Kashmiri Dum Aloo Recipe


  • 250 gms – Baby Potatoes
  • Oil to deep fry potatoes.
  • Gravy-
  • 100 ml – Mustard Oil
  • 1 tbsp JBL Aloo Dum Masala
  • 1 Tablespoon Ginger-Garlic paste
  • 2 tablespoon Curd, beaten
  • 200 grams – Tomato Puree
  • Salt – To Taste
  • Water -As required
  • 1 Tablespoon – Cashew nut Paste
  • Garnish -
  • Coriander Sprig
  • Ginger Juliennes


  1. Heat mustard oil in a kadahi and deep fry the potatoes on slow fire till light brown in colour. Potatoes will become light in weight. Remove on a tissue paper and keep aside.
  2. Make a paste of JBL Aloo Dum Masala and keep aside.
  3. In the same kadahi add Ginger Garlic paste and JBL Aloo Dum Masala paste and sauté for a few minutes till oil comes out.
  4. Add salt, followed by beaten curd and tomato puree.
  5. Cook for a minute and add fried potatoes. Stir cook and add water as required. Bring it to a boil and simmer for 10 minutes.
  6. Add cashewnut paste and cook for two minutes. Check seasoning and consistency.
  7. Remove in a bowl. Garnish with ginger julienne and sprig of coriander leaf.