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Tuesday, July 17, 2018

Express Recipes: How to make Kashmiri Dum Aloo

I love the subtle spices and the balance of flavours in the dish. This one really treats the potato as a king.

Written by Ashima Goyal Siraj | Angola | Updated: April 3, 2015 11:00:45 am
aloo-dum-main Kashmiri Dum Aloo Recipe (Source: Ashima Goyal Siraj)

There is rarely a grocery shopping trip when I am not looking out for baby potatoes because if I find them (which is a rarity here in Angola) I so want to make Kashmiri Dum Aloo. In India I used to reserve this dish for special occasions but here just the non-availability of ingredients makes it special. So last weekend when I found a bag of baby potatoes in the supermarket, I grabbed it and the very next day we had a shahi meal.

I don’t know how authentic it is, but I did come across this recipe through a Kashmiri friend. I love the subtle spices and the balance of flavours in the dish. And to think of it there is just spices and potatoes in the dish. This one really treats the potato as a king.

Kashmiri Dum Aloo

Preparation Time: 15 mins | Cooking time: 30 mins | Serves 4

800 gms baby potatoes
8 cloves (laung)
1 inch cinnamon stick (dalchini)
2 bay leaves (tej patta)
½ tsp hing (asafoetida) dissolved in 2 tbsp water
2 tsp dry ginger powder
2 tsp mango powder (amchoor)
4 tsp fennel powder
2 tsp powdered dry fruits (almond, cashew and pistachio)
4 tsp Kashmiri red chilli powder
2 black cardamoms (badi elaichi)
1 tsp garam masala
Salt to taste
Oil for frying

* Pressure cook potatoes with 2 cups of water till one whistle. Put under running water and cool the potatoes
* Peel and prick the potatoes all over with a toothpick or fork.
* Heat oil and shallow-fry potatoes in a pan until golden brown in colour. Set aside
* Heat 4 tbsp oil in a kadhai; add cloves, bay leaves and cinnamon. Sauté for a few minutes on medium-high flame.
* Add hing water (be careful as the oil will sputter when you add water; reduce flame and cover the wok until sputtering ends)
* Add red chilli powder. Sauté for a minute. Add 2 cups of water.
* Add all other ingredients. Sauté for a minute
* Add fried potatoes to the gravy.
* Cover and simmer till the gravy thickens and oil floats on top.
* Break one potato. The colour of chillies must penetrate the centre. If not add some more water and simmer.

Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at

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