Traditional 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).

Jump to:

• About Kashmiri Dum Aloo
• Ingredients
• How To Make Kashmiri Dum Aloo
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

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

• Shahi Aloo Pyaz Ki Sabzi
• Mathura Ke Dubki Wale Aloo
• Aloo Matar
• Aloo ke Gutke
• Bengali Aloo Posto
• Achari Aloo
• Aloo Methi
• Potato Bhaji
• Aloo Palak
• Aloo Tuk

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 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.

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 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 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

• 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.

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

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.

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

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.

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, Tawa Paratha, Lachha Paratha, Naan, Garlic Naan, Khamiri Roti, or Tandoori Roti.

It also tastes delicious with Steamed Rice, Jeera Rice, Matar 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.

You Might Also Like

Recipe Card