By Aditi Saraswat
July 1, 2026
When the changing weather leaves you craving comfort food and not a full-course heavy meal, this authentic Kashmiri Dum Aloo is a perfect delight, having rich tastes with very little effort, making your busy week dinner special.
500 g baby potatoes 1 cup whisked curd 2 tbsp mustard oil 1 tsp cumin seeds 1 tsp Kashmiri red chilli powder ½ tsp fennel powder ½ tsp dry ginger powder (saunth) ¼ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala 1 bay leaf 2 cloves 2 green cardamom Salt to taste 2 cups water 1 tbsp chopped coriander for garnish
Boil the baby potatoes until they turn soft, peel them, prick them lightly with a fork, then shallow-fry in mustard oil until they turn evenly golden and a bit crisp.
In the same pan, add cumin seeds, bay leaf, cloves, and green cardamom. Let the whole spices bloom and release their aroma.
To this, now mix Kashmiri chilli powder, fennel powder, dry ginger powder, turmeric, and coriander powder with a little splash of water so that the masala does not burn.
Slowly whisk in the curd while mixing continuously over low heat until it makes a smooth, rich gravy and does not split or turn grainy.
Now, add water, salt, and the fried potatoes to the masala. Cover and let everything cook on low heat for about 15–20 minutes so that the potatoes soak up the masala.
In the end, add garam masala and fresh coriander and serve it hot with steamed rice or phulka for a satisfying weekday dinner.