Dum Aloo is one of the most iconic dishes from Kashmiri cuisine—rich in color, bold in aroma, and unbelievably comforting. Unlike restaurant versions made with onions, tomatoes, and cashews, authentic Kashmiri Dum Aloo has no onion, no garlic, and no tomato.
Instead, the magic comes from whole spices, mustard oil, and the slow cooking technique known as “dum”, where the potatoes gently simmer in aromatic spices until the flavors seep deep inside.
This recipe stays exactly true to how Dum Aloo is made in Kashmiri households—simple, earthy, and soul-satisfying. Pair it with steamed rice, and you’ll understand why this dish is considered pure comfort food.
Do visit my other recipes, Veg Chili Mili with Paneer – A Colorful, Restaurant-Style Delight!
- Stuffed Paneer Paratha & Creamy Makhana Raita Recipe
- Mushroom Kaju Masala Recipe | Easy
- & quick Mushroom Cashew Masala,
- Kadu Puri with Aloo Matar ki Sabji,
- Lauki Kofta Curry recipe,
- Hotel Style Paneer Makhani Recipe,
- Dal Ki Dulhan | Dal Pitthi,
- Sev Tamatar Ki Sabji recipe,
- Lauki ki Sabji,
- Torai Ki Sabji ( Ridge Gourd),
- Kaju Paneer Masala Recipe,
- Paneer Korma,
- Palak Matar Paneer Recipe
- Zucchini ki sabji
- Dhaba Style Amritsari Chole Bhature
- Bedami Puri & Aloo ki Sabzi
- Protein-Rich Chole Paneer Recipe
- 10-minute Buttermilk Potato Curry (Aloo ki Chaas Wali Sabzi)
further, do check my other recipes collection All recipes
Ingredients
- Potatoes – 6 (medium-sized)
- Mustard oil – 1 cup (for frying)
- Black cardamom – 1
- Green cardamom – 1
- Clove – 1
- Cinnamon stick – small piece
- Bay leaf – 1
- Kashmiri red chili powder – 1.5 tsp
- Asafoetida (hing) – 1/8 tsp
- Cumin powder – ¼ tsp
- Turmeric powder – ¼ tsp
- Dry ginger powder (saunth) – ¼ tsp
- Fennel seed powder – 1 tsp
- Garam masala powder – ¼ tsp
- Salt – to taste
Method
Step 1 – Boil and Prepare the Potatoes
- Boil the potatoes in a pressure cooker until they are just cooked—not too soft.
- Peel them while still warm.
- Using a fork or toothpick, prick holes all around each potato. This helps the spices penetrate deep inside later.
Step 2 – Fry the Potatoes
- Heat mustard oil in a kadai until it reaches its smoking point (this removes raw smell).
- Reduce the flame slightly and fry the potatoes on medium heat.
- Fry until they become golden brown and crisp from all sides.
- Remove and let them cool slightly.
- Prick them again lightly—this ensures even better absorption of spices.
Step 3 – Prepare the Spice Base
- Lightly crush 1 black cardamom, 1 green cardamom, 1 clove, A small piece of cinnamon.
- In the same oil (reduce it to about ¼ cup if needed), heat on low flame.
- Add the crushed spices and 1 bay leaf.
- Add a pinch of hing.
- Lower the heat completely and add 1.5 tsp Kashmiri red chili powder, ¼ tsp cumin powder, ¼ tsp turmeric powder, ¼ tsp dry ginger powder.
- Mix well and immediately add a splash of water to prevent the spices from burning.
- Cook on low heat until the masala turns glossy and aromatic.
Step 4 – Add Water & Seasonings
- Add salt to taste.
- Add a small amount of water to make a thick gravy.
- No onion, no garlic, no tomato, no yogurt—this is how authentic Dum Aloo is made.
Step 5 – Add Potatoes & Coat With Masala
- Add the fried potatoes to the masala.
- Mix and coat them thoroughly so every potato is covered in spices.
- Add a little more water—just enough so the masala doesn’t burn during dum cooking.
Step 6 – Dum Cooking (Most Important Step!)
- Add 1 tsp fennel seed powder, ¼ tsp garam masala
- Cover the pot with a tight lid.
- Place a heavy object on top so steam cannot escape.
- Cook on very low flame for 30 minutes. This slow cooking allows the spices to infuse deep into the potatoes.
- After 30 minutes, check the color should be deep red. The masala should cling to the potatoes.The flavor will have penetrated right to the center.
Our Authentic Kashmiri Dum Aloo Is Ready!
Serve it hot with steamed rice—the most traditional pairing.
The warmth of mustard oil, the aroma of fennel, and the simplicity of the spices make this dish incredibly soothing and flavorful.
Tips & Tricks for Perfect Dum Aloo
- Mustard oil is non-negotiable It gives the dish its signature flavor. No other oil can replace it.
- Prick the potatoes twice Before frying and after frying—this is what makes the inside flavorful, not bland.
- Slow cooking is the heart of the recipe Never cook Dum Aloo on high flame. Low dum is what develops rich flavor.
- No onions, garlic, tomatoes Adding them will change the recipe to a restaurant-style version, not Kashmiri-style.
- Don’t skip fennel powder Fennel is one of the key flavors in Kashmiri cuisine.
- Use Kashmiri chili powder It gives the beautiful red color without making the curry overly spicy
