Dum Aloo Punjabi Recipe (with Step by Step Photos)

The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. This curry is a life saver when guests come suddenly around lunch time and you don’t have any green vegetables at home to make curry, because this curry is easy to make and it requires two main ingredients, potatoes and curd which are always available in most of the Indian kitchens. Follow this recipe and learn how to make mouth watering truly punjabi style dum aloo with curd based kasuri methi flavored gravy at home in just few easy steps.

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Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Serves: 3

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Cooking Measurements

Dum Aloo Punjabi Recipe In Hindi (हिन्दी में पढ़े)

Dum Aloo Punjabi Recipe In Gujarati (ગુજરાતી માં વાંચો)

Ingredients:

15 small Potatoes, boiled in salted water

1 large Onion, finely chopped

3/4 cup thick Curd (yogurt)

1 Bay Leaf

1 pinch Asafoetida (hing)

1 teaspoon Red Chilli Powder

1/4 teaspoon Turmeric Powder

1 tablespoon Ginger Garlic Paste

1 tablespoon Coriander Seeds

1/2 teaspoon Cumin Seeds

1 pod Green Cardamom

1 small piece of Cinnamon

1 Clove, optional

8-10 Cashew Nuts or 2 tablespoons Peanuts

1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)

1 teaspoon Sugar, optional

5 tablespoons Cooking Oil

2 tablespoons Coriander Leaves, chopped

Salt

Directions:

Peel boiled potatoes and prick them with a fork.
Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium flame until they turn light brown. Drain and transfer to a plate.
Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, clove and cashew nuts into a dry mix powder. Keep aside until called for use.
Heat remaining 3 tablespoons oil in the same kadai over medium flame. Add a pinch of asafoetida, bay leaves and finely chopped onion. Sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.

Add dry mix powder (prepared in step 3) and sauté for a minute.
Beat the curd, slowly add it to kadai and mix well.
Add turmeric powder and red chilli powder and mix again. Stir continuously until oil starts to separate, for around 2-3 minutes.
Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low flame for 2 minutes.
Add 3/4 cup water and bring it to boil over medium flame.
When it starts to boil, cook covered on low flame until you get the desired consistency of gravy, it will take around 3-4 minutes. Turn off the flame and transfer it to a serving bowl.
Garnish punjabi dum aloo with coriander leaves and serve hot.

Tips and Variations:

For authentic taste, deep fry raw potatoes instead of shallow frying boiled potatoes.
Use groundnut oil for aromatic flavor.
Make sure that curd is not sour otherwise curry will taste sour.

Taste: Nice aroma of spices with a touch of kasuri methi and curd based gravy.

Serving Ideas: Most of the Punjabi curries are main course food items and this curry is no exception. Serve it with any of Amritsari kulcha, butter naan, tanduri roti, plain paratha rice for lunch or dinner. You can also serve it with fulka roti, gujarati dal and steamed rice in lunch.

Author: Foram

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129 Comments

Feb 25, 2024 by Vishista

Awesome curry
Tried this curry several times and every time turns out tooo good
Satisfying everyone ones taste buds
Must try curry i would say

Jan 02, 2024 by Lee

This is the best Dhum Aloo I've ever made it's a regular in my house so my question is if I wanted to do this as part of a buffet type meal for about 15 people what roughly would the spice quantities be and would this also apply to something like a Chana Dal or similar also.
Thanks in advance.

Mar 31, 2022 by Sharmila

I'm going to use this recipe first time so I hope that helps me cook delicious.

Aug 10, 2021 by Ankita Yadav

Hi! Actually, I stay at PG so I don't have a mixer or grinder. How can we make the paste then??

Response: Hello Ankita, you can use mortar and pestle to make the paste.

Aug 04, 2021 by Karthik Kurinji

The recipe was too good! Ground fresh spices after a long time for curry and the flavor was authentic! Thank you very much for sharing this recipe with us!

Dec 27, 2020 by Angela

Can't wait to try this and other recipes.

Nov 23, 2020 by Neeta C

Here 3/4th cup curd is equal to 3/4th of 240ml or 200 ml???

Response: Hi Neeta, 3/4th cup curd is equal to 3/4th of 240ml.

May 06, 2020 by Shilpa

Hi.. it looks yummy and east to me. Can I Use ginger powder n garlic powder instead of ginger garlic paste? If yes, than, how much?

Response: Yes Shilpa, you can use garlic powder (1/4 teaspoon) and skip adding the ginger powder as the dried ginger powder has little bit different taste than fresh ginger.

Nov 08, 2019 by Sonal Rokade

Hi, thanks for the recepie.
Tomatoes are not added in this recepie. Is it because you added curd. Once I add tomatoes will it change for good or bad?

Response: Hello Sonal, curd is added to get the light tangy taste in the curry and so the tomatoes are not added. You can try this curry with either tomatoes or curd.

Nov 04, 2019 by Rajiv

Learnt a lot from your site I will try some recipes.
Thanks a lot for sharing such a nice information.

Thanks once again

Aug 15, 2019 by Nisha

How to make gravy thick after its not thick?

Response: Hello Nisha, cook the gravy a little bit longer to make it thick.

Feb 23, 2019 by Hetal Dave

All time favourite and very delicious recipe.

Feb 16, 2019 by Deepshikha Gupta

The recepie was tasty but I didn't get the desired colour. Mine was pale yellow and not red as shown.
Also while frying aloo they stuck to the pan.

Response: Hi Deepshikha, the color of the curry depends on the quality and type of the red chilli powder. I use kashmiri red chilii powder in most of the recipes to make curry less spicy and get the nice red color.

Jan 03, 2019 by Sneha

Superb and tasty dish.. Recipe was really very good.. Everyone at home loved it.. Thanks..

Aug 20, 2018 by Mita

Smashing recipe....turned out great...thank you.

Feb 21, 2018 by Aditya Aryan

Kya taste hai maza aa gaya

Jan 31, 2018 by Soya

Superb dish.. the aroma of dry mix pwdr enchants the entire house...

Jan 25, 2018 by Ashwini

The dumaloo made using your recipe is just perfect.infact every recipe that I have tried is perfect. Thanks a lot

Nov 08, 2017 by Gausia

I am a BIG fan of your blog..have tried so many recipes and they were all a big HIT..
I'm going to try this aloo dum recipe for my son's birthday party, so can you please advise if I can marinate the aloo dum a day prior and then make it the next day?

Response: Hello Gausia, you can make the gravy a day ahead and store it in the refrigerator. Add the fried potatoes in the gravy 2-3 hours before serving.

Mar 09, 2017 by Neeta

Yummy with minimal effort. Everyone at home absolutely loved it. This one is a keeper!!

Nov 18, 2016 by Rosie

I love making this recipe for my family. Got carried away and promised my friend that I will get this for Thanksgiving Dinner.
This morning she threw a bomb at me saying she is expecting 40 people at the party.

Please help me make this dish for 40. Need the measurements for 40.

Response: Hello Rosie, this curry serves 3-people when it served alone with poori/roti/paratha. So you have to multiply all the ingredients by 10-13 (for 40 people) as you gonna serve it with so many other recipes.
If you are using the baby potatoes, count the baby potatoes (small size) (4-5 pieces per person) and if you are using the normal potatoes, use 1 medium potato (approx. 100 gm) per person (or cut the potato into large pieces and then count 4-5 pieces per person).
When you cook in large quantity, more cooking time is required in each step. You can cook the gravy (from step-3 to step-7) a day ahead and then refrigerate it. On the day of serving, add boiled and shallow fried potatoes and cook the curry (from step-8 to step-11).

I hope this will help you to cook this curry in large quantity.

Nov 06, 2016 by Siladitya Roy

Brilliant recipe. The kasuri methi is a revelation.

Oct 26, 2016 by Aarushi

Thanks for the amazing recipe. It was easy and turned out to be super delicious.

Sep 20, 2016 by Kavya

Thanks for the recipe. Can we ignore cashew nuts?

Response: Yes, you can avoid cashew nuts. Use peanuts or almonds or magajtari seeds (white melon seeds) instead of cashew nuts.

Sep 18, 2016 by Ripal Parikh

Again Thank you for such wonderful recipe. I am preparing different recipes and getting appreciation from my parent. Thank you so much. I have one suggestion that it would be great if you also include cakes, pastries, cookies recipes on this website. It will be helpful for a person like me who is a very big fan of cakes and pastries.

Response: Hello Ripal, thank you for trying different recipes and I am glad to hear that your parents liked it. You can check the few baking recipes already posted on this site and we will definitely try to upload more baking recipes soon.

Aug 03, 2016 by Shifa

Thanks for giving such a mouthwatering delicious recipe.

Aug 02, 2016 by Amiya Sagar

Well explained..would have given 6*.

Jul 12, 2016 by Vishwanath

Can I use the same gravy recipe, but replace Aloo with Baingan. Or, perhaps, add well cooked Baingan to the Aloo.

Response: Yes, you can replace aloo with baingan and also other veggies like capsicum and green beans.

Jun 27, 2016 by Snigdha

Hi,

If we add sugar would it reduce the spiciness of the curry? I am looking to make spicy dum aloo.

Response: Hello Snigdha, sugar is added to balance the tangy taste of the curd. It doesn't make the sweet curry nor reduce the spiciness.

Jun 25, 2016 by Pradeep Saxena

Very useful and handy information for good and tasty food.

Jun 21, 2016 by Parwati

Thanks for sharing this recipe. I'm going to make it today. Could we use the aloo with the skin?

Response: Yes Parwati, you can use aloo with the skin.

Jun 06, 2016 by Nitika aggarwal

Made today and the result was awesome. Thanks for the recipe.

May 01, 2016 by Krishna Acha

I just finished cooking aloo dum and it came out very well. Thank you for this wonderful recipe and your attention to detail of sharing just the required steps with photos.

I'm probably a slow person Roland took a lot more time than what was prescribed but the output is awesome. Thank you again.

Happy weekend.

Apr 06, 2016 by Rupal

I tried this and a few more recipes from your site. I've always had trouble remembering and making dishes but you've laid everything out so well, with precise measurements and pictures so we know how it looks at each step. Great recipes, amazing site! thank you So much for this! :)

Response: Thank you so much Rupal for trying the recipes and writing the wonderful feedback.

Apr 03, 2016 by Dr Uma Gautam

For 24 potatoes what should be the quantity of base ingredients? Is it to be multiplied by 2 or by 3?

Response: Hi Dr Uma, multiply all ingredients by 2 for 24 potatoes.

Mar 10, 2016 by Ash

My gravy isn't becoming thicker at all after adding water and the colour is yellow and not orange.

Response: The curry should turn thick, as we have added the cashew nuts while making the masala in step-3.The colour of the curry depends on the quality and quantity of red chilli powder. If possible, use kashmiri red chilli powder to get better color.

Feb 18, 2016 by Jazzy

I am going to try this recipe over the weekend. Is 1-large onion enough for 15 small potatoes? I need to make this for 15 ppl, should I just triple the gravy ingredients?

Response: Yes, 1-large onion (approx. 1/2 cup chopped onion) is enough for 15 baby potatoes. The curry prepared by this recipe is enough for 3-people, so you should multiply all the ingredients 5 times (not 3 times) to make it for 15 people.

Feb 14, 2016 by Reshu Drolia

Love this.....I do prepare aloo dum at home but in different way..but you gave me different approach.....

Feb 05, 2016 by Gargi

Today I made this recipe and my family loved it..Delicious and awesome taste..

Feb 02, 2016 by Varsha

Hi, I'm Varsha. I tried this recipe. It is good but getting more kasoori methi flavor. Pls suggest.....

Response: Hi Varsha, thanks for trying the recipe. If you don't like the strong flavor of kasuri methi, either skip it or reduce it's quantity according to your taste.

Jan 15, 2016 by Vijayalaxmi

The curd got curdled. ... what should be done to avoid this or is it suppose to happen ?

Response: Hi Vijayalaxmi, use full fat thick curd (curd made from full fat milk), beat the curd well before adding and immediately stir the gravy for a minute after adding the curd to prevent it from curdling. Don't worry If it happens because it doesn't affect the taste of the gravy but it may change the texture.

Jan 10, 2016 by Shoeb Shaikh

Hi, tried this recipe today. Make Sunday special :)

Jan 02, 2016 by Koyel

Can we prepare this item without using asafoetida?

Response: Yes, you can skip asafoetida (hing).

Jan 02, 2016 by Sowmya

Tried this recipe. It is really nice and delicious. My whole family loved it, thank you food viva.

Dec 01, 2015 by Umangi

I tried it today. It turned out very nice. Thank u :)

Nov 23, 2015 by Preethi

Hi. I am from Chennai, Tamil Nadu. in my native place at Vellore, the ingredient - kasuri methi is very tough to find. What can I substitute with kasuri methi?

Response: Hi Preethi, if kasuri methi is not available, skip it.

Oct 10, 2015 by Rohini

Tried this recipe and it came out delicious!! Thanks for such an easy recipe.

Aug 29, 2015 by Bobby

I made it today, my family loved it..

Aug 24, 2015 by Chanda

Simply delicious.
Thanks a ton for sharing such a easy to make recipe. I made it this weekend and it turned out awesome. I have used musrard oil and it gave a very nice color in the dish.

Jul 25, 2015 by Charu

I have party tomorrow at my place and am planning to make this recipe of yours... Please help me with ingredients for 10 people. I am confused for how much things to take. And is it possible if I do little prep today itself. Please help me asap.
Thank you.

Response: Hi Charu, sorry for the late reply. This recipe serves 3-people, you have to multiply all ingredients by 3 (for 9 people) and by 4 (for 12 people). When you cook in large quantity, more time is required in each step. You can cook the gravy (unto the step-7) a day ahead and keep in the refrigerator. On the day of serving, add boiled potatoes and cook the curry (from step-8 to step-11).

Jul 24, 2015 by Malti Sharma

Very easy with less ingredients and delicious.

Jul 07, 2015 by Sharada

Hi. I follow your recipes always. It always came out to be superb. Thank you. Please do post more recipes.

Jun 09, 2015 by Vinkal

We don't use onion and garlic at home. So can I make this kind of recipes without onion?

Response: Yes Vinkal, you can make this curry without using onion and garlic. Instead of using ginger-garlic paste, add same amount of green chili-ginger paste in the recipe.

Jun 08, 2015 by Namita

Recipe sounds good but can it be made without nuts? Kids have nut allergies?

Response: Hi Namita, cashew nuts are used to thicken the gravy of this curry. You can use same amount of almonds, peanuts or 2 tablespoons watermelon seeds (magajtari seeds) instead of cashew nuts in this recipe or add 1/3 cup paneer (crumbled or grated) or 1/3 cup unsweetened mawa/khoya (crumbled or grated) in step-9. Also, you can increase or decrease the amount of paneer or mawa to make thick or thin gravy.

May 15, 2015 by Suhasini Hulikal

Amazing recipe. Loved it. Thanks for sharing.

May 12, 2015 by Nahid

Very nice recipe. Easy to make. My family loved it.

Apr 15, 2015 by Bhavisha patel

I like all recipes. They all are good.

Response: Thanks Bhavisha.

Mar 21, 2015 by Riya

Superb recipe. Can you please tell me the difference between tablespoon and teaspoon?

Response: Hi Riya, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml and 1 tablespoon = 3 teaspoons.
Follow our cooking measurement page for more cooking conversions.

Feb 28, 2015 by Mamta

I've tried this recipe at home. This resulted me a good favour from my relatives. I'd like if you keep on sharing such delicacies with us...
Thanks

Feb 01, 2015 by Nimi

I tried this recipe, it came out so well and tasted delicious. Mouth watering.. yummmm :)

Jan 25, 2015 by Devendra

Nice recipe. I tried at home, good one.My wife got impressed with the taste. Thanks a lot.

Jan 22, 2015 by shrads

Thanks for awesome recipes. I tried many of them, got good result and family comments. Add some more veg recipes.

Jan 20, 2015 by Twinkle

Can we make this without curd??

Response: HI Twinkle, curd is the main ingredient of gravy in this recipe, you can not skip it. However if you have allergy or any other problem with curd, you can try it without curd but the final taste will be different.

Dec 30, 2014 by Jasmine

I tried this recepie. It's delicious.

Dec 12, 2014 by Mamta

Very easy to make and very tasty. Thank you.

Nov 08, 2014 by Vaishali

How much we have to take, if we take 5-6 potatoes.

Response: Hi Vaishali, if you take 5-6 baby potatoes, you have to decrease the quantity of all ingredients to 1/3.

Oct 28, 2014 by Apurva

I want to make 6 servings, do I double all the ingredients (oil, water, curd etc.)? Please advise.

Response: Hi Apurva, the curry prepared by given recipe serves 3 persons (each serving has 5 baby potatoes with gravy). If the serving portion is sufficient for you then you can double all the ingredients to make 6 servings.

Oct 27, 2014 by jyoti

Easy one and seems tasty. Today I am going to try, can I add tomatoes too and if yes, then how many? Please reply.

Response: Hi Jyoti, you can't use tomato in this recipe because we use the curd to get mild sour taste.

Oct 24, 2014 by Neha Mehta

It's amazing, wonderful taste, thanks for sharing :-)

Oct 23, 2014 by Halli

Can I make the recipe without ginger garlic paste?

Response: Yes, you can make this recipe without ginger garlic paste.

Oct 17, 2014 by Pulkit

Recipe is quiet authentic, but this is a kashmiri dish and not a punjabi dish.

Response: Hi Pulkit, this punjabi recipe contains punjabi ingredients like kasuri methi, onion, etc. while kashmiri dum aloo recipe contains different ingredients like fennel seeds, kashmiri red chilli etc.

Oct 09, 2014 by aashima

Great and easily explained with step by step photos. We really enjoyed while eating this wonderful dish.

Oct 09, 2014 by Laura

Tried this recipe the vegan way. Added handful of ground paste of almonds with lemon juice and a tablespoon of tomato paste. Rest followed your recipe as is. Thank you for sharing. It turned out heavenly. Cheers!!!!

Oct 06, 2014 by Preethi

So easy and very delicious... Just perfect way of putting the recipe... Thanks a lot!

Oct 05, 2014 by moni

What if I don't boil tomato in salt water??

Response: Hi, this recipe does not use tomatoes.

Oct 04, 2014 by trapti

Delicious recipe and I am fan of yours.

Sep 22, 2014 by Aditi Biswas

I love how you posted the recipes step by step with pictures. It just makes it easier to follow, and not getting lost amidst too many texts and instructions (which happens to me often, while going through some recipes in other websites).

I really appreciate you taking the time, and doing this so smartly, that it retains the fun of cooking! Also, adding the pictures at every step makes easier to reference and takes the guessing out of the equation. Thanks again for such great recipes, presented in a great way!

Response: Thank you so much for the appreciation.

Sep 21, 2014 by Ritika

jab dry masale dale tab onion mixture dry ho gaya aur gravy ka red colour be nahi aaya. Muje problems aai ise banate time.

Response: Hi Ritika, did you decrease the amount of oil when you made this recipe? If you decrease the amount of oil the mixture will turn dry, however it will not change the taste of the gravy. Red color depends on the red chilli powder used while making the recipe. Use kashmiri red chilli powder to get nice deep red color.

Sep 14, 2014 by soumee

Thanks a ton for sharing the recipe, working all day everyday I was so bored of eating outside food and the same taste everywhere. this recipe made my weekend.

Sep 11, 2014 by hala

This recipe is too tasty...really enjoyed..thank you for sharing this recipe.

Sep 08, 2014 by reshu

you have ground all the ingredients without using water can we grind it by using water????

Response: Hi Reshu, all dry ingredients must be ground without adding water and sauteed in oil for a minute. The reason behind not adding water while grinding is to prevent the gravy from turning sticky. If you add water while grinding then the ground masala would not be sauteed properly and the gravy will also turn sticky.

Aug 23, 2014 by Meenakshi singh

very tasty and delicious. This is too good. Thanks for giving me this recipes.

Aug 16, 2014 by Gunavathi

Fine dish. Goes well with the south Indian poori or roti. I just tried it out and my oh my did I love it? of course not only me but the whole family had a delightful morning breakfast.

Aug 09, 2014 by swati

Awesome recipe..it was very delicious.. Thanks

Aug 04, 2014 by sweta

It was yummmmmmmy. Everybody liked it in my family. Thank you for sharing and writing the recipe so clearly.

Aug 01, 2014 by Carlo Sammarco

Just made this and it was great! Very comforting food. My first time using coriander seeds and Methi leaves... they add an unspeakable dimension to the food. Definitely will make again. I think adding some prawns at the end could work well because the overall taste of this dish is not too strong. Thanks for sharing this!

Jul 29, 2014 by komal thakur

First I would like to say thanks for such a yumilious dum aloo recipe. I was searching for the dum aloo recipe and I found your blog. As this is a Shravan month, I always search for veg recipes and your blog is boon for me. I tried and it really came out superb. Thanks once again. Can u please upload the recipe of veg dum biryani with step by step photos?

Response: Hi komal, thanks for trying the recipe. We will definitely upload the recipe of veg dum biriyani very soon. Please, subscribe to our email feed to get the notification via mail when we upload the recipe.

Jul 29, 2014 by latha

Dear, this dum aloo is too good. The flavors are so nice that the whole family enjoyed it..the recipe is for keeps. Thanks a lot. God bless u. The pic demo is really helpful.

Jul 22, 2014 by puja

perfect recipe and easy to make.

Jul 16, 2014 by jiya dembla

Amazing receipe......

Jul 10, 2014 by nausheen

Thank you for the simple yet delicious recipe,I had an excellent family time while having it.Common ingredients and clear directions with pictures made everything so simple for me.

Jul 07, 2014 by Ankita

What a perfect recipe...I followed all the exact steps for and turned out amazing.
I impressed my guests yayyyy...thank you so much for sharing :)

Jul 06, 2014 by dr.rashmi

Awesome recipe....everyone at my place loves to eat this.. thanks foodviva for such a nice recipe ...... n step by step procedure with photographs makes it really easy

Jul 06, 2014 by Nisha verma

Very nice and easy explained ..

Jul 05, 2014 by Shivangi

this recipe helped me earned lots of praises from my family. I made it on my son's birthday. everybody were pleased with the taste..... awesome. thank you

Jul 04, 2014 by shaily sharma

Thanks for the delicious recipe. its to easy to make and tasty too....... every one asks me about how to make it but I don\'t tell....so thanks once again for the recipe.....

Shaily sharma

Jun 29, 2014 by soumya

I haven't try it.
I have some problem with yogurt.
is this recipe's taste will same without yogurt.

Response: Hi soumya, this recipe will not taste same without adding yogurt. Yogurt (home made curd or store bought) is must required ingredient in this recipe.

Jun 17, 2014 by kishan

nice and easy one .. im sure my mother will like it!

Jun 10, 2014 by Shilpa

Really it's awesomeeee.. thanks...: )

Jun 06, 2014 by ruchi kedia

i have made this dam aloo on my mothers birthday she loves a lot thank you foodviva for this delicious recipe.

Jun 05, 2014 by sheetal

can u tell me how to make dum alloo in sambar flavour?

Response: Hi Sheetal, I have never made dum aloo in sambar flavour and right now I do not know how to make one and how would it taste. I will try it soon and update it here.

Jun 04, 2014 by Pinal

Hello,
I love it, I make it and my husband love it, thank you for sharing this recipe please add more.

Jun 01, 2014 by nawishta

This recipe made my Sunday..enjoyed it with friends as I stay with friends..

May 31, 2014 by Delhi

Tried this recipe today. Very easy to make and tastes great.

May 26, 2014 by ISHIKA

easy to eat but not to cook.. lol

May 14, 2014 by Tripti Khare

This is very good recipe easy to cook and delecious

May 03, 2014 by Saba

Fantastic recipe. All the steps are clearly given and it turned out great.

May 02, 2014 by Rashmi Agrawal

This is the best receipe.It tastes very good.This receipe gave me the title of chef in my home.I loved this receipe.Thanks for sharing this receipe.

Apr 20, 2014 by Jayakumar

Just awesome, This is the first time i tried cooking punjabi curry and it came out wonderful.

Apr 19, 2014 by Reeya

Really well explained with pictures...appears the same wen i made...am just 20 and all,were happy thinking how could i at this age could make so awesome food...all credit goes to u...thanks...

Apr 19, 2014 by Tejinder & Pushpa

Mouth was full with water by seeing the pictures. What will happen when eat.

Apr 04, 2014 by kinjal

Hi in my family people are typical Gujarati and I made this same recipe without curd. Every one like this too much . You are the mom for me on today, very tasty gravy yar @ love u allot.Thanks once again

Mar 26, 2014 by Kiara_Columbia

It's just yummmm, and also it turned out to look exactly same!! My roomie doesn't like dum aloo in general, but she just licked the last drop of curry from the main serving plate!! I wish I could capture that picture!! Thanks a lot!!!

Response: Thanks Klara.

Mar 26, 2014 by sterlin

tried this recipe yesterday and it came out very tasty...everyone must try it....

Mar 25, 2014 by Srividhya

This is a heavenly recipe.. My husband is a potato fan.. But this recipe is amazing. My entire team loved it when I made it for potluck. Thank you! :)

Mar 02, 2014 by hiral

mmmmmmmmmmm..... finger licking gooooddd...

Feb 13, 2014 by shilpa budihal

Really awesome this recipe.. i tried it by my self . .it's too good... :) :)

Dec 28, 2013 by Varsha

Awesome recipe..tried by substituting potato with paneer,cauliflower..it tastes awesome..next time going to try with chicken..thanks a bunch...

Dec 01, 2013 by nilu ahmad

The recipe is awesome.
Good aroma and perfect taste.

Nov 28, 2013 by Dipti Joshi

Looks so tempting! I like the idea of grinding dry spices and nuts. This will give the required thick texture to the gravy.

Nov 17, 2013 by ruhi

Easy to make and simply awesome, finger licking recipe..
Thank you for posting such a wonderful recipe.

Response: Thank you Ruhi.

Sep 28, 2013 by jyothi Chandrashekar

Super recipe easy method with step by step photo.

Jul 30, 2013 by saheli goswami

tried this recipe..and the best part is, it comes out exactly like as in the picture!! though this is one of the very common dish, I followed this recipe, to get an unique flavor...n it came out awesome!! thanks for sharing this recipe.

Jun 29, 2013 by Shobha

Simply superb... I loved the curd gravy of this curry.

Mar 27, 2013 by niti

Yesterday I tried this recipe and everyone in my family loved it.

Feb 27, 2013 by Anu Saugat

Tried this recipe and it turned out really well….awesome taste loved it...thanks for sharing :))

Nov 09, 2012 by Priyanka

Lovely. I just came across this site and have been noting down all the recipes.... Very simple yet very tasteful... loved it..... Btw who is behind this site... I must say i m a great fan of food viva.....

Response: Thanks a lot Priyanka. You happen to have a printer, you can just print them using "Print Recipe" link available in every recipe! that you you do not need to write them down. You can see who is the author of the recipe by looking just below the recipe name on top.

Oct 20, 2012 by Farida. E.

Very tasty and delicious. Give ithe dish a festive look with fried kaju, kismis and sprinkling of coriander when serving. Superbbbbbbb.

Response: Thanks a lot for the feedback, its the people like you who keeps us motivated to keep producing detailed recipes that make cooking easier and delightful. You are absolutely right about the garnishing, it will make this curry absolutely irresistible.

Oct 06, 2012 by kumudini jawade

dis recipe is too good. must try

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