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Shahi Kashmiri Dum Aloo

4.50 from 2 votes

Kashmiri dum aloo is one of the most widely used in north Indian curries.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Recipe CategoryVegetarian
Served AsDinner, Lunch
Servings 2


  • 8 small potatoes
  • 2 tbsp oil
  • 1 teaspoon cumin seeds
  • 1 green chili chopped
  • 1 teaspoon Ginger paste
  • 1 teaspoon fennel seeds powder
  • Half bay leaf
  • 1 green cardamom
  • 1 teaspoon cloves powder
  • 1 tbsp Dry Kasuri fenugreek leaves
  • 2 medium size tomatoes chopped
  • 2 tbsp cashew nut powder
  • 1 cup curd
  • Salt
  • 1 teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon dry mango powder


  • Wash and boil all potatoes. Peel and prick all potatoes with a toothpick to ensure they get flavored from inside as well.
  • Heat oil in a pan and add cumin seeds, green chili, fennel powder, bay leaf, green cardamom, cloves powder, cashew powder, turmeric powder, coriander powder, red chili powder and garam masala powder and Kasuri fenugreek leaves and mix well.
  • Add chopped tomatoes and saute for two minutes and add salt. Now we add curd and continue stirring. When this gravy starts to boil add potatoes and saute for two minutes.
  • Mashed 2 or 3 potatoes with the ladle for thickening gravy. Now add 1 cup water and cover the pan with the lid and cook for 5 to 7 minutes till gravy thickens.
  • Now our shahi Kashmiri dum aloo is ready to serve.
Tags potato

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4.50 from 2 votes

Ritu Gupta
Ritu Gupta

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