Ingredients
Gravy
Method
- Prick the potatoes all over with a fork and shallow-fry until golden.
- Heat the oil, add asafoetida and whole spices. Mix the chilli powder with a little water and add it.
- Turn the heat low and add the yogurt a spoonful at a time, stirring constantly.
- Add fennel, dry ginger, salt and water, then the potatoes. Cover and cook on low (dum) for 15 minutes.
- Finish with garam masala and serve with rice or roti.
The spices that matter
Used for the rich red colour of tandoori dishes, rogan josh, butter chicken and many restaurant-style curries without making them very hot.
No kashmiri chilli? Sweet or smoked paprika is the easiest swap for colour. Byadgi chilli, from Karnataka, is similar.
Chewed after meals as a mouth freshener, ground into Kashmiri and Bengali dishes, and fried whole in pickles and panch phoron.
No fennel seed? Anise seed is the closest swap; use a little less.
Used in Kashmiri cooking, chai masala, sweets like panjiri and saunth chutney.
No dry ginger? Fresh ginger (about four times as much).
Nice to have
The blend to use
Kashmiri masala (ver style): Kashmiri Pandit cooking relies on fennel, dry ginger and Kashmiri chilli rather than onion and garlic.
Salt, oil or ghee, onions, ginger, garlic and fresh herbs are assumed. See how to make a tadka for the order to add whole spices.
Dishes with similar spices
Frequently asked questions
How long does kashmiri dum aloo take to make?
About 15 minutes to prepare and 35 minutes to cook.
What spices are in kashmiri dum aloo?
The essentials are kashmiri chilli, fennel seed, dry ginger. Nice to have: cloves, black cardamom.
Tips from travellers
Use Kashmiri dum aloo differently at home? Share your tip. The first good one goes right here.