Kashmiri Dum Aloo

5 from 50 votes

Kashmiri Dum Aloo is a popular and delicious Indian vegetarian dish that hails from the Kashmir region and is known for its rich and aromatic flavors. The dish primarily consists of baby potatoes (aloo) that are cooked in a flavorful yogurt-based curry.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegetarian

Servings:

Calories: 228kcal

Author: Shilpa Kerur

Equipment

Ingredients

2 lb baby potatoes
2 tablespoon ghee (use store-bought or homemade ghee)
2 cups yogurt
1 teaspoon salt
½ teaspoon sugar
2 tablespoon cilantro

Ground spices:

2 teaspoon fennel powder
1 teaspoon ginger powder
2 teaspoon Kashmiri chili powder
½ teaspoon turmeric powder
1 teaspoon garam masala (use store-bought or homemade garam masala.)

Whole spices:

1 teaspoon cumin seeds
½ teaspoon black cumin (shah jeera)
2 bay leaves
1 black cardamom
3-4 green cardamom
1 teaspoon ground pepper
5-6 cloves
1-2 small sticks cinnamon
4-5 Kashmiri red chili (whole)
½ teaspoon asafoetida (hing)

Instructions

Prep the potatoes:

Wash and clean the potatoes thoroughly. Place them in a large saucepan or pot and add cold water to cover them by one inch.
Place the pot on high heat and bring it to a boil.
Parboil the potatoes for 5-7 minutes or until they are almost done. Drain the water immediately.
Once they cool down slightly, peel the potatoes and set them aside.

Make yogurt-spice mix:

Take yogurt in a bowl and whisk it well. Make sure the yogurt is smooth and lump-free.
Add fennel powder, ginger powder, Kashmiri chilli powder, turmeric powder, salt, sugar, and garam masala. Whisk it well. Add 1 cup water and mix well. Set it aside.

Make the dum aloo:

Heat one tablespoon of ghee in a frying pan or kadhai.
Add the boiled potatoes and fry on medium heat until they are golden brown.
Carefully flip them and fry until both sides are golden brown. Set them aside.
In the same pan, add one more tablespoon of ghee.
Add whole spices (bay leaves, green cardamom, black cardamom, cinnamon, cloves, pepper), jeera, shah jeera, Kashmiri red chili, and hing. Saute for a few seconds.
Add the yogurt-spice mixture and bring to a boil. Add the fried potatoes and mix well.
Cover and simmer until the potatoes are completely done and the gravy thickens slightly
Add cilantro and mix well. Serve hot.

Notes

Make sure the yogurt is whisked very well and does not have any lumps to it. If the yogurt is lumpy, it will give a curdled texture to the curry.

Use whole baby potatoes that are almost the same size. This way, they will all cook uniformly at the same time.

Take care not to over-boil the potatoes. They should be just done so that the skin can be peeled off, but they should still have some firmness to it. Once the potatoes are boiled, drain the water from them immediately. This step is crucial and cannot be skipped.

See the expert tips section above for more tips to make this dish.

Nutrition