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Kashmiri Dum Aloo By Chef Ajay Chopra

Kashmiri Dum Aloo

Kashmiri Dum Aloo is traditional Kashmiri potato curry. Chef Ajay Chopra brings the recipe of this sweet-spicy gravy to your kitchen.
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Cooking Time

10-20 Min

Meal Type


Preparation Time

10-20 Min



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  • For Kashmiri Dum Aloo

    • 4 tbsp mustard oil/sarson ka tel

    • 10-15 potatoes

    • 4 black cardamom/ badi elaichi

    • 5 green cardamom/hari elaichi

    • 6 cloves /laung

    • 1 tbsp black pepper/kali mirch

    • 2 tbsp coriander seeds/khada dhaniya

    • 1 tsp royal cumin/shahi jeera

    • 2 cinnamon/dalchini sticks

    • 3 tsp Kashmiri chilli powder/Kashmiri mirchi powder

    • water as required

    • 1/2 tsp asafoetida/hing

    • 1 cup curd/dahi

    • salt to taste

    • 1 tsp fennel powder/saunf powder

    • 1/2 tsp dry ginger powder


  1. 1

    Heat mustard oil in a pan, prick parboiled potatoes and fry till golden brown.
  2. 2

    Make a powder of roasted black cardamom, green cardamom, cloves, black pepper, coriander seeds, royal cumin, and cinnamon.
  3. 3

    In a bowl take kashmiri red chilli powder, prepared masala, and turmeric. Add curd and mix continuously.
  4. 4

    In the same pan, add shahi jeera and kashmiri red chilli. Pour the dahi mixture into the pan.
  5. 5

    Add asofeotida into the mixture, add fried aloo, water and salt and mix well.
  6. 6

    Finish by adding fennel seed powder, and dry ginger powder.
  7. 7

    Serve Dum Aloo hot with Kesar rice.

Kashmiri Dum Aloo is traditional Kashmiri potato curry. Although Kashmiri cuisine is famous for its non-veg dishes, there are a few vegetarian dishes that are equally popular. The Dum Aloo is one of the most popular of Kashmiri vegetarian dishes. It is made using baby potatoes that are cooked with various spices such as red chilies, garlic, ginger, cardamom, and fennel. 

The traditional recipe involves cooking the dish on low heat in an earthenware vessel or handi, what is called as Dum. The handi enhances the taste of the dish. The red chilli powder used in this reciep is made from Deghi Mirch (pepper) that gives this dish its unique red colour.

The sweet, spicy Kashmiri Dum Aloo is finger-lickingly good.