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

by dassana amit updated January 7, 2014

kashmiri dum aloo recipe: kashmiri dum aloo

kashmiri dum aloo - 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 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:

kashmiri dum aloo
Prep time
Cook time
Total time
kashmiri dum aloo – a spicy dum aloo from the kashmiri cuisine
Recipe type: main
Cuisine: kashmiri
Serves: 2-3
  • 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.
Nutrition Information
Serving size: 3-4

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{ 32 comments… read them below or add one }

Subalakshmi sundar December 19, 2013 1

Truly love your work. Can you please post the recipe for Bengali dum aloo that you have pictured in the luchi recipe?


dassana amit December 19, 2013 2

thanks subalakshmi. will add in some time.


Utpal December 16, 2013 3

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


dassana amit December 16, 2013 4

thanks utpal. i know. but while making this dish i have used hot chilli powder.


S Sharma May 18, 2013 5

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?


dassana May 18, 2013 6

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:


subha December 17, 2012 7

Hi Dassana,
can we make dum aloo without curd also ?


dassana December 17, 2012 8

this kashmiri dum aloo cannot be made without curd. there is a punjabi dum aloo recipe on the blog, where i have not used curd. you can check the recipe here:


S Sharma May 18, 2013 9

There are about 3 different ways/types in dum aloo… try visiting Kashmir sometime… will be worth if you could attend some oldschool Kashmiri wedding


dassana May 18, 2013 10

i know of two types – one this recipe and one with onions-tomato-garlic-ginger base. which is the third type? sure, i would love to go there and even attend a traditional kashmiri wedding.


Nisa Homey November 5, 2012 11

love the recipe and the pic of potatoes…they seems to be falling….whts the secret???


dassana November 5, 2012 12

hey nisa, there is no secret… it is just the glass table below that is giving that effect.


Renuka October 16, 2012 13

Hi dassana,

Can this recipe be made without frying potatoes….only boiling will do..


dassana October 16, 2012 14

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.


Renuka October 25, 2012 15

thanks for the reply Dassana….deep frying was restricting me to try the receipe I can try it with alternative ways…


dassana October 25, 2012 16

welcome renuka.


Mariya khan July 3, 2012 17

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 :)


dassana July 3, 2012 18

i have already replied to your comment on this link here:


alison May 18, 2012 19

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


dassana May 18, 2012 20

thanks a ton alison. feeling good :-)


Ansh April 16, 2012 21

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

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 :))


dassana April 16, 2012 22

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.


easyfoodsmith April 15, 2012 23

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.


dassana April 15, 2012 24

thanks taruna. felt nice to know that you liked the pics as well as the post.


Richa@HobbyandMore April 15, 2012 25

that pictures of the potatoes is very interesting. i can eat anything potato.. and this looks so simple and so delicious! tomorrows lunch plan has been edited!


chinmayie @ love food eat April 15, 2012 26

Thank you so much for the mention! Your Dum Aloo looks gorgeous! Such a lovely red color. I am sure it tastes great!


dassana April 15, 2012 27

my pleasure chinmayie….. yes the dum aloo tasted great.


Poornima April 14, 2012 28

Wonderful recipe and clicks! Love the picture of the potatoes, they seem to be falling!


dassana April 14, 2012 29

your comment brought a smile to me… the hubby also said the same thing when he saw this photo :-)


raju gupta April 14, 2012 30



dassana April 14, 2012 31

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.


Neera Kewalramani April 14, 2012 32

Looks tempting Though Hot!!!, will try during Monsoon rains of Mumbai !