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punjabi dum aloo recipe

Punjabi Dum Aloo Recipe

Punjabi Dum Aloo recipe with step by step photos.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine Indian
Servings 4 to 5


  • Baby Potatoes - 250 gms
  • Bay leaf - 1
  • Red chili powder - 1-1/2 tsp
  • Kashmiri red chili powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Kasuri Methi - 1 tsp crushed
  • Milk - 1/2 cup
  • Sugar - 1 tsp
  • Salt - to taste
  • Oil - 2 tbsp + 2 tsp

For the Tomato Puree:

  • Tomatoes - 3

For the Onion Paste:

  • Onion - 2
  • Ginger - 1 inch piece
  • Garlic - 5 pods
  • Cinnamon - 1 inch piece
  • Cardamom - 2
  • Cloves - 4
  • Fennel seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Oil - 2 tsp
  • Cashew nuts - 3 tbsp halved



  • Wash baby potatoes well & pressure cook with 2 pinch salt for 2 to 3 whistles.
  • Let the pressure release by itself and let it cool.
  • Peel the skin and keep it aside. You can also halve the big sized baby potatoes.

For the tomato puree:

  • Bring 3 cups water in a bowl to a rolling boil.
  • Wash tomatoes and make an “X” mark at the bottom of the tomatoes.
  • Immerse them in hot water, close with a lid and let it rest for 15 to 20 mins.
  • Drain water, peel the skin off the tomatoes.
  • Place them in a blender and puree till smooth and keep aside.

How to Air Fry Baby Potatoes:

  • Place the peeled baby potatoes in a bowl, add 2 tsp oil and toss well to coat.
  • Transfer the oil coated baby potatoes into the bowl of the Airfryer.
  • Set the temperature to 180 C or 350 F and the time to 15 mins.
  • After 10 mins, open and give the bowl a shake for the potatoes to get roasted evenly.
  • Alternately, you can first set the timer for 10 mins, give it a shake and then set it again for another 5 or 10 mins.
  • The baby potatoes should be evenly browned and crisp.
  • If you do not have an Air Fryer, you can either deep fry them in hot oil till brown and crisp or you can bake them in an oven too.
  • Set the potatoes aside till required.

For the Onion Paste:

  • Heat a pan with oil. Add whole spices like cinnamon, cardamom, cloves, cumin and fennel seeds.
  • Cook for few seconds till the aroma arises.
  • Add sliced onions, ginger and garlic. Add a pinch of salt and mix well.
  • Cook till the onions get slightly browned. Switch off stove and let it cool.
  • Transfer to a mixie jar, add the cashew nuts and grind to a smooth paste without adding water. Keep aside.

How to make Punjabi Dum Aloo:

  • Heat a pan with 2 tbsp oil. Add bay leaf.
  • Add the onion paste and over low flame cook till almost all the oil gets absorbed by the paste. This should take 3 to 5 mins.
  • Add tomato puree. Mix well, close the pan withe a lid and let it cook for another 3 to 5 mins.
  • Add turmeric, red chili and kashmiri red chili powders and mix well.
  • Cook over low flame till the moisture evaporates completely and the oil starts to ooze out from the sides. This should take 5 to 8 mins.
  • Add 1-1/2 cups water, milk, salt and sugar. Mix well and let it come to boil over low flame.
  • Cook for another 5 to 6 mins for the gravy to come together and thicken slightly.
  • Add air fryed or deep fried baby potatoes.
  • Cook over low flame for another 2 mins. Switch off flame.
  • Sprinkle crushed kasuri methi, mix well and close with a lid and rest for another 2 to 3 mins.
  • Serve this punjabi dum aloo hot with rotis, naans, puris or any pulao varieties.