Kashmiri Dum Aloo

Kashmiri food is generally renowned for its rich non-vegetarian fare, but the cuisine from this part of the country also has some standout vegetarian dishes. A popular one is Dum Aloo - a great addition to any wazwaan (feast)!





6 Potatoes, or 16 Baby Potatoes

2 Onions, chopped

1 2” Ginger, chopped

3 Tomatoes, roughly chopped and ground by hand or pureed in a blender

½ tsp Coriander Seeds Ground/Dhania Powder

¾ tsp Chilli Powder

2 Green Cardamom

1 Cinnamon Stick

3 tbsp Curd/Yogurt/Dahi

¼ tsp Turmeric

¾ tsp Garam Masala

12 Cashewnuts/Kaju, soaked in water for 15 minutes

Coriander for garnishing


6 tbsp Oil


Boil and peel potatoes. If using regular potates instead of baby potatoes, cut each potato into 4 pieces. Deep fry until golden-brown and set aside. 

Remove the cashewnuts from water and soak in the curd for 15 minutes. Pulse in blender or grind in a mortar & pestle to make a fine paste.

Grind the chopped ginger and onion to a paste, again either in blender or by hand. Keep aside.

Heat the oil and add the cardamom and cinnamon stick. 

After a minute add the onion paste and fry until golden-brown.  Add turmeric, dhania powder, red chilli powder, garam masala and salt. 

Cook on low heat until well-browned. Add tomato paste and cook until the mixture starts to leave oil.

Add the dahi-kaju paste and cook for 4-5 minutes till oil starts to separate again. Add enough water (about 2 - 2½ cups should do) to get a thick gravy.

Bring to a boil and add the fried potatoes. Let it simmer and cook for 5-7 minutes before transferring to a serving dish.

Sprinkle with chopped dhania and enjoy!

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