Authentic Kashmiri Dum Aloo Recipe: If you want to make something different and full of taste at home, then Kashmiri Dum Aloo is a great option. This is a famous dish of the traditional Pandit kitchen of Kashmir, in which small potatoes, curd and aromatic spices are used. The most special thing about this dish is that tomato, onion or cashew nuts are not used in it. Its gravy is completely prepared with curd and traditional spices like fennel, which give it a distinct taste and aroma.
How to make it at home?
For this recipe, first take about 10 medium sized baby potatoes. Cook them in a pressure cooker with a cup of water till one whistle so that the potatoes are half cooked. After the pressure of the cooker is released, peel the potatoes and make small holes on them with the help of a fork or toothpick. By doing this the spices reach inside the potato properly. Now heat oil in a pan and fry these potatoes until they become golden and slightly crisp. If you like to eat less oil, you can also bake the potatoes in air fryer or oven until they become crispy. Take out the prepared potatoes and keep them aside.
How to prepare gravy?
Now prepare the gravy. Heat two tablespoons of oil in a pan. Add half teaspoon cumin, one inch cinnamon, two big cardamoms, two small cardamoms, five cloves and a pinch of asafoetida and fry lightly. After this, turn off the gas and add one spoon Kashmiri red chilli powder so that the masala does not burn and the color also becomes good. Now add half a cup of water and about three-fourth cup of well beaten curd. While stirring continuously, mix the curd with the spices well so that it does not curdle. After this, add one spoon dry ginger powder, two spoons fennel powder and salt as per taste and mix all the spices well.
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How to mix both?
Now add the fried potatoes to the gravy and stir slowly to coat well with the spices. Adjust the consistency of the gravy as per your requirement by adding half to one cup of water as per requirement. Cover the pan and cook on low flame for about 30 minutes. Keep stirring lightly in between so that the spices do not stick to the bottom. When the gravy becomes thick and light oil starts appearing on top, then add one-fourth spoon of garam masala in it and mix well. Your traditional Kashmiri Dum Aloo is ready. It can be served with hot roti, naan, paratha or plain rice. If it is prepared and eaten within a few hours or the next day, its taste becomes even better, because by then the potatoes absorb the entire flavor of the spices.
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