kashmiri dum aloo recipe

Kashmiri Dum Aloo is a spicy and delicious gravy made by slow-cooking baby potatoes in a curd-based gravy. Kashmiri Dum Aloo is a rich treat for spice lovers and is relished by the entire family for chapati/rice dishes. Baby potatoes curry spiced with fennel, ginger, and whole spices, Kashmiri Dum Aloo is a delicious way to enjoy potatoes in a new flavor

Our current favorite is Kashmiri dum aloo. It is a tasty sauce that is ideal for serving with roti, pulao, and other Indian flatbreads. One of the most well-liked dishes in Kashmiri cuisine is this gravy.

Ingredients for Kashmiri dum aloo recipe

  • 500 gram baby potatoes
  • 3 teaspoon kashmiri red chili powder
  • ½ tablespoon ginger powder
  • 1 tablespoon fennel powder
  • 1 inch cinnamon
  • 1/2 teaspoon cumin seeds
  • 2 bay leaves
  • 1 black cardamom
  • 3 cloves
  • 1 black cardamom
  • 5 black peppers
  • 1 green cardamom
  • ¾ cup mustard oil for frying potatoes
  • salt as required

Instruction for kashmiri dum aloo

  1. Baby potatoes should be added to a pressure cooker along with the necessary amount of water and salt.
  2. On a medium to high flame boil the water, so that the potatoes are half cooked.
  3. Drain them, then warm them up or let them cool to room temperature.
  4. Peel the skin of potatoes.
  5. Make holes in the potatoes with a fork, toothpick, or skewer all over. If they are little, cut them in half or leave them whole. This is done so that the potatoes, which are being cooked on dum, will absorb the flavours of the masala.
  6. Whisk the fresh full fat curd or yogurt till smooth. Keep aside.
  7. Take water and Kashmiri red chilli powder and combine in a small bowl.
  8. Mix and stir well to get a smooth mixture.
  9. To a pan – heat oil and dry the potatoes. Deep fry them as the potatoes are only half cooked
  10. Fry until the potatoes turn reddish brown.
  11. Remove and drain in tissue paper. Set aside.
  12. Lower the flame. Remove the extra oil and keep 2 tbsp oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
  13. Heat oil add cinnamon, cloves and cardamom, then add shahi jeera let it splutter.
  14. After that, thoroughly stir in the red chilli and water mixture. As the mixture splutters, take caution.
  15. The curd has now been beaten in. Use a spoon or wired whisk to continuously swirl while adding the curd to prevent splitting. On a low flame, add the curd.
  16. After adding curd, add water and continue to stir and mix very well
  17. Add fennel powder, ginger powder, salt. Also add 1.5 to 2 cups of water and stir
  18. Cover the pan and let it simmer for 10 to 15 minutes on medium flame or until the curry becomes thick and very little of it is left. .
  19. If you prefer a thicker or thinner gravy, you may always add more or less water. More cooking will result in a more reduced gravy. Therefore, you can cook for less or longer time based on your preferences.
  20. Serve kashmiri dum aloo hot with rice or roti


  1. The spiciness of the dish can be reduced by reducing the chilli powder and ginger powder.
  2. Even though 1 tablespoon of Kashmiri red chilli powder seems excessive, this meal just has a light kick of heat. The colour and mild flavour of Kashmiri red chilli powder are the principal uses for it. It is not warm.


Calories 470kcal
Fat 31g
Carbohydrates 41g
Protein 10g
Vitamin A
Vitamin C
Calcium 222mg

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