kashmiri dum aloo

Spicy and delish is this kashmiri dum aloo Where baby potatoes are simmered (dum cooked) in a spicy curd (yogurt) based gravy or sauce. This is a delicious recipe from the kashmiri cuisine.

Kashmiri dum aloo

Out of all the recipes I make with baby potatoes, kashmiri dum aloo is the most repeated one. The reason being it is easy and I just need to prepare rice and a side veggie dish or salad by the side.

kashmiri dum aloo recipe, kashmiri dum aloo

This recipe was first adapted by me from a small palm sized cookbook having many kashmiri recipes. After that, I have made this recipe many times and it is always a winner. Some key points below.

  1. Flavors: This recipe of kashmiri dum aloo is more like the way the actual kashmiri dum aloo is – sour and spicy. The gravy or sauce does not taste like the ones you get in the restaurants – which is a creamy, sweet gravy made with onion & tomatoes.
  2. No onion no garlic: the recipe does not have any onion or garlic in it. So this is a satvik recipe.
  3. Baby potatoes: baby potatoes are parboiled and then fried. Later these fried baby potatoes are added in the gravy or sauce and slow simmered. The baby potatoes absorb the flavors of the spices and curd while cooking.
  4. Saving time: when I am short of time, I fry the potatoes directly in oil or steam them completely till done. When I have time, I parboil the potatoes and then saute or pan fry till golden. You can choose any option you want.
  5. Red chilli powder:  In the recipe I highly recommend to add kashmiri red chilli powder or deghi mirch as they are not very hot or pungent and give a nice red color to the final dish. I have also made this kashmiri dum aloo with a few varieties of red chilli powder and they made the dish too spicy. If you cannot handle the heat, then reduce the amount of the kashmiri red chilli powder.
  6. Other spices: This traditional recipe has spices like kashmiri red chilli powder, ginger powder, fennel powder which are aromatic and combine to give a lovely warm flavor to the whole dish.
  7. For mild gravy versions: For less spicy and mild gravy I suggest you to check this Punjabi dum aloo Or this Dum aloo (restaurant style).

I always serve kashmiri aloo dum With steamed basmati rice. Though you can also serve with roti or naan or paratha or tandoori roti or khasta rotis or poori. But I feel it goes best with steamed basmati rice.

Trivia

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.

How to make kashmiri dum aloo

Preparation

1: rinse 500 grams baby potatoes (20 to 22 nos) well. Remove the mud etc from them by scrubbing or brushing. You can also soak them in some warm water for 15 to 20 minutes and then rinse them.

potatoes for kashmiri dum aloo recipe

2. Take 3.5 cups water + ¼ tsp salt in a pan.

salt for kashmiri dum aloo recipe

3. Add the potatoes.

potatoes for kashmiri dum aloo recipe

4. On a medium to high flame boil the water, so that the potatoes are half cooked. About 9 to 10 minutes. You can even pressure cook the baby potatoes with 3 cups water for 1 whistle.

making kashmiri dum aloo recipe

5. Drain them and allow to become warm or cool down at room temperature.

making kashmiri dum aloo recipe

6. Peel the potatoes. This task takes a lot of time, so do it while listening to music or watching your favorite tv show. if you want you can keep the peels too.

making kashmiri dum aloo recipe

7. With a fork, toothpick or skewer, poke holes in the potatoes all over. This is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked. Halve them if they are big or you can keep them whole if they are small and then poke them.

making kashmiri dum aloo recipe

8. Whisk 6 tablespoons fresh full fat curd or yogurt till smooth. Keep aside.

curd for kashmiri dum aloo recipe

9. In a small bowl, take 3 teaspoons kashmiri red chili powder and 2 tablespoons water.

chilli for kashmiri dum aloo recipe

10. Mix and stir well to get a smooth mixture.

chilli for kashmiri dum aloo recipe

Frying potatoes

11: in a pan heat ¾ cup mustard oil till it begins to smoke.

oil for kashmiri dum aloo recipe

12. Add the parboiled peeled potatoes and begin to fry them on a low to medium flame.

potatoes for kashmiri dum aloo recipe

13. With a slotted spoon, turn them over while frying, when one side is golden.

potatoes for kashmiri dum aloo recipe

14. Remove the potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the center.

potatoes for kashmiri dum aloo recipe

15. Place them on kitchen paper towels to remove excess oil. Fry all the potatoes till golden and crisp.

potatoes for kashmiri dum aloo recipe

16. If you want you can again poke holes in the fried potatoes. This is an optional step.

potatoes for kashmiri dum aloo recipe

Making kashmiri dum aloo

17. Lower the flame. Remove the extra oil and keep 2 tablespoons oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well. You can also use 2 tablespoons of fresh mustard oil for the gravy.

making kashmiri dum aloo recipe

18.  then add the red chilli + water solution and stir well. Be careful as the mixture splutters.

making kashmiri dum aloo recipe

19. Now add the beaten curd.

curd for kashmiri dum aloo recipe

20. As soon as you add the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.

curd for kashmiri dum aloo recipe

21. After adding curd, add water and continue to stir.

water for kashmiri dum aloo recipe

22. Stir and mix very well.

making kashmiri dum aloo recipe

23. Then add 1 tablespoon fennel powder.

fennel for kashmiri dum aloo recipe

24. If you do not have ready fennel powder than you have to make it. Roast ¾ tablespoon fennel lightly in a small pan or tava. When cooled, then in a mortar & pestle pound the roasted fennel seed to a medium fine to fine powder. You can also grind in a small spice grinder or coffee grinder.

kashmiri-dum-aloo4

25. Add the whole spices – 1 teaspoon shah jeera, 1 inch cinnamon, 3 cloves, 1 black cardamom, 4 to 5 black peppers & 1 green cardamom (optional).

spices for dum aloo recipe

26. Add ½ tablespoon dry ginger powder (saunth). Stir well.

ginger for dum aloo recipe

27. Now add the fried potatoes. Stir again.

potatoes for dum aloo recipe

28. Season with salt.

salt for dum aloo recipe

29. Stir well.

kashmiri dum aloo recipe

30. Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the potato gravy on dum.

dum aloo recipe, kashmiri dum aloo recipe

31. The gravy should become thick. You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.

dum aloo recipe, kashmiri dum aloo recipe

32. Sprinkle some caraway seeds from top (optional) and Serve Kashmiri dum aloo hot with steamed basmati rice. The second-best option is to serve with indian flatbreads like naan, roti or plain paratha.

dum aloo recipe, kashmiri dum aloo, kashmiri dum aloo recipe
More potato recipes

  1. Aloo matar
  2. Potato curry
  3. Aloo palak
STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Kashmiri Dum Aloo

4.86 from 34 votes
Baby potatoes simmered (dum cooked) in a spicy yogurt sauce or gravy. An authentic recipe from the kashmiri cuisine.
Author:Dassana Amit
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
Course:main course
Cuisine:kashmiri
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

For cooking potatoes

  • 500 grams Potatoes Or 20 to 22 baby potatoes
  • 3 to 3.5 cups Water
  • ¼ teaspoon Salt

Other ingredients

  • 3 teaspoon Kashmiri red chili powder (or deghi mirch), mixed in 2 tablespoon water
  • ½ tablespoon Ginger powder
  • 1 tablespoon Fennel powder
  • 1 teaspoon Caraway seeds (shah jeera)
  • 1 inch Cinnamon
  • 3 Cloves
  • 1 Black cardamom
  • 4 to 5 Black peppers
  • 1 Green cardamom - optional
  • 6 tablespoon Fresh full fat curd, Beaten or whisked till smooth (yogurt)
  • 1.5 cups Water
  • ¾ cup Mustard oil For frying potatoes
  • 2 tablespoon Fresh mustard oil For making gravy or reserve 2 tablespoon mustard oil from the ¾ cup that is used for frying potatoes.
  • Salt as required
  • Some caraway seeds As garnishing - optional

INSTRUCTIONS

preparation

  • Rinse the baby potatoes well. Brush or scrub the mud etc from them. Take 3.5 cups water in a pan. Add the potatoes.
  • On a medium to high flame boil the water, so that the potatoes are half cooked.
  • Drain them and allow to become warm or cool down at room temperature.
  • Peel the potatoes. This task takes a lot of time, so do it while listening to music or watching your favorite tv show. If you want you can keep the peels too.
  • With a fork, tooth pick or skewer, poke holes in the potatoes all over. Halve them or you can keep them whole if they are small. This is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
  • Whisk the fresh full fat curd or yogurt till smooth. Keep aside.
  • In a small bowl, take kashmiri red chili powder and water.
  • Mix and stir well to get a smooth mixture.

frying potatoes

  • In a pan heat mustard oil till it begins to smoke.
  • Add the parboiled peeled potatoes and begin to fry them on a low to medium flame.
  • With a slotted spoon, turn them over while frying, when one side is light golden.
  • Remove the potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the center.
  • Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
  • If you want you can again poke holes in the fried potatoes. This is an optional step.

making kashmiri dum aloo

  • Lower the flame. Remove the extra oil and keep 2 tbsp oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
  • Then add the red chili + water solution and stir well. Be careful as the mixture splutters.
  • Now add the beaten curd. When you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.
  • After adding curd, add water and continue to stir.
  • Stir and mix very well.
  • Then add fennel powder. If you do not have ready fennel powder than you have to make it. Roast the fennel lightly on a pan or tava. When cooled, then in a mortar & pestle pound the roasted fennel seed to a medium fine powder. You can also grind in a small spice grinder or coffee grinder.
  • Add the whole spices and ginger powder. Stir well.
  • Now add the potatoes. Again stir.
  • Season with salt and stir again.
  • Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the potato gravy on dum.
  • The gravy should become thick. 
  • You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
  • Sprinkle some caraway seeds from top (optional) and serve kashmiri dum aloo hot with naan, rotis or rice

NOTES

Suggestions
  1. The spiciness of the dish can be reduced by reducing the chilli powder and ginger powder.
  2. The baby potatoes could also be roasted or steamed instead of parboiling and later frying them.
  3. It is best to have this dish in the winters and rainy seasons.
Tips for using curd in the recipe
  1. Quality of curd matter. Always use full fat curd and as soon as you add the curd, mix it quickly.
  2. When you are mixing the curd, lower the flame or switch off the flame. 
  3. Also you can add some corn starch or gram flour to the curd so that it does not curdle in the gravy.

NUTRITION INFO (approximate values)

Nutrition Facts
Kashmiri Dum Aloo
Amount Per Serving
Calories 470 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 4g25%
Cholesterol 7mg2%
Sodium 406mg18%
Potassium 1261mg36%
Carbohydrates 41g14%
Fiber 10g42%
Sugar 3g3%
Protein 10g20%
Vitamin A 950IU19%
Vitamin C 29.1mg35%
Calcium 222mg22%
Iron 10.1mg56%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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107 comments/reviews

  1. Tried your recipe for kashmiri dum aloo today. Was skeptical initially, about cooking curds and adding chilli powder paste to the oil. But, followed the recipe to the T. Well, it turned out too good. Thanks for a wonderful recipe.5 stars

    • thanks shilpa and nice to know. in fact this kashmiri dum aloo is the way its made by kashmiri pandits. there are some variations in few of the spices added, but curd, red chilli powder, saunf powder and dry ginger powder are the essential ingredients used in the recipe.

  2. Very yummy and easy to ready recipe. Thx we can easily make food with ur help and got appreciation5 stars

  3. Dassana, I very often watch your site and learnt many things.
    what I want to comment on this Kashmiri Dum Aloo, is that : try this recipe with adding cloves in the oil in the first place and add asafoetida powder later on.
    I also prepare kashmiri dum aloo almost in a same fashion but at first I add cloves…..it gives a very good smell and taste.5 stars

  4. Amit when ever I use curd for gravy.. it leads to curdling.. i switch off the flame and then add .. also keep stirring.. bt still.. same happened to this gravy ?

    • use curd which is fresh. also you have to stir quickly as soon as you add. you can also switch off the flame and then add curd. a tip to avoid curdling is to add 2 to 3 teaspoons of besan/gram flour or corn starch. hope these suggestions help.

  5. I have tried most of your recipes and they turned out very good. this one is also very tempting i will give a try. The step by step recipes with photos help a lot. Thanks for sharing such nice recipes. 🙂

  6. Hello ..this is first recipe i tried from ur site and it turned out fabbbbbbb …..infact my husband now keep asking for making it but wanna ask my curd curdlea evrytym …..ny tips plsss…..in ny case it tasted grtttt

  7. Hello,i faced bit of a problem with curd.I switch off the flame,allowed the gravy to be a bit cool and then added curd whisking regularly,but still it cuddled
    Does the quality of curd matters? I don’t know,this happens with me often that my curd cuddles. Any suggestions ?

    • reeta, quality of curd matter. always use full fat curd and as soon as you add the curd, mix it quickly with the rest of the spices.
      secondly, when you are mixing the curd, lower the flame.
      also you can add some corn starch or besan to the curd so that it does not curdle in the gravy.

  8. For the first time, I have seen the genuine dum aaloo recipie. One suggestion long strands of ginger can also be added where available. Garnishing with corriander leaves adds to the flavour. Best served with Plain white rise and Arhar dal.5 stars

  9. Hello Dassana..
    Really Thank you for such a good blog..
    I tried Kashmiri Dum aloo recipe, My husband loved it. 🙂5 stars

  10. Hi, kashmiri dum alu is very tasty dish and you put the recipe with step by step. Very nice, however my suggestion if the mustered oil is used , the taste will be more authentic, since all kashmiri dishes are cooked in mustrered oil. Thank you for uploading tasty recipies.

    • Thank you mamta. I know about mustard oil and have been making this recipe with mustard oil for some years now. I have to update this post with better pics and more info.

  11. 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.

  12. 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!
    Z

    • 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.

  13. 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.5 stars

  14. 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..

  15. 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! 🙂5 stars

  16. 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.2 stars

    • 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.

  17. 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
    Christoph

    • 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.

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

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

  20. 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?

    • 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

    • 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.

  21. 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 🙂

  22. 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!!!

  23. 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 :))

    • 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.

  24. 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.

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

    • 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.