Kashmiri Dum Alu



  • 500 gms baby Potatoes
  • 1/4 Cup Yoghurt, whisked smooth
  • 3 Tsp Kashmiri Red Chilli powder+3 Tbs Water mixed to make a paste
  • A Pinch of Hing
  • 1 Tsp Shahi Jeera
  • 1/2 Tbs Fennel Powder
  • 1 Tsp Ginger Powder/ Saunth
  • 1″ Cinnamon stick
  • 3-4 Cloves
  • 4-5 whole Black Pepper
  • 1 Black Cardamom
  • 1 Green Cardamom
  • Salt to taste
  • Mustard oil

Method :

  • Boil the potatoes in salted water till almost done. Peel and prick with toothpick and keep aside.
  • Heat mustard oil in a deep wok and fry the potatoes in small batches till they are brown and crisp. Remove and drain in a paper towel.


  • Remove excess oil and with about 2-3 Tbs oil in the same wok, add the hing and then the red chilli powder paste.
  • Give it a good stir , lower the heat and now add the whisked yoghurt in a steady stream whisking with one hand so that it does not curdle. Add a llittle water if you wish.



  • Now to this add rest of the masala, salt and give a good mix and immediately add the potatoes.


  • Stir and cover and cook on low flame for 8-10 minutes. Adjust the seasoning and the consistency as per your liking and serve hot

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