You are here: Home> Cuisine > Indian Veg Recipes > Punjabi > Punjabi Sabzis > Basic Dum Aloo Gravy, Punjabi Restaurant Style Dum Aloo Recipe
dum aloo gravy recipe | Kashmiri dum aloo gravy | easy Punjabi dum aloo gravy | restaurant style dum aloo gravy |
Tarla Dalal
06 December, 2024
Table of Content
dum aloo gravy recipe is a sumptuous, rich gravy which is very much traditional from the land of Punjab. Learn how to make restaurant style dum aloo gravy.
The restaurant style dum aloo gravy gets its deep flavour and luscious texture from a paste of onions and spices, cooked along with tomato pulp. The addition of fresh cream gives a finishing touch to this gravy by making it rich and smooth.
To make dum aloo gravy, combine the tomatoes and 1½ cups of water in a broad non- stick pan, mix well and cook on a medium flame for 12 minutes. Cool slightly. Blend in a mixer along with the water till smooth and strain using a strainer. Keep aside. Heat the oil in a non-stick kadhai, add the prepared paste and sauté on a medium flame for 3 minutes, while stirring continuously. Add the cloves, cinnamon and cardamom and sauté on a medium flame for 1 minutes. Add the fresh tomato pulp, fresh cream, salt and sugar, mix well and cook for another 2 minutes, while stirring occasionally. Use as required.
Kashmiri dum aloo gravy gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in. The paste is the underlying element which lends that colour, aroma and flavour to this gravy. The fennel seeds, cumin seeds and peppercorn add the perfect spice aroma and colour, while ginger and green chillies lends their spiciness. You can adjust the green chillies as per your taste.
You can make a batch of easy Punjabi dum aloo gravy, and use it immediately, or cool completely and deep-freeze it to whip up your favourite dishes in minutes when you wish to.
Tips for dum aloo gravy. 1. Use Kashmiri chillies for sure to get that bright red colour of the gravy. 2. Sugar though used in small quantities is necessary to balance the tanginess of tomatoes, so do not avoid it. 3. Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding fresh cream as the gravy may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the fresh cream, mix well and simmer for 2 to 3 minutes.
Enjoy dum aloo gravy recipe | Kashmiri dum aloo gravy | easy Punjabi dum aloo gravy | restaurant style dum aloo gravy | with step by step photos.
Tags
Preparation Time
20 Mins
Cooking Time
25 Mins
Total Time
45 Mins
Makes
1 cup
Ingredients
To Be Ground Into A Smooth Paste (using 5 Tbsp Of Water)
1 cup roughly chopped onion
1 tsp roughly chopped green chillies
1/2 tsp chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
4 whole dry Kashmiri red chilli , broken into pieces
2 tbsp broken cashew nut (kaju)
1 tsp fennel seeds (saunf)
1 tsp cumin seeds (jeera)
1/2 tsp black peppercorns (kalimirch)
Other Ingredients For Dum Aloo Gravy
2 cups roughly chopped tomato
2 tbsp oil
3 to 4 clove (laung / lavang)
2 sticks cinnamon (dalchini)
2 tbsp fresh cream
salt to taste
1/2 tsp sugar
Method
- Combine the tomatoes and 1½ cups of water in a broad non- stick pan, mix well and cook on a medium flame for 12 minutes. Cool slightly.
- Blend in a mixer along with the water till smooth and strain using a strainer. Keep aside.
- Heat the oil in a non-stick kadhai, add the prepared paste and sauté on a medium flame for 3 minutes, while stirring continuously.
- Add the cloves, cinnamon and cardamom and sauté on a medium flame for 1 minutes.
- Add the fresh tomato pulp, fresh cream, salt and sugar, mix well and cook for another 2 minutes, while stirring occasionally.
- Use as required.
- Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding fresh cream as the gravy may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
- While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the fresh cream, mix well and simmer for 2 to 3 minutes.
Basic Dum Aloo Gravy, Punjabi Restaurant Style Dum Aloo Recipe Video by Tarla Dalal
Basic Dum Aloo Gravy, Punjabi Restaurant Style Dum Aloo Recipe recipe with step by step photos
-
- From readymade soups and curry pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends at home like garam masala, chole masala, chaat masala etc. Working couples and bachelors also plan their meals over the weekends and stock up their refrigerators with basic gravies that come handy during lunch and dinner preps. Here are some popular basic gravy recipes that you might wanna try :
-
-
To prepare a smooth paste for dum aloo, in a mixer jar add roughly chopped onions.
-1-188833.webp)
![]()
-
Add roughly chopped green chilies.
-2-188833.webp)
![]()
-
Add chopped ginger. While most Indian curries make use of ginger, garlic or green chilli paste, this paste requires freshly chopped aromatics which makes the real difference in flavor.
-3-188833.webp)
![]()
-
Add broken cashewnuts. Peanuts, almonds and pine nuts work particularly well as a substitute. If you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. Silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy.
-4-188833.webp)
![]()
-
Add fennel seeds.
-5-188833.webp)
![]()
-
Add turmeric powder.
-6-188833.webp)
![]()
-
Add whole dry Kashmiri red chillies that are broken into pieces. We have used Kashmiri red chillies that will give a fiery red colour with a mildly spicy hint. You can use any other variety of chillies depending on the heat you prefer.
-7-188833.webp)
![]()
- Add cloves.
-
Add cumin seeds.
-9-188833.webp)
![]()
- Add black peppercorns. We are using a variety of whole spices that will give the Punjabi dum aloo a delicious flavor and tempting aroma.
-
Pour around 5 tbsp of water.
-11-188833.webp)
![]()
-
Blend everything into a smooth paste and keep aside.
-12-188833.webp)
![]()
-
To prepare a smooth paste for dum aloo, in a mixer jar add roughly chopped onions.
-
-
To prepare the basic gravy for restaurant-style dum aloo, in a broad non- stick pan, add the tomatoes. Make use of fresh, red ripe tomatoes to get a naturally bright red colored gravy which is not sour. Also, the tomatoes have been washed and chopped before using them. Pour 1½ cups of water.
-1-188834.webp)
![]()
-
Mix well and cook on a medium flame for 12 minutes.
-2-188834.webp)
![]()
-
Cool slightly and transfer to a mixer jar.
-3-188834.webp)
![]()
-
Blend in a mixer along with the water till smooth.
-4-188834.webp)
![]()
- Pour the blended mixture into a strainer.
- Strain the mixture, discard the excess skin and fiber and keep aside. This will help dum aloo gravy to achieve a smooth consistency.
-
To prepare basic dum aloo gravy, heat the oil in a non-stick kadhai.
-7-188834.webp)
![]()
-
Add the cloves.
-8-188834.webp)
![]()
-
Add cinnamon.
-9-188834.webp)
![]()
-
Add cardamom.
-10-188834.webp)
![]()
-
Add the prepared paste.
-11-188834.webp)
![]()
-
Sauté on a medium flame for 1 minute or until the whole spices are fragrant.
-12-188834.webp)
![]()
-
Add the prepared fresh tomato pulp.
-14-188834.webp)
![]()
-
Sauté on a medium flame for 3 minutes, while stirring continuously.
-14-188834.webp)
![]()
-
Add salt.
-15-188834.webp)
![]()
-
Add sugar depending upon the sourness of tomatoes.
-16-188834.webp)
![]()
-
Add fresh cream. To make it rich and restaurant-style, cashew nuts and cream both are added to the basic dum aloo gravy.
-17-188834.webp)
![]()
-
Mix well and cook for another 2 minutes, while stirring occasionally.
-18-188834.webp)
![]()
-
Use dum aloo gravy as required.
![]()
-
To prepare the basic gravy for restaurant-style dum aloo, in a broad non- stick pan, add the tomatoes. Make use of fresh, red ripe tomatoes to get a naturally bright red colored gravy which is not sour. Also, the tomatoes have been washed and chopped before using them. Pour 1½ cups of water.
-
- Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding fresh cream as the gravy may get spoilt on storing.
- Pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
- While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the fresh cream, mix well and simmer for 2 to 3 minutes.
Nutrient values (Abbrv)per plate
| Energy | 590 cal |
| Protein | 8.4 g |
| Carbohydrates | 32.3 g |
| Fiber | 6.3 g |
| Fat | 47.6 g |
| Cholesterol | 0 mg |
| Sodium | 57.8 mg |
Click here to view Calories for Basic Dum Aloo Gravy, Punjabi Restaurant Style Dum Aloo Recipe
The Nutrient info is complete
Payal Parikh 86
March 13, 2025, midnight
This gravy is a perfect recipe, very tasty and worth to give a try!
Foodie #540276
March 13, 2025, midnight
EXCELLENT EXCELLENT EXCELLENT!!! Completely floored by this recipe!! RIP Tarla jee!!! Your legacy would continue through millions of Super satisfied and happy souls!! What a way to remain alive, indeed!!
Archana M
March 13, 2025, midnight
Wow.. Dum aloo gravy,this is just superb.. this is same as you get in restaurants.. i make this very often.. As i have stored this gravy in quantity.. Thank you for the recipe.. its very useful for me..
Hetal
March 13, 2025, midnight
This gravy is excellent and tastes as yummy as restaurant dishes. Have made various combination sabjis like Paneer, Mix Veg, Dum Aloo with this gravy, and all were loved by the family!
-16325.webp)
-10941.webp)
