Authentic Kashmiri Dum Aloo Recipe – कश्मीरी दम आलू रेसिपी

दम आलू भारत में कई तरह से बनाया जाता है। लेकिन वे कश्मीरी दम आलू की तुलना में कुछ भी नहीं है। यह मसाले, स्वाद और रंग से भरपूर होता है, और इसमें बहुत कम ग्रेवी होती है। चावल के साथ कश्मीरी दम आलू का सबसे अच्छा आनंद लिया जाता है।

हिंदी में दम आलू रेसिपी के लिए नीचे दिए गए वीडियो को देखें।

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Dum Aloo Recipe

Kashmiri Dum Aloo Recipe – कश्मीरी दम आलू रेसिपी

  • Author: Chef Lavanay
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 1 Large Bowl
  • Category: Potato
  • Method: Indian
  • Cuisine: Indian
  • Diet: Vegetarian


Dum Aloo is prepared in several different ways in India. But there is nothing comparable to the Authentic Kashmiri Dum Aloo. It is rich is spices, flavor, and color, but has very little gravy. Kashmiri Dum Aloo is best enjoyed with rice. 


  • Potato (आलू ) – 8 
  • Cumin Seeds (जीरा) – 1 Spoon (चम्मच) 
  • Fennel Powder (सौंफ पाउडर) – 2 Spoon (चम्मच) 
  • Coriander Powder (धनिया पाउडर) – 1 Spoon (चम्मच) 
  • Bay Leaf (तेज पत्ता) – 1
  • Asafoetida (हींग) – 1/2 Spoon (चम्मच) 
  • Large Cardamom (बड़ी इलायची) – 1
  • Green Cardamom (हरी इलायची) – 3
  • Clove (लौंग) – 2
  • Dry Ginger Powder (सौंठ) – 1 Spoon (चम्मच) 
  • Kashmiri Red Chilly Powder (कश्मीरी लाल मिर्च पाउडर) – 3 Spoon (चम्मच) 
  • Salt (नमक) – To Taste (स्वादअनुसार) 
  • Oil (तेल) – To Fry (तलने के लिए) 


  • Take equal size potatoes and wash them thoroughly.
  • Put them in a pressure cooker, cover with water, and cook for one whistle. Let the steam release automatically out of the pressure cooker.
  • Open the pressure cooker and check if the potatoes are well cooked by pricking potatoes with a tooth pick or a fork.
  • Let potatoes cool down and peel the skin out. 
  • Now prick each potato 15 to 20 times from all the sides using a knitting needle or a toothpick.
  • Take oil in a Deep fry pan or Kadai and deep fry these potatoes on medium flame until crispy and golden brown. Remove once fried.
  • Take 4 table spoon oil in a pressure cooker and add Cumin seeds, bay leaf, Hing, fennel seed powder, coriander powder, large cardamom, cinnamon sticks, green cardamom, cloves, dry ginger powder, and Kashmiri red chilly powder. Cook for 2 to 3 minutes on slow flame.
  • Add water and salt and then add fried potatoes. Pressure cook for 3 whistles and let the steam release automatically.
  • Reduce the gravy by cooking on high flame and serve with steamed rice.


Frequently Asked Questions

Q. What is Kashmiri Dum Aloo made of?

Kashmiri dum aloo is made for boiled and then fried potatoes, cooked in rich gravy containing lots of spices and chilly powder but no onion or garlic.

Q. Can we make Kashmiri Dum Aloo in an Air Fryer?

You can fry boiled potatoes in an air fryer but the final preparation would need to be done in a pressure cooker or a Kadai.


  • Serving Size: 150 gm (2 potatoes)
  • Calories: 240
  • Sugar: 0 g
  • Sodium: 500 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 15 g
  • Carbohydrates: 11 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: Dum Aloo, Authentic Dum Aloo Recipe, Aloo dum, kashmiri style dum aloo recipe, dum alu, dum aaloo, dum aalu, Wazwan Dum Aloo recipe,

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