Kashmiri Dum Aloo

Kashmiri Dum Aloo - Plattershare - Recipes, food stories and food lovers
Kashmiri dum aloo is one of the most widely preferred north Indian curries. Potatoes or baby potatoes are deep fried and then cooked in delicious gravy of curd and lots of spices like kashmiri red chillies, fennel powder, cardamom powder, cumin-coriander powder, ginger, garlic etc.
5 from 1 vote
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian, North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 10 Potatoes medium size
  • 1 cup Curd yogurt (not sour)
  • 1 tsp Kashmiri Red Chili Powder
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Cashewnut Powder cashewnut powder
  • 1/2 tsp Cardamom Powder
  • 1/2 tsp Fennel Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 2 Bayleaf bayleaf
  • 1 pinch A Pinch Of Asaefotida of asaefotida
  • 1/4 tsp Turmeric Powder
  • 1/2 Garam Masala
  • 1 tbsp Coriander
  • 5 tbsp Cooking Oil for deep fry
  • 1-2 tsp Salt or as per taste
  • 1 cup Water


  • Wash potatoes and cut potatoes halve. Do not peel potatoes. Heat oil in kadhai, deep fry potatoes till done. Transfer potatoes in plate.
  • Mix ingredients in mixing bowl (curd, ginger garlic paste, cashewnut powder, kashmiri red chili powder, fennel powder, cumin powder, cardamom powder and coriander powder). Whisk to mix all ingredient flavor with each other.
  • Leave 5 tablespoons oil in wok. Add asafetida and bayleaf, saute for 30 seconds on low flame.
  • Add water, salt and turmeric powder, bring it to boil.
  • Add prepared spiced curd in it and cook for min on high flame.
  • Add fry potatoes and garam masala powder. Cook on medium flame till oil starts to come on the surface. Switch off the flame
  • Transfer kashmiri dum aloo in serving bowl. Garnish with coriander leaves. Serve kashmiri dum aloo hot with rumali roti, chapati or rice.
    Kashmiri Dum Aloo - Plattershare - Recipes, food stories and food lovers
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5 from 1 vote

Simran Sayyed
Simran Sayyed

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