Kashmiri Dum Alu

Baby potatoes cooked in Kashmiri way


  • 1/2 kilogram Baby Potatoes
  • Oil – for deep frying
  • 1 teaspoon Shahjeera
  • 1 tablespoon Fennel Seeds
  • 1/2 teaspoon Whole black pepper corns
  • 2 Cinnamon, inch long
  • 2 Cloves
  • 2 Cardamom
  • 1 teaspoon Kashmiri Red chili powder
  • 1 tablespoon Red chili powder
  • 1 tablespoon Dry ginger powder (sonth)
  • 1/2 cup Yogurt (Curd), whisked
  • Salt – to taste


  1. Pressure cook potatoes till half cooked. Prick with fork and keep aside.
  2. Coarsely grind fennel seeds. Mix along with chilli powders and 3 tbsp. water to paste. Keep aside.
  3. Heat oil. Stir fry baby potatoes till golden brown. Drain and keep aside.
  4. Heat oil. Roast shahijeera, cardamom, cloves, cinnamon and pepper corns for a minute.
  5. Add chilli paste. Stir for minute. Add curd and 1/2 cup water. Bring to boil.
  6. Add fried potatoes, dry ginger powder and salt. Mix and cook for 10 minutes till gravy is thick.
  7. Serve Kashmiri Dum Alu hot with roti.

Leave a Reply

Your email address will not be published. Required fields are marked *