The Kashmiri dum aloo is a spicy vegetarian treat. The dish is available in restaurants all over the country in different forms and flavours, a mark of its popularity.


  • 500 gm Small Potatoes
  • ½ tsp Turmeric Powder
  • ½ tsp Kashmiri Chilli Powder
  • ½ tsp Asafetida
  • 2 Bay Leaves
  • Pinch of Caraway Seeds
  • 6-8 Grains Black Pepper
  • Ghee, as required
  • ½ Cup Grated Onions
  • 2 Cardamoms
  • 2 Cups Yoghurt
  • 3-5 Cloves
  • 1 Stick Cinnamon
  • ½ tsp Ginger-Garlic Paste
  • ½ Cup Milk
  • 1 tsp Coriander Seeds
  • Salt for Taste



Blend cardamoms, coriander seeds, black pepper, cloves, cinnamon and caraway seeds. Keep aside. Wash and peel potatoes. Heat ghee in frying pan over medium heat. Add potatoes in frying pan. Saute them till the colour changes to golden brown.  Remove potatoes and keep aside.

In the remaining ghee in the pan, add grated onions, bay leaves, asafetida, ginger-garlic paste and saute till the mixture turns dark brown colour. Add blended masala and stir-fry for 2-3 minutes in the same pan till it mixes with the paste.  Add turmeric powder, chilli powder and salt. Let it simmer for a few minutes. Add milk and yoghurt.

Add sauted potatoes, lower heat to medium and cover pan. After about 8-10 minutes check with a fork if potatoes have softened. Adjust thickness of gravy by adding water. Garnish with freshly chopped coriander leaves. Serve hot with rice or roti (bread).

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