Kashmiri Dum Aloo

Fried baby potatoes cooked in a Kashmiri chilli paste and yogurt masala. most famous Indian curry of Kashmir, north India. This restaurant style Kashmiri dum aloo recipe is thick yoghurt based curry prepared with baby potatoes adding curd to this curry. The recipe that is cooked under Dum or pressure in its own juices. This is a Sanjeev Kapoor exclusive recipe.

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Kashmiri Dum Aloo
Main Ingredients Potatoes
Cuisine Kashmiri
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Kashmiri Dum Aloo

  • 18-20 small Potatoes peeled


  1. Prick the potatoes all over with the help of a fork.
    Keep in salted water for fifteen minutes.
  2. Drain and wipe dry.
  3. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown.
  4. Drain on absorbent paper and set aside.
    Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder.
    Heat the mustard oil in a pan.
  5. Add the clove powder and asafoetida.
    Add half a cup of water and salt to taste and bring the mixture to a boil.
  6. Stir in the yogurt mixture and bring the mixtuer to a boil.
  7. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces.
    Serve hot, garnished with roasted cumin powder and garam masala powder.
  8. Serve hot, garnished with roasted cumin powder and garam masala powder.

Nutrition Info

Calories 1258
Carbohydrates 102.4
Protein 18.8
Fat 86.4
Other Fiber Potassium- 1508mg