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Delicious Pakistani Potato Dish: Kashmiri Dum Aloo

Featured in Family-Favorite Main Dishes.

Spicy Kashmiri Dum Aloo with yogurt sauce. Ready in 50 minutes, aromatic and warming. Perfect for 4 people. A traditional Pakistani comfort food!
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Rehan Magic House Recipes
Updated on Sat, 05 Apr 2025 15:39:09 GMT
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Delicious Potato Dish from Pakistan: Kashmiri Dum Aloo | magichouserecipes.com

This aromatic potato dish from the Kashmir region is pure comfort on a plate. The combination of gently baked potatoes and the spicy-creamy yogurt sauce, refined with hand-ground spices, makes it a special taste experience.

When I prepared this dish for the first time, I was surprised how intense the flavors could be without onion and garlic.

Essential Ingredients and Their Selection

  • Potatoes: Small, waxy varieties
  • Yogurt: Whole milk for creamy sauce
  • Kashmiri chili powder: For color and mild flavor
  • Fennel seeds: Freshly ground for intense aroma

Detailed Step-by-Step Preparation

Preparing potatoes
  • Thoroughly peel and soak in water
  • Pat dry and prick
  • Pre-bake in the oven for roasted flavors
Preparing spices
  • Freshly grind fennel and cardamom
  • Mix chili powder with hot water
  • Carefully fold in yogurt
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Kashmiri Dum Aloo – Spicy Potato Dish from Kashmir | magichouserecipes.com

The Perfect Sauce

The key lies in the right temperature:

  • Roast spices in hot oil
  • Add yogurt at low heat
  • Let simmer slowly

Creative Variations

Over time I've developed different versions:

  • With additional vegetables
  • With different types of chili
  • With Greek yogurt

Serving Suggestions

  • With warm naan bread
  • With fragrant basmati rice
  • With fresh cilantro

This Dum Aloo is perfect proof to me that even simple ingredients like potatoes can become something very special with the right spice blend.

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Kashmiri Dum Aloo – A Traditional Potato Dish from Kashmir | magichouserecipes.com

Storage

  • In the refrigerator for up to 3 days
  • Add some water when reheating
  • The spices intensify further

A dish that reflects the rich tradition of Kashmiri cuisine!

Frequently Asked Questions

→ What is Kashmiri chili powder?
A mild, color-intensive chili powder from the Kashmir region. Can be replaced by a mixture of regular chili powder and paprika.
→ Why pre-fry the potatoes?
Pre-frying gives the potatoes a crispy outer skin and intensifies the flavor.
→ Can I use regular yogurt?
Yes, but Greek or Turkish yogurt with 3.5% fat gives the best consistency.
→ Are all the spices necessary?
The spice blend creates the special flavor. At minimum, use cumin, cardamom and chili powder.
→ How spicy is the dish?
With Kashmiri chili, mild to medium spicy. The heat can be adjusted by the amount used.

Kashmiri Dum Aloo - Spicy Potatoes

A traditional Pakistani potato dish in spicy yogurt sauce, refined with Kashmiri spices - a perfect comfort food.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Reham

Category: Main Courses

Difficulty: Intermediate

Cuisine: Pakistani-Kashmiri

Yield: 4 Servings (4 servings)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main ingredients

01 2.2 pounds (1kg) waxy baby potatoes
02 3/4 cup (200g) whole milk yogurt
03 3 tablespoons olive oil
04 Sunflower or vegetable oil for frying

→ Spice blend

05 2 1/2 teaspoons Kashmiri chili powder (milder than regular chili powder)
06 1/2 teaspoon cumin seeds (jeera)
07 3 whole cloves
08 1/2 teaspoon mustard seeds (optional)
09 2 bay leaves
10 2 teaspoons fennel seeds
11 3 green cardamom pods
12 1 teaspoon fenugreek leaves (kasoori methi)

→ For garnish

13 Fresh cilantro leaves, chopped
14 Salt and freshly ground black pepper, to taste

Instructions

Step 01

Peel the baby potatoes, then soak them in cold water for 15-20 minutes. Drain and pat them dry with a kitchen towel. Prick each potato several times with a fork. Toss them in a bowl with olive oil and a generous pinch of salt. Spread on a baking sheet and roast at 400°F (200°C) for about 30 minutes until tender when pierced but still holding their shape.

Step 02

Using a mortar and pestle, lightly crush the fennel seeds and cardamom pods to release their flavors. In a small bowl, mix the Kashmiri chili powder with 2-3 tablespoons of hot water to make a paste, then stir in the yogurt until well combined.

Step 03

Heat 2 tablespoons of sunflower oil in a large pot over medium heat. Add the cumin seeds, cloves, mustard seeds (if using), bay leaves, crushed fennel, and cardamom. Fry for 30-60 seconds until fragrant and the seeds begin to splutter. Carefully add the yogurt-chili mixture (it may splatter) and cook for 2-3 minutes, stirring constantly.

Step 04

Add the roasted potatoes and crumble the fenugreek leaves between your fingers as you add them to the pot. Pour in about 1/2 cup of water (more or less depending on how thick you want the gravy), and season with salt and pepper. Reduce heat to low, cover, and simmer for about 20 minutes until the flavors meld and the potatoes are completely tender. Garnish with fresh cilantro leaves just before serving.

Notes

  1. Adjust the amount of water carefully depending on how thick or thin you prefer the curry sauce.
  2. This dish pairs perfectly with naan bread, roti, or steamed basmati rice.

Tools You'll Need

  • Large pot with lid
  • Baking sheet
  • Mortar and pestle
  • Large mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (yogurt)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 35
  • Total Fat: 12 g
  • Total Carbohydrate: 28 g
  • Protein: 6 g