Kashmiri Dum Aloo


  • 400 g Baby potatoes

  • Oil for frying

  • 4 tbsp Mustard oil

  • 2 Kashmiri dry red chilli

  • 3-4 Cloves

  • 2 Black cardamom

  • 2 Green cardamom

  • 5-6 Black pepper

  • 1 cup Onion (Finely chopped)

  • 1 and 1/2 cup Yogurt

  • 2 tsp Kashmiri red chilli powder

  • 1/2 tsp Turmeric powder

  • 1 tsp Dry ginger powder

  • 1/2 tsp Garam masala powder

  • 2 tsp saunf powder

  • 2 tsp maida

  • Salt to taste


  • Wash the baby potatoes and prick them with a tooth pick all around.

  • Heat water in a pan.

  • Add 1 tbsp salt in it.

  • When it comes to a boil, add the potatoes and boil them  till tender.

  • Drain the water and peel the skin of the potatoes.

  • Heat oil for frying in a pan.

  • Deep fry the potatoes till golden brown. Remove them from oil and keep aside.

  • Heat mustard oil in a heavy bottom pan.

  • When it starts to flame, simmer the heat.

  • Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.

  • Add onions and fry till golden brown.

  • Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and maida in a bowl.

  • Pour the yogurt mixture in the pan and keep whisking while pouring.

  • Cook until the mixture comes to a boil.

  • Add the potatoes, salt and 2 cups of water.

  • Cover the pan with a tight fitting lid and simmer the heat to minimum.

  • Cook for 10-12 minutes on low heat.

  • Serve hot with naan or rice.

3 views0 comments

Recent Posts

See All