Kashmiri Dum Allo

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Kashmiri Dum Allo


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • Baby potatoes- 12

  • Curd- 1 1/2cup

  • Kashmiri red chili powder- 1tbsp

  • Dry ginger powder- 1tsp

  • Cashew powder- 1tbsp

  • Fennel powder- 1/2tsp

  • Cumin powder- 1/2tsp

  • Coriander powder- 1/2tsp

  • Bay leaf- 1

  • Hing- 1 pinch

  • Turmeric powder- 1/2tsp

  • Garam masala- 1/2tsp

  • Coriander leaves- 2tbsp

  • Salt- 1/2tsp

  • Sugar- 1/4tsp

  • Oil- 2tbsp for deep frying

  • Cumin seeds- 1/2tsp


  • Clean all the baby potatoes and prick them all over
  • Then boil potatoes with 1tsp of salt
  • Now peel the potatoes and deep fry them in hot oil
  • In a big bowl add curd and all dry spices powder, also salt and sugar and mix well
  • In another kadai heat 1tbsp of oil and add hing, bay leaf and cumin seeds and cook up to it change its colour.
  • Now add 1/2cup of water and allow to boil.
  • To this add curd mixture
  • When the mixture start to boil add fried potatoes and garam masala powder
  • Cook up to potatoes absorb the gravy and oil starts to come up. Switch off the gas
  • Serve with hot chapathi or rice garnishing with some coriander leaves