Dum Aloo Recipe | Kashmiri Dum Aloo Recipe | Startup Cooking



dum aloo

Kashmiri Dum Aloo is a delightful curry recipe made with baby potatoes and Kashmir red chillies. This potato recipe is a favorite of many  and is traditionally prepared using deep fried baby potatoes, but here I shallow fried the potatoes. This recipe does not require onion, garlic, tomatoes, ginger and green chilli. 

This dish has a lovely reddish hue due to the presence of kashmiri red chilli which gives its essential taste. Adding garam masala and kasoori methi gives a subtle flavor and curd mildly cuts the spiciness. 

This recipe goes well with chapathi, naan, roti and any pulao. This classic dum aloo recipe is a mush try by all food lovers. Follow my step-by-step photo and video recipe to prepare Kashmiri Dum Aloo. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

dum aloo


Coarse        :  Main 

Cuisine       : Kashmir, Indian

Author        : Jayashree Karthik

Prep Time   : 30 min

Cook Time  : 30 min

Total Time  : 1 hr

Dum Aloo Video Recipe


  • 350 g baby potato
  • 1/4 tsp salt
  • 3/4 tsp kashmiri red chilli powder
  • salt to taste
  • 3 tbsp oil for shallow fry
  • 12 red chillies
  • 1 cup hot water
  • 250 g curd
  • 1/2 tsp ginger powder
  • 2 tbsp oil for curry
  • 1/4 tsp hing
  • 1/4 tsp turmeric powder
  • 1/2 tsp kashmiri red chilli powder
  • salt to taste for curry
  • 1 tsp kasoori methi


  • rinse the baby potatoes. add 2-3 cups of water in pressure cooker, add the potatoes
  • add a pinch of salt, mix well, close with lid, pressure cook for 3 whistle and switch off the flame
  • once the pressure subsides naturally, open the cooker, drain the water and allow to cool at room temperature
  • peel the potatoes
  • with a tooth pick or skewer, poke holes in the potatoes all over. (this is the important step, when cooking on dum, the potatoes absorb the flavors of the masala while cooking)
  • add salt and Kashmiri red chili powder, mix and toss well, keep it aside and rest for 5 minutes
  • heat oil in a pan, shallow fry the potatoes on all the sides
  • roast on all the sides till it turns slight crispy and golden color
  • remove the potatoes from the oil and place them on kitchen paper towels
  • de-seed the red chillies and discard it
  • soak red chilies in hot water for 15 minutes
  • then, grind to a smooth paste by adding little water
  • whisk curd well
  • add garam masala powder, ginger powder and ground red chilli paste
  • mix well
  • heat oil in a wide pan
  • add hing, turmeric powder and kashmiri red chilli powder
  • stir well
  • add curd mix, 1/4 cup water and salt
  • mix well
  • cover with lid and cook on low flame until the oil separates from the curry
  • once the oil starts to separate, add roasted baby potatoes
  • mix well
  • cover with lid and cook again on low flame for 10 minutes
  • now the curry turns thick, switch off the flame
  • sprinkle crushed kasoori methi leaves
  • serve hot with chapathi, roti, naan or pulao
  1. The spiciness of the curry can be reduced by reducing the red chillies
  2. curd should be full fat curd and it should be thick
  3. replace kasoori methi leaves with ajwain seeds

dum aloo


kashmiri dum aloo

Kashmiri Dum Aloo

kashmiri dum aloo

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