Behetereen aur Lazzatdar Kashmiri dum aaloo

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Behetereen aur Lazzatdar Kashmiri dum aaloo


Lazeez Kashmiri dum Aaloo

Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min


Serves : 4
  • 5 nos medium potatoes or 10 baby potatoes

  • 1/2 tsp kashmiri lal mirch powder

  • 1/4 tsp turmeric powder

  • 1/2 tsp fennel powder

  • 1/8 tsp cinnamon powder

  • 1 tsp salt to taste

  • 1 tsp khas khas dana/posto dana

  • 1 tbsp ghee /oil

  • 1 tsp garam masala

  • 1 pinch hing

  • 1/2 tsp jeera

  • 2 nos lavang

  • 2 nos black cardamom

  • 4-5 nos black pepper corns

  • 2 tbsp fresh curd whisked

  • 2 cups oil for frying the potatoes


  • Firstly rinse the baby potatoes well and par boil them in pressure, cooker by adding 2 cups of water, on a medium to high flame so that the potatoes are half cooked.
  • Drain them and allow them to cool down at room temperature.Peel the potatoes.
  • Now with a fork poke holes in the potatoes all over.
  • You can also cut them into half if the potatoes are big.
  • Mix kashmiri red chilli powder and water and stir well to get a smooth mixture.
  • Frying potatoes: In a pan heat oil at high flame
  • Now add the parboiled, peeled potatoes and begin to fry them on a medium flame.
  • Turn them occasionally while frying, when one side is light golden.
  • Remove the potatoes with a slotted spoon on an absorbent paper when they are golden and crisp.
  • For the gravy :Lower the flame and Remove oil (except 1 tsp) from the pan and add cumin seeds and asafoetida powder.
  • When cumin seeds sizzle, add the red chilli + water solution and stir well. (be careful as the mixture splutters.)
  • Now add the beaten curd on a low flame and keep stirring continuously, do that the curd does not split.
  • Now add water and continue to stir and mix.
  • Then add fennel powder whole spices and ginger powder. stir well.
  • add the potatoes and season with salt and stir again.
  • Cover the pan tightly with a lid and cook the kashmiri dum aaloo for 8 to 10 minutes on a low to medium flame. here we are cooking the potato gravy on dum.
  • The gravy should become thick. Add garam masala and mix well.
  • Now the kashmiri dum aaloo are ready. Serve hot kashmiri dum aloo with masala pooris, naan, rotis or rice