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By Chef Chandan Prajapati

Dum Aloo Kashmiri


Small Potatoes or baby potatoes – 500 gm

Mustard oil for frying


Ghee – 2 tbsp

Ginger Garlic paste – 1 tbsp

Fresh tomato puree – 200 ml

Mawa – 50 gm

Cashewnut  – 1 tsp

Char magaz – 1tsp

Sugar – ½ tsp

Kashmriri Chilly Powder – 1 tsp

Fennel or Saunf powder – 1 tsp

Garam Masala powder – 1 tsp

Turmeric powder – ½ tsp

Water – 100 ml

Salt to taste

Yogurt or fresh hung curd – 3 tbsp


Kashmiri chilly fired and cut into fine julienne – 1  tsp

Fresh coriander leave - few



1.       Peel the baby potatoes and boil them in salted water till half cooked. Strain the potatoes and cool them. Once cooled prick the potatoes with a fork. Now deep fry the baby potatoes and keep the potatoes aside.

2.       Now to prepare the gravy heat ghee in a kadhai or a pan. Put ginger garlic paste and sauté for a while. Add tomato puree and cook for 5 minutes on medium heat. Add cashew nut, charmagaz , mawa, sugar, Kashmiri chilly powder, fennel powder, garam masala, salt and turmeric powder. Cook for 2 minutes and add the water. Bring to a boil and make a puree to a smooth gravy.

3.       Now put the fried potatoes in the gravy and cook in a covered vessel for 10 minutes. This process of cooking is called dum. Remove the cover and add the whisked yogurt to the gravy. Cook for another 5 minutes.

4.       Garnish and serve hot.



Note – Some cream can be added at the end to enhance the flavour

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