Kashmiri Dum Aloo

I cooked this dish many times, but recipe writing never happened. So, this time I made it sure that I will share the recipe. ‘ Kashmiri Dum Aloo’ is a very popular dish. I’m sharing my version here, hassle free & easy one. 🙂

Kashmiri Dum Aloo
Kashmiri Dum Aloo

Kashmiri Dum Aloo


  • Baby potatoes- 500g (as baby potatoes was not available, I used medium sized potatoes this time)
  • Yogurt- 250g (well beaten)
  • Hing/Asafoetida- a big fat pinch
  • Khoya /Mawa/Milk Solids- 4tbsp (grated)
  • Salt
  • Vegetable oil- 3 tbsp
  • Kashmiri mirch powder- 1 tsp
  • Roasted fennel seeds powder- 1 tbsp (dry roast the seeds on a tawa until fragrant. Grind to a fine powder using mixer)
  • Dry ginger powder- 1 tsp (I used 1 tsp ginger paste)
  • Slit green chilies- 2

For tempering

  • Green cardamom- 4 (roughly crushed)
  • Cloves- 4-5
  • Cinnamon- 2 (1″ pieces)
  • Bay leaf- 1
  • Whole dry red chili- 1
  • Shahi jeera/ Caraway seeds- 1/2 tsp
  • Black peppercorn- 1/2 tsp (roughly crushed)


Boil the potatoes & peel. Now prick the potatoes on all sides with a fork, keep aside.

Heat oil in a deep frying pan. Temper with all the ingredients mentioned ‘ for tempering’. Add the potatoes along with salt, kashmiri mirch powder, green chilies & ginger paste or powder if using. Fry on medium high flame for a minute. Add yogurt & fennel powder, keep the flame low. Mix & stir well, within few minutes gravy will start to release oil. Add one cup of water, mix well. Cover & cook on low flame for 10-12 minutes. Add mawa & hing. Mix gently. Cook for a minute more. Remove from heat.

Serve hot with naan, puri, luchi or whatever you like to pair. This aromatic recipe has all the taste of ‘garam masala’ & other spices along with the tanginess of yogurt. Enjoy!


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