Kashmiri Dum Aloo

Updated: Sep 11

Prep Time: 10 min Cooking Time: 1 hour Serves: 6 Ingredients: 1 kg Baby Potatoes 2 Onions Finely Chopped 3 Large Tomatoes Finely Chopped 6 tbsp Finely Fresh Grated Coconut 15 Cashew Nuts 2 Green Chillies Chopped 2 tbsp Ginger Paste 1 tbsp Garlic Paste 1½ tbsp Tomato Puree 2 tbsp Oil ½ tsp Mustard Seeds ½ tsp Cumin Seeds ½ tsp Fennel Seeds ¼ tsp Asafoetida (Hing) ¾ tsp Turmeric powder 1 tsp Kashmiri Chilli Powder 2 Kashmiri Chillies 1 inch Cinnamon 4 Clove 4 Green Cardamom ½ tsp Black Pepper Cones 1 tsp Kasuri Methi 1 tsp Garam Masala 1 tbsp Honey Salt to taste 2 tbsp Coriander Leaves Chopped Oil for deep-frying Preparation for Potatoes:

  1. Wash the potatoes, prick them on four sides with a fork or a toothpick to ensure they get cooked well inside. Boil the potatoes in water with 2 tsp of salt until cooked. Remove them from water and peel, prick them four more times.

  2. Allow to air dry, heat oil in a frying pan, fry the potatoes until lightly golden brown and set aside.


Making The Gravy:

  1. Heat the oil in a pan, add the mustard seeds, cumin seeds, fennel seeds, asafoetida, kashmiri chillies, cinnamon, clove, cardamom, black pepper corns and cashew nuts, sauté for a minute.

  2. Add the onions and green chillies, cook them until soft and translucent, stirring continuously.

  3. Now add 3 tbsp of the grated coconut and cook the onions and coconut until they go brown.

  4. Add the kasuri methi, turmeric powder, kashmiri chilli powder, garam masala, honey and, salt. Mix well remove from the heat and cool down.

  5. In a blender, blend the onion mixture to a smooth paste by adding ⅓ cup of water and pour back in the pan.

  6. In the same blending jug, blend the chopped tomatoes to a puree and pour it into the pan, then mix well.

  7. Add the potatoes and the remaining coconut, stir well and bring the mixture to a boil, cover and cook on a low heat for 8-10 minutes.

  8. At this stage, the gravy will be thick and potatoes should be fully cooked.

  • Sprinkle some coriander leaves and grated coconut, enjoy hot with either paratha or tandoori naan or jeera rice.


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Kashmiri Dum Aloo | The Rasoi Recipes