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Kashmiri dum Aloo is a dish from the Kashmiri cuisine that is made with baby potatoes in a rich and spicy curry. Also known as Dum Olav or Dun Aloo, Kashmiri dum aloo is served with rice

Kashmiri Dum Aloo Recipe - How to Make

Kashmiri dum aloo recipe - a restaurant-style dum aloo curry that tastes delicious, creamy with flavourful aloo and delicious gravy.
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Course: Main Course
Cuisine: indian cuisine
Keyword: Potato curry
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Rekha Kakkar


  • 400 g baby potatoes
  • 150 g onion paste
  • ¼ cup fresh tomato pulp
  • ¼ cup yogurt whisked
  • ¼ teaspoon ginger powder
  • 2 teaspoon kashmiri red chili powder
  • 1 tablespoon fennel powder saunf powder
  • ¼ teaspoon turmeric powder
  • 3 Tbsp mustard oil
  • ½ inch cinnamon ½piece
  • 1 pinch Nutmeg powder
  • Salt to taste
  • 1 teaspoon garam masala powder
  • 2-3 leaves bay


  • How to Make Kashmiri dum aloo
  • Scrub and rinse the baby potatoes well. Cook these potatoes in hot water for 3-4 minutes.
  • Now take them out of hot water and when slightly cool poke few holes in the potatoes with a fork. This is very important as this helps the potatoes to absorb the flavours of gravy.
  • Now brush the potatoes with some oil and bake them in the oven for about 20 minutes. Another method is to cook potato with 1 ½ tablespoon of oil in a wok for about 9-10 minutes over medium-low heat. In this method cover them with a lid for 2-3 minutes in between. cook them till the skin becomes slightly brown and crisp.
  • By the time you can make gravy simultaneously if you like. Otherwise you can start with the gravy only after you finish frying the potatoes.
  • Now heat rest of the mustard oil in the pan, add asafoetida powder and onion paste.
  • Cook the onion paste till it starts to leave the sides of the pan and add tomato pulp to it.
  • Cook the tomato pulp, till the masala starts to leave sides of the pan.
  • At this stage add in the spice powders red chilli, turmeric powder, ginger powder, nutmeg, fennel powder garam masala and cinnamon as well bay leaves.
  • Mix well and add whisked yogurt at this stage. Keep whisking the masala in pan when you add yogurt and cook it on slow heat.
  • While adding curd you have to whisk it continuously so that it does not split. That’s why add salt only when you are finished cooking the gravy.
  • After this add the cooked/baked potatoes and add about a cup of water.
  • Now bring the gravy to a boil and cover with a lid and allow the potato curry to simmer on lowest heat for 10 minutes or so. 
  • Add salt as per your taste.
  • You can finish with some coriander leaves, however that is entirely optional.
  • Serve this kashmiri dum aloo with steamed rice or paratha/chapati as per your liking.