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Dum Aloo Recipe

Dum Aloo recipe is a delicious curry made with baby potatoes, yogurt and select spices. Air frying the baby potatoes makes this recipe healthier and tasty too.
Course Main Course
Cuisine Indian, North Indian/ UP
Keyword dum aloo, dum aloo air fryer
recipe dum aloo, punjabi dum aloo
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4
Calories 328kcal



  • 20 Baby Potatoes or 500 gm.
  • 1 cup Greek yogurt
  • 1 onion finely chopped
  • 1 tsp. ginger garlic paste or minced
  • 2-3 green chillies pureed
  • 1 tomato pureed
  • 1 tsp. cayenne or red chilli powder
  • 1 tsp. garam masala powder
  • ½ tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. fennel powdered
  • 1-2 cups Water
  • 1 tbsp. mustard oil or ghee for tempering
  • 1 tsp. mustard oil for brushing if Air frying
  • 2 tbsp. mustard oil if sauteeing potatoes
  • salt to taste
  • cilantro for garnish

Whole garam masala


  • Parboil the baby potatoes either in a pan or a pressure cooker. Make sure it is slightly underdone. Now let them cool and peel them. This is the most time-consuming process and takes about 15-20 minutes. Pierce them with fork and keep aside.

For frying potatoes

  • Heat 2 tbsp. mustard oil or ghee in a pan. Lightly saute the potatoes till they are golden brown and keep aside. Some people deep fry the potatoes but I avoid doing that.

For air frying potatoes

  • Preheat air fryer at 200 C for 5 minutes. Lay the peeled baby potatoes in the air fryer basket. Air fry at 200 C or 390 F for 10-12 minutes till golden brown. Keep aside.

To make curry

  • Heat 1 tbsp. ghee/ mustard oil in the pan. Add in all the whole garam masala (cumin seeds, bay leaf, cinnamon, cardamom, peppercorns and cloves). Fry for a minute. Now add in the chopped onion. Cook for about 2 minutes. Add in the tomato-green chilli puree and fry till everything looks well cooked.
  • Add in the fried/air fried potatoes now.
  • Take the yogurt and beat it well. Add it gently to the mix in the pan after lowering the heat. Add in the turmeric powder, cayenne, garam masala powder, saunf (fennel) powder and coriander powder and mix well. Add salt to taste.
  • Simmer it for 8-10 minutes keeping a lid on. If the yogurt curdles, do not worry. Just mix everything well. Add more water if you want a thinner gravy. If not you will get a thicker gravy.


  1. Baby potatoes are the best for this recipe. You can use regular potatoes and cut them into small cubes to use in the recipe.
  2. Using 1 tsp. Kashmiri red chilli powder gives the dish a beautiful red colour without the heat.
  3. Deep frying the potatoes makes the dish tastier albeit adding the calories. Air frying is a perfect option for nice browned potatoes without the oil.
  4. You can skip green chillies if you prefer less heat.
  5.  The nutrition values are approximate.
  6. To make the curry richer, you can add some cream in the end for garnish. Dried fenugreek or kasuri methi can also be used for garnish.
  7. In place of mustard oil, you can use ghee for richness or regular vegetable oil.
  8. Serve this curry with rotis or rice.


Calories: 328kcal | Carbohydrates: 61g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 122mg | Potassium: 1513mg | Fiber: 10g | Sugar: 7g | Vitamin A: 870IU | Vitamin C: 73mg | Calcium: 146mg | Iron: 4mg