Kashmiri dum aloo is a very famous Kashmiri recipe made using baby potatoes simmered in a yogurt based gravy flavored with dry ginger powder and fennel, which are the essential ingredients in Kashmiri cooking. I am almost always disappointed after ordering this dish in a restaurant as what is presented is no where close to the authentic preparation. It is rather baby potatoes in a masala gravy or sometimes in a creamy and sweet gravy. During our stay in Almora for an year, I made this friends whose mom was from kashmir. During one of the visits to her home, she made these dum aloo for the lunch and I still have that taste on my tongue. Although I never cooked at that time, I just scribbled the recipe on a piece of paper and gave it to my mom, after which she started to cook this dish pretty often. Here is the recipe to make this authentic and delicious Kashmiri dum aloo.


All you need is

Baby potatoes - 400 g
Oil for frying
Mustard oil - 6 tbsp
Kashmiri dry red chili - 2
Cloves-  3-4
Black cardamom - 2
Green cardamom - 2
Black peppercorns - 5-6
Onion - 1 cup ( finely chopped )
Yogurt - 1 and 1\2 cup
Kashmiri red chili powder - 2 tsp
Turmeric powder - 1\2 tsp
Dry ginger powder - 1 tsp
Garam masala powder - 1 tsp
Saunf \ fennel powder - 2 tsp
Maida \ all purpose flour - 2 tsp
Salt to taste
Fresh coriander for garnishing



Method of preparation

Wash the baby potatoes.
Prick them with a tooth pick all around.
Heat water in a pan.
Add 1 tbsp salt in it.
When it comes to a boil, add the potatoes.
Boil the potatoes till tender.
Do not over cook.
Drain the potatoes.
Peel the skin.
Deep fry the potatoes till golden brown.
Drain and keep aside.
Heat mustard oil in a heavy bottom pan.
When it starts to fume, simmer the heat.
Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns.
Fry for 10 seconds.
Add onions and fry till golden brown.
Whisk yogurt, kashmiri red chili powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl.
When the onions turn golden brown, switch off the heat.
Pour the yogurt mixture in the pan and keep whisking while pouring.
Put the heat again and whisk till the mixture comes to a boil.
Add the potatoes, salt and a cup of water.
Cover the pan with a tight fitting lid and simmer the heat to minimum.
Cook for 10-12 minutes on low heat.
Garnish with fresh coriander.
Serve hot with naan or rice.