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  • Writer's pictureJyothi Varne

Kashmiri Dum Aloo Recipe

There are days when you do not want to spend long hours in the kitchen. The thought of chopping all those veggies and the aftermath of cleaning can be overwhelming as well.

This recipe uses pantry ingredients, simple whole spices and everyone's favourite aloo aka baby potatoes, which is twice cooked dunked in a slow-cooked flavour-packed gravy.

Kashmiri Dum Aloo is one of those super simple gravies that may look super fancy but is an absolutely easy preparation. The use of whisked curd, deep-fried potatoes in a slow-cooked thick gravy makes it a perfect star dish to be served in your next get together or a no-fuss dubba dish for lunch too.

Remember not to overcook the potatoes while pressure cooking them and gently fry it later over a medium simmer. If you do not have baby potatoes, pressure cook the normal potatoes, dice and fry them.

Here's what you need -


8- 10 baby potatoes

2 cups of fresh curd (ensure it isn't sour)

5-6 Whole Kashmiri Chillies (adjust as per preference)

1tsp - Ginger powder

1/4 tsp - Asafoetida/Hing powder

1 tbsp - Coriander powder

1 tsp - Red Chilli powder

1/2 tsp - Cinnamon powder

1 tbsp - Fennel/Saunf powder

1 inch - Ginger chopped

1 tsp - Garam Masala

1/2 tsp - Sugar (optional, this is to reduce the sour taste)

5 tbsp - Oil

Coriander leaves for garnish

Salt to taste


  1. Pressure cook baby potatoes with the skin on for 1 whistle, let it de-pressurize completely and cool.

  2. Peel the skin off and prick the potatoes gently with a toothpick.

  3. Fry these in oil until golden brown and set aside.

  4. Meanwhile, remove seeds and soak the Kashmiri red chillies in warm water for about 20mins and then grind it to a fine paste.

  5. Add this ground chilli paste to curd along with the ginger powder and a pinch of salt. Whisk well.

  6. Heat a pan with oil, add asafoetida, coriander powder, saunf powder, cinnamon powder and fry on low flame.

  7. Next, add chopped ginger, salt to taste, 1/4 cup water and let the mixture sizzle.

  8. Stir in the whisked curd mixture and cook this on a low flame with intermittent stirring for about 10mins with a closed lid on.

  9. Finally, add your fried baby potatoes, garam masala and let this cook in the gravy for 10 mins on a low flame with the lid on.

  10. Garnish with Coriander leaves.

Serve hot with Rotis, Parathas or Ghee rice.

Recipe adaptation from Sanjyot Keer's YFL

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