Kashmiri Dum Aloo Recipe

Dum Aloo is an important spicy Kashmiri vegetarian dish. It is had on special occasions like birthdays, weddings and festivals. The  This recipe is what is made in a Kashmiri household, which does not taste anything like the one served in restaurants. It is a no onion, no garlic gravy recipe. The Kashmiris use fennel powder as the basic spice for most of the dishes they cook.  The preparation is simple but time-consuming.

  • Preparation time: 30mins
  • Cooking time: 45mins
  • Serves: 5-6


1 kg medium size potatoes or baby potatoes
400 ml mustard oil.
2 table spoons red chilly powder (Kashmiri Lal mirch)
2 table spoons saunf powder (fennel seeds powder)
1 tea spoon saunth powder (ginger powder)
1 tea spoon shah jeera (cumin seeds).
1/2 tea spoon kala jeera (black cumin).
2 one inch pieces dalcheeni (cinnamon).
2-3 crushed choti elaichi (green cardamom).
2 crushed moti elaichi (black cardamom).
6 half crushed laung (cloves)
1/2 tea spoon garam masala
2 tej Patta (bay leaves)
2 ladles whipped curd. Salt as per taste


*Mix the Kashmiri red chilly powder with 2-3 tablespoons of water and keep aside

* Boil the potatoes in a pressure cooker or a big vessel/patila. The boiled potatoes must be firm, not too soft

*Pierce the peeled potatoes, either with a knitting needle or a toothpick or a fork. Ensure they don’t break. This piercing is done so that the masalas seep into the potatoes

*Take oil in a deep frying pan and keep it on full flame till it starts smoking  Now put 5-6 potatoes at a time, the potatoes must be immersed in the oil completely, fry them on low to medium flame till the potatoes start to feel hollow and float on the surface of the oil. (This may take a few minutes)

*Take out golden brown potatoes from the pan and fry rest of the potatoes in the same manner. Frying the potatoes is the most important part of making dum aloos, if the potatoes are not fried well, the masala will not reach the center of the potato

*You can again pierce the potatoes after frying

*After frying all the potatoes, take out the extra oil from the pan, keep the pan on low flame and put jeera, laung, hing(asefotida) and kashmiri mirch mixed with water, keep stirring on low flame, you need to be careful as this might splutter.

*Now add the whipped curd and stir it continuously so that the curd does not split until dark red color appears.

*Put the potatoes in the red curry and toss it in such a way that it mixes with curry evenly.

*Now add 2 big glasses of water, saunf powder, saunth powder, salt, tej patta, green cardamom, black cardamom, safed jeera, dalcheeni and boil.

*Cover it on a low flame till about half a glass of gravy is left.

*Add garam masala, black jeera and boil for another 2 minutes and it is ready.

*Traditionally dum aloo is eaten with rice and has a thick gravy

Note: The potatoes can be baked instead of frying. Dum aloo usually is not reheated or refrigerated as it loses its flavor.


29th January 2018

Leave a Reply

Your email address will not be published. Required fields are marked *