Kashmiri Dum Aloo (Baby Potatoes in Yoghurt-Fennel Gravy)
दम आलू
Kashmiri Dum Aloo is one of the great vegetarian curries of the Indian subcontinent — small whole baby potatoes, fried until golden and slightly crispy, then slow-cooked ("dum") in a vivid red, aromatic gravy of yoghurt, Kashmiri red chilli (the variety that gives colour but not burn), fennel powder, dried ginger (sonth), and whole spices. Unlike most Indian curries, Kashmiri dum aloo uses virtually no onion or garlic — the flavour comes entirely from the spices, yoghurt, and the Kashmiri pantry ingredients, producing a sauce that is simultaneously mild, complex, fragrant, and deeply red from Kashmiri chilli. The dum cooking (sealed slow-cooking in the residual heat of the pan) allows every potato to absorb the gorgeous sauce. A legendary vegetarian dish.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 35 min
Ingredients
Method
Parboil whole baby potatoes in salted water 8 minutes (they should be 75% cooked). Prick each potato all over with a fork (10–12 pricks per potato — this allows the oil and sauce to penetrate into the potato during frying and cooking). Heat mustard oil in a kadai, fry potatoes 6–8 minutes until golden all around. Remove.
About 15 min
Tip: Thorough pricking of the potatoes is the Kashmiri technique that transforms dum aloo — it allows the flavoured oil to enter the potato during frying, and the gravy during dum, producing potatoes that taste of the sauce all the way through.
In the same oil (reduce if excessive), add whole spices and hing. Add Kashmiri chilli powder to the oil on low heat — stir quickly for 30 seconds (this blooms the chilli colour without burning it). Immediately add the whisked yoghurt, stirring constantly on medium heat to prevent curdling. Cook the yoghurt sauce for 5 minutes, stirring continuously.
About 10 min
Tip: Adding yoghurt to hot oil while stirring constantly prevents curdling. If the yoghurt curdles (separates), the sauce becomes grainy — continuous stirring over medium heat is the prevention.
Add fennel powder, ginger powder, and salt. Mix. Add 150ml water. Add the fried potatoes. Mix gently. Cover the pot tightly (place foil under the lid for better seal). Cook on the lowest possible heat for 15 minutes — this is the "dum" phase. The steam inside cooks and flavours the potatoes. Serve with roti, naan, or steamed rice. Garnish with fresh coriander.
About 15 min
Tip: The dum phase is where the magic happens — the sealed environment creates steam that infuses every potato with the sauce's flavour. Do not open the lid during the 15 minutes.
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 6 g
- Carbs
- 36 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 4 g
- Sodium
- 420 mg
Contains: dairy
You might also cook
All Indian recipes
Recipe by Boon Tools.