Dum Aloo (kashmiri style)


  • 1/2 cup sliced onions
  • 4 tbsp oil
  • 2 cloves
  • 1 small stick cinnamon
  • 1 tsp roughly chopped ginger
  • 3/4 cup fresh tomato chopped
  • 1 tsp roughly chopped green chillies
  • 3 whole dry kashmiri red chillies , broken into pieces
  • 1/2 tsp turmeric powder
  • salt to taste
  • 2 cups boiled and peeled baby potatoes
  • 1/2 tsp chilli powder
  • salt to taste
  • 1/2 cup fresh curds
  • water
  • 1 tsp coriander-cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 tsp dried fenugreek leaves (kasuri methi)



Heat the 1 tbsp oil in a pan, add the cloves, cinnamon, ginger,  green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute. Add the onions and sauté till golden brown. Now add tomatoes and cook them. Once cooked cool the mixture and blend in a blender till smooth using some water. Whisk curd with some water and keep it aside. In another bowl combine cooked potatoes with chilli powder and salt. Heat the oil in a pan, add the chilli potatoes and fry them lightly in 3 tbsp oil. Drain the potatoes and keep aside. In the remaining oil add the onion tomato paste, coriander-cumin powder, turmeric powder and garam masala, mix well and cook on a medium flame for 4 minutes. Add the curd and let it cook for 2 minutes. Add the fried potatoes and 1/4 cup water or as required for gravy and let it cook for another 2 min.  Add fenugreek leaves and coriander leaves. Dum Aloo is ready to serve. Enjoy it with nan, paratha or rotis.


To view more recipes please visit Messy Cooking NZ



4 Comments Add yours

  1. mistimaan says:

    Looks tasty


  2. Ramyarecipes says:

    Wow, perfect for roti’s 👌👌


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