Kashmiri Dum Aloo / kashmiri style slow cooked Potatoes in Yogurt sauce

This is my favorite!
Kashmiri Dum Aloo is a delicious Indian Gravy made with fried baby potatoes slow cooked in yogurt based gravy.

Serves 4 person


・Potatoes peeled 18-20 small
・Kashmiri red chillies 5-6 or Kashmiri red chilly powder 1-2 tablespoons (source from the Indian store, Kashmiri Red Chillies give a bright red color but are very mild)
・Turkish Yogurt 2 cups
・Green cardamom powder 1/2 teaspoon
・Dry ginger powder 1 teaspoon
・Fennel seed powder 2 tablespoons
・2 Cloves powdered
・Roasted cumin powder 1/2 teaspoon
・Garam masala powder 1/2 teaspoon

1, Stir fry baby potatoes and set aside on some kitchen paper. Gently Whisk the yogurt till smooth.
2, Add Kashmiri red chilli paste or powder, green cardamom powder, dry ginger powder and fennel powder.
3, Heat some oil in a pan and add the clove powder. Add half a cup of water to bring the temperature down a bit and lower the heat.
4, Stir in the yogurt mixture and bring the mixture to a boil on low-medium heat.
5, Add the fried potatoes and cook till the potatoes absorb the gravy on low-medium heat.
6, Adjust salt, add roasted cumin powder and garam masala powder.


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