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Kashmiri Dum Aloo

Kashmiri Dum Aloo


  • 1 kg medium sized round potatoes
  • 2 cups mustard or refined oil
  • 1 cup yogurt
  • 2 bay leaves
  • 2 cloves
  • 2 cinnamon stick
  • 3 black cardamom
  • 3 tsp fennel powder
  • 2 tsp ginger powder
  • 1 tsp cumin powder
  • 2 tsp red chili powder

How to Make kashmiri Dum Aloo

  • Boil potatoes in a large vessel till the skin of potatoes is tender.
  • Peel off skin and prick the potatoes across with a toothpick or with a knitting needle.
  • Heat oil in a deep vessel and fry potatoes till golden brown
  • In a separate heavy bottomed pan, take five tbsp oil from the already hot oil you have from the fried potatoes
  • Then add bay leaves , cloves, cinnamon stick and red chili powder a little water , salt and keep on stirring mash curd in a bowl and add to the pan keep stirring
  • Add 2 cups of water and rest of the powdered spices then add fried potatoes to the gravy and boil on medium flame for 10 minutes.
  • Coarsely grind brown cardamom and sprinkle into the potatoes, simmer for 5 minutes,
  • Serve with boiled rice, pulao , nan of chapatti

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