Kashmir Dum Aloo

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Kashmir Dum Aloo

  • Boil potatoes until half cooked and peel them.
  • Pierce them with a wooden toothpick 5-6 times.
  • Heat oil in pan and deep fry potatoes until golden brown and crisp.
  • Drain excess oil and keep only 2-4 tbsps in the pan.
  • Reheat the oil a little and add cloves, bay leaves, cinnamon and black cardamom.
  • Add chilli powder and let it fry a little.
  • Add a little water (2 tbsps) and let the water evaporate.
  • When the oil starts coming out, add the curd and let it cook for some time.
  • Again when the oil starts coming out add water.
  • Add the fennel seed powder, ginger powder and garam masala.
  • Bring to a boil.
  • Add salt and potatoes.
  • The water should me enough to cover all the potatoes completely.
  • Let it boil for some time on low flame
  • Tasty Kashmiri dum aloo is ready to serve with rice or paratha.