Kashmiri dum aloo.
A very flavourful and lip-smacking no onion garlic potato curry from Kashmiri cuisine.
After Himachal Pradesh cuisine this month’s theme of the wonderful group Shhhhh cooking secretly challenge is Kashmiri cuisine. So this month all the members of this group are sharing different dishes from beautiful state Kashmir.
This month my partner is very talented blogger Mayuri Patel who blog at
Mayuri gave me cinnamon and cashew as secret ingredients. I made this delicious Kashmiri dum aloo. And I gave her cinnamon and cardamom. Do check her blog for delicious Kashmiri beverage she made of these two ingredients.
This aromatic dum aloo is one of my favourite potato dish. I made it often now sharing the recipe here. Thanks to the group Shhhh Cooking Secretly challenge.
You can get some more potato recipes here
In this recipe deep fried potatoes are cooked in aromatic gravy. You can make it dry or with thick gravy. Best accompany for steamed rice or any bread. You can serve it as a party side dish.
Small potato – 12 – 14
Hung curd – 1/2 cup
Kashmiri red chilli powder – 2 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Ginger powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Cardamom powder – 1 teaspoon
Fennel seed powder – 1 teaspoon
Sugar – 1/2 teaspoon, optional
Tomato – 1 medium
Cashew nuts – 2 tablespoon
Almond – 2 tablespoon
Bay leaf – 1
Green cardamom – 3 – 4
Cinnamon – 1 inch piece
Fennel seed – 1/2 teaspoon
Cloves – 3 – 4
Asafetida or hing – a pinch
Mustard oil – 1/4 cup
Salt – 1 teaspoon or to taste
Hot water – 1 cup +1/4 cup
Chopped cilantro – 1 tablespoon
Garam masala powder – 1/2 teaspoon
Cashews and cilantro to garnish
1. Peel and wash the potatoes. Pat dry and prick with a fork.
2. Crush the cardamom, cloves and cinnamon in a mortar pestle.
3. Soak almond and cashew nuts in 1/4 cup hot water or microwave on high power for 1 minute.
4. Let it cool down. Peel the almonds.
Grind peeled almond and cashew nuts with tomato. Make a smooth paste.
5. Whisk hung curd with salt, cumin powder, coriander powder, kashmiri red chilli powder, ginger powder, fennel seed powder and sugar.
6. For hung curd strain 1 cup curd with a muslin cloth. Tie and hang it for 1 hour. Place a bowl under it to collect the water. Don’t discard the water. You can use it to knead bread dough or make chhach or salted lassi with it.
7. Heat oil in a pan. Fry the potatoes till light brown. Remove from oil and place on a paper towel.
8. In the same oil add bay leaf, fennel seeds, crushed cardamom, cloves, cinnamon and tomato, cashew and almond paste.
9. Saute till oil leaves the sides.
Remove the pan from heat and add whisked spices mixed hung curd and potatoes. Mix well.
10. Again cook till it dried up completely and potatoes coated with spices. Stir continuously to avoid curdling the curd.
11. Add 1 cup hot water and chopped cilantro. Mix well and let it boil.
Cover and cook for 15 – 20 minutes or until the potatoes become tender.
12. Check after 15 minutes, if the curry dried up add 1/4 cup water more.
13. Sprinkle garam masala powder, mix and remove from heat. You can add 1 spoon ghee or clarified butter if you like.
14. Serve hot with steamed rice, roti, paratha, naan, puri or luchi.
1. If you don’t have ginger powder then you can add 1 teaspoon grated ginger with tomato while grinding.
2. For fennel powder you can dry roast the fennel seeds and grind in a coffee grinder or mortar pestle. Or grind with tomato, cashew and almond.
3. I made it dry but you can make thick gravy. But don’t make it runny. Too much water will ruin the taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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