Kashmiri dum aloo | How to make Kashmiri dum aloo

By sanju priya  |  17th Apr 2017  |  
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  • Kashmiri dum aloo, How to make Kashmiri dum aloo
Kashmiri dum alooby sanju priya
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About Kashmiri dum aloo Recipe

As the name suggests its a Kashmiri dish. Baby potatoes cooked in a spicy yogurt based sauce, this dish is a fair of lovely flavors.

Kashmiri dum aloo is a delicious dish which is enjoyed by the people of every age group. The recipe by sanju priya teaches how to make Kashmiri dum aloo step by step in detail. This makes it easy to cook Kashmiri dum aloo in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Kashmiri dum aloo at home. This amazing and mouthwatering Kashmiri dum aloo takes 20 minutes for the preparation and 30 minutes for cooking. The aroma of this Kashmiri dum aloo is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kashmiri dum aloo is a good option for you. The flavour of Kashmiri dum aloo is palatable and you will enjoy each and every bite of this. Try this Kashmiri dum aloo and impress your family and friends.

Kashmiri dum aloo

Ingredients to make Kashmiri dum aloo

  • Baby potatoes 12
  • Fresh full fat yogurt 1 1/2 cup
  • Kashmiri red chilli powder 1 teaspoon
  • Dry ginger powder 1/2 teaspoon
  • fennel powder 1/2 teaspoon
  • cumin powder 1/2 teaspoon
  • coriander powder 1 teaspoon
  • Garam masala 1/2 teaspoon
  • cashew powder 1 tablespoon
  • turmeric powder 1/4 teaspoon
  • salt as per your taste
  • asafoetida a pinch
  • caraway seeds 1 teaspoon
  • cinnamon 1 inch stick
  • cardamom 1
  • cloves 4
  • Black pepper 6
  • curry leaves 10
  • bay leaves 2
  • mustard oil 2 tablespoon + for deep frying
  • Water 1 cup + for soaking potatoes

How to make Kashmiri dum aloo

  1. Peel the potatoes and prick them with a fork.
  2. Soak them in salted water for 25 minutes
  3. Drain them on a kitchen towel and wipe them dry
  4. Heat oil in a pan and deep fry the potatoes.
  5. Drain on a paper napkin.
  6. In a bowl take yogurt and add all powders to it except asafoetida. Whisk well to get a smooth mixture
  7. In a pan heat 2 tablespoon of oil and add bay leaves, asafoetida, cinnamon, caraway seeds, cardamom, cloves, black pepper, curry leaves and fry till fragrant
  8. Add a cup of water,salt and bring the flame to lowest
  9. Add the yogurt mixture stirring continuously
  10. When the gravy starts boiling add the potatoes and simmer till the potatoes are cooked.
  11. Serve hot with naan or phulka.

My Tip:

Stir the curd mix continuously till it starts boiling to prevent it from curdling.

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