Dum Aloo Jaipuri

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  • 200 g Knorr Onion Tomato Base Gravy
  • 450 g Boiled Baby Potatoes
  • 3 pc Cinnamon Sticks
  • 3 pc Small Cardamom
  • 2 pc Cloves
  • 80 g Ginger Garlic Paste
  • 80 g Hung Curd, low fat
  • 10 g Butter, unsalted
  • 20 g Vegetable Oil
  • 100 g Cashew Paste
  • 10 g Coriander Leaves
  • 10 g Anar Dana Powder
  • 10 g Red Chilli Powder
  • 10 g Haldi Powder


    • Hit Butter in a pan. Add Hot Spices. Add Ginger-Garlic Paste and Knorr Onion Tomato Base Gravy, saut√© it for sometime on slow flame.
    • Add Haldi Powder and Red Chilli Powder and then add Cashew Paste and Hung Curd. Cook it for a few minutes.
    • Add Boiled Baby Potatoes after that and cook it with the masala. Add some water and cover it until the gravy mixes well with the potatoes.
    • Finish it with proper seasoning. Garnish with Anar Dana Powder and Coriander. Serve it hot.

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