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  • Baby potatoes – 8-9
  • Oil for deep frying and for making the gravy
  • Curd – 1bowl


  • Coriander seeds – 1 heaped tbsp
  • Cloves – 2-3
  • Green cardamon – 2-3
  • Black cardamon – 1
  • Fennel – 2 heaped tbsp
  • Black pepper – 5
  • Red chilies – 2


  • Turmeric powder – 1 tsp
  • Kashmiri red chili powder – 1 tbsp
  • Ginger powder -1 tbsp
  • Cumin powder – 1 tbsp
  • Asafoetida – 1 tsp
  • Salt – as per taste


  • Pressure cook the potatoes in one whistle ( paraboiled).
  • Prick all the potatoes with fork.
  • Deep fry the boiled potatoes.

  • Dry roast the Khade masale in low flame for 2-3 minutes and grind them.

  • Add all grinded spices, asafoetida, cumin powder & ginger powder in the curd.

  • Now put 1 tbsp oil in a pan at medium flame.
  • As oil gets heated,lower the flame ,add turmeric powder and kashmiri red chili powder and saute for few seconds then add about 2 tbsp of water so that the spices don’t get burnt.
  • Add curd mixture to it and keep stirring in low flame until it boils.
  • Then add deep fried potatoes, salt and water(adjust the consistency of gravy) ,let it stew in low flame for about 10-15 minutes.
  • Garnish with coriander leaves.



Hi all, I am Kanchan from devbhoomi Uttarakhand(INDIA). Cooking is my passion.Here I am sharing those secrets of cooking,which I have acquired over the period of time from my mother. I hope you will like it. Keep supporting this blog for more such recipes and do leave your valuable feedback.

4 thoughts on “KASHMIRI DUM ALOO

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