Traditional Kashmiri Dum Aloo

4.09 from 24 votes

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).

Kashmiri dum aloo served in a bowl.
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About Kashmiri Dum Aloo

Kashmiri Dum Aloo is a traditional Kashmiri potato recipe where baby potatoes are boiled, fried, and then added to a spicy and rich yogurt-based gravy.

This curry is subtly flavored with dry ginger powder and fennel powder which gives it a very distinct taste.

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.

You can easily double or triple the recipe for a bigger crowd.

Here are a few more potato recipes that you may like

Ingredients

Kashmiri dum aloo ingredients 1
Kashmiri dum aloo ingredients 2
Baby potatoes

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 potatoes cut into large chunks if baby potatoes are not easily available.

Oil – Make this curry in mustard oil for an authentic taste. To 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, black cardamoms (badi elaichi), green cardamoms (hari elaichi), and black peppercorns (kali mirch) adds a delicious aroma and flavor.

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 the curry. 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.

How To Make Kashmiri 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 will make sure the salt and masala seep inside them and they are not bland from the inside.

Baby potatoes pricked with fork.

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.

Potatoes boiling in salted water.

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 of the potatoes. Use a vegetable peeler to peel the skin if it is not coming out easily using the fingers.

Peeled boiled potatoes.

Fry The Potatoes

Heat 3 cups of oil for frying in a pan over high heat. 

Oil for frying heating in a pan.

Once the oil is very hot, add the potatoes to the pan and fry until they turn golden brown in color.

Potatoes added to the pan.

Drain on a plate and keep aside.

Fried potatoes.

Make The Curry

Add

  • 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)

to a bowl and whisk well until combined.

Note – I always add a little flour to yogurt-based gravies as it prevents the yogurt from splitting while cooking.

Spice powders and flour added to yogurt.
Mixed well.

Heat 4 tablespoon mustard oil in a pan over medium-high heat.

Mustard oil heating in a pan.

Once the oil is hot, add

  • 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

and fry for 4-5 seconds.

Whole spices added to the pan.

Pour the yogurt mixture into the pan and cook for a minute.

Yogurt mixture added to the pan.

Add the fried 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.

Fried potatoes, salt and water added to the pan.

Reduce the heat to low.

Cover the pan with a tight-fitting lid and cook for 10-12 minutes.

Pan covered with a lid.

Check for salt and add more if needed.

Serve hot.

Ready Kashmiri dum aloo.

Serving Suggestions

Kashmiri Dum Aloo can be served with Indian bread such as Poori, Phulka, Plain Tawa Paratha, Lachha Paratha, Naan, Garlic Naan, Khamiri Roti, or Tandoori Roti.

It also tastes delicious with Steamed 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 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).
4.09 from 24 votes

Traditional Kashmiri Dum Aloo Recipe

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.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 people

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
  • ¼ teaspoon asafetida (hing)
  • 2 whole Kashmiri dry red chilies
  • 3-4 cloves (crushed)
  • 2 black cardamoms (crushed)
  • 2 green cardamoms (crushed)
  • 5-6 whole black peppercorns
  • 1 teaspoon salt (or to taste)
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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.

Video

YouTube video

Notes

You can easily double or triple the recipe for a bigger crowd.
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.

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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Recipe Rating




12 Comments

  1. 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.

  2. 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 🙂

    1. 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 🙂

  3. 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.

    1. 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.

    1. 5 stars
      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 .