Creamy, rich, and tangy- this Kashmiri Dum Aloo recipe is worth a shot if you’re craving some Indian food.
Kashmiri Dum Aloo Potato Curry
If you’re on the hunt for an easy and flavorful meatless curry that you can whip up for dinner, Indian food will never disappoint. You’ll find all sorts of curries made with different veggies, and most of them are ready in a matter of minutes!
This Kashmiri Dum Aloo recipe is an excellent example- it is a rich and tangy curry made using spiced potatoes that is versatile enough to be paired with almost anything.
Ready to give it a try? Here’s a quick rundown of everything you need to know about it.
Ingredients For the Recipe
You’ll need three sets of simple, classic ingredients to make this flavorful potato-based curry.
For the cashew paste
- 1 cup chopped onions
- ¼ cup cashews
- 2 tablespoons black peppercorns
- 1 teaspoon fennel
- 2 green chiles
- Water as needed
For the Fried Baby Potatoes
- 1 tablspoon vegetable oil
- ½ pound baby potatoes
For the Kashmiri Dum Aloo Curry
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1" cinnamon stick
- 1 star anise
- 4 cloves
- ¼ mace
- 1 teaspoon turmeric powder
- 2 teaspoon red chili powder
- 2 cups water
- Salt to taste
Kitchen Tools Needed
How to Make the Kashmiri Dum Aloo Curry
In a blender or grinder, add the onions, cashews, black peppercorns, fennel, chiles, and a few tablespoons of water. Pulse until smooth paste forms, adding additional water just until it is smooth but not runny.
In a skillet, heat oil over medium heat and add in the potatoes. Saute them for 5 to 6 minutes, until they are fork-tender. Remove from the pan and set aside.
In the same pan, add the cumin seeds, cinnamon stick, green cardamom, star anise, cloves, and mace. Stir cooking them for 1 minute.
To the skillet add the turmeric and red pepper flakes and saute for another 1 minute.
Then add in the cashew paste and saute, stirring regularly, for 2 minutes.
Add 2 cups of water to the skillet, and then let it simmer for 3 minutes.
Add in the potatoes and salt to taste.
Simmer until desired consistency.
Serve with rice, chapati, or naan as desired.
Frequently Asked Questions
The cashew paste is meant to help balance out the spices in the curry, and also to lend it a rich and creamy taste and texture. If you’re not too sure about using it for the recipe or are just on the hunt for an alternative, there are actually many options you could work with.
Plain, unflavored yogurt is a great choice for not just this, but most other Indian curries too. Want your yogurt to have a more creamy taste? You could add some heavy cream too. If nothing else works, some good old coconut milk should do the trick.
While Kashmiri Dum Aloo is traditionally made using ‘fried’ potatoes, you can use boiled potatoes too if you’re trying to keep things healthy. Love that crispy outer that fried potatoes have? You could air fry the potatoes or bake them and then follow the rest of the recipe as is.
This potato-based curry has a delicious flavorful taste already, but if you really want it to have an extra tangy taste, you can add a bit of tomato purée or tomato paste into the curry mixture and allow it to cook for a few additional minutes.
Remember that adding the tomatoes will make the gravy slightly runny, so you might need to let it simmer for a while to let all that extra liquid evaporate, especially if you want your curry to be on the drier side.
What Other Variations Work with Dum Aloo?
The classic, traditional Kashmiri Dum Aloo is made using only potatoes as the key ingredient, but if you have some extra veggies lying in your refrigerator that you really want to put to use, you could add those too.
Bell peppers, cauliflower, peas, carrots, sweet potatoes, baby corn, broccoli, and zucchini are all excellent veggies that can taste great when cooked in the flavorful and rich curry.
Tips & Tricks to Nail the Kashmiri Dum Aloo Recipe
Think you’ve mastered the recipe? Don’t forget to keep these little tips and tricks in mind, which will make sure you do!
- If you’re using yogurt instead of cashew paste, remember to whisk the yogurt well before you add it in. It is also a good practice to turn down the heat when you’re adding the yogurt. This extra step will help keep the yogurt from splitting up and will prevent the curry from turning grainy.
- Kashmiri Dum Aloo is traditionally made using small, whole potatoes. If you can’t seem to get your hands on the smaller variety, you could use regular sized potatoes too. Just remember to cut them into smaller, bite sized chunks before you do.
- If you’re using smaller potatoes, you can choose to peel them, or not, based on your preference. Keeping the peel on will lend the dish that rustic feel that looks (and tastes) absolutely amazing!
- To lend the curry an extra depth of flavor, you can also sprinkle some dried fenugreek leaves towards the end, and give it a good mix.
- Got some leftovers? You can transfer them to an airtight container and refrigerate them for upto 4 days.
- Don’t forget to top the Dum Aloo with a generous sprinkle of freshly chopped coriander leaves right before you serve.
Serving Ideas & Suggestions
Kashmiri Dum Aloo can be paired with soft chapatis (Indian flatbread) or layered parathas or with some steamed rice if it is a runny gravy.
You can also serve it with some classic Dal Makhni, a side of raita (yogurt-based salad), and a refreshing drink like pomegranate and mint cooler to finish it all up.
If you’re keeping the Dum Aloo dry, you can serve it with a curry-like spicy chicken vindaloo or Shahi paneer to make it a complete meal.
Need more recipe inspiration? Check out some of our favorite Indian dishes below!
- Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
- Indian Carrot Dessert - Gajar Ka Hawla
- Chicken Biryani
- Homemade Naan Bread
- Baked Kurkuri Bhindi Spicy Crispy Okra Recipe
Kashmiri Dum Aloo
Ingredients for the Cashew Paste
- 1 cup Onions (roughly chopped)
- ¼ cup Cashews
- 2 tsp Black pepper (whole)
- 1 tsp Fennel
- 1-2 pcs Green chilies
- As reqd Water
Ingredients for the Fried Baby Potatoes
- 1 tsp Oil
- 200 gms Baby Potatoes
- In a blender or grinder, add the onions, cashews, black peppercorns, fennel, chiles, and a few tablespoons of water. Pulse until smooth paste forms, adding additional water just until it is smooth but not runny.
- In a skillet, heat oil over medium heat and add in the ptoatoes. Saute them for 5 to 6 minutes, until they are fork-tender. Remove from the pan and set aside.
- In the same pan, add the cumin seeds, cinnamon stick, green cardamom, star anise, cloves, and mace. Stir cooking them for 1 minute.
- To the skillet add the turmeric and red pepper flakes and saute for another 1 minute.
- Then add in the cashew paste and saute, stirring regularly, for 2 minutes.
- Add 2 cups of water to the skillet, and then let it simmer for 3 minutes.
- Add in the potatoes and salt to taste. Simmer until desired consistency. Serve with rice, chapati, or naan as desired.
- Adjust the consistency of the gravy as per your preference. If served with rice, it is recommended to make it a little watery so that it coats well with the rice.