Dum Aloo Kashmiri~Side dish for Rotis and Rice~How to make Kashmiri Dum Aloo

Name: Dum Aloo Kashmiri~Side dish for Rotis and Rice~How to make Kashmiri Dum Aloo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500 grams Baby potatoes; 2.5 tsp Kashmiri chilli powder; 1 tsp Turmeric; 1/2 tsp Black salt; 1 tsp Salt; 2 Bay leaves; 1/4 tsp Asafoetida (Hing); 3 tsp Coriander powder; 1 tsp Fennel powder; 1/2 tsp Cardamom powder; 1.5 cups Tomato puree (Homemade or store-bought); 3/4 cup Yoghurt (sub with vegan options if needed); 3.5 TBSP Cashew Puree (or Cream, I used the former); 2 TBSP Oil or Ghee (I used the former)

Published: Apr 11, 2014 · Modified: Apr 15, 2025 by Kalyani · This post may contain affiliate links · 30 Comments

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Kashmiri Dum Aloo is a delectable Baby Potato Curry served with fragrant pilaf, steamed rice or flatbreads.

What is the difference between Punjabi Dum Aloo and Kashmiri Dum aloo?

Kashmiri Dum Aloo is a traditional dish from Kashmir made with baby potatoes simmered in a yogurt-based gravy flavored with fennel, dry ginger, and Kashmiri red chili, typically without onion or garlic. It has a thinner, aromatic, and subtly spicy sauce, often cooked in mustard oil for a distinct tang. In contrast, Punjabi Dum Aloo features a rich, creamy gravy made with onions, tomatoes, garlic, and cream or cashew paste, seasoned with garam masala and dried fenugreek leaves. The Punjabi version is heartier and spicier, with a thicker texture and a more indulgent, restaurant-style flavor. Click here for a low fat version of the Punjabi Dum Aloo

Unique quality about Kashmiri Cuisine

Kashmiri cuisine is known for its rich and aromatic flavors. It often incorporates a variety of spices such as fennel, ginger, and cloves, which give the dishes a unique taste. The cuisine heavily relies on dairy products like yogurt and cream, adding richness to the dishes. Kashmiri cuisine also features a wide range of vegetarian and non-vegetarian options, including dishes like Rogan Josh and Dum Aloo. Additionally, the use of dried fruits like apricots and nuts adds a hint of sweetness to many Kashmiri dishes, like this Kashmiri Kahwa, a delicacy.

For the foodie - apples, lotus stem, saffron, walnuts, dry fruits and meat make up most of the basic ingredients and even the Kashmiri Pandits are known to eat both veg and non-veg food. The Kashmiri Wazwan (or Thali) apparently contains 36 decadent dishes which are sure to tickle the palate..

Kashmiri Dum Aloo is a delectable Baby Potato Curry served with fragrant pilaf, steamed rice or flatbreads.

Today’s post is the popular Dum Aloo Kashmiri served with Jeera rice / Plain rice / Roti (flatbread)

Other curries / vegan gravies that can be served with Rice / Roti:

Lauki Methi Kofta Curry

Lauki Methi Kofta Curry is a Low-fat Indian Curry (Gluten Free+vegan) made with bottlegourd and fenugreek leaves dumplings that are simmered in a spicy tomato base. Served with flatbreads and rice.

Check out this recipe

Quick and Easy Aloo Gobhi

Homestyle Vegan and Gluten Free Aloo Gobhi (Potato- Cauliflower stir fry) made with basic kitchen spices

Check out this recipe

Railway Style Aloo Bhaji | Train waali Alu ki Sabji

Railway Style Aloo Bhaji is a no-onion and no-garlic quick curry served with any flatbread like Poori , Kachori or Paratha. It is a delicious meal that works well on long train journeys too.

Check out this recipe

Easy Matki Chi Usal Recipe | मटकीची उसळ| Moth Beans Gravy | Vegan and Gluten Free Recipes

Matki Chi Usal is a delicious curry from Maharashtra made with moth beans and served with flatbreads or Pav (dinner rolls)

Check out this recipe

Sabut Urad Dal | साबुत उड़द की दाल | Whole black gram gravy | Side dish for Roti & Rice

Sabut Urad dal is a vegan, Gluten Free curry made from whole black gram sauteed with simple spices. Served with Roti / Rice.

Check out this recipe

Low Fat Punjabi Style Dum Aloo Recipe

Punjabi style Dum aloo is a low fat, Gluten Free and Vegan Punjabi style gravy with Baby Potatoes, served with flatbread or steamed rice.

Check out this recipe

Aloo Choliya | Fresh Green Chickpeas Gravy | Sides for Roti

Aloo Choliya or Potatoes with Fresh Garbanzo is a quick and delish Gluten Free and Vegan curry made with the seasonal fresh chickpeas or Choliya. Served with Rice or any flatbread.

Check out this recipe

Cuisine : Kashmiri Course : Side Dish / Accompaniment

Served with : Tandoori Roti or Paneer Kulcha or any flat bread or just steamed rice

Spice Level : Medium to spicy

Prep Time :15-20 mins, Cooking time : 30 mins ; Serves : 4

Ingredients to make Dum Aloo Kashmiri:

Baby potatoes – 500 gms (approx.)
Kashmiri chilli powder - 2.5 tsp
Turmeric - 1 tsp
Black salt - ½ tsp
Salt -1 tsp
Bay leaves - 2
Asafoetida - ¼ tsp
Coriander powder - 3 tsp
Fennel powder - 1 tsp
Cardamom powder - 1 tsp
Tomato puree - 1.5 cup
Yoghurt - ¾ cup
Cashew Puree / Cream - 3.5 TBSP
Oil or Ghee – 2 TBSP

PIN FOR LATER

How to make Dum Aloo Kashmiri:

Par boil the potatoes. Prick them all over and shallow fry or bake them till ¾ done. Usually these potatoes are deep fried, but we prefer to bake or toss them in very little oil
Sprinkle black salt all over them.
Mix the dry masalas – Kashmiri Chilli powder,Turmeric, Coriander powder, fennel powder and keep aside
Heat oil or ghee, sauté the bayleaf and asafoetida. Now add the tomato puree and sauté for 4-6 mins
Gently add the masalas dissolved in the water and salt and mix on low flame . Add a dash of yoghurt and simmer gently for 8-10 minutes.
Add potatoes and mix well.
Add 1 cup more water and bring to a simmer – about 4-6 mins
Finish with the cream and coriander leaves.
Serve hot with Roti or Rice.

Dum Aloo Kashmiri~Side dish for Rotis and Rice~How to make Kashmiri Dum Aloo

Kalyani

Kashmiri Dum Aloo is a delectable Baby Potato Curry served with fragrant pilaf, steamed rice or flatbreads.

5 from 8 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course Curry, Gravy, Side Dish

Cuisine Kashmiri, North Indian

Servings servings

Equipment

Pressure Cooker sub with Instant Pot or Open pan
Spice Blender
Pots and Pans

Ingredients

500 grams Baby potatoes
2.5 teaspoon Kashmiri chilli powder
1 teaspoon Turmeric
½ teaspoon Black salt
1 teaspoon Salt
2 Bay leaves
¼ teaspoon Asafoetida Hing
3 teaspoon Coriander powder
1 teaspoon Fennel powder
½ teaspoon Cardamom powder
1.5 cups Tomato puree Homemade or store-bought
¾ cup Yoghurt sub with vegan options if needed
3.5 tablespoon Cashew Puree or Cream, I used the former
2 tablespoon Oil or Ghee I used the former

Instructions

Par boil the potatoes. Prick them all over and shallow fry or bake them till ¾ done.
Usually these potatoes are deep fried, but we prefer to bake or toss them in very little oil
Sprinkle black salt all over them.
Mix the dry masalas – Kashmiri Chilli powder,Turmeric, Coriander powder, fennel powder and keep aside
Heat oil or ghee, sauté the bayleaf and asafoetida. Now add the tomato puree and sauté for 4-6 mins
Gently add the masalas dissolved in the water and salt and mix on low flame .
Add a dash of yoghurt and simmer gently for 8-10 minutes.
Add potatoes and mix well.
Add ½ cup more water and bring to a simmer – about 4-6 mins
Finish with the cream or the cashew paste, simmer for 1 more minute - and garnish with chopped coriander leaves.
Serve hot with Roti or Rice.