Punjabi dum aloo recipe | How to make restaurant style dum aloo gravy
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4.67 from 12 votes

Punjabi dum aloo recipe (Restaurant Style Gravy)

Making restaurant style gravy at home is easy. Try this punjabi dum aloo gravy recipe at home, I am sure you will love it
Course Main Course
Cuisine Punjabi
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 Servings
Calories 415kcal
Author Kanan


For cooking baby potatoes:

  • 12-15 Baby potatoes
  • Water as needed
  • 2-3 teaspoon Oil

For the paste:

  • 1 tablespoon Oil
  • ½ teaspoon Fennel seeds
  • ¼ inch Cinnamon stick
  • 2 Green cardamoms
  • 1 Bay leaf
  • 2 Cloves
  • 1 medium or 1 cup Onion roughly chopped
  • ½ inch Ginger chopped
  • 2 cloves Garlic chopped
  • 1 Green chili chopped
  • 2 small or 1 cup Tomato chopped
  • 10-12 Cashew nuts
  • Salt to taste

For dum aloo recipe:

  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 1 ½ teaspoons Red chili powder
  • 2 teaspoons Coriander powder
  • ¼ teaspoon Turmeric powder
  • Salt to taste
  • 1 teaspoon Kasoori methi (dried fenugreek leaves)
  • 2 tablespoons Heavy whipping cream or fresh cream or malai
  • ½ cup Water or as required
  • 1 tablespoon Cilantro or coriander leaves finely chopped


Cooking baby potatoes:

  • Wash the baby potatoes well. Take those to the cooker with enough water. potatoes should submerged in the water.
  • And cook for 1 whistle. Once pressure released open the lid.
  • Once potatoes are cooled to touch, peel them.
  • Now heat one teaspoon of oil in pan on medium heat. Add the potatoes in it, sprinkle some salt.
  • Cook them till they get light brown around the edges. do toss them in between for even browning. Remove it to a plate and keep it aside.

Making paste:

  • Heat one tablespoon of oil in the same pan. Once hot add fennel seeds and let them sizzle. Then rest of the whole spices. Saute them till you get nice aroma of spices.
  • Mix in onion, ginger, garlic and green chili. Add little salt to speed up the process.
  • Cook them till onions get translucent and soft.
  • Add tomatoes. cook till they are little soft.
  • Turn off the stove and let it cool for some time.
  • Grind into the smooth paste along with cashew nuts.

Making dum aloo recipe:

  • Use the same pan. Wipe out any leftover using paper towel. Heat remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle.
  • Mix in prepared puree. As it boils, it will splutter. So partially cover the pan (half covered half open).
  • when it stops spluttering, cook it without lid.
  • Continue cooking till all the moisture evaporated and becomes thick. it will leave the sides of the pan. Do stir in between.
  • Add spice powders and remaining salt. Mix well and cook for a minute.
  • Add water as per your liking consistency and let it come to a boil.
  • Add cream and kasoori methi.
  • Also mix in baby potatoes and simmer for 5 minutes.
  • Lastly sprinkle chopped cilantro leaves and turn off the stove.


Calories: 415kcal | Carbohydrates: 41.4g | Protein: 7.1g | Fat: 26.7g | Saturated Fat: 6.6g | Cholesterol: 21mg | Sodium: 1219mg | Potassium: 1098mg | Fiber: 7.7g | Sugar: 7.5g
*Nutrition information is a rough estimate for 1 serving
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