Kashmiri Dum Aloo
Kashmiri Dum Aloo is a delicious yogurt-based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
Here are a few more potato recipes that you may like – Shahi Aloo Pyaz Ki Sabzi, Mathura Ke Dubki Wale Aloo, Aloo ke Gutke, Aloo Anardana, Aloo Posto, and Achari Aloo.
Just before moving to the US, we went for a quick Kashmiri trip. Apart from enjoying the landscape, we indulged in the delicious Kashmiri cuisine. While Mohit loved their non-vegetarian fare, I was hooked on the vegetarian recipes. This Kashmiri-style dum aloo was one of the dishes I loved and recreated back home as soon as we were back.
Keep in mind that this is not a restaurant style dum aloo that you are used to eating when going out. Restaurants mostly serve Punjabi version of dum aloo. Kashmiri aloo dum is a very different curry with a very unique taste of fennel and dry ginger powder.
About Kashmiri Dum Aloo
Kashmiri Dum Aloo is a traditional Kashmiri style potato recipe where baby potatoes are boiled, fried, and then added to a spicy and rich yogurt-based gravy. Its called dum olav in local language.
This curry is subtly flavored with dry ginger powder and fennel seeds powder which gives it a very distinct taste. It has a vibrant red color from the use of Kashmiri red chillies.
The recipe I have shared in this post is the Pandit-style Kashmiri dum aloo recipe that is made without the use of onions and garlic. If you want to make it in Kashmiri Muslim style, then add some onions and garlic to the recipe.
Ingredients
Baby Potatoes – This recipe is traditionally made using baby potatoes. Baby potatoes have more starch content and they hold their shape well after boiling and frying. Having said that, feel free to make it using regular large potatoes cut into large chunks if baby potatoes are not easily available.
Oil – Make this curry in mustard oil for an authentic taste. To deep fry the potatoes, you can use either mustard oil or any cooking oil.
Whole Spices – The use of whole spices such as cloves (laung), dry red chilies, bay leaf, black cardamom (badi elaichi), green cardamom (hari elaichi), and black peppercorn (kali mirch) adds a delicious aroma and flavor.
You can also add cumin seeds, shahi jeera, and cinnamon stick.
Spice Powders – The curry is spiced with Kashmiri red chilli powder, turmeric powder, dry ginger powder (sonth), cumin powder, fennel powder (saunf powder), garam masala powder, asafetida (hing), and salt.
Yogurt (Dahi, Curd) – It makes the base of this delicious gravy. If using homemade yogurt, then make sure it is not sour.
All-Purpose Flour (Maida) – Traditionally flour is not added to this curry. But if you are not very comfortable cooking with yogurt, then add a little flour to make sure it doesn’t split while cooking. It also doesn’t alter the taste of the dish.
Some people add tomato puree to their recipe. You can try it too.
How To Make Kashmiri Style Dum Aloo
Cook The Potatoes
Wash 14 oz (400 g) of baby potatoes and prick them all over using a fork or a toothpick.
This process will make sure the salt and masala seep inside them and they are not bland from the inside.
Heat 3-4 cups of water in a pan over medium-high heat.
Once the water comes to a boil, add 1 tablespoon salt and potatoes to the pan.
Cook for 12-15 minutes until the potatoes are tender.
Note – You can cover the pan to speed up the process.
Drain the water and peel the skin off the potatoes. Use a vegetable peeler to peel the skin if it is not coming out easily using the fingers.
Note – You can also choose to keep the skin of potatoes on.
Fry The Potatoes
Heat 3 cups of oil for frying in a pan over high heat.
Once the oil is very hot, add the potatoes to the pan and fry until they turn golden brown in color.
Drain on a plate and keep aside.
Make The Curry
Add the following ingredients to a bowl and whisk well until combined.
- 1 and ½ cups of plain yogurt
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon dry ginger powder
- ½ teaspoon garam masala powder
- 2 teaspoon fennel powder
- 2 teaspoon all-purpose flour (not traditional)
Note – I always add a little flour to yogurt-based gravies as it prevents the yogurt from splitting while cooking.
Heat 4 tablespoon mustard oil in a pan over medium-high heat.
Once the oil is hot, add the following ingredients to the pan and fry for 4-5 seconds.
- 2 whole bay leaves
- ¼ teaspoon asafetida
- 2 whole Kashmiri dry red chilies
- 3-4 cloves (crushed)
- 2 black cardamoms (crushed)
- 2 green cardamoms (crushed)
- 5-6 whole peppercorns
Pour the yogurt mixture into the pan and cook for a minute.
Add the deep fried baby potatoes, 1 teaspoon salt, and 2 cups of water to the pan and mix well.
Note – Add just 1 cup of water if you are looking for a thicker gravy.
Reduce the heat to low.
Cover the pan with a tight fitting lid and cook for 10-12 minutes.
Check for salt and add more if needed.
Serve hot.
Serving Suggestions
Kashmiri Dum Aloo can be served with Indian bread such as Poori, Phulka, Plain Tawa Paratha, Lachha Paratha, Naan, Khamiri Roti, or Tandoori Roti.
This spicy gravy also tastes delicious with Plain Basmati Rice, Jeera Rice, Peas Pulao, or any other lightly spiced pulao.
Storage Suggestions
Kashmiri Dum Aloo will last for 2-3 days when stored in an air-tight container in the refrigerator. Reheat in a pan or microwave, until nice and hot before serving.
Add hot water while reheating to adjust the consistency of the curry.
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Kashmiri Dum Aloo Recipe
Ingredients
To Fry The Potatoes
- 14 ounces baby potatoes (400 g, or regular potatoes cut into large chunks.)
- 1 tablespoon salt
- 3 cups oil (for frying)
For The Yogurt Mixture
- 1 and ½ cups plain yogurt (dahi, curd)
- 2 teaspoons coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon dry ginger powder (sonth)
- ½ teaspoon garam masala powder
- 2 teaspoons fennel powder (saunf powder)
- 2 teaspoons all-purpose flour (maida) (not traditional)
For The Curry
- 4 tablespoons mustard oil
- 2 whole bay leaves (tejpatta)
- ¼ teaspoon asafetida (hing)
- 2 whole Kashmiri dry red chilies
- 3-4 cloves (laung) (crushed)
- 2 black cardamoms (badi elaichi) (crushed)
- 2 green cardamoms (hari elaichi) (crushed)
- 5-6 whole black peppercorns (kali mirch)
- 1 teaspoon salt (or to taste)
Instructions
Cook The Potatoes
- Wash the potatoes and prick them all over using a fork or a toothpick.
- This will make sure the salt and masala seep inside them and they are not bland from the inside.
- Heat 3-4 cups of water in a pan over medium-high heat.
- Once the water comes to a boil, add salt and potatoes to the pan.
- Cook for 12-15 minutes until the potatoes are tender.
- Note – You can cover the pan to fasten the process.
- Drain the water and peel the skin of the potatoes. Use a vegetable peeler to peel the skin if it is not coming out easily using the fingers.
Fry The Potatoes
- Heat oil for frying in a pan over high heat.
- Once the oil is very hot, add the potatoes to the pan and fry until they turn golden brown in color.
- Drain on a plate and keep aside.
Make The Curry
- Add yogurt, coriander powder, turmeric powder, chili powder, cumin powder, ginger powder, garam masala powder, fennel powder, and all-purpose flour to a bowl and whisk well until combined.
- Heat mustard oil in a pan over medium-high heat.
- Once the oil is hot, add whole bay leaves, asafetida, dry red chilies, cloves, black cardamoms, green cardamoms, and peppercorns, and fry for 4-5 seconds.
- Pour the yogurt mixture into the pan and cook for a minute.
- Add the fried potatoes, salt, and 2 cups of water to the pan and mix well.
- Note – Add just 1 cup of water if you are looking for a thicker gravy.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook for 10-12 minutes.
- Check for salt and add more if needed.
- Serve hot.
Brilliant,
Cooked twice now, the 2nd time I did not peel potatoes this time.
Found they were breaking apart when peeled and deep fried.
Also used fresh seeded green jalapenos.Its what I had in my cupboard.
I added garlic as well ,Because I like it.
Permanently book marked and now researching, other of you delicious recipes.
Thank you.
Happy to hear1
Neha…although the recipe is very close to the authentic one, however, it misses some very essential preparation steps. Being a KP, I think I can say that with authenticity. I would love to share them with you, if you would like to.
I liked a lot of your other recipes and think that you are doing an amazing job with this blog. Cheers to that 🙂
Sure, That will be great. This recipe is given to me by a Kashmiri herself, so may be there are different ways of preparing it and I am always happy to learn a new way 🙂
Loved it
Thanks
Thanks for posting mouth watering recipe
Hi Neha, u have a very beautiful blog. Your pictures are just awesome. The way you stage your food is outstandingly good. Did you learn it somewhere or it just the hobby? Even the dishes and the stuff u have is very nice. Little curious to know, hope u don’t mind answer it.
Hey Bhawana. Thnx for the appreciation. I learned photography on my own. No professional training. Just kept experimenting with different modes in the camera. Dishes I collect from where ever I go. Whatever good stuff I see, I buy it. Hope this will help.
mouth watering recipe dear, great clicks…
Simply awesome ..adorable clicks dear 🙂
I have made dum aloo for first time and i followed your recepy. The dish turned out so yummy . Thanks a lot . Everybody loved it .