Plain Kashmiri Dum Aloo

Recipe by
Total Time:
1.5 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 5 - medium sized Potatoes
  • 2 tsp - deghi Mirch
  • 2 tsp - saunf powder
  • 1/2 tsp - sund powder
  • 1/2 tsp - garam Masala
  • 2-3 - lavang
  • 2 - badi Elaichi
  • 1 stick - dalchini, small
  • 1 - choti Elaichi
  • Oil for frying
  • 2 tsp - oil for cooking
  • Salt to taste
  • 1 mug - water

How to Make Plain Kashmiri Dum Aloo

  • Boil and peel the potatoes, leave them to cool at room temperature.
  • Make small holes in boiled potatoes with the help of a fork from all sides.
  • Heat oil in a kadai and deep fry these boiled potatoes on a low flame.
  • Sprinkle a hand full of water over these potatoes in the oil till they have become red.
  • Take out the potatoes in a dry dish.
  • Take another pan (with lid) and pour oil in it for cooking.
  • When it becomes hot, put laung, badi elaichi, dalchini, choti elaichi, and let it fry till a sweet aroma comes out.
  • When it gets properly cooked, put deghi mirch and add a mug of water immediately (otherwise the curry will become black).
  • Now put rest of the masalas in this curry and boil for 5 mins.
  • Put fried potatoes in this curry and cover the pan with a tight lid.
  • Simmer for 1 hour and keep on checking in between so that water does not dry.
  • Replace from heat when the gravy has becomes thick and oil has come up.
  • Serve it with boiled rice or chappatis.