Go Back
Kashmiri Dum Aloo | Indian Potato Curry

Kashmiri Dum Aloo | Indian Potato Curry

Sneha Paul
Kashmiri dum aloo is a popular vegetarian curry, made with baby potatoes, red chillies and a special spice mix. Goes well with rice, roti, naan, etc.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • 500 g baby potatoes parboiled
  • 1 tbsp fennel seeds or sauf
  • 1 tsp caraway seeds or shahi jeera
  • 3-4 cloves or laung
  • 6 black peppercorn or kali mirch
  • 1 black cardamom or badi elaichi
  • 2 green cardamom or choti elaichi
  • 1- inch cinnamon or dalchini
  • 1/2 tbsp ginger powder or saunth
  • 1 tsp asafoetida or hing
  • 1 tbsp Kashmiri red chilli powder
  • 1 cup yoghurt or dahi
  • 1 cup mustard oil
  • 1-2 cups water
  • Salt to taste


  • Heat a non-stick pan on low flame, add fennel seeds, caraway seeds, cloves, black peppercorn, black cardamom, green cardamom and cinnamon. Dry roast for 1-2 minutes.
  • Grind it to a fine powder.
  • In a bowl, add yoghurt, ginger powder and powdered spice mix. Give it a nice whisk.
  • Prick peeled potatoes with a toothpick.
  • In a pan, heat mustard oil on high flame. Once hot, lower the flame and add the parboiled baby potatoes.
  • Fry until lightly golden in colour. Take them out and keep aside.
  • Heat 2 tbsp oil in a pan on low flame. Add asafoetida and Kashmiri red chilli powder.
  • Add 2 tbsp water, to prevent the spices from burning. Cook for a minute on medium flame.
  • Add yoghurt mix and a little water.
  • Stir continuously on high flame until it boils.
  • Once it comes to a boil, lower the flame and add salt.
  • Add the fried potatoes.
  • Add water and give it a mix.
  • Cover with a lid and cook for 10 minutes.
  • The gravy will thicken and the oil will separate. Turn the flame off.
  • Kashmiri dum aloo is ready. Garnish with fresh mint leaves. Serve it hot with rice or roti.
Keyword indian curry, potato curry