Kashmiri Dum Aloo Recipe (with Step by Step Photos)

Kashmiri dum aloo is one of the most widely preferred north Indian curries. 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. Learn how to make authentic kashmiri dum aloo with this easy curry recipe with step by step photos.
Dum Aloo Kashmiri
12 small Potatoes
1½ cups Curd (yogurt) (not sour)
4 Dry Kashmiri Red Chillies, deseeded and powdered
1 teaspoon Grated Fresh Ginger (or 1/2 teaspoon Dry Ginger Powder)
1 teaspoon crushed Garlic
1 tablespoon Cashew nut Powder
1/3 teaspoon Green Cardamom Powder
1/2 teaspoon Fennel Seed Powder
1/3 teaspoon Cumin Powder
1 teaspoon Coriander Powder
1 Bay Leaf, broken into pieces
1 pinch Asafoetida
1/4 teaspoon Turmeric Powder
1/2 teaspoon Garam Masala Powder
1 tablespoon Fresh Coriander Leaves, chopped (optional)
4 tablespoons + for deep frying Cooking Oil
1/3 cup Water
  1. step-1
    Peel small potatoes and prick them with a fork. If small potatoes are not available, then chop large potatoes into big chunks and prick them. Soak them in salted water for 15 minutes.
  2. step-2
    Heat oil in a kadai for deep frying. Drain potatoes, wipe them clean and deep-fry them over medium heat until golden brown. Drain and transfer to plate.
  3. step-3
    Mix curd, Kashmiri chilli powder, ginger, garlic, cashew nut powder, fennel seed powder, cardamom powder, cumin powder and coriander powder in a small bowl. Whisk to mix flavor of all ingredients with each other.
  4. step-4
    Heat 4 tablespoons oil in another pan. Add bay leaves and asafoetida and sauté for 30 seconds.
  5. step-5
    Add 1/3 cup water, salt to taste and turmeric powder.
  6. step-6
    Bring mixture to boil and then add spiced curd (prepared in step-3) mixture.
  7. step-7
    When it starts to boil, add fried potatoes and garam masala powder.
  8. step-8
    Cook over medium heat until potatoes absorb the gravy and oil starts to come on the surface. Turn off the heat.
  9. l_step
    Transfer Kashmiri dum aloo to serving bowl and garnish with fresh coriander leaves.
Tips and Variations:
  • Add chopped onion and garlic paste in step-4 for variation.
  • Curd must not be sour otherwise prepared curry will taste sour.
  • Use boiled potatoes and sauté them in 1 tablespoon oil instead of frying them for less oily dum aloo kashmiri curry.
Taste: Spicy
Serving Ideas: Serve it with butter naan or tandoori roti or plain paratha or steamed rice for a lunch or dinner.

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Mar 08, 2016  by Shalini
I did this recipe the other day and my family went crazy for it! Thank you so much for posting such a easy to follow recipe.

Oct 01, 2012  by Prashant
It is an excellent recepie and I tried this but only mistake was that in step 7, it asks to add potatoes later but it will be good to first get the spices cooked and oil seperated and then add the potatoes else it confuses the reader.

Response: Dear Prashant, thanks a lot for your valuable feedback. There are two reason why this recipe requires adding potatoes in step-7. 1) Potatoes will get sufficient time to get warm as it will get heated along with gravy. 2) Spices will start marinating the potatoes giving it fuller richer flavor. If we add potatoes after oil has started separating, there will not be sufficient time for them to get warm and absorb the flavor of spices. However, you can overcome this problem by cooking them little longer but it may skew/change the flavor of curry.

Sep 01, 2012  by surbhi
can we add tomatoes to this gravy

Response: Yes, you can add tomatoes for a variation in taste and texture of gravy. Add 1/2 cup tomato puree (crushed tomatoes) in step-4 and cook until oil starts to separate or for 3-4 minutes over low flame.

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