Kashmiri Dum Aloo is one of those timeless Indian recipes that proves you don’t need onions, tomatoes, or garlic to create something deeply flavorful. This dish comes straight from the traditional kitchens of Kashmir, where cooking is all about balance, aroma, and slow simmering. Made with baby potatoes cooked in a rich yoghurt-based gravy, Kashmiri Dum Aloo is mildly spicy, slightly tangy, and beautifully red in colour—thanks to Kashmiri red chilli powder.
In this blog post, I’m sharing an authentic Kashmiri Dum Aloo recipe that is easy to follow, satvik, and perfect for both everyday meals and special occasions. If you enjoy simple yet royal-tasting dishes, this recipe will quickly become one of your favourites.
What is Kashmiri Dum Aloo?
Kashmiri Dum Aloo is a traditional Kashmiri curry prepared using baby potatoes that are first parboiled, then lightly fried, and finally slow-cooked (“dum”) in a spiced yoghurt gravy. The word dum refers to the slow-cooking technique, where food is cooked on low heat with a covered lid so that all the flavours are absorbed beautifully.
Kashmiri Dum Aloo Recipe (No Onion, No Tomato, No Garlic)
Ingredients
Method
- Wash the baby potatoes thoroughly to remove all dirt. Transfer them to a large pot, add one glass of water and salt, and boil for about 10 minutes until they are nearly 50% cooked. You can also pressure cook them for one whistle.
- Once done, drain the water and allow the potatoes to cool down to room temperature.
- Once the potatoes are cool, peel them gently. Using a toothpick or fork, pierce each potato at several places. This step is very important as it allows the potatoes to absorb the flavors of the gravy during dum cooking.
- Heat ¼ cup oil in a pan. Add the boiled potatoes and fry them on medium heat until they turn golden and slightly crispy from all sides. Remove them from the oil and keep aside.
- In a mixing bowl, add whisked yogurt, Kashmiri red chilli powder, coriander powder, fennel powder, turmeric powder, cumin powder, and salt. Mix everything well to form a smooth, lump-free paste. Make sure the yogurt is at room temperature to prevent curdling.
- Heat 2 tablespoons oil in a heavy-bottom pan or kadhai. Add whole dried red chillies and bay leaf. Fry for a few seconds until aromatic.
- Now reduce the heat and add the prepared yogurt masala to the pan. Stir continuously and cook for 2–3 minutes until the masala thickens and oil starts separating.
- Add the fried potatoes to the gravy and gently mix so they are well coated. Pour in ¼ cup water and mix again. Cover the pan with a lid and cook on low heat for 10 minutes. This slow cooking helps the potatoes soak in all the flavors.
- If needed, you can cook for a few extra minutes or adjust water depending on how thick you want the gravy. Remember, Kashmiri Dum Aloo traditionally has a thick gravy.
- Add garam masala and chopped fresh coriander. Gently mix without breaking the potatoes. Turn off the heat, cover the pan, and let the dish rest for 2 minutes. This allows the aroma of spices and herbs to settle into the dish.
Notes
Read this also: Smokey Chicken Pulao
Tips for Best Results
Always use Kashmiri red chilli powder for colour and mild heat
Whisk yoghurt well and keepthe heat low to avoid curdling
Piercing the potatoes is key to deep flavour
Dum cooking on low heat gives the best taste.
Final Thoughts
This Kashmiri Dum Aloo recipe is a beautiful example of how simple ingredients can create extraordinary flavours. It’s comforting, aromatic, and perfect for anyone looking to try authentic Kashmiri cuisine at home. Whether you’re cooking for family or guests, this dish never fails to impress.
If you try this recipe, do share your experience and let me know how it turned out for you. Happy cooking! 😊