Kashmiri Dum Aloo

Kashmiri Dum Aloo

4/5 stars  100% LIKED IT    11 REVIEWS ALL GOOD

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A delicacy from the snow-capped mountains, Kashmiri Dum Aloo is a delicious potato preparation that’s bursting with flavour.

Chilli-coated potatoes are cooked with curds, tomatoes and a flavourful paste of whole spices and sautéed onions.

Dried fenugreek leaves are the ultimate addition to this tasty dish, which gives it a really rich flavour.

You will enjoy not just the taste but also the awesome mouth-feel of this dish. Enjoy it hot with your favourite roti or puris .

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Kashmiri Dum Aloo recipe - How to make Kashmiri Dum Aloo

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4serving )
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For The Onion Paste
1/2 cup sliced onions
1 tbsp oil
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped green chillies
3 whole dry kashmiri red chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
salt to taste

Other Ingredients
2 cups boiled and peeled baby potatoes
1/2 tsp chilli powder
salt to taste
3 tbsp oil
1/2 cup fresh curds (dahi)
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
3/4 cup fresh tomato pulp
1/2 tsp sugar
1 tsp dried fenugreek leaves (kasuri methi)

For The Garnish
2 tbsp finely chopped coriander (dhania)
For the onion paste

    For the onion paste
  1. Heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute.
  2. Add the onions and sauté on a medium flame for 1 minute.
  3. Cool and blend in a mixer till smooth without using any water. Keep aside.

How to proceed

    How to proceed
  1. Combine the curds and ¼ cup of water in a bowl, mix well and keep aside.
  2. Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.
  3. Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside.
  4. In the same pan, add the cumin seeds.
  5. When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  6. Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Switch off the flame, add the curd-water mixture and sugar and mix well.
  8. Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
  9. Serve hot garnished with coriander.


Dal Paratha, Yellow Moong Dal Paratha 
Misi Roti, Punjabi and Rajasthani Missi Roti 
Nutritious Lehsuni Methi Roti 
Pyaz ki Roti 
Toasted Roti 

Nutrient values (Abbrv) per serving
Energy269 cal
Protein3 g
Carbohydrates25.1 g
Fiber2.4 g
Fat16.8 g
Cholesterol4 mg
Sodium20.9 mg

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Kashmiri Dum Aloo
 on 03 Jan 19 01:23 AM

Kashmiri Dum Aloo
 on 06 Oct 18 12:16 PM

can you please tell How to make tomato pulp used in this recipe?
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Tarla Dalal    Hi Heena, Here is the recipe for tomato pulp used in this recipe https://www.tarladalal.com/Fresh-Tomato-Pulp-(--Gluten-Free-Recipe)-38652r
06 Oct 18 03:14 PM
Kashmiri Dum Aloo
 on 08 Jun 18 05:48 PM

can you please tell potato in grams
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Tarla Dalal    Hi Purnima, It is approximately 370 grams.
09 Jun 18 12:43 PM
Kashmiri Dum Aloo
 on 04 Nov 17 01:04 AM

awesome receipe and delicious taste s very nice
Kashmiri Dum Aloo
 on 02 Jul 17 08:46 PM

yummy, every1 in family liked it!??
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Tarla Dalal    Ashwini, thanks for the feedback. Please keep reviewing the recipes you have loved.
09 Jun 18 11:37 AM
Kashmiri Dum Aloo
 on 31 Mar 17 09:11 AM

it was very delicious n yummy
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Tarla Dalal    Hi Sarangi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
31 Mar 17 09:57 AM
Kashmiri Dum Aloo
 on 26 Mar 17 02:54 PM

it always turns out awesome.
Kashmiri Dum Aloo
 on 08 Mar 17 01:55 AM

Kashmiri Dum Aloo
 on 07 Nov 16 05:24 PM

This recipe looks so awesome, the taste of it is even better. I served this with hot garlic butter naan and it was over within minutes.
Kashmiri Dum Aloo
 on 07 Nov 16 03:45 PM

Sorry Tarla ji but kashmiri''s don''t use ginger garlic paste onion and tomatoes for making dum aloo
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   Hi Priti, kindly mail us your version of this recipe at payal@tarladalal.com , we will have a look at it. thank you
07 Nov 16 04:41 PM
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