Simple, practical, and full of everyday flavour, kashmiri dum aloo recipe | how to make authentic kashmiri dum aloo is a vegetarian kashmiri curry made with baby potato / aloo, water, and oil for frying in about 60 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 50 minutes
- Total time: 60 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: kashmiri
Ingredients
to pressure cook:
- 10 baby potato / aloo
- 1 cup water
- oil for frying
for curry:
- 2 tbsp oil
- ½ tsp cumin / jeera
- 1 inch cinnamon
- 2 black cardamom / badi elachi
- 2 cardamom
- 5 cloves
- pinch hing / asafoetida
- 1 tsp kashmiri red chilli powder
- 1 cup water
- ¾ cup curd / yogurt (whisked)
- 1 tsp ginger powder
- 2 tsp fennel powder / saunf powder
- ½ tsp salt
- ¼ tsp garam masala
Method
- firstly, in a kadai heat 2 tbsp oil and saute ½ tsp cumin, 1 inch cinnamon, 2 black cardamom, 2 cardamom, 5 cloves and pinch hing.
- turn off the flame and add 1 tsp kashmiri red chilli powder.
- further, add ½ cup water and ¾ cup curd.
- mix well till the curd combines well without getting curdled.
- now add 1 tsp ginger powder, 2 tsp fennel powder and ½ tsp salt.
- mix well making sure the spices are mixed well.
- add in fried potato and mix well.
- add ½ to 1 cup water adjusting consistency.
- cover and simmer for 30 minutes stirring occasionally.
- after 30 minutes, the curry will separate oil and also thicken.
- now add ¼ tsp garam masala and mix well.
- finally, serve kashmiri dum aloo with roti / rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
