kashmiri dum aloo recipe, how to make kashmiri dum aloo recipe

kashmiri-dum aloo-quick

kashmiri dum aloo recipe with step by step photos – a spicy and hot recipe of dum aloo.

the kashmiri dum aloo recipe which is served in restaurants is not authentic as what you find is a sweet gravy laden dum aloo.  this is an authentic kashmiri dum aloo recipe and is spicy.

if you are looking for a mild dum aloo recipe then i suggest you to check punjabi dum aloo recipe, dum aloo recipe UP style (no onion no garlic version) and the bengali style dum aloo, which is lightly spiced and slightly sweet.

i have made this dum aloo recipe many times with different varieties of red chili powder. i suggest to use kashmiri red chili powder or deghi mirch as they are not very hot and give a nice red color to the final dish. if you cannot handle the heat, then reduce the amount of the red chili powder. kashmir is a very cold region and this hot spicy dum aloo recipe is ideal for cold climate of kashmir.

kashmiri dum aloo recipe

this dum aloo is a beautiful dish from beautiful kashmir. it has all spices that are used in kashmiri cuisine generally, like fennel powder, dry ginger powder & asafoetida along with whole garam masala.

have you ever wondered why kashmiris use dry ginger powder and not fresh ginger. whereas in the rest of the indian cuisine, fresh ginger is added… any guesses? well i have heard that since kashmir is far away tucked in the mountains, it used to be very difficult to procure fresh ginger… hence the use of dry ginger powder.

kashmiri dum alu

this recipe of kashmiri dum aloo does not have any onion or garlic in it. so a no onion and no garlic recipe. this dish is a medley of aromatic spices blended in spicy gravy with fried baby potatoes. the recipe is excellent to be made with baby potatoes. but you can also make it with regular potatoes.

i have adapted this dum aloo recipe from the small palm sized cookbook. this book never fails me. have already made the sukhi arbi & orange kheer from this book.

kashmiri dum aloo goes very well with rotis, naan or plain cooked basmati rice.

kashmiri dum aloo recipe

lets begin step by step kashmiri dum aloo recipe:

1: rinse the baby potatoes well. remove the mud etc from them. parboil the potatoes. halve them or you can keep them whole if they are small and prick them with a fork. in case of baby potatoes, you don’t need to peel the skin. if using large potatoes, then peel the skin, chop them and then prick them with fork. this is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.

rinse baby potatoes for dum aloo

2: in a pan heat some oil for deep frying the potatoes. fry the potatoes till they are done and golden browned.

kashmiri dum aloo

3: drain on kitchen tissues and keep aside. at this stage you might like to have some crispy fried potatoes… and there is nothing wrong if you pop two or three in your mouth :-)


4: if you do not have ready fennel powder than you have to make it. roast the fennel on a pan or tava. when cooled, then in a mortar & pestle pound the roasted fennel seed to a medium fine powder.


5: in another pan, heat oil again. add caraway seeds/shahjeera and let them sizzle.


6: close the gas or lower the flame and add asafoetida and chili powder. mix well. make sure that the chili powder does not get burnt.


7: add 2 tbsp water and now you will see a red colored gravy… cook for a minute.


8: now add beaten curd and stir.


9: now add the whole spices, ginger powder, fennel powder and the fried baby potatoes. i had forgotten to add fennel powder at this stage…. but added it later.


10: mix well.


11: add water and salt.


12: cover the pan tightly… no steam should escape from the pan. the potato gravy needs to be dum cooked. let the kashmiri dum aloo slow cook on dum for 10-15 minutes till you get a thick gravy.

sprinkle some caraway seeds and serve kashmiri dum aloo hot with naan, rotis or rice.

kashmiri-dum aloo

if you are looking for more aloo recipes then do check bengali dum alooaloo paratha, aloo 65, tandoori aloo, jeera aloo and aloo gobi.

kashmiri dum aloo recipe below:

4.0 from 3 reviews
kashmiri dum aloo
kashmiri dum aloo - a spicy dum aloo from the kashmiri cuisine
CUISINE: kashmiri
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 500 gms baby potatoes
  • 1 tbsp kashmiri red chili powder or deghi mirch (if using a hotter variety of red chili powder than reduce the quantity as required)
  • 1 tbsp fennel seeds powder/saunf powder
  • ½ tbsp ginger powder/saunth powder
  • 4 to 5 tbsp curd/yogurt, beaten
  • ¼ tsp asafoetida/hing
  • 2 black cardamoms
  • 1 inch cinnamon
  • 2-3 cloves
  • 3-4 peppercorns
  • 1 tsp caraway seeds/shahjeera
  • 2 tbsp oil
  • 1 and a half cup water
  • salt as required
  • some caraway seeds as garnishing
  1. wash the potatoes very well. half boil the potatoes. prick them with a fork. if the potatoes are small, you don't need to halve them. mine were a little big so i halved them.
  2. heat oil in a kadai. deep fry the potatoes till crisp and browned.
  3. in a separate pan or kadai, heat 2 tbsp oil. fry the caraway seeds.
  4. lower the flame & add asafoetida and red chili powder. add 2 tbsp water. and let the mixture cook for a minute.
  5. add the beaten curd and give a boil to the mixture for a minute.
  6. now add the whole spices, fried potatoes, ginger powder, fennel powder.
  7. mix well and add 1 & a half cup water plus salt.cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy becomes thick.
  8. sprinkle some caraway seeds on top and serve kashmiri dum aloo hot with rotis, naan or rice.
the spiciness of the dish can be reduced by reducing the chili powder and ginger powder.

the baby potatoes could also be baked instead of frying them.

its best to have this dish in the winters and rainy seasons.

{ 51 Responses }

  1. Sohni k says

    Dassana Amit,

    Could you please give your email once again to email you the Kashmiri dum aloo recipe as we have discussed. Sorry I totally forgot about it.

  2. Z says

    Hi Dassana, such a beautiful recipe. I am going to try it the next time we buy baby potatoes. Question – any substitutes for caraway seeds? Can I use cumin or nigella seeds or carom seeds? Likewise for the fennel powder?

    I need to travel a bit to buy Indian spices, but do not want to delay cooking this dish for too long.

    Thank you!

    • says

      thanks zeenat. there is no substitute for caraway seeds. don’t add nigella or carom seeds. they will change the whole flavor. though you can add cumin but the taste and aroma of caraway seeds is totally different from cumin. in this recipe fennel is a must. there is no substitute for fennel. i would suggest to buy spices online and then make this recipe.

  3. Linda says

    So fantastic to be able to get authentic Indian recipes. When I came back from India all the “so-called” Indian food here tasted no where near as wonderful as the food in India. I am so pleased to have found your recipe site. Thankyou.

  4. Ashish says

    I tried this recipe without curd and it turned out to be a instant hit among my family members..
    Thanks and keep adding new simple dishes like this..

  5. Maya says

    Hey!….I made this today and guess what! It turned out to be so yummy!…The credits goes to you!…can’t wait to try more of your upcoming recipes!….Keep on rocking! :)

  6. Priya Bhat says

    I tried this but it didn’t turn out well.
    1. It dominantly had a sour taste.
    2. The gravy was watery even after reducing it for 10 mins.. Finally added some cornflour to thicken it.

    • says

      priya, there is a slightly sour taste. it is because of the curd. it does not have a sweet taste. the water, if you cook it further more then water will reduce more and you will have a proper gravy.

  7. Christoph Nicolaisen says

    Hello dassana,

    thanks for all your wonderful recipes. Today I tried the kashmiri dum aloo, but hey! I followed your recipe (as always) and this time something went wrong. It never thickened to a tasty gravy, it stayed very watery. Any clue? U r sure about nearly 375ml of water and the lid should stay on?
    All best

    • says

      welcome christoph. the gravy thickens. you have to reduce the water content and yes it cooked with a lid on top. actually the thickening varies with the intensity of the heat, the size of the pan etc. it is the correct amount of water. even after 10 to 15 mins if the gravy does not thicken, then open the lid and simmer till it starts thickening. in this recipe we don’t use any thickening agent like cream or cashew paste. so the consistency is not like the gravy dishes one gets to see in restaurants. the gravy is there though and some of it coats the potatoes. i hope this helps.

  8. Utpal says

    Genuine Kashmiri dishes are never very hot. You should use Kashmiri chillies, which are not as hot but give a deep red color.

  9. S Sharma says

    I have been looking around on the internet for the method my mom used to prepare dum aloo. And it frustrates me to see how scores of people have spread their own version of dum aloo preparation on internet (specially youtube) which is miles away from the real stuff.

    Although I had an idea about the preparation, but still I needed some help.

    Thanks to you now I know at least one of the 2-3 ways in which dum aloo is prepared. Thanks a ton.

    By the way – why are you not on youtube? Or are you there?

    • says

      thanks. when i had checked on the web, i saw so many versions. thankfully i have a few nice traditional kashmiri cookbooks. i always refer to them when i make the kashmiri pandit cuisine. in facts its one of my favorite cuisines. i have made so many dishes and they all have been awesome. will be posting a few recipes soon.

      i just started my youtube channel. just one video posted so far. here is the link: http://www.youtube.com/user/vegrecipesofindia

    • says

      dear renuka, boiling will also do. frying them makes crisp and they taste good in the spicy masala. as an alternative you can you can roast/grill or bake the potatoes too in the oven. just parboil them and then drizzle some oil and roast or bake in the oven. other way to minimize the oil, is to pan fry the parboiled potatoes till they get some brown spots and crispiness.. just add a few teaspoons of oil in a non stick frying pan. pan fry the potatoes till browned.

      in case you are just going to add boiled, then boil them completely and prick with a fork so that the potatoes absorb the masala while cooking.

  10. Mariya khan says

    Hi Dassana..Thanks 4 such lovely and beautiful recipes..I need ur help..Just want to make red sauce pasta at home.. wl be very grateful if u could plz share d recipe for this.. thanks :)

  11. alison says

    hey dassana,
    Thanks so much for the recipe..made it for dinner tonight and it was enjoyed by my family..it was absolutely delicious!!!!
    Let me say it again….UR SIMPLY THE BEST!!!

  12. says

    Great Job on the Kashmiri Dum Aloo! Not many people keep it this authentic!! And the Falling potatoes do look like they are falling 😀

    BTW – thanks for pointing out the bug on my subscription link.. My endearing hubby had been playing around with the plugins and in his infinite wisdom (he thinks he has it ) forgot to reconfigure it :))

    • says

      thanks ansh. the potatoes were shot overhead on a glass table. i checked the subscribtions links and they are fine now. following you through facebook and twitter.

  13. says

    My first visit to your blog and I loved it! You have a lovely blog and the Kashmiri Dum Aloo is looking absolutely stunning and tempting. Delicious post indeed.

    • says

      the website is made in such a way that unable to send the recipe in hindi language. though you can use the google translate button on the left hand side bar to translate the text in hindi.