Kashmiri Dum aloo recipe with step by step photos and a video recipe. This dum aloo recipe is made with baby potatoes cooked in yogurt based gravy spiced with fennel, red chili powder, and ginger. A quick and easy potato curry from Kashmir, India that comes together in just 30 minutes. Serve it as a side dish with roti, Jeera rice, or Naan.
This Kashmiri aloo dum is incredibly flavorful and surprisingly easy to make at home. This baby potato curry is made with minimal ingredients and can be prepared within 30 minutes. No onion, no garlic is used to make this curry but it still tastes delicious.
More Indian vegetarian curry recipes that you might like are our Paneer Masala, Dal Makhni, Bharwa Bhindi, and Brinjal Fry.
About this Kashmiri dum aloo recipe
When I was in college, I had this mind-blowing dum aloo at my friend's place. This wasn't the regular potato curry; it was like, semi-dry, super spicy, and smelled incredible! It tasted even better. My friend is a Kashmiri Pandit, so that explains the magic. I learned a lot about Kashmiri food and culture that day!
This traditional Pandit-style Kashmiri dum aloo recipe originates from the beautiful Kashmiri Valley. Following the belief of Kashmiri cuisine, it omits onions and garlic entirely. Additionally, Kashmiri Pandit traditionally avoids tomatoes, and this baby potato curry faithfully adheres to these dietary principles.
This dum aloo recipe, I am sharing here is my version of the dish. I made a few changes to make it easy at home. Firstly, parboil the baby potatoes, peel and deep fry them. These deep-fried baby potatoes are then cooked on dum in yogurt-based gravy spiced with fennel powder, dry ginger powder, Kashmiri red chili powder, and whole spices.
Ingredients and Substitutions
- Baby potatoes: Traditionally, baby potatoes are used to make this curry. Baby potatoes are small-sized whole potatoes. They cook quickly, slightly sweet to taste, and are so soft they just melt in your mouth. Alternatively, you can use large potatoes, cut in half, for this curry. However, using small potatoes will make a difference.
- Kashmiri red chili powder: I have used Kashmiri red chili powder as it gives bright red color to dum aloo curry and is not very spicy. Substitute it with any other red chili powder or paprika but then add it as per your taste.
- Thick yogurt or curd: This forms the base of the curry. Use full-fat fresh yogurt or homemade curd or dahi for this recipe.
- Dry ginger powder: This spice adds an authentic touch of flavor to the Kashmiri curry. It has a strong aroma and flavor, so start with a small amount and adjust to your liking. Taste the dum aloo curry as you go, and feel free to add more ginger powder, if desired.
- Fennel powder: This spice adds a beautiful aroma and flavor to the curry. I like to make my own fennel powder at home for the fresh taste. Simply dry roast fennel seeds on low heat until fragrant then let them cool completely before grinding. For small quantities, consider using a mortar and pestle.
- Whole Spices: This Kashmiri style dum aloo recipe is seasoned with a variety of whole spices, including bay leaf, cinnamon, green cardamom, black cardamom, black peppercorns, cloves, cumin, garam masala powder, and asafoetida.
- Mustard Oil - Traditionally mustard oil is used but I have used sunflower oil for this recipe. You can use any oil with a neutral flavor and high smoke point for this recipe. For rich flavor add Ghee (clarified butter).
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Kashmiri Dum Aloo (Step by Step Instructions with Photos)
Preparations
Prep the potatoes
- Wash and rinse baby potatoes. Add them to a pressure cooker with enough water to cover them by an inch.
- Cook the potatoes: Pressure cook for 1 whistle only on medium heat. Remove from heat. Let the pressure release naturally.
- Peel and prick: Remove the potatoes to a plate (use tongs if they are hot) and let them cool down completely. Peel the skin of the potatoes. Prick each potato several times with a toothpick or fork. It will help to absorb the flavors of the gravy.
Fry the potatoes
- Heat oil in a pan over medium heat. Gently add the potatoes and cook undisturbed for 30 seconds. Slowly stir and cook until golden brown on all sides, about 5-7 minutes. Remove the potatoes and drain them on a paper towel-lined plate.
Make the masala
- Chili paste: In a small bowl, mix 2 teaspoon Kashmiri red chili powder with 3 tablespoon of water. Set aside.
- Yogurt mixture: In another bowl, combine ¾ cup thick yogurt or curd, ½ teaspoon dry ginger powder, and 1 teaspoon fennel powder. Whisk it well and set it aside.
Making Kashmiri dum aloo
- Heat 2 tablespoon oil in a pan over medium heat.
- Add whole spices: bay leaf, cinnamon stick, green cardamoms, black cardamom, black peppercorns, cloves, cumin seeds, and asafoetida. Sauté for 30 seconds or until fragrant.
- Add chili paste: Lower the heat, add the Kashmiri chili paste, and cook, stirring constantly, for 30 seconds. Turn off the heat.
- Add yogurt mixture: Add the yogurt mixture and cook, stirring continuously, until well combined.
- Turn on the heat to low and simmer until the yogurt mixture boils. Add salt to taste and cook until the masala releases oil from the sides.
- Add potatoes. Gently fold the fried potatoes into the masala. Let it cook for a minute.
Dum cooking and season
- Add water gradually, adjusting the consistency to a semi-thick curry. I added ¾ cup of water.
- Stir in ½ teaspoon garam masala powder.
- Cover the pan with a tight-fitting lid and simmer on the lowest heat for 15 minutes. Garnish with chopped coriander leaves. Serve Kashmiri dum aloo with Roti, paratha, jeera rice, or pulao.
Expert Tips
- For an authentic taste of Kashmiri Dum Aloo, cook it in mustard oil. Heat the mustard oil till it begins to smoke. Then switch off the flame. Again heat the oil and keep the flame on low and then add the spices to it.
- Before frying the potatoes, make sure there is no water on them. If needed, wipe the potatoes with a clean kitchen paper towel to prevent hot oil from splattering when you deep fry them.
- Whisk the yogurt or curd until smooth and make sure it's at room temperature. Turn off the heat before adding it to the pan. Yogurt or curd can curdle if added to a hot pan or used straight from the refrigerator.
- Rather than deep frying, you can shallow fry the potatoes in less oil and then add it to the gravy.
- For making fennel powder dry roast fennel seeds on low flame and then grind it to a fine powder in a spice grinder or you can use a mortar and pestle to grind it.
- Do not skip adding fennel powder and dry ginger powder as these two spices do the magic.
- If you do not get baby potatoes, you can use regular potatoes by cutting them in half.
What is unique about this dum aloo recipe?
It is different from the restaurant style dum aloo where you will get rich creamy onion-tomato gravy with baby potatoes.
Kashmiri dum aloo is spicy, semi-dry, and so aromatic that's sure to awaken your appetite instantly. It’s the combination of dry ginger powder and fennel powder with other spices that gives an amazing aroma and unique flavor to this baby potato curry.
Frequently Asked Questions
This dish is named after the unique cooking technique that is “Dum cooking” which gives it its unique flavor and texture.
Dum refers to a specific cooking technique where food is simmered in a sealed pot with minimal liquid, allowing the flavors to concentrate and infuse into the ingredients.
The name itself tells you exactly what you're getting: dum means "slow-cooked" and aloo is "potato" in Hindi.
"Dum aloo" literally translates to "slow-cooked potatoes" where baby potatoes are cooked gently in flavorful gravy until they become tender and absorb all the delicious spices.
Kashmiri Dum Aloo typically uses no onion, garlic, or tomatoes, while other versions of dum aloo often do. It also uses aromatic spices like fennel powder and dry ginger powder, resulting in a distinct flavor profile.
Baby potatoes are best suited for this recipe. However, you can use larger potatoes, but cut them in half, and then use them.
Deep-frying adds a golden color and flavor to the potatoes, but you can shallow-fry or bake them for a healthier option.
Whisk yogurt or curd well and ensure it's at room temperature before adding it to the pan. Turn off the heat before you add yogurt to the pan. Stir it continuously with the masala and then switch on the heat at low and cook stirring continuously until it comes to a boil.
Storage Suggestions
- Store the leftover Kashmiri dum aloo within 2 hours of cooking.
- Transfer the leftover dum aloo to an airtight container and keep it in the refrigerator. Stays good for 2 days.
- To reheat, add a splash of water and heat it on medium-low heat, stirring continuously until it comes to a boil.
Other Vegetarian Recipes You May Like
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Kashmiri Dum Aloo Recipe
Equipment
- 1 A heavy bottom pot with tight fitting lid.
Ingredients
- 500 g baby potatoes
- 2 teaspoon Kashmiri red chili powder
- ¾ cup thick yogurt or curd
- ½ teaspoon dry ginger powder (saunth)
- 1 teaspoon fennel powder (saunf powder)
- 1 bay leaf
- 1- inch cinnamon
- 2 green cardamoms
- 1 black cardamom
- 6 black peppercorns
- 2 cloves
- 1 teaspoon cumin
- ¼ teaspoon asafoetida
- ½ teaspoon garam masala
- 2 tablespoon finely chopped coriander leaves
Instructions
Prep the potatoes
- Washand rinse baby potatoes. Add them to a pressure cooker with enough water to cover them by an inch.
- Cook the potatoes: Pressure cook for 1 whistle only on medium heat. Remove from heat. Let the pressure release naturally.
- Peel and prick: Remove the potatoes to a plate (use tongs if they are hot) and let them cool down completely. Peel the potatoes. Prick each potato several times with a toothpick or fork. It will help the potatoes to absorb the flavors of the gravy.
Fry the potatoes
- Heat oil in a pan over medium heat. Gently add the potatoes and cook undisturbed for 30 seconds. Slowly stir and cook until golden brown on all sides, about 5-7 minutes. Remove the potatoes and drain them on a paper towel-lined plate.
Make the masala
- Chili paste: In a small bowl, mix 2 teaspoon Kashmiri red chili powder with 3 tablespoon of water. Set aside.
- Yogurt mixture: In another bowl, combine ¾ cup thick yogurt or curd, ½ teaspoon dry ginger powder, and 1 teaspoon fennel powder. Whisk it well and set it aside.
Making Kashmiri dum aloo
- Heat 2 tablespoon oil in a pan/pot over medium heat.
- Add whole spices: bay leaf, cinnamon stick, green cardamoms, black cardamom, black peppercorns, cloves, cumin seeds, and asafoetida. Sauté for 30 seconds or until fragrant.
- Add chili paste: Lower the heat and add the Kashmiri chili paste and cook, stirring constantly, for 30 seconds. Turn off the heat.
- Add yogurt mixture: Add the yogurt mixture and cook, stirring continuously, until well combined.
- Turn on the heat to low and simmer until the yogurt mixture boils. Add salt to taste and cook until the masala releases oil from the sides.
- Add potatoes. Gently fold the fried potatoes into the masala. Let it cook for a minute.
Dum cooking and season
- Add water gradually, adjusting the consistency to a semi-thick curry. I added ¾ cup of water.
- Stir in ½ teaspoon garam masala powder.
- Cover the pan with a tight fitting lid and simmer on lowest heat for 15 minutes. Garnish with chopped coriander leaves. Serve Kashmiri dum aloo with Roti, paratha, jeera rice, or pulao.
Video
Notes
- For an authentic taste of Kashmiri Dum Aloo, cook it in mustard oil. Heat the mustard oil till it begins to smoke. Then switch off the flame. Again heat the oil and keep the flame on low and then add the spices to it.
- Before frying the potatoes, make sure there is no water on them. If needed, wipe the potatoes with a clean kitchen paper towel to prevent hot oil from splattering when you deep fry them.
- Whisk the yogurt or curd until smooth and make sure it's at room temperature. Turn off the heat before adding it to the pan. Yogurt or curd can curdle if added to a hot pan or used straight from the refrigerator.
- Rather than deep frying, you can shallow fry the potatoes in less oil and then add it to the gravy.
- For making fennel powder dry roast fennel seeds on low flame and then grind it to a fine powder in a spice grinder or you can use mortar and pestle to grind it.
- Do not skip adding fennel powder and dry ginger powder as these two spices do the magic. • If you do not get baby potatoes, you can use regular potatoes by cutting them in half.
Tulika
Thank you, it came out very tasty
Preeti
Thanks for giving it a try. Glad you liked it.