Kashmiri Dum Aloo



Ingredients (for 3-4 servings)


  • 10-12 baby potato

  • 1 cup fresh curd

  • ½ cup fresh cream

  • ½ tsp dry ginger powder

  • 1 tbsp fennel seeds powder

  • 1 tsp cumin

  • 1/6 tsp asafoetida

  • ½ tsp caraway (shahi jeera)

  • 3-4 cloves

  • 1 big cardamom

  • 1 inch cinnamon

  • ¼ tsp pepper

  • 2 green cardamom

  • 2 tbsp kashmiri red chilli powder

  • 3 tbsp oil

  • Salt as per taste

  • Oil for frying potatoes




Method (How to make kashmiri dum aloo)


  • Wash the baby potatoes and half boil with water,when potatoes cool down peel the skin. Poke them with the tooth pick or fork.

  • Heat the oil in wok and fry the boiled and peeled potatoes on a low flame till light golden. Place them in kitchen towel to remove extra oil.

  • Mix cream and curd and whisk it well and keep aside.

  • Mix ½ cup water and red chilli powder and make the paste.

  • Now heat 2 tbsp oil in deep pan add asafoetida and whole spices and stir well. then add the red chili paste and stir well.

  • Now add the beaten curd and cream mixture on low flame and stir continuously add one cup water and continue to stir.

  • Now add fennel powder and dry ginger powder

  • Add the fried potatoes and salt and mix well.

  • Cover the pan with a lid. Cook the kashmiri dum aloo for 8 to 10 minutes or till gravy become thick switch off the flame.

  • Garnish with coriander and serve hot with steam rice or roti of your choice.