Kashmiri Dum Aloo

  • Servings : 5-6
  • Prep Time : 12m
  • Cook Time : 15m
  • Ready In : 25m

I am a great fan of Kashmiri cuisine for its mild and aromatic recipes.

This Kashmiri  Dum Aloo recipe is really delicious and can be whipped up in minutes- a delightful addition to any party menu!

You will be surprised at how easy it is to make such a spectacularly delicious dish



  • Baby potatoes (or any small potatoes)- 1 kg
  • Cumin seeds
  • Fennel seeds
  • Cardamom - 2
  • Cloves- 2
  • Asafoetida- 1 pinch )optional)
  • Red chilli powder, preferably Kashmiri chilli powder- 1/2 tsp
  • Ginger powder- 1 tsp ( optional- ginger paste)
  • Yoghurt- 2-3 cups
  • Garam masala- 1/8 tsp
  • Hot water- 1/2 cup
  • Ghee/ Oil- 1 tbsp
  • Sugar - 1 pinch



  1. Boil the potatoes for 10 minutes in salted water and then peel.
  2. Heat 2 tsp of oil in a wok, add the peeled potatoes. Sprinkle over 1/8 tsp of chilli powder and 1/8 tsp of garam masala just to add colour to the potatoes.  Lightly fry for 2-3 minutes.
  3. Dry roast the  fennel seeds, cloves and cardamom seeds. Crush with a rolling pin to make an aromatic powder. Keep aside.
  4. Beat the yoghurt. Add about 1/2 cup water to get yoghurt of pouring consistency.
  5. Add the turmeric powder and chilli powder to the yoghurt. If using ginger powder, add it to the yoghurt as well.
  6. Heat 1 tbsp ghee/ oil in a wok. When hot add the cumin seeds and a pinch of asafoetida. If you do not have asafoetida, you could just omit it from the recipe.
  7. If using freshly grated ginger or ginger paste, add it now into the oil. Fry for 30 seconds till fragrant.
  8. Add in half a cup of warm water. It is essential to add the cup of warm water right now, because it brings down the temperature of the wok, which is now ready to receive the beaten yoghurt. This is the key to getting a no-fail creamy gravy while cooking with yoghurt.
  9. Lower the gas and add in the beaten yoghurt and spices.   Give the pan a shake to mix things up and prepare to be astonished at how all the colours mingle and the whitish lightish yoghurt takes on all the colours of the spices.
  10. Add in the fried potatoes and crushed spices. Adjust the salt. As always, add a pinch of sugar to round off the flavours. You won’t even notice the sugar, but it really brings the dish together.
  11. Cover and cook for about 5-10 minutes on a low flame to enable the potatoes to absorb all spices and allow the flavours to integrate. Cook until you have a thick gravy.

Best served hot along with puris, rice, rotis  or parathas

  • Yoghurt tends to split straightaway if cooked on a high flame, so the lowered flame and previously added water should make for a welcome home. If you do forget both, and add the yoghurt straight into the oil on a hot flame, the milk solids would separate and instead of a creamy gravy, you would end up with floating milk solids and a watery gravy.
  • Traditionally, the potatoes are peeled and poke and then fried and kept aside and added into the gravy after adding the yoghurt. This adds a beautiful colour to the potatoes but also takes more time and has more calories. Hence my little tweak of boiling the potatoes instead. On special occasions and parties though, you could always try frying. It does add a bit more colour to the dish.
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