Kashmiri Aloo Dum - Dum Aloo - Potato Curry - Indian Veg Main Course - Kashmiri Recipe

Nothing beats the combination of Indian food and festivals.Out of the most popular Indian style dum aloo, we did our version of the same. Give it a try surely everyone would love it.


Boiled baby potatoes 21 (1 bowl)
Mustard oil 3 Tablespoon
Whole spices
Cloves 3
Kalpasi 3 (stone flower(parthar phool))
Big cardamoms 1 (whole)
Small cardamoms 1 (whole)
Spice mix 1 Teaspoon (Mix of coriander, cumin and fennel seeds)
Cinnamon stick 1
Dry red chilli 1 (whole)
Curd 1 Cup (16 tbs)
Turmeric powder 1 Teaspoon
Red chilli powder 1 Teaspoon
Cumin powder 1 Teaspoon
Chopped green chillies 2 Teaspoon
Salt To Taste
Cardamom powder 1 Pinch
Fennel powder 1 Pinch
Bay leaves 2 (tej patta)
Water 1 Cup (16 tbs) (as required)
Star anise 2 (chakra phool)



1.Prick all the boiled baby potatoes.

2.Heat mustard oil in a pan and shallow fry the boiled baby potatoes.

3.Remove them from the pan and place them on a plate with paper towel to soak the excess oil.

4.To the same oil, add the whole spices and stir well.

5.Add curd, turmeric powder, red chilli powder, cumin powder, chopped green chillies, salt and mix well.

6.Add some water and bring to boil.

7.Add a pinch of cardamom and fennel powder.

8.Garnish with fresh coriander.


9.Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 3