By Shreya Sarpal
October 17, 2025
Kashmiri dum aloo is a creamy, spiced potato curry from the Kashmir valley. The yoghurt-based gravy infused with fennel and ginger creates a rich, aromatic dish perfect for festive meals or weekend indulgence.
10-12 baby potatoes 1 cup curd 1 tsp kashmiri red chilli powder 1 tsp fennel powder ½ tsp ginger powder 1 pinch asafoetida Salt, cumin seeds, oil as needed
Boil and peel baby potatoes; prick with a fork.
Fry until golden and set aside.
Heat oil, add cumin, asafoetida, and chilli powder.
Add whisked curd, fennel, ginger powder, and salt.
Mix in potatoes; simmer 10 minutes, then serve hot.