Kashmiri Dum Aloo

This traditional Kashmiri dum aloo features tender baby potatoes simmered in a rich, spiced yogurt gravy that's been perfected over centuries. The aromatic blend of fennel, ginger, and Kashmiri red chili creates a restaurant-quality dish that brings the authentic flavors of Kashmir to your home kitchen.

No ratings yet

Print Pin Save

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 285kcal

Equipment

Ingredients

10 baby potatoes
1 cup yogurt
2 tsp Kashmiri red chili powder
1 tsp ginger powder
2 tsp fennel powder
Salt to taste
1 tsp garam masala
Oil for frying preferably mustard oil
1 tsp cumin seeds
2-3 green cardamoms
1 cinnamon stick
3-4 cloves
Pinch of asafoetida

Instructions

Pressure cook baby potatoes until tender, then peel and set aside.
Heat oil in a heavy-bottomed pan and fry the potatoes until golden brown on all sides. Remove and set aside.
In a bowl, whisk yogurt with Kashmiri red chili powder, ginger powder, fennel powder, salt, and garam masala until smooth.
In the same pan, heat 2-3 tablespoons oil and add cumin seeds, cinnamon, cardamoms, cloves, and asafoetida. Sauté until fragrant.
Add the yogurt mixture to the pan and cook on medium heat, stirring continuously to prevent curdling.
Add the fried potatoes to the gravy and gently mix.
Simmer on low heat for 15-20 minutes until the gravy thickens and coats the potatoes well.
Garnish with fresh coriander and serve hot with rice or naan.

Notes

Use mustard oil for the most authentic Kashmiri flavor, though any neutral cooking oil works as substitute.

Choose small, uniform-sized baby potatoes for even cooking and better presentation.

Whisk yogurt thoroughly before adding to prevent curdling; room temperature yogurt works best.

If gravy becomes too thick, add a splash of warm water; if too thin, simmer uncovered until desired consistency.

Make-ahead tip: This dish tastes even better the next day as flavors develop overnight in the refrigerator.

For extra richness, add a tablespoon of ghee in the final step before serving.

Substitute Greek yogurt for regular yogurt to achieve a thicker, creamier gravy naturally.

Nutrition