By Rajlakshmi
February 3, 2026
Here’s a super easy recipe for Kashmiri aloo dum that will not only be a burst of flavours for your taste buds but also spark conversations at the dinner table with family.
2 cups of peeled baby potatoes 4 tbsp of mustard oil 1 tbsp of fennel seed powder 2 black cardamoms 1 ½tsp shahi jeera 1 ½cup of curd ½ tbsp dry ginger powder 1 small stick of cinnamon 1 tsp hing Salt, to taste
Peel the potatoes and prick them with a fork in places.
Heat mustard oil in a pan and fry the potatoes till they are half done. Take the potatoes out and cool them down.
Prick the half-cooked potatoes with a fork, then put them back in the oil until they are cooked properly.
Whisk curd, saunf powder, saunth powder, black cardamom, cinnamon, shahi jeera, hing and kashmiri chilli powder. Add to the heated oil.
Keep stirring till the curd comes to a boil. Once the boiling starts, lower the heat and let it cook for 5 minutes. Add the potatoes with a dash of water and salt.
Cover and cook till the oil floats on the surface. Add more water if required.
The final consistency should feature thick curry sticking to the potatoes. Serve it with your choice of Indian flatbreads.