Restaurant Style Kashmiri Dum Aloo
Main Ingredients
Wet Masala
Whole Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Potatoes
Peel the par-boiled potatoes. Using a knife or fork, prick all the potatoes thoroughly. This helps the gravy and spices absorb better, ensuring the potatoes are not bland.
Roast Whole Spices
Take a pan and add all the whole spices (1 tbs coriander seeds, 1 tsp fennel seeds, 1 tsp cumin seeds, 2 green cardamom pods, 1 small piece cinnamon stick, 4-5 black peppercorns, 2 cloves). Roast them on medium to low flame for to until they become aromatic. Do not over-roast. Turn off the gas and transfer the roasted spices to a bowl to cool down.
Shallow Fry Potatoes
In the same pan, add 2 tablespoons of mustard oil. Once the oil is hot, add the pricked par-boiled potatoes. Shallow fry them on medium flame until they turn golden brown on all sides. Add 1/4 teaspoon of salt to the potatoes and mix well. Continue frying until they are golden brown. Then, add 1/4 teaspoon of turmeric powder and 1/4 teaspoon of red chili powder to the potatoes, mix well, and fry for a little longer until well coated. Transfer the fried potatoes to a separate bowl.
Prepare Onion Paste
In the same pan, add 1 tablespoon of oil. Add the roughly chopped onion, garlic cloves, ginger, and green chilies. for . Then, add the cashew pieces and continue to fry for another on medium flame until the onions are soft. Turn off the gas and let the mixture cool down completely. Once cooled, transfer it to a mixer jar and blend into a smooth paste.
Prepare Curd Mixture
Take the cooled roasted whole spices and grind them into a fine powder. In a separate bowl, combine the plain curd with the freshly ground whole spice powder. Mix well and set aside.
Cook the Gravy Base
In the same pan, add 2 tablespoons of mustard oil. Once the oil is hot, add 2 bay leaves, 1 teaspoon of cumin seeds, and 1/4 teaspoon of asafoetida. Let the cumin seeds splutter. Then, add the prepared onion-cashew paste and on medium flame for until it changes color and the raw smell disappears.
Combine and Simmer
Add the curd and whole spices mix to the pan. Stir continuously on medium flame until the gravy comes to a boil to prevent the curd from curdling. Once it boils, add 1 teaspoon of coriander powder and 1/2 teaspoon of turmeric powder. Mix well and cook on low flame for until the oil separates from the gravy. Add 2 cups of water and bring the gravy to a boil on medium flame. Cover the pan with a lid and let it boil for .
Final Cooking and Garnish
After , check the gravy. It should be boiling well. Add the shallow-fried potatoes to the gravy and mix gently. Adjust salt to taste. Cover the pan again and on low flame for , allowing the potatoes to absorb the flavors. Once cooked, add 1/2 teaspoon of garam masala powder and garnish with finely chopped green coriander. Your Kashmiri Dum Aloo is ready to serve.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
Variations
Simple ways to adapt this recipe.
- For a richer texturePreparation tip
You can deep-fry the potatoes instead of shallow-frying them.
- Adjust the amount of green
Adjust the amount of green chilies to your preferred spice level.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Paneer Masala - Restaurant/Dhaba Style
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Chole Masala - Quick & Easy Chickpea Curry
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Paneer Paratha with Green Chutney
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Meat Ball Curry – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...