Kashmiri dum aloo

Kashmiri dum aloo

Small potatoes cooked in spicy curry


  • 500 grams potatoes unpeeled
  • 1 tablespoon oil
  • 500 grams chopped tomatoes
  • 1/2 teaspoon ground ginger
  • 1 tablespoon grated ginger
  • 1/2 teaspoon green cardamom seeds, ground
  • 2 teaspoons fennel seeds, ground
  • 4 dried red Kashmiri chillies, ground
  • 1/2 teaspoon black cardamom seeds, ground
  • 2 tablespoons concentrated tomato purée
  • 1/2 teaspoon cumin seeds, ground
  • 1 teaspoon coriander seeds, ground
  • 3 large cloves garlic, crushed
  • 1/2 teaspoon ground cinnamon
  • Oil to deep fry the potatoes
  • 2 teaspoons honey
  • 3 teaspoons sugar
  • 3 teaspoons salt
  • 1 1/2 cups plain yoghurt
  • Chopped coriander, ground fennel and Kashmiri chilli flakes to garnish


  1. Soak potatoes in cold salted water for 15 minutes. Pierce with fork and deep fry till golden. Keep aside.
  2. Heat 1 tbsp of oil. Add all of the ground spices, concentrated tomato purée, fresh ginger and garlic. Cook on low heat for 5 minutes while stirring.
  3. Add chopped tomatoes, 1.25 cup water, salt and sugar. Stir. Add the potatoes and mix again. Cook on low heat for 20 minutes till potatoes are tender.
  4. Allow curry to cool. Add honey and yogurt. Add ground fennel seeds. Stir.
  5. Garnish with chopped fresh coriander, ground fennel and Kashmiri chilli flakes. Serve Kashmiri dum aloo.

Leave a Reply

Your email address will not be published. Required fields are marked *