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Traditional Kashmiri Dum Aloo Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Kashmiri
Servings 4
Calories 237 kcal

Ingredients
  

To Fry The Potatoes:

  • 400 g Potatoes
  • 1 tbsp Salt
  • 3 cups Oil For Frying

For The Yogurt Mixture:

  • 1½ cup Yogurt
  • 2 tsp Coriander Powder
  • ¼ tsp Turmeric Powder
  • 2 tsp Kashmiri Red Chili Powder
  • 1 tsp Cumin Powder
  • 1 tsp Ginger Powder
  • ½ tsp Garam Masala Powder
  • 2 tsp Fennel Powder
  • 2 tsp All-Purpose Flour

For The Curry:

  • 4 tbsp Mustard Oil OR Oil
  • 2 Bay Leaves
  • 2 Kashmiri Dry Red Chilies
  • 3-4 Cloves
  • 2 Black Cardamoms
  • 2 Green Cardamoms
  • 5-6 Black Peppercorns
  • 1 tsp Salt

Instructions
 

Cook The Potatoes:

  • Wash the potatoes and prick them all over using a fork or a toothpick.
  • This will make sure the salt and masala seep inside them and they are not bland from the inside.
  • Heat 3-4 cups of water in a pan over medium-high heat. 
  • Once the water comes to a boil, add salt and potatoes to the pan.
  • Cook for 12-15 minutes until the potatoes are tender.
  • Drain the water and peel the skin of the potatoes. Use a vegetable peeler to peel the skin if it is not coming out easily using the fingers.
  • Note – You can cover the pan to fasten the process.

Fry The Potatoes:

  • Heat vegetable oil for frying in a pan over high heat. 
  • Once the oil is very hot, add the potatoes to the pan and fry until they turn golden brown in color.
  • Drain on a plate and keep aside.

Make The Curry:

  • Add yogurt, coriander powder, turmeric powder, chili powder, cumin powder, ginger powder, garam masala powder, fennel powder, and all-purpose flour to a bowl and whisk well until combined.
  • Heat mustard oil in a pan over medium-high heat.
  • Once the oil is hot, add whole bay leaves, asafetida, dry red chilies, cloves, black cardamoms, green cardamoms, and peppercorns, and fry for 4-5 seconds.
  • Pour the yogurt mixture into the pan and cook for a minute.
  • Add the fried potatoes, salt, and 2 cups of water to the pan and mix well.
  • Reduce the heat to low.
  • Cover the pan with a tight-fitting lid and cook for 10-12 minutes.
  • Check for salt and add more if needed.
  • Serve hot.