How to make Kashmiri Dum Aloo -

Baby potatoes cooked in spicy creamy gravy. A popular recipe from the Indian cuisine which one must try !

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby potatoes (बेबी आलू), Salt (नमक)

Cuisine : Kashmiri

Course : Main Course Vegetarian

For more recipes related to Kashmiri Dum Aloo checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Aloo Pyaaz Tamatar . You can also find more Main Course Vegetarian recipes like Sukhe Aloo Vegetables In Sweet And Sour Sauce Shakkarkandi Matar Masala Vratwale Aloo

Kashmiri Dum Aloo

Kashmiri Dum Aloo Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kashmiri Dum Aloo Recipe

  • Baby potatoes , peeled 18-20

  • Salt to taste

  • Oil for deep-frying

  • Yogurt 2 cups

  • Kashmiri red chilli paste 1 tablespoon

  • Green cardamom powder 1/2 teaspoon

  • Dried ginger powder (soonth) 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Mustard oil 1 1/2 tablespoons

  • Asafoetida 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Clove powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Roasted cumin powder 1/2 teaspoon

  • Fresh coriander sprigs for garnish


Step 1

Pour sufficient water in a deep bowl and add salt. Prick each baby potato all over with a fork, put in the salted water and soak for 10-15 minutes. Drain and pat-dry with an absorbent paper.

Step 2

Heat sufficient oil in a kadai. Put the baby potatoes into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 3

Take yogurt in another bowl, add Kashmiri red chilli paste, green cardamom powder, dried ginger powder and fennel powder and mix well.

Step 4

Heat mustard oil in a deep non-stick pan, add asafetida, red chilli powder and clove powder, mix well and sauté for 30 seconds.

Step 5

Add ½ cup water and salt, mix and cook till the mixture comes to a boil. Add yogurt mixture, mix well and cook till the mixture boils.

Step 6

Add fried baby potatoes, mix and cook till the mixture thickens slightly. Add garam masala powder and roasted cumin powder, mix well and cook for 1-2 minutes.

Step 7

Transfer into a serving bowl, garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.