot, add in the ginger-garlic paste. Fry till golden.Add the onion-tomato paste. Cooked on medium heat for about 15 minutes, or until the oil separates.

3. Add salt and turmeric powder, chilli powder and let cook for another 15-20 minutes on medium-low flame.

4. Add 1/4 cup of the warm water. Cook for 5 minutes and keep adding the rest of 1 cup of water every 5 minutes, for the next 15 minutes.

5. Add the kasuri methi to the sauce and mix well. Season with salt. Add the honey. The honey adds a little sweetness.

6. Meanwhile, saute the paneer with a little butter.

7. Add the paneer to the sauce and cook for 2-3 minutes. Add finely chopped cilantro, fresh cream and if required a little more warm water.

8. Serve hot with naan, or roti.

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Restaurant style Dal Makhani Recipe with step by step process - It is a creamy, rich and flavorful lentils made with whole black lentil, red kidney beans with authentic spices and butter. It goes very well with naan, roti, paratha or rice too.

Dal Makhani is very famous Indian lentil mostly in every restaurant menu. It is a Punjabi recipe which is very delicious and flavorful.

The process of making this dal is soaked overnight and then cooked till it is very soft and tender.

Soaking of dal is necessary either you can soak it overnight or in morning you can soak it for 2 hours both works very well. But process of making dal is too long than other dals.

The process of slow cooking dal lends it a unique flavor together with the Makhani (butter and cream) added at the end.

In dhaba's to give it a nice creamy texture of the dal, it is cooked on low flame for 8-10 hours.

However, by using a Pressure cooker, cooking time is significantly reduced to less than an hour, yet this recipe yields just as rich and yummy Dal Mahkani as the traditional one.

It is a flavorful and creamy staple food every Punjabi grew up. It is easy to prepare and flexibility in choosing locally grown lentils, it has become popular vegetarian dish in all parts of India with even at my home we also called "Maa-Rajma ki Dal".

Homemade Butter Naan

The calcium and protein rich whole urad dal, rajma, butter, fresh cream and spices makes it wholesome, nutritious and simply irresistible.

Dal makhani is our family favorite dal and we usually make it once in every 3 weeks or in a month, actually it's too heavy dal compared others. I like this thick style of dal, if you don't like thick dal no problem just double the quantity of water, make it as per your consistency.

Dal Makhani, also known as 'Maa ki Dal' is an exotic Punjabi delicacy, which is prepared by cooking whole Urad dal and Rajma bean on a low flame for a long time.

Total time : 8 hours +
Cooking time : 45 min to 1 hour
Serves : 4 people
Cuisine : Punjabi

You can try end number of lentils recipes from my blog
Moong-Masoor Dal
Dal Fry
Dal Amritsari
Palak Dal
Sambar (Toor Dal)
Khichdi (moong masoor dal khichdi)

Let's start to make this dal makhani recipe with simple step-by-step process with pictures.

Ingredients:

Whole Black Urad Dal (Black lentils) - 3/4 cup
Rajma (Red kidney beans) - 1/4 cup
Cumin Seeds - 1 teaspoon
Finely chopped Onion - 1 no
Finely chopped Tomato - 1 no
Grated Ginger - 1/2 inch
Finely chopped Garlic - 4 cloves
Finely chopped Green chilies - 1-2 nos
Coriander Powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Garam masala powder - 1 teaspoon
Salt to taste
Butter - 3 tablespoon
Oil - 2 tablespoon
Amul Fresh cream - 2 tablespoon
Water - 3 to 4 cups
Finely chopped Coriander Leaves

Preparation Method :

1. Wash and soak the dry whole black gram and red kidney beans in enough water overnight or for 8-9 hours.

2. Pressure cook whole black gram and red kidney beans with the same water and add more 3 cups of water along with salt, half the chopped ginger and red chili powder and for 8 to 10 whistles on high flame. If it is not cooked, whistle it more 3 to 4 times, then switch it off the flame.

When the pressure settles down open the lid and see if the red kidney beans is totally cooked and soft. Keep aside.

3. Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.

For tempering/Tadka

a. Heat vegetable oil in a pan and add cumin seeds, when the cumin seeds start spluttering add ginger, garlic and onion. Saute till the onions turn golden brown in color.

b. Add green chillies, tomatoes and saute on low flame.

c. Add turmeric powder, the remaining red chilli powder, coriander powder and garam masala powder and saute until oil oozes out from the masala or till the tomato becomes mushy.

d. Pour the cooked dal from the pressure cooker along with the cooked water. Do not add the liquid at first. Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal.

4. Add salt and garam masala, simmer on low heat until whole black gram and red kidney beans are totally soft and well blended. Let it cook over medium flame for 4-5 minutes or until you get the desired consistency.

5. Add butter, mix well and cook for 2-minutes. Add fresh cream and chopped coriander leaves, mix well and cook for a few seconds, then switch off the flame.

*Tip - Do not cook for long time after adding cream otherwise it may curdle.

6. Transfer prepared dal to serving bowl. Garnish with chopped coriander leaves. Serve dal makhani with naan or lachha paratha or roti or rice.

You can check other varieties of dal delicacy from my bloggers friends blog..thanks guys!!

Creamy Chana Dal by Seema
Haryanvi Dal by Jayashree
Sukhi Dal by Avin
Hyderabadi Dal by Jagruti
Dalma (an odiya delicacy) by Sasmita
Watli Dal by Archana

You can PIN it DAL MAKHANI for later use

Happy Cooking & Enjoy :))

Amritsari Dal is packed with nutrition from the split urad dal /urad dal chilka and chana dal flavored with authentic spices and ghee. This dal is the most popular dal from the state of Punjab. This is creamy and comfort Punjabi dal recipe.

This is also called Langarwali dal (it is regularly served in the Gurudwaras) and Maa Choleyan di Dal also. You can check different version of the same dal, by click on it. Some people will called this dhabe wali dal also.

This is a punjabi dish made with a combination of two dals. The dals mainly used are split black urad dal and Chana dal (yellow gram).

When we were kids, we hear this dal name first time and we all cousins start laughing and make a funny jokes on it why not there is pyo(means father, it's a punjabi word) ki dal isn't
too funny ?? :D

It's one of the comforting dal recipe which is a must-have on our meal planner once in every week.

Very easy to cook and uses no fancy ingredients – yet so delicious and flavorful.

In Gurudwaras they put the lentils with water and whole spices to cook on slow flame in the evening and keep stirring it to become thick and creamy.

By morning it's ready to be served to the devotees after tempering it. Serve it with simple wheat flour chapati, the full meal taste divine.

I have learnt this dal from my cook mentor "My Mom" , who has been making this way from many years. We called this dal " Family Wali Dal". This is our staple food in my father side family.

This is our family favorite dish because it's a smooth dal with a creamy texture from the black gram and a subtle nutty sweetness from the chana dal.

You can serve dal with plain roti or an accompanying with white rice...it's really scrumptious !!

You can try end number of lentils recipes

Moong-Masoor Dal
Dal Fry
Dal Makhani
Palak Dal
Sambar (Toor Dal)
Khichdi (moong masoor dal khichdi)

Ingredients:

Whole Urad Dal - 1 cup
Chana Dal - 1/4 cup
Salt To taste
Turmeric powder - 1/2 tsp

For the tempering/tadka

Cinnamon/ Dalchini - 1 inch stick
Cumin seeds/ Jeera - 1 tsp
Chopped Onion - 1/2 cup
Chopped Tomato - 1 cup
Ginger/Adrak - 1 tsp
Garlic/Lahsun - 1 tsp
Green chillies Slit into halves - 1 to 2
Red chilli powder/Lal mirchi - 1/2 tsp
Dry mango powder/Amchur - 1/2 tsp
Coriander powder/ Dhaniya powder - 1 tsp
Cumin powder/Jeera powder- 1 tsp
Garam masala powder - 1 tsp
Desi Ghee - 4 tbsp
Fresh coriander for garnishing

Preparation Method :

1. Wash the Urad dal and chana dal and add it in a pressure cooker along with 4 cups of water, salt and turmeric powder and pressure cook till dal is done. ( Approx one whistle on high heat and 3-4 whistles on low heat )

2. Remove the cooker from heat and let the pressure release.

3. Mash the dal using the back of the ladle. Not fully just little bit, it gives you creamy consistency.

4. Heat ghee in a pan, add cinnamon and cumin seeds and let them crackle for a few seconds.

5. Add ginger, garlic and onion and fry until onions are slightly browned.

6. Add green chilies and tomato and fry for 2-3 minutes.

7. Add little water if required.

8. Add red chilli powder, dry mango powder, coriander powder, cumin powder and garam masala powder and fry for a few seconds.

9. Add the tempering in the dal and mix well.

10. Garnish with fresh coriander leaves.

11. Serve hot with Plain roti or laccha paratha or Naan.

Happy Cooking & Enjoy !!

Kadai Paneer Gravy Recipe | How to make Restaurant style Kadhai Paneer in Gravy | Indian Cheese in Rich Onion-Tomato based Creamy Gravy | Kadhai Paneer Recipe | Kadai Paneer

Kadai Paneer is a delicious recipe made from paneer cooked in a tangy gravy made of onion, tomatoes, capsicum and authentic Indian spices. Kadai Paneer can be enjoyed with most Indian Breads like Phulka's, Tandoori Naan, Paratha etc as well as with Rice varieties like Jeera Rice or even plain rice. The looks of the dish are exotic and it's tastes yum !!

This dish gets its name from Kadai, an Indian wok, which is essential for cooking Indian cuisines and used here to give smoky flavor to paneer (Indian cottage cheese).

Kadai Paneer can be made in various ways. You can make a dry/semi-dry version for serving with breads.

Paneer or Indian cottage cheese is a fresh cheese common in Indian subcontinent, and it is one of the most popular recipe in Indian cuisine.

This delicious paneer recipe is a gravy version, it's easy to prepare and you can make it at times when you get unexpected guests, or you are not in mood to have daily dal-saabji :D for an elaborate cooking process.

There is one more recipe of semi dry kadai paneer also which is already posted on my blog – restaurant style kadai paneer(dry version).

The kadai paneer gravy is tangy and this comes from the tomatoes. if you prefer to the balance the tang, then add onions on base to balance the tanginess, which I have used in my gravy or you can add some cream towards the end(or avoid this step also) !!

You can also see many more paneer recipes for making Paneer Butter Masala, Aloo-Matar-Paneer, Paneer Makhani, Paneer stuffed bread pakoda

Servings: 2-3
Category: Main Course
Cuisine: Indian
Total Time: 40 mins
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients :

For the gravy

Long cubed Paneer - 250 gm (Use Tofu for vegan)
Bell peppers (capsicum), diced - 1/2 cup
Red onions, diced - 1 no
3 medium tomatoes (1 tomatoes, finely chopped and 2 tomatoes, pureed in a blender with cashews)
Cashews (kaju) - 4 to 5
Butter or Oil - 2 to 3 tablespoons
Ginger-Garlic paste - 1 tablespoons
Cumin (Jeera) - 1 teaspoon
Salt to taste
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Garam masala powder
Sugar - 1/2 tablespoon
Crushed kasuri methi (dry fenugreek leaves) - 1/2 tablespoons
Water - 1/2 to 3/4 cup (add as required)
Amul Fresh cream, (25 to 30% fat) - 2 tablespoons

For the Kadai Masala

Ajwain (carom seeds) - 1/2 tsp
Cumin (Jeera) - 1/2 tsp
Green Cardamom (choti elaichi) - 2
Brown Cardamom (badi elaichi) - 1
Bay leaves (tej patta) - 1
Cloves (Laung) - 2
Black Pepper corns (kali mirch) - 1 tsp

Preparation Method :

1. Add all the paneer cubes to hot water and let it remain until ready to use. This gives the paneer a soft melt-in-mouth texture.

2. Dry roast all the ingredients of kadai masala in a pan on a low flame till aromatic. When the spices cool, grind them in a grinder to a semi fine powder and keep it aside.

Making kadai paneer gravy:

1. In a pan, heat butter or oil or ghee. Then add the ginger-garlic paste and saute till their raw aroma disappears.

2. Add the chopped onions and saute till transparent. Add the grounded kadai masala that we made above also add green capsicum. Mix well.

3. Then add the finely chopped tomatoes and saute till the tomatoes become pulpy and you see oil releasing from the sides of the masala.

4. Meanwhile, add tomato with cashews in a blender to make a puree, and added into above gravy, stir well and

5. Add turmeric powder.....continue to saute till you see oil leaving the sides about 9 to 10 mins on a low flame.

6. Add water and salt....continue to simmer for some 7 to 8 minutes.

7. Later add crushed kasuri methi/dry fenugreek leaves, garam masala powder with sugar and stir.

8. Add the paneer cubes or slices. Stir gently, cook the paneer for about 1 to 2 minutes.

9. You can also 2 tbsp of cream toward the end. Just stir the cream gently in the gravy.

10. Garnish with chopped coriander leaves and serve kadai paneer gravy with roti's, tandoori butter naan, steamed rice or jeera rice.

To PIN it later

Happy Cooking & Enjoy !!

Paneer Butter Masala Recipe | How to make Restaurant style Paneer Butter Masala | Indian Cheese in Rich Onion-Tomato Creamy Gravy | Butter Paneer Masala Recipe

Restaurant style Paneer Butter Masala Recipe with step by step photos - This Paneer or Indian Cottage cheese cubes are cooked in a rich buttery, creamy and mildly sweet gravy. It's so simple and easy to make that is creamy and delicious. It is best served with roti's, paratha's, with naans or simple rice.

The method to make paneer butter masala is similar to my paneer makhani recipe except for the ingredients added and made by using onion-tomato-cashew paste, with some essential Indian spices.

Paneer is a type of fresh cheese common in Indian subcontinent, and it is one of the most popular Paneer recipes in Indian cuisine.

This is a rich curry and filled along with the butter and fresh cream I have also added cashews and almonds to make more rich & delicious. This is a good paneer recipe when you have guests at home or to make during a festival or family-friends get together celebration. This full proof recipe where no need to soak cashews, you can check the recipe !!

I am not a big fan of paneer but my husband loves paneer so much. Whenever, we plan for outdoor dinners, Paneer Butter Masala is one of the most ordered dishes in it and now-a-days it has gained popularity in non Indian people as well too who occasionally like to try Indian food.

Paneer Butter Masala pairs very well with most Indian Breads like Phulka's, Tandoori Butter Naan, Paratha etc. as well as with Rice varieties like Jeera Rice or even plain rice. The looks of the dish are exotic and its tastes yum !!

This makes this dish more appropriate for occasional treats, special events, celebrations, gathering and parties.

Let's start the recipe of "Paneer Butter Masala" with step by step process followed by pictures also.

Ingredients :

Roughly chopped Onion(medium sized) - 2 no
Roughly Chopped tomatoes(large sized) - 3 no
Finely chopped Ginger(Adrak) - 1 inch tbsp and
Juvenille ginger - 1/2 spoon(optional)
Garlic(lahsun) - 4-5 cloves
Slit Green Chillies(Hari mirch) - 2 nos(small)
Cashew nuts(kaju) - 5-6 nos
Almonds (badam) - 4-5 nos
Fresh Cream(Amul) - 1 tablespoon
Butter - 2 tablespoon
Cinnamon (Dalchini) - 1/2 inch
Green Cardamom(Choti Hari Elaichi) - 2 no
Bay Leaf (Tej Patta) - 1
Red chilli powder - 1 teaspoon
Salt to taste
Garam Masala - 1/2 Teaspoon
Turmeric Powder (Haldi)- 1/2 Teaspoon
Coriander Powder (Dhania Powder) - 1/2 Teaspoon
Water
cooking oil - 1/2 tblespoon
Sugar - 1 Teaspoon or 1 Teaspoon Honey
Crushed Dry Fenugreek Leaves (Kasuri Methi) - 1 Tablespoon
Fresh Chopped Coriander Leaves - 1 tbsp for garnishing

Preparation Method :
1. To make the base for the "butter masala" - Take water in a pan, add roughly chopped onions, tomato, ginger, cloves, 1/2 tablespoon of butter, red chilli powder and slit 1 green chillies(it's optional, if you don't love green chillies then don't add). Add the cashew nuts and boil for 10-12 minutes, when onion changes the color and tomatoes becomes soft, mash it with the help of spatula, turn off the flame.

2. Then strain the concoction(discard bay leaf and cinnamon) and grind it into a puree with the stock(same water which we boil).

3. Now take 1/2 tbsp butter with 1/2 tbsp of oil in a pan, put on slow flame...add red chilli powder, juvenile of ginger, 1 slit green chilli and 2 tablespoon of above puree with cubes of paneer...saute the paneer with all, keep rest of the puree aside for later use.

4. Now add the rest of the onion tomato paste to the pan and add garam masala and turmeric powder to the mixture. Cook for a couple of minutes.

5. Also add some sugar or honey to the gravy. Adding Sugar is optional but it gives a nice taste to the gravy. You can also replace Sugar with honey.

6. Now add fresh cream to the gravy and mix everything well. The cream will give a richness to the gravy. If you want to skip it you can use a little bit of milk instead.

7. Sprinkle some crushed Dry Fenugreek Leaves (Kasuri Methi) and cook everything for 3-4 minutes.

8. Paneer Butter Masala is ready. You can garnish it with chopped coriander leaves or a drizzle of cream. Serve it hot with any Indian Bread like Naan, Missi Roti, Lachha Paratha or with some rice preparation like Jeera Rice.