Kashmiri Dum Aloo

Name: Kashmiri Dum Aloo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 500 grams (20 to 22) baby potatoes; 3 to 3.5 cups water; ¼ teaspoon salt; 1 pinch asafoetida ((hing)); 1 tablespoon kashmiri chilli powder ((or deghi mirch), mixed with 2 tablespoons water); ½ tablespoon ginger powder ((ground ginger)); 1 tablespoon fennel powder ((ground fennel)); 1 teaspoon caraway seeds ((shahi jeera)); 1 inch cinnamon; 3 cloves; 1 black cardamom; 4 to 5 black peppercorns; 1 green cardamom (- optional); 6 tablespoons curd (- full fat and fresh, beaten or whisked till smooth, (yogurt)); 1¼ to 1½ cups water (- add as required); ¾ cup mustard oil (- for frying potatoes); 2 tablespoons mustard oil (- for making gravy or reserve 2 tablespoon mustard oil from the ¾ cup that is used for frying potatoes.); salt (as required); 2 to 3 pinches caraway seeds ((shahi jeera), for garnish - optional)

Instructions

Prep:30minCook:20min

Kashmiri Dum Aloo is a flavorful and tangy dish of baby potatoes slow-cooked in a yogurt-based gravy. The recipe is made without onion and garlic and gets its heat from fragrant robust spices. This authentic dish from the Kashmiri Pandit cuisine uses baby potatoes fried in mustard oil. Both whole and ground spices are combined with fresh curd (yogurt) to make the gravy.

Updated at: Fri, 15 May 2026 01:23:19 GMT