Ravishing Regional Delights

Kashmiri Dum Aloo

  • 15m

    prep time

  • 25m

    Cook Time

  • 14



  • 18-20 Potatoes, , peeled
  • Oil , for deep-frying
  • 5-6 ground Kashmiri red chillies
  • 1 cups Yogurt
  • 1/2 teaspoon Green Cardamom powder
  • 1 teaspoon Dry Ginger Powder (soonth)
  • 1/4 cup Mustard oil
  • a generous pinch Clove powder
  • a pinch Asafoetida
  • Salt , to taste
  • 1 teaspoon Roasted Cumin Powder and Pomegranate powder
  • 1/2 teaspoon Garam masala powder

Nutrition information

Nutrition information coming soon.


  • Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry.

  • Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside.

  • Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan.

  • Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixture to a boil.

  • Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces.

  • Serve hot, garnished with roasted cumin powder and garam masala powder.