Kashmiri Dum Aloo

Kashmiri Dum Aloo

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Servings 3


  • 10 no.s Baby Potatoes
  • 1 tbsp Salt (to taste)
  • 3 tsp Kashmiri Red chilli Powder
  • 1 tsp Cumin powder
  • 1/4 tsp Turmeric powder
  • Oil (to shallow fry)
  • 1 Small Onion
  • 2 no.s Green chillies
  • 1 Cup Yoghurt
  • 2 tsp Coriander powder
  • 1 tsp Fennel Seeds powder
  • 4 tbsp Mustard Oil
  • 1 tsp Ginger garlic paste
  • 1 tsp cumin seeds
  • 2 medium size Tomato puree
  • Kasuri Methi
  • 1 tsp sugar (optional)
  • 1/2-1 cup water (as desired)
  • Corriander leaves (to garnish)
  • 1 tbsp Fresh cream
  • 1 tbsp Ghee
  • 1 tsp Garam masala


  • pressure cook 10 baby potatoes with little salt, peel them and pierce them with a fork on its surface. 
  • To the boiled, peeled, pieced baby potatoes, add 1 tsp Kashmiri red chilli powder 
  • In a pan , add oil and shallow fry the baby potatoes until golden
  • Grind one chopped onion and two green chillies to a smooth paste
  • In a bowl, add 1 cup of yoghurt and add 1 tsp Kashmiri red chilli powder, coriander powder , fennel seed powder and whisk well
  • Now to a pan , add mustard oil, add cumin seeds and allow it to sputter 
  • Next add 1 tsp of red chilli powder and allow it cook for few seconds in the oil, This brings a nice color to the gravy. Be careful not to burn it.
  • Next add the ground onion paste and cook well until the onions raw small goes and becomes thick.
  • Add the tomato puree and cook till the oil separates slightly on the sides. If you have used less oil , oil may not show on the side but you can see that the tomato onion paste has cooked well and looks combined.
  • Next add in the beaten yoghurt mixture and stir it in well.
  • Cover and simmer it for 5 mins or until the gravy is formed well. You can see the oil floats on the top slightly as shown in the picture.
  • Next add in kauri methi and salt and mix in well. If you prefer you can add a spoon of sugar to bring out the flavors.
  • Now add in the shallow fried potatoes and cover it and cook for 5 mins. 
  • Add garam masala powder. adjust consistency at this stage, if you want more runny gravy add 1/2 cup of water and then cover and simmer it for 5 more mins
  • when the oil starts separating from the sides you know your dum aloo is ready.
  • garnish with a little bit of fresh cream, ghee and coriander leaves. Enjoy with pulao or roti.
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