Kashmiri dum aloo step-by-step recipe with video and photos.
About this recipe
Kashmiri dum aloo is a simple potato curry made with baby potatoes simmered in yogurt and spice gravy. This is a very popular dish from Kashmiri cuisine and is very easy to make. This dish does not use onion, tomato, or garlic. Ginger is also used in dried form (called saunth). The main flavouring spice of this dish is fennel powder which adds a unique and distinctive taste.
Kashmiri dum aloo has a different taste when compared to regular curries. It is mildly sour and mildly spicy. Since onion and garlic is not used, it is satvik and can also be made for fasting/vrat.
Dum aloo can be prepared in many ways depending on the region. The two most popular versions are the Kashmiri dum aloo and Punjabi dum aloo. The biggest difference in both versions is the use of onion, garlic, and tomatoes in the Punjabi version. Hyderabadi dum aloo is also a popular variation that is made in the south-Indian style and uses coconut, tamarind for the masala base, and spices like mustard seeds, curry leaves are also used.
As I mentioned, Kashmiri dum aloo has flavours from whole and powdered spices. The spices are subtle and are balanced by lots of yogurt, making this dum aloo sour and spicy. The Punjabi version of dum aloo is made with onions and tomatoes. The potatoes are simmered in an onion-tomato spice base. Cream and/or nut paste (cashew or almond) is also used in the Punjabi version which makes the Punjabi dum aloo rich, creamy, and mildly sweet. This version is what is commonly available in restaurants too.
Baby potatoes: New baby potatoes works best for this dish. If you are using regular potatoes, cut them into half after boiling them.
Yogurt: I use homemade yogurt to make dum aloo.
Whole spices: I use jeera (cumin seeds), shah jeera (caraway seeds), bay leaves, cinnamon, green cardamom, black cardamom, cloves, pepper, and Kashmiri red chilli.
Powdered spices: I use fennel powder, ginger powder, Kashmiri chilli powder, turmeric powder, and garam masala.
Ghee: I make this dish with ghee. However, you may replace it with any cooking oil of your choice.
Tips for making perfect Kashmiri dum aloo
Make sure the yogurt is whisked very well and does not have any lumps to it. If the yogurt is lumpy, it will give a curdled texture to the curry.
Use full-fat yogurt for best-tasting dum aloo.
Use potatoes that are almost of the same size. This way, they will all cook uniformly at the same time.
Take care not to overboil the potatoes initially. They should be just done to peel the skin off but should still have some firmness to it. If the potatoes are completely done, it will be difficult to fry them.
I prefer to shallow fry the potatoes instead of deep-frying them. You may deep fry them if you prefer to.
Since Kashmiri chilli powder is used, this curry is quite mild. If you want a hotter version, add a small amount of regular chilli powder. You can adjust amount of the chilli powder as per your preference.
This Kashmiri dum aloo is:
- authentic and unique
- very easy to make
- no onion and no garlic dish
- mildly spiced unlike regular curries
1. Boil potatoes until done. Peel them and set them aside
2. Take yogurt in a bowl and whisk it well. Add fennel powder, ginger powder, Kashmiri chilli powder, turmeric powder, salt, and garam masala. Whisk it well
3. Add 1 cup water and mix well. Set aside
4. Fry potatoes on medium heat until they are golden brown. Carefully flip them and fry until both sides are golden brown. Set aside
5. Heat ghee. Add whole spices (bay leaves, green cardamom, black cardamom, cinnamon, cloves, pepper), jeera, shah jeera, Kashmiri red chilli, and hing
6. Add the yogurt mixture and bring to a boil
7. Add the fried potatoes and mix well
8. Cover and simmer until the potatoes are completely done and the gravy thickens slightly
9. Add coriander leaves and mix well
Kashmiri Dum Aloo
- 1 kg baby potatoes
- 2 cups yogurt
- 2 tsp fennel powder
- 1 tsp ginger powder
- 2 tsp Kashmiri chilli powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp ghee
- 1 tsp cumin seeds
- ½ tsp shah jeera
- 2 bay leaves
- 1 black cardamom
- 3-4 green cardamom
- 1 tsp pepper
- 5-6 cloves
- 1-2 small stick cinnamon
- 4-5 Kashmiri red chilli
- ½ tsp asafoetida (hing)
- 2 tbsp coriander leaves
- Wash and clean the potatoes thoroughly
- Boil water in a large pan or stockpot. Once it comes to a rolling boil, add the potatoes
- Let it boil until the potatoes are almost done. Transfer to cold water
- Peel the potatoes and set aside
- Take yogurt in a bowl and whisk it well. Make sure the yogurt is smooth and lump-free
- Add fennel powder, ginger powder, Kashmiri chilli powder, turmeric powder, salt, and garam masala. Whisk it well
- Add 1 cup water and mix well. Set aside
- Heat 1 tbsp ghee in a frying pan or kadhai
- Add the potatoes and fry on medium heat until they are golden brown
- Carefully flip them and fry until both sides are golden brown. Set aside
- In the same kadhai, add 1 tbsp ghee
- Add whole spices (bay leaves, green cardamom, black cardamom, cinnamon, cloves, pepper), jeera, shah jeera, Kashmiri red chilli, and hing
- Saute for a few seconds
- Add the yogurt mixture and bring to a boil
- Add the fried potatoes and mix well
- Cover and simmer until the potatoes are completely done and the gravy thickens slightly
- Add coriander leaves and mix well
- Serve hot