Kashmiri Dum Aloo

Sign up to save this recipe to your profile
1 Hour Hard
Total: Active:
PREVIOUS: Orange-Thyme Chicken Thighs with Carrot Puree... NEXT: Kashmiri Greens

Ingredients (12)

  • 10 small-sized Potatoes
  • 1 cup Yogurt
  • 5 dried Kashmiri chillies
  • 1 tsp dry Ginger powder
  • 1 tbsp Fennel powder
  • 1/2 tsp Cardamom powder
  • 1/4 tsp Clove powder
  • 1 tsp roasted Cumin powder
  • 2 tsp Garam masala
  • 4 tbsp Vegetable oil
  • A pinch Asafoetida
  • Salt to taste


Kashmiri Spiced Potatoes

This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked under pressure in its own juices.


  1. 1Boil,peel and prick the potatoes all over with the help of a fork.
  2. 2Keep in salted water for 10-12 minutes.
  3. 3Heat oil in a kadai, fry the potatoes on medium flame until becomes golden brown.
  4. 4Make a paste of dried kashmiri red chillies and whisk in yogurt.
  5. 5Add the cardamom powder, ginger powder and fennel powder, whish well.
  6. 6Heat 1 tsp of mustard oil in a pan, add the clove powder,asafoetida with 1 tbsp of water and salt, bring to a boil.
  7. 7Add the yogurt mixture and bring to a boil.
  8. 8Add the fried potatoes and cook for 6-7 minutes until the potatoes absorb the gravy.
  9. 9Sprinkle with the cumin powder and garam masala.Serve hot.
  10. 10Kashmir
Load Comments

Recommended from Chowhound