Kashmir Dum Aloo

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 kg - Potatoes (small to medium in size)
  • Oil - for Deep Frying
  • 3 tbsp - Curd (yoghurt)
  • 2 tsp - Red Chilli Powder
  • 2 to 3 - Green Cardamom
  • 2 - Black Cardamom
  • 4 to 5 - Cloves
  • 1 to 2- 1 inch Whole Cinnamon sticks
  • 1.5 tsp - Fennel seed powder
  • 1/2 tsp - Dry ginger powder
  • 2-3- Bay leaves
  • 1 tsp - Garam masala
  • Salt - according to taste

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.