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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Kashmiri Dum Aloo

    Published: Mar 12, 2019 | Last Updated On: May 5, 2020 by Neha Mathur

    Kashmiri Dum Aloo

    9717 shares
    Jump to Recipe

    Kashmiri Dum Aloo is a very famous Kashmiri recipe made using baby potatoes simmered in a yogurt based gravy flavored with dry ginger powder and fennel. Here is how to make it.

    Kashmiri Dum Aloo served in a bowl.

    Traditional recipes have their own charm, don’t you agree!

    It doesn’t matter from which region of India it belongs too, each and every dish is unique in its own way. 

    Just like the Kashmiri cuisine!

    Filled with delicious and subtle flavours, I fell in love with it the moment I took a bite of the traditional Kashmiri Dum Aloo.

    And then I kept on trying many Kashmiri recipes and there is no looking back. 

    Sometimes I wonder how same set of ingredients can taste so different when it comes to regional food.

    Well, I tasted this incredible Dum Aloo recipe during my one year stay in Almora. 

    I had a friend there, who belonged to Kashmir.

    Once she invited me for lunch, and that’s when I had this dish, made by her mother.

    I was bowled over by the incredible flavours this simple dish had. 

    Although I never cooked at that time, I just scribbled the recipe on a piece of paper and gave it in my recipe treasure.

    It was only when I visited a restaurant and saw this Kashmiri Dum Aloo on the menu.

    I was disappointed after ordering this dish in a restaurant as what is presented is nowhere close to the authentic preparation.

    It was rather baby potatoes in a masala gravy or sometimes in a creamy and sweet gravy.

    The restaurant version was delicious, just not the way it is prepared traditionally.

    And that’s when I the recipe at home and totally loved it.

    Here are some more Aloo Recipes, that you can note down for some special occasions – Restaurant Style Dum Aloo, Bengali Aloo Dum, Shahi Aloo, Dahi Wale Aloo and Mathura Ke Dubki Wale Aloo.

    What is Kashmiri Dum Aloo?

    Tired of eating same old potato sabzi every time? Folks, give this dish a try then!

    It is also known as Kashmiri Shahi Potato Curry and is simply prepared using baby potato, curd and spices like chilli powder, cumin powder, fennel seed powder, ginger, garlic and cardamom powder.

    While curd forms the creamy base, fennel powder and cardamom powder gives it a beautiful flavour and different from other curd based aloo recipes. 

    Serving Suggestion

    Serve this superb sabzi with Naan, rotis or any other flatbread of your choice.

    Trust me, it would taste finger-licking. It goes well with Steamed Rice or Jeera Rice too.

    You might also like

    Methi Chaman

    Kashmiri Rajma

    Kahwa

    Kashmiri Pulao

    Step by Step Recipe

    Wash the baby potatoes and prick them with a tooth pick all around. This will make sure the salt and masala seeps inside them and they are not bland from inside.

    Potatoes pricked with tooth pick.

    Heat water in a pan. Add 1 tablespoon salt in it.

    Water and salt in a pan.

    When it comes to a boil, add the potatoes and boil them  till tender.

    Potatoes boiling.

    Drain the water and peel the skin of the potatoes.

    Peeled potatoes.

    Heat oil for frying in a pan. 

    Potatoes frying in oil.

    Deep fry the potatoes till golden brown. You can fry these on high heat. Remove them from oil and keep aside.

    Fried potatoes.

    Heat mustard oil in a heavy bottom pan.

    Mustard oil heating in a pan.

    When it starts to fume, simmer the heat. Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.

    Whole spices added in oil.

    Add onions (Optional) and fry till golden brown. Kashmiri Pandits do not use onion and garlic in their cooking while muslims do.

    Onions added in oil.

    Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl. I always add flour in yogurt based gravies as it avoid to split the yogurt while cooking.

    Yogurt whisked with spice powders.

    Pour the yogurt mixture in the pan and keep whisking while pouring. Cook until the mixture comes to a boil.

    Yogurt added in the pan with salt.

    Add the potatoes, salt and 2 cups of water.

    water added in the pan.

    Cover the pan with a tight fitting lid and simmer the heat to minimum. Cook for 10-12 minutes on low heat.

    Pan Covered.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Kashmiri dum aloo is a very famous Kashmiri recipe made using baby potatoes simmered in a yogurt based gravy flavored with dry ginger powder and fennel.

    Kashmiri Dum Aloo Recipe

    It is a very famous Kashmiri recipe made using baby potatoes simmered in a yogurt based gravy flavored with dry ginger powder and fennel.
    4 from 22 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 237kcal
    Author: Neha Mathur

    Ingredients 

    • 400 g Baby potatoes
    • Oil for frying
    • 4 tablespoon Mustard oil
    • 2 Kashmiri dry red chilli
    • 3-4 Cloves
    • 2 Black cardamom
    • 2 Green cardamom
    • 5-6 Black peppercorns
    • 1 cup Onion (Finely chopped)
    • 1 and ½ cup Yogurt
    • 2 teaspoon Kashmiri red chilli powder
    • ½ teaspoon Turmeric powder
    • 1 teaspoon Dry ginger powder
    • ½ teaspoon Garam masala powder
    • 2 teaspoon Fennel powder
    • 2 teaspoon All purpose flour
    • Salt to taste
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    Instructions

    • Wash the baby potatoes and prick them with a tooth pick all around.
    • Heat water in a pan.
    • Add 1 tablespoon salt in it.
    • When it comes to a boil, add the potatoes and boil them  till tender.
    • Drain the water and peel the skin of the potatoes.
    • Heat oil for frying in a pan.
    • Deep fry the potatoes till golden brown. Remove them from oil and keep aside.
    • Heat mustard oil in a heavy bottom pan.
    • When it starts to fume, simmer the heat.
    • Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.
    • Add onions and fry till golden brown.
    • Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl.
    • Pour the yogurt mixture in the pan and keep whisking while pouring.
    • Cook until the mixture comes to a boil.
    • Add the potatoes, salt and 2 cups of water.
    • Cover the pan with a tight fitting lid and simmer the heat to minimum.
    • Cook for 10-12 minutes on low heat.
    • Serve hot with naan or rice.

    Notes

    Kashmiri Pandits do not add onion in their food but Kashmiri Muslims do. You can choose to skip onion in this recipe if you wish to.
    Some people make these dum aloo dry and some with gravy. Feel free to decide for yourself. These are delicious any which ways. 

    Nutrition

    Calories: 237kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 545mg | Fiber: 4g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 23.3mg | Calcium: 45mg | Iron: 1.8mg
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    Reader Interactions

    Comments

    1. chikkus Kitchen

      February 04, 2014 at 1:38 pm

      Simply awesome ..adorable clicks dear 🙂

      Reply
    2. nayana

      February 05, 2014 at 4:38 am

      mouth watering recipe dear, great clicks…

      Reply
    3. Bhawana

      February 07, 2014 at 2:03 am

      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.

      Reply
      • Neha

        February 07, 2014 at 2:14 am

        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.

        Reply
    4. Pravina Parikh

      March 26, 2014 at 7:27 pm

      Thanks for posting mouth watering recipe

      Reply
    5. Ashwini

      April 26, 2020 at 8:53 am

      Loved it

      Reply
      • Neha Mathur

        April 26, 2020 at 10:03 am

        Thanks

        Reply
    6. Abhaya Mattoo

      May 01, 2020 at 5:22 am

      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 🙂

      Reply
      • Neha Mathur

        May 03, 2020 at 10:59 am

        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 🙂

        Reply
    7. Cliff

      July 24, 2021 at 6:32 am

      5 stars
      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.

      Reply
      • Neha Mathur

        July 26, 2021 at 3:02 pm

        Happy to hear1

        Reply

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