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Kashmiri Dum Aloo

Kashmiri Dum Aloo is a popular side dish that is spicy and vibrant in colour. Baby potatoes are fried and cooked in a spicy curd based curry. 

Course lunch ideas, Main Course, Side Dish
Cuisine Indian, Kashmiri
Keyword curry, kashmiri dum aloo, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Jayashree


  • 250 grams baby potatoes
  • oil for frying

For the Spice mix

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 3 cloves
  • 1 inch cinnamon
  • 5 green cardamom

For red chilli paste

  • 6 kashmiri chilly
  • 1/2 cup hot water

For Kashmiri Dum Aloo Gravy

  • 2 tbsp mustard oil
  • 1 teaspoon kashmiri chilli powder
  • 1/2 teaspoon dry ginger powder
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • 1 1/4 cup curd
  • salt
  • coriander leaves


  1. Wash the potatoes, rub them well. Put fresh water and cook them for one whistle in a pressure cooker.

  2. Soak the red chilly in hot water. After some time, make a paste of it.

  3. Roast the spices in a low flame. When cool, grind them to a powder. 

  4. Peel the skin of the potatoes, fry them in oil and poke them with a fork.

  5. Whisk the curds, mix the spice mix and red chilly paste into it. 

  6. Take oil in a pan, (mustard oil preferably), once it is heated, add the turmeric powder, chilly powder, asafoetida and ginger powder. Saute it, then add the curd mix to it. Mix it well, add salt and water to it.

  7. Put the fried potatoes into it. Let cook on a low flame for ten to fifteen minutes. 

  8. Garnish with fresh chopped coriander leaves.