Home / Recipes / Kashmiri Aloo Dum

Photo of Kashmiri Aloo Dum by Dhruba Saikia at BetterButter

Kashmiri Aloo Dum

Dhruba Saikia
25 minutes
Prep Time
40 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Kashmiri Aloo Dum RECIPE

An authentic Kashmiri dish from my kitchen

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Jammu and Kashmir
  • Shallow fry
  • Boiling
  • Frying
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 1. Baby potato 30 pcs (equal size)
  2. 2. Plain curd 1 ½ cup
  3. 3. Water 1 cup
  4. 4. Roasted Saunf (Fennel Seeds) 1 ½ tbsp
  5. 5. Roasted jeera 1 tsp
  6. 6. Kashmiri mirch (whole) 5 pc
  7. 7. Dry ginger ¾ inch
  8. 8. Green elaichi powder ½ tsp
  9. 9. Cloves powder ½ tsp
  10. 10. Hing or asafoetida 1 pinch
  11. 11. Salt to taste
  12. 12. Mustard oil for deep frying
  13. 13. Mustard oil (lightened) for gravy 3 tbsp


  1. Well, for the preparation today everything was ready at hand, except for dry ginger which is an important ingredient of this dish. To keep the authenticity undeviated due to the absence of one item, I have grated the ginger and microwaved it to dry for 6 minutes.
  2. I have peeled the potatoes and half boiled them in salty water. After which I have pricked them all using a toothpick. The potatoes were then deep fried in mustard oil till they turn golden brown in medium heat.
  3. Lightened the oil for the gravy by heating it to its boiling point and keeping it aside for later use.
  4. Since, most of the spices are going to the curd before any processing, I have blended them together. The Kashmiri mirch soaked in water for about 20 minutes with a little water was ground to fine paste along with elaichi powder, dried ginger, roasted saunf and roasted jeera.
  5. The curd was beaten adding 1 cup of water and the paste of spices along with salt to taste and blended smooth.
  6. In the wok, where mustard oil was preheated and left to cool was heated again and for tempering the gravy a pinch of asafoetida or hing was added along with the cloves powder. Before the clove powder is burned the curd Mixture is added and boiled in medium heat. Once boiling started the fried potatoes are added and cooked further for 15-20 minutes.
  7. Served hot with rice to delight an awesome dinner. Thanks.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.