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Kashmiri Dam Aloo

Kashmiri Dam Aloo

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25


Serves 4

  • Baby Potatoes 15-20

  • Thick Curd 2 Cups

  • Tomato Paste 2 Cups

  • Kashmiri red chilli powder 2 teaspoons

  • Green cardamom 5

  • Black peppercorns 10 to 15

  • Cloves 5-8

  • Coriander seeds 1 tablespoon

  • Fennel seeds 1/2 tablespoon

  • Asafoetida powder 1/2 teaspoon

  • Salt 1-2 teaspoon

  • Ghee 4 tablespoons

  • Chopped coriander leaves for garnishing 1 tablespoon


  • 01

    A very Unique, Delicious Tempting without onion and garlic potato curry from Kashmiri cuisine with the blend of freshly roasted and ground spices, cooked in yoghurt and tomato puree. Goes well with paratha, naan or rice, let us check out its yummy recipe.... Peel of baby potatoes and dip in warm water. add salt to taste and asafoetida powder 28 mix well and keep covered for sometime. take a fork and prick in all the baby potato on their surface many times so that it absorbs the flavour of asafoetida and salt

  • 02

    Now , dry roast all the whole spices on power until they start leaving Aroma

  • 03

    Prepare a fine powder of roasted spices in mixie

  • 04

    Now heat ghee in a heavy bottom pant and add baby potatoes to it.

  • 05

    Shallow fry all the baby potatoes until golden in colour on low heat

  • 06

    Now add the freshlyground roasted spices powder and Kashmiri red chilli powder to potatoes and cook for some more time with consistent turning in between

  • 07

    Keep roasting potatoes until properly coated all over

  • 08

    Now add curd, tomato paste and add salt according .

  • 09

    Mix well everything and cook on very low heat for next 10 to 15 minutes

  • 10

    Kashmiri dum aloo is ready to serve, garlic with some chapter fresh coriander for what immediately and enjoy with roti paratha naan or rice



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