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Traditional Kashmiri Dum Aloo Recipe | No Onion & Garlic Easy Dum Aloo Curry

Traditional Kashmiri Dum Aloo Recipe









Servings: 4


Note: 1 Cup = 250 ml

For cooking potatoes:

  • 500 or 24 to 25 baby potatoes
  • 4 cups water
  • ¼ teaspoon salt

For dum aloo gravy:

  • 3 tsp deggi mirch powder
  • ½ tbsp ginger powder
  • 1 tbsp saunf powder (fennel powder)
  • 1 tsp caraway seeds (shah jeera)
  • 1 inch cinnamon (dalchini)
  • 3 – 4 cloves (laung)
  • 1 black cardamom (badi elaichi)
  • 4 – 5 black pepper corns (sabut kali mirch)
  • 1 green cardamom (choti elaichi)
  • 6 tbsp curd (yogurt or dahi), beaten till smooth
  • 1 ½  cups water
  • 1 cup oil for frying potatoes
  • 2 tbsp oil for making gravy
  • salt as per your taste


For traditional kashmiri dum aloo recipe:

  1. Rinse the baby potatoes well. Take 4 cups of water in a pan and heat the water on medium to high flame. Add the potatoes.
  2. When potatoes are half cooked. Switch off the flame and drain all the water. Let the potatoes cool down on room temperature.
  3. Now peel all the potatoes. With the help of fork or tooth pick, poke holes all around the potatoes.
  4. Cut into half if any potato is large in size or if they are small keep them whole.
  5. In a bowl beat the curd (yogurt or dahi) till smooth. Keep aside.
  6. In a separate bowl, take 3 teaspoon deggi mirch powder and add 2-3 tablespoon of water. Mix well. Deggi mirch solution ready. Keep it aside.

For frying aloo:

  1. Take a pan and heat 4 cups oil on high flame, till smoke begins to come out.
  2. Add the half boiled and peeled potatoes and fry them on a low to medium flame.
  3. Stir and fry potatoes till they become crisp and light golden in color and also should be cooked completely inside from the center.
  4. Drain those potatoes which are done and for the rest potatoes continue the process till they cooked.

 Preparing kashmiri dum aloo gravy:

  1. Grind all the whole spices – 1 tsp shah jeera, 1 inch cinnamon, 3-4 cloves, 1 black cardamom, 4 – 5 black pepper corns & 1 green cardamom. Keep aside.
  2. In the same pan remove the excess oil and keep only 2 tablespoon oil. Or you can take another pan and heat 2 tablespoon oil on medium flame.
  3. Add asafetida, stir for couple seconds; and then add deggi mirch solution. Stir and mix well.
  4. Lower the flame and add the beaten curd slowly. Continuously stir and mix it while pouring beaten curd, so that curd should not be curdle.
  5. After adding curd, add 1 ½ cups of water and continue to stir and mix very well.
  6. Then add fennel powder.
  7. Add the grind whole spices and ginger powder. Stir well.
  8. Now add fried baby potatoes and salt as per your taste. Stir again.
  9. Cover the pan tightly with a lid. And cook the kashmiri dum aloo for 10 minutes on a low to medium flame. Until the gravy become slightly thick.
  10. You can simply include less or more water depending upon how thick or thin you need the gravy.
  11. Serve traditional kashmiri dum aloo hot with naan, roti or rice.


  1. The spiciness of the curry can be adjust by chili powder and ginger powder.
  2. Always try to use full fat curd and as soon as you add the curd, mix it quickly with the rest of the spices.
  3. You can also add some corn starch, corn flour or besan to the curd, so that it does not curdle in the gravy.

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