Skip to main content

Kashmiri Dum Aloo: Fried Baby Potatoes in Spicy Yogurt Gravy

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Kashmiri dum aloo

Kashmiri dum aloo

Traditional Kashmiri Side Dish

Dum aloo is a traditional Kashmiri potato-based dish that's prepared with fried baby potatoes cooked in a spicy yogurt-based gravy. If baby potatoes are not available, you can substitute any small potato. Potatoes are a very versatile and healthy food.

Kashmiri cuisine does not use onions or tomatoes. Serve this dish with roti, paratha, naan, or rice.

Cook Time

Prep timeCook timeReady inYields

10 min

50 min

1 hour

3 to 4 servings

Ingredients

  • vegetable oil for frying
  • 3 tbsp mustard oil
  • 500 grams baby potatoes or small potatoes, half boiled and peeled
  • 1 cup dahi (yogurt), whisked till smooth
  • 1/4 tsp heeng (asafoetida)
  • 2 tej patta (bay leaves)
  • 1 inch cinnamon stick
  • 3 green cardamom
  • 1 black cardamom
  • 5 cloves
  • 1 tbsp saunf (fennel seeds)
  • 1 tsp roasted jeera (cumin seed powder)
  • 1/2 tsp sonth (dry ginger powder)
  • 2 tsp kashmiri red chilli powder
  • 1 1/4 tsp salt
  • 250 ml water, use more if you need more gravy

Instructions

  1. Poke holes in the potatoes all around, taking care not to break them.
  2. Heat oil and deep-fry the potatoes on low heat till light brown.
  3. Simultaneously prepare the gravy. Keep a pan on medium heat and add mustard oil.
  4. Once the oil is medium-hot, add the whole spices. Stir a few times, add the rest of the spices and stir for 15–20 seconds.
  5. Reduce heat to low and add the dahi. Keep stirring as you add it in to prevent it from curdling. When well mixed, add water and salt. Mix again.
  6. Raise heat to low-medium till the gravy comes to a boil; then reduce to low.
  7. When the potatoes are fried, add them to the gravy and mix well. Reduce heat to low and cover with a lid
  8. Cook for 12–15 minutes till the gravy thickens (about 15 minutes).

© 2018 Rajan Singh Jolly