How to make 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.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू),

Cuisine : Kashmiri

Course : Main Course Vegetarian

For more recipes related to Kashmiri Dum Aloo checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Bedmi Aloo - SK Khazana Kabuli Chana Palda Stuffed Tindas Kofta Noor Jahani

Kashmiri Dum Aloo

Kashmiri Dum Aloo Recipe Card


The beautiful colour and aroma of this aloo recipe is enough to make you really hungry. Deep-fried baby potatoes cooked in a masala made with ingredients like Kashmiri red chilli paste, cardamom powder, fennel seed powder and creamy yogurt.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kashmiri Dum Aloo Recipe

  • Potatoes peeled 18-20 small

  • Oil for deep-frying

  • Kashmiri red chillies ground 5-6

  • Yogurt 2 cups

  • Green cardamom powder 1/2 teaspoon

  • Dry ginger powder (soonth) 1 teaspoon

  • Fennel seed (saunf) powder 2 tablespoons

  • Mustard oil 1/4 cup

  • Clove powder a pinch

  • Asafoetida a pinch

  • Salt to taste

  • Roasted cumin powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon


Step 1

Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes.

Step 2

Drain and wipe dry.

Step 3

Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown.

Step 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.

Step 5

Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil.

Step 6

Stir in the yogurt mixture and bring the mixtuer to a boil.

Step 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.

Step 8

Serve hot, garnished with roasted cumin powder and garam masala powder.

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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.