Lip-Smacking Kashmiri Dum Aloo

Kashmiri Dum Aloo is a flavorful and aromatic dish rooted in the culinary traditions of Kashmir.

Imagine the warmth of your kitchen and the comforting aroma of a delicious potato curry bubbling away on the stove. Welcome to the world of Kashmiri Dum Aloo, a classic Indian dish that will delight your taste buds and warm your soul.

The Magic of Kashmiri Dum Aloo

The Kashmiri Dum Aloo is a heavenly blend of baby potatoes, yogurt, and an array of fragrant spices that come together to create a rich and satisfying curry.

This dish, with its vibrant red hue and irresistible aroma, is a staple in Kashmiri cuisine and a true delight for potato lovers everywhere.

The secret to its mouthwatering flavor lies in the harmonious balance of spices, resulting in a dish that is both delicious and comforting.

Dum Aloo in a bowl garnished with cilantro.

In the context of Kashmiri dum aloo, “dum” refers to the cooking method known as “slow-cooking” or “dum cooking.” The word “dum” is derived from the Persian word “dum bakht,” which means “cooked with steam” or “under pressure.”

In this Kashmiri aloo dum recipe, the potatoes are usually deep-fried and then cooked in a rich and flavorful gravy using the dum cooking technique.

This involves simmering the dish on low heat in a sealed vessel (in our case a covered pan) for a prolonged period, allowing the flavors to develop and the potatoes to absorb the delicious spices and aromatics

Kashmiri Aloo Dum Ingredients:

Ingredients and spices on a wooden chopping board.

To make a delicious aloo dum, you’ll need a few key ingredients.

  1. Potatoes – You’ll need about 400g (a little less than a pound) of boiled and peeled potatoes. You can use regular potatoes or baby potatoes.
  2. Yogurt – About 1 cup of yogurt will add a creamy and tangy flavor to the dish.
  3. Mustard Oil – You’ll need 4 tablespoons of mustard oil, 3 tablespoons for frying the potatoes and 1 tablespoon for cooking.
  4. Spices – Various spices are used to enhance the taste of aloo dum. Here’s what you’ll need:
    • Cumin Seeds – 1 teaspoon.
    • Kashmiri Red Chili Powder – 1 teaspoon for a hint of spiciness.
    • Dry Ginger Powder – 1/2 teaspoon to add warmth and complexity.
    • Turmeric Powder – 1 teaspoon for a beautiful golden color.
    • Asafetida / Hing – 1/2 teaspoon for a flavorful touch.
    • Cumin Powder – 1 teaspoon for a deep and nutty flavor.
    • Fennel Powder – 1 teaspoon for a subtle hint of sweetness.
    • Cardamom and Cloves – You’ll need to crush 2 black cardamoms, 4 green cardamoms, and 4 cloves using a mortar and pestle.
  5. Salt – 1 teaspoon of rock salt (you can also use table salt if preferred) to enhance the overall taste.

How to prepare Kashmiri Dum Aloo

  • To start making the aloo dum, you’ll need to first boil the potatoes and peel them. Once they’re ready, set them aside and let them cool for a bit.

Peeled potatoes in a plate.

  • Now, take a fork and prick each potato with it. This will allow the delicious masalas to seep in during the cooking process, giving the dish that extra burst of flavor.
  • Next, heat some oil in a pan and start shallow-frying the potatoes in batches. To add a beautiful golden color, sprinkle some turmeric powder over the potatoes as you fry them.
  • Once you’re done frying the potatoes, set them aside and begin heating some oil in a deep, wide pan or kadai.
  • Add some cumin seeds to the pan and the crushed cardamom pods and cloves. Pretty soon these whole spices will release their amazing fragrance.
  • Now, it’s time to add the spices. Start by adding some salt, followed by asafetida, ginger powder, fennel seed powder, cumin powder, turmeric powder, and Kashmiri chili powder.
  • Give the mixture a good stir to combine all the ingredients and let it cook for a few minutes until the spices are fragrant.
  • Now reduce the heat to low and add the yogurt stirring to mix it well to form a rich sauce. Let this sauce simmer for 3-4 minutes. Keep the heat at low so the yogurt remains intact and doesn’t curdle.

Yogurt and spices mix in a pan.

  • Finally, add the fried potatoes to the mixture, making sure that each potato is coated with the masalas. Let everything cook together for a little while, allowing the flavors to meld together.
  • And that’s it! Once the potatoes are well-coated and the masalas have infused into each one, you can turn off the heat, sprinkle some chopped cilantro if you wish, and serve your delicious aloo dum. Enjoy!

Dum Aloo sprinkled with cilantro in a pan.

Pro Tips for an Amazing Kashmiri Dum Aloo

  • Feel free to use vegan yogurt, it should work very well!
  • Some people don’t like fennel powder so you can definitely leave it out.
  • Use Kashmiri chili powder as it has less heat and a lovely vibrant color!
  • If you don’t have the black cardamom pods you can skip it.
  • All spices can be bought online via Amazon or in local Indian grocery stores.

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Kashmiri Dum Aloo in a bowl

Kashmiri Dum Aloo (gluten- free)

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  • Author: Mish
  • Total Time: 35 mins
  • Yield: 5 servings 1x


Kashmiri dum aloo is a traditional Indian dish made with baby potatoes, simmered in a flavorful and aromatic gravy, resulting in a rich and creamy potato curry.


  • 1 pound ( 400 gms), potatoes, (baby potatoes if you can find them), boiled, peeled, and kept whole
  • 1 cup yogurt ( any kind)
  • 4 tablespoons cooking oil (3 tbsp for frying the potatoes and 1 tbsp for cooking)
  • 1 teaspoon cumin seeds
  • 1 teaspoon Kashmiri red chili powder (available online or from Indian grocery stores)
  • 1/2 teaspoon dry ginger powder or fresh minced ginger
  • 1 teaspoon turmeric powder
  • ½ teaspoon asafetida/hing (optional and found online or Indian grocery stores, see notes below)
  • 1 teaspoon cumin powder
  • 1 teaspoon fennel seed powder (optional)
  • 1 teaspoon salt


  1. Boil and peel the baby potatoes, then let them cool. Keep them whole.

  2. Prick the potatoes with a fork, allowing the flavorsome masalas to seep in during cooking.

  3. Heat oil in a pan and shallow-fry the potatoes in batches, adding turmeric powder for a beautiful color.

  4. Set the fried potatoes aside, then heat oil in a deep, wide pan or kadai.

  5. Add the cumin seeds, cardamom pods and cloves, letting them crackle and release their fragrance.

  6. Add salt, asafetida, ginger powder, fennel seed powder, cumin powder, turmeric powder, and Kashmiri chili powder.

  7. Sauté the masala for a minute in medium heat, being careful not to burn it. If it catches, add a sprinkling of water and stir well.

  8. Reduce heat to low, add yogurt, mix well and continue to keep the heat low to prevent curdling.

  9. Cook the masala for 3-4 minutes, then add the fried potatoes, mixing well.

  10. Add half a cup of water if needed, bring to a boil, and let it simmer for 2 minutes.

Serving and Enjoyment:


Garnish your Kashmiri Dum Aloo with fresh coriander and serve piping hot. This delightful potato curry is the perfect companion for steamed rice or warm naan, creating a comforting and satisfying meal.

  • Prep Time: 20 mins
  • Cook Time: 15 mins
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