Classic Kashmiri Dum Aloo Recipe

Classic Kashmiri Dum Aloo is a delightful curry recipe made with baby potatoes and aromatic Kashmiri spices. This potato recipe is a favourite of many and is traditionally prepared using deep fried baby potatoes, cooked in a melange of spices. It has a lovely reddish hue due to the presence of Kashmiri red chilli which gives its quintessential taste.

The garam masala gives it a subtle flavour and the yoghurt mildly cuts the spiciness. The cashews add a delectable richness to the gravy. This classic potato recipe is a must try by all food lovers.

How to make Classic Kashmiri Dum Aloo

Step – 1

Wash potatoes thoroughly and slightly prick with a fork (do not remove their skin).

Step – 2

Soak them in salted lukewarm water for 10 minutes. Drain potatoes and wipe them.

Step – 3

Heat oil in pan and fry the baby potatoes to golden brown on slow fire.

Step – 4

Take them out in a plate on an absorbent paper. Grind separately the red chillies, cashew nuts, green cardamoms and cumin seeds.

Step – 5

Take a bowl and mix kashmiri red chillies, ginger, garlic, cashew nuts,green cardamom, fennel seeds, turmeric powder and cumin seeds thoroughly with curd.

Step – 6

Heat 1 tablespoon of oil in a pan over moderate flame. Put the curd and spice mixture in the pan and saute for a minute till it leaves the sides of the pan.

Step – 7

Now add fried baby potatoes in it. Mix well with one cup of water and cook till potatoes absorb water and form a thick gravy. Add salt, pepper and mix well.

Step – 8

Transfer the dish in a serving bowl and garnish with garam masala and fresh green coriander. Enjoy this delicious lunch/dinner recipe with naan or roti.

Ingredients of Classic Kashmiri Dum Aloo

• 14 baby potato
• 2 de seeded red chilli
• 1 teaspoon crushed garlic
• 3 green cardamom
• 1/4 teaspoon turmeric
• 1 cup refined oil
• 1 pinch powdered black pepper
• 3/4 cup yoghurt (curd)
• 1 teaspoon crushed ginger
• 4 cashews
• 1/4 teaspoon fennel seeds
• 1 1/2 teaspoon cumin seeds
• salt as required
• 1 cup water

For Garnishing

• 1/4 teaspoon garam masala powder
• 1 handful coriander leaves