Dum Aloo Jaipuri

Scroll down to view recipe


  • 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, sauté 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.

Popular Recipes

Dutch Coffee Custard
Vegetable Manchow Soup
Dal Makhani
Fried Vegetables in Hot and Sweet Sauce
Classic Roast Chicken with Demi-Glace