Dhaba Style Aloo Bhuna Masala – A Flavorful & Easy Recipe

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Dhaba-style Aloo Bhuna Masala

 There’s something incredibly satisfying about Dhaba-style Aloo Bhuna Masala—a rich, spicy, and deeply flavored potato curry that pairs perfectly with roti, paratha, or even rice. This recipe brings that authentic roadside dhaba taste right into your kitchen with simple ingredients and easy steps. Let’s dive into making this delicious dish!

Ingredients You’ll Need

For the Gravy:

  • 1/3 cup oil (any neutral oil)

  • ½ tsp cumin seeds

  • 2 medium onions, finely chopped

  • 6 garlic cloves, crushed

  • 1-inch ginger, crushed

  • 4-5 green chilies, finely chopped (adjust to taste)

  • 1 tsp cumin powder

  • 1 tsp Kashmiri red chili powder (for color)

  • 2 tsp coriander powder

  • ½ tsp turmeric powder

  • 1 tsp red chili powder (adjust spice level)

  • 4 tbsp curd (yogurt), whisked

  • 2 tomatoes, pureed (no water added)

  • 1.5 tsp salt (adjust to taste)

  • 1 tbsp fresh coriander, chopped

  • 1 cup water

For the Potatoes & Veggies:

  • 2-3 tbsp oil

  • 1 large onion, sliced

  • 2 green chilies, chopped

  • 2 medium capsicums, sliced lengthwise

  • 4 large potatoes (approx. 400g), boiled, peeled, and quartered

  • 1 tbsp fenugreek seeds (lightly crushed)

  • 1 tsp garam masala

  • ½ tsp salt (extra for potatoes)

Step-by-Step Instructions

1. Prepare the Spicy Gravy Base

  • Heat 1/3 cup oil in an iron kadai or heavy-bottomed pan.

  • Add ½ tsp cumin seeds and let them crackle.

  • Add finely chopped onions and sauté until soft and slightly golden.

  • Stir in crushed garlic, ginger, and green chilies. Fry for 1-2 minutes.

  • Add all the dry spices: cumin powder, Kashmiri red chili powder, coriander powder, turmeric, and red chili powder. Mix well on low flame to avoid burning.

  • Add whisked curd and stir continuously to prevent curdling.

  • Mix in tomato puree and salt. Cook covered on low flame until oil separates (~10-12 mins).

2. Sauté the Vegetables & Potatoes

  • In a separate pan, heat 2-3 tbsp oil.

  • Add sliced onions, green chilies, and capsicum. Sauté for 1-2 minutes.

  • Toss in boiled potatoes, crushed fenugreek seeds, garam masala, and salt.

  • Fry on high flame for 2 minutes, then set aside.

3. Combine & Cook (Bhuna Process)

  • Once the gravy is well-fried, add 1 cup of water and mix.

  • Simmer for 5-7 minutes until oil floats on top.

  • Stir in fresh coriander.

  • Add the sautéed veggies and potatoes.

  • Bhuno (fry) on low-medium flame for 4-5 minutes to let the flavors blend.

4. Serve Hot!

  • Garnish with more fresh coriander.

  • Best enjoyed with roti, paratha, or puri.

Pro Tips for the Best Aloo Bhuna Masala

  • ✅ Use boiled but firm potatoes – They hold their shape better when frying.

  • ✅ Crush fenugreek seeds lightly – Enhances aroma without bitterness.

  • ✅ Fry spices well – The key to a rich, dhaba-style taste.

  • ✅ Adjust chili levels – Kashmiri chili adds color without too much heat.

Why You’ll Love This Recipe

  • ✔ Restaurant-style flavor – Deep, smoky, and spicy.

  • ✔ No fancy ingredients – Made with simple pantry staples.

  • ✔ Versatile – Add paneer, mushrooms, or cheese for variation.

Try this recipe and let me know how it turns out in the comments! If you enjoyed it, don’t forget to like, share, and subscribe for more delicious recipes. Happy cooking! 🍛🔥

#AlooBhunaMasala #DhabaStyleRecipe #IndianCurry #EasyHomemadeFood

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