Kashmiri Dum Aloo Recipe

Just before moving to the US, we took a quick trip to Kashmir. 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, along with Kashmiri rajma masala, was one of the dishes I loved and recreated back home as soon as we returned.

Keep in mind that this is not the restaurant-style dum aloo you are used to when you go out. Restaurants mostly serve the Punjabi version of dum aloo. Kashmiri aloo dum is a very different curry with a very unique taste of fennel and dry ginger powder.

What Is Kashmiri Dum Aloo?

“Dum” means slow-cooking food in its own steam over low heat, with the lid sealed to trap flavor. “Aloo” means potato. So dum aloo simply means potatoes cooked using this slow technique.

India has many dum aloo styles. Punjabi, Bengali, and Banarasi each use a different gravy base.

Kashmiri dum aloo, called dum olav in Kashmiri, is a slow-cooked baby potato curry from the Kashmir Valley in India. It belongs to traditional Kashmiri Pandit cuisine, a vegetarian, satvik style of cooking.

What makes it different from the other dum aloo recipes you find across India:

• Kashmiri Pandit Dum Aloo: Yogurt-based, no onion, no garlic, no tomato (this recipe)
• Punjabi Dum Aloo: Rich onion-tomato-cream gravy with garam masala
• Bengali Dum Aloo (Aloor Dum): Slightly sweet, with bay leaves and ghee

The Kashmiri version is the most minimal of the three, and arguably the most flavorful. It is also naturally gluten-free and easily made vegan with a plant-based yogurt swap.

How To Make Kashmiri Style Dum Aloo

Cook The Potatoes

Step 1: Wash 400 g of baby potatoes, then prick them all over with a fork or a toothpick. Kashmiri families traditionally use a knitting needle. Pricking is what allows the spiced yogurt gravy to seep into the center. Skip this step, and the inside stays bland.

Step 2: 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.

Step 3: Cook for 12-15 minutes until the potatoes are tender. You can cover the pan to speed up the process. Drain the water, then peel the potatoes. Use a vegetable peeler to remove the skin if it doesn’t come off easily with your fingers.

Fry The Potatoes

Step 4: Heat 3 cups of oil in a pan over high heat for frying. 

Step 5: Once the oil is very hot, add the potatoes to the pan and fry until golden brown.

Step 6: Drain on a plate and keep aside.

Build The Yogurt Gravy

Step 7: Add the following ingredients to a bowl.

• ½ cup of plain yogurt (at room temperature)
• 2 teaspoons coriander powder
• ¼ teaspoon turmeric powder
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon cumin powder
• ½ teaspoon dry ginger powder
• ½ teaspoon garam masala powder
• 2 teaspoons fennel powder
• 1 teaspoon all-purpose flour (not traditional)

Step 8: Whisk well until combined.

Step 9: Heat 4 tablespoons of mustard oil in a pan over medium-high heat.

Step 10: 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

Step 11: Reduce the heat to low. Pour the yogurt mixture into the pan and cook for 2-3 minutes, stirring continuously.

Simmer And Dum-Cook

Step 12: Add the deep-fried baby potatoes, 1 teaspoon salt, and 2 cups of water to the pan and mix well.

Step 13: Cover the pan with a tight-fitting lid and cook for 10-12 minutes. This is the actual “dum”: slow steam cooking that lets the potatoes absorb the masala.

Step 14: Check for salt and add more if needed. Serve hot.

Serving Suggestions

Traditional Kashmiri families serve dum olav with plain steamed rice. The mild rice lets the spiced gravy take center stage.

It can also be served with Indian bread such as poori, phulka, plain tawa paratha, lachha paratha, butter naan, khamiri roti, or tandoori roti.

This spicy gravy also tastes delicious with jeera rice, peas pulao, or any other lightly spiced pulao.

For a complete Kashmiri-themed meal, serve alongside Kashmiri pulao and finish with a cup of kahwa.

Storage Suggestions

Kashmiri dum aloo keeps well for 2–3 days in an airtight container in the refrigerator. The flavor actually improves on day two, as the potatoes continue to absorb the masala.

Reheat in a pan or microwave until hot, adding a splash of hot water if the gravy has thickened too much.

Freezing isn’t recommended because the potatoes turn grainy and the yogurt can split upon thawing.