Dum Aloo is a popular dish from the region of Kashmir in India. Have you ever been in the mood for delicious Kashmiri Dum Aloo but been discouraged by all the deep frying? Well, try this recipe for a healthy version of Dum Aloo that skips frying all together. The best part…you won’t be able to tell the difference.
Prep Time: 1 hour
Cook Time: 20 minutes
Baby Potatoes – 2 lbs (1kg), boiled and peeled
Oil – 2 Tbsp (divided)
Cinnamon Stick – 1 inch piece
Bay Leaf – 1
Whole Cloves – 6
Asafoetida – 1/4 tsp
Ginger – 2 tsp, minced
Salt – to taste
Red Chili Powder – to taste
Roasted Aniseed Powder (Star Anise) – 1 tsp
Roasted Coriander Powder – 2 tsp
Paprika – 1 Tbsp
Yogurt – 1 cup
Water – 1 cup
Cilantro and Ginger (Julienne, cut into matchsticks) – for garnishing
1. Preheat oven to 400 degrees Fahrenheit (204 C).
2. Place boiled and peeled baby potatoes on a foil lined baking tray and coat with 1 Tbsp of Oil.
3. Bake potatoes for approx 30 minutes or until golden.
4. Heat 1 Tbsp Oil in a pan.
5. Add Bay Leaf, Cinnamon Stick, Cloves and cook for 30 seconds.
6. Add Asafoetida and Ginger and mix. Reduce heat to low.
7. Combine Yogurt and Water (mix well) and slowly add to the pan while constantly stirring.
8. Add Paprika, Red Chili Powder, Salt, Aniseed Powder and Coriander Powder. Mix well.
9. With a kitchen knife, make small pokes into the potatoes so that they can absorb the gravy.
10. Add the potatoes to the pan, mix well, cover and cook for about 7-8 minutes. Stir in between.
11. Uncover the pan and continue cooking the potatoes until most of the liquid is absorbed by the potatoes. Stir often.
12. Garnish with cilantro and julienne ginger and serve hot.
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0 thoughts on “Dum Aloo – Kashmiri Potatoes”
Absolutely loved this recipe! Dum aloo is one of my favourites, but I never tried it before I came across your much healthier recipe.
One request, if you don’t mind: would you please explain the importance of peeling the potatoes in the recipe itself? My husband and I usually never peel potatoes, and of ourselves followed suit here, and couldn’t for the life of us figure out why the potatoes weren’t absorbing the gravy…. Until we read your explanation in the comments. So would you please clarify I advance for over-confident know-it-alls like us?!
You got it right. The peel does not allow the potatoes to absorb the flavor of the spices…otherwise, potatoes are like sponges.
Hey Hetal and Anuja,
Thanks for this wonderful recipe. Im making it today but the problem is that the yogurt curdled after i added the potatoes and cooked on dum so i dont know what to do now!!!
Thanks for the innovative new recipes. I am a Kashmiri and would like to give the authentic version of Kashmiri Dum Aaloo. The main spices used inany Kashmiri food are ‘kadha masala’ and ‘saunf pwd(fennel seed powder) and saunth powder(ginger powder).
Potatoes are pierced before frying(in ur case baking).
After adding bay leaf, cloves and cinnamon add deghi mirch paste(dissolve deghi mirch pwd in little water to prevent burning in oil). This step is very imp cause it releases a strong flavor and color).
Stir continuously. After the chilli leaves oil, add Curd (not dissolved in water). And keep stirring till it leaves sides. Then u add water. And saunf and saunth pwd. And potatoes. And simmer and let it cook.
Ok, what is the difference …. Try and u will know the difference in taste…
Thanks for the wonderful site. I have learnt many new recipes from u guys.
Thanks for sharing your recipe Sonal…sounds delicious! I am not familiar with “kadha” masala…can u explain?
This recipe lends itself beautifully to crockpot cooking. Dont have to watch it and it cooks itself.
Cooking was a Rocket Science for me before marriage.My bad I got shifted to Canada after Marriage and the only dish I can coomk was Maggi…
I should say that this website had really added the pinch of Spice in my life as no one in my family ever expected that I also can cook n dat also pretty wel!!
Its all coz of Anuja and Hetal now I cook for entire family keeping in mind their likes n dislikes…
Thanks a ton n keep posting such mouth watering recipes
Your very welcome Ritika! Glad you are able to cook for your family…keep it up :).
pls tell me wat is meant the ingredient paprica tat u used in the dish dum aloo.i dnt knw wat it was or tell any other substitute for that ingredient
You can use Kashmiri Mirch instead of Paprika. Paprika is powdered red capsicum (bell pepper). It is used for color without giving too much spice.
I tried this recpie!!! and it was great! everybody liked! thank you so much. but the only thing is that my allos were not as brown as yours! lol! Once again thank you so much! 😉 lots of love and blessings to you and your family! 🙂
I have a request to meke. I case I donot have an oven availaible how do I bake the potatos. Do I deep fry them. Please help me with it.
Yes, traditionally, the potatoes are deep fried. This is just a healthy version.
Thanks for ur reply.soy yogurt isnt it?ok il give it a try.thank you once again.
Hi Hetal and Anuja,
wow!!!it looks really great.but i have one problem and thats “Yogurt”.you see i dont like nor do i eat yogurt.so please is there an alternative that i can use to prepare dum aloo? And the same i want to ask for preparing veg biryani as even there yogurt is used isnt it? I am looking forward to ur response and im hoping and keeping my fingers crossed.
Oh and i tried veg frankies.it was a hit no a superhit with my family.Thank you for such a wonderful recipe.regards and thank yous from my family too.
Soy yogurt is available and might be a good alternative. Some people have used coconut milk in biryani to replace the yogurt. The taste will be different but it is still delicious.
I read about Dum Aloo in reading the Snow Leopard. Now I am excited to make it and NO frying. I dont care for fried foods either. And I actually have all the ingredients so I think will be the dish I bring to a friends 60 th birthday party! He is Italian and I am a Southern American! (not South American, but “Southern USA”). thanks for the gift of the recipes with wonderful video to SEE how it is done! I appreciate the tips. Indian food is the best food! Oh, by the way, what “accent”? LOL
Enjoy the Dum Aloo 🙂
Accent – ours? Hetal grew up in the US so her’s is American and I grew up in India so part that and part because I have been here for over 20 years now – so it’s a mix 🙂
You are telling “Sauf”…. but it is not there in dictionary… IT IS “SANUF”… Please make sure…
IT IS “SAUNF” not Sanuf…
You are right – SAUNF – Fennel Seeds – sorry about the typo 😉
Hi Hetalji & Anujaji,
Well first of all let me congratulate both of you for the wonderful recipes that you are sharing with us. Just to let you know one thing that I didn’t knew cooking at all when I came to this country but after following your recipes I can say that I am turned into a nice cook and sometimes I give suggestions to my mother in India and she is pleased about it.
secondly about the person who gave you comments on your accent she is a stupid person. Rather than learning new things she is stupidly looking for mistakes. Well every one have their own opinion and in mine she is a ”PROPER STUPID”.
THANKS GIRLS FOR ALL THAT YOUR ARE DOING AND KEEP THE GOOD WORK ON.
Thank for your support 🙂
Hi Hetal and Anuja,
Another great recipe. I tried this and it came out really good. My family loved it. I do have to ask though, after the mentioned 7-8 min of cooking i wasnt sure if it was done so i kept a little longer and by the time i served it for dinner, all of the gravy was gone. Is that how it should be?
Reply if you get chance.
I love you guys…
Boiled potatoes are like sponges, they will soak in any amount of gravy 🙁
Next time, make a little extra gravy if you are making it ahead of time and under cook just a bit so that at the time of serving, you re-heat and it’s perfect 🙂
If you add half a teaspoon of gramflour to the yogurt and then add it to the pot, it will not curdle – no matter what temprature you add it at. If you don’t have gramflour, just add half a teaspoon of maida or soak 4-5 cahsews, grind them and add them to the yogurt.
Hi Hetal and Anuja,
Great job posting these fabolous videos !!
I have a question. I tried this recipe and some others putting yogurt in gravies and the yogurt crumbles… looking like scrabled eggs. It is unappealing to the eyes and taste buds. Any suggestion or advise to overcome this problem ?
Thank u so much !
The trick is to gradually increase (temper) the yogurt while continuously mixing.
hi H&A , Thanks for this wonderful recipe again. Came out so well .U both have inspired me to cook new dishes considering i hated cooking initially. i am so addicted to ur website. keep the good work going
We just loooovvvve SMTC addicts ;).
I made this with the yellow baby potatoes and it turned out really good. But, the peeling took a lot of time.
Can I use red dum aloo potatoes for this recipe? Is it ok if I didn’t peel them?
You can use any potato but the problem with not peeling them is that they will not absorb the flavors from the gravy.
Thank you for the amazingly simple recipee :).
Can I use canned boiled potatoes and drain and coat them with oil to bake, and start from there?
Thank you in advance :).
Though we have never tried it, in theory, it should work.
I just wanted to add my experience. Dum aloo turned out to be awsome !! I used canned whole potatoes. I just had to put them in oven for a long time. Almost an hour. I dont know if it was my oven or because I got canned potatoes. But in the end I put it on low broil for about 15 minutes and got the nice brown coat.
U both are super great and have loved each recepie i have tried so far (plus i love the accent). U make my life so easy 🙂
Just a question,
What are ANiseeds, is there a replacement for it……
Tried your Khaman and after many a failed attempts the Khaman has really come well and tasty. Thanks girls this one recipe I have not succeeded until I saw your video.
superb recipe..gonna try this soon.i have a request. pls show us how to make the delicious undhiyo(hope i spelt it right) it’s a gujrati dish which has mixed vegetables right? pls pls guys! i wanna learn how to make it..coz i simply love gujrati cuisine..
P.S. i am new to this site and already addicted to it.. 🙂
It is on our list and we’ll hopefully be getting to it soon 🙂
Thats a wonderful recipe. I saw it yesterday evening and gave it a shot immediately after. But unfortunately, the yoghurt curdled when I put the potatoes to simmer in it.
The whole youghurt gravy separated into water and thick granules.
What could have gone wrong here?
When yogurt gets in contact with heat, it will curdle. However, to prevent getting big granules, you have to keep the flame to a very low and slowly add the yogurt/water mixture while continuously whisking (very important). Even our’s did separate, but it was tiny little granules that eventually coated the potatoes.
Thanks Hetal. I shall try the recipe again.
u both are great!!!!!!thanx for simple and delicious dishes…
Can u please provide the conventional and non healthy cooking way also.
Can u please provide without microwave also
great work, great procedures, great yields!
However, you write this recipe needs 20 minutes cook time. But first, it is necessary to cook the baby potatoes, then bake them 30 minutes, then put them into the spicy mixture and cook for 7-8 min and even more. It looks perfect but it is not a 20-min recipe. Please consider this data.
Many thanks and best wishes, looking fwd for your further ideas, Edita
Thanks for your feedback. We are considering the first part of cooking the potatoes as prep time. There is a 1 hour prep time required.
u guys are doing a great jobs. thanks a lot for your wonderful recipes.Can u tell me where I find the aniseed powder? I live in NJ.
There are a couple of things that produce a similar flavor (like licorice) as aniseed. You can use aniseed, star anise or fennel seeds. You can definitely find star anise and fennel seeds at a local Indian grocery store. They may be in the whole form, so you can use a mortal/pestle to grind them.
hi hetal, Can I use frozen baby potatoes for this recipe, Thank you.
One more thing Hetal – it is amazing that in spite of living in the US for most of your life, you cook Indian food much better than most of us. Hats off to you.. and we do love your accent 😉
Thanks Shivani! You just warmed my heart :).
Hi Hetal and Anuja,
This is a great recipe and was super-easy to make. My husband who does not know anything about cooking (except how to boil eggs) made this to help me the other day and it was sooooo delicious 🙂
The only changes we made were: we did not have aniseed powder so we skipped it, instead of ginger we added ginger-garlic paste and he added dried whole red chillis to the tadka for some added kick. It was perfect and all I can say it that you guys truly rock!
Hi Hetal! I am not Indian, I am a Cuban-American but I just love Indian food. I have recently become a vegetarian because meat was making me sick and I didn’t know that’s what it was. I fasted for 10 days from meat and animal products and I feel like a new person. I came across your website while searching for vegetarian dishes and I just love how you add a video to your recipes, it really makes it easier. Thank you. I made your recipe for Chapatti and my family went crazy for it! I’m now going to try other recipes but I’m afraid that I don’t know what some of your listed ingredients are. I live in San Jose, California, and I’ve never heard of “Asafoetida”. What is that and where can I get it? Thank you!
Welcome to Indian food! Asafoetida is a very pungent spice that is used sparingly. It is called “Hing” in hindi and can be found in any Indian grocery store (I’m sure there are plenty in San Jose!). It is used not only for flavor, but it is said to reduce the “gassy” effect of beans and certain foods.
Oh okay. Thank you so much. I don’t know where to find an Indian store but I’ll ask around or google it. Thanks again. Oh by the way, my husband learned how to make the chapatti and he makes it for us on the nights that I don’t cook. =)
Hello Hetal & Anuja..
I tried this recepie yesterday and it turned out awesome! Again it was so simple with so less ingrdients and not much prep required! I love your recepies, they are healthy, super easy and taste fantastic. I must say I am addicted to your website!
Good work keep it up.
Can I just regular potatoes, boil them, cut them into cubes, bake in the oven and use them?
Yup, but try to make bigger cubes of the potatoes…
Hi Hetal and Anuja
As posted earlier, your recipes are as always fabulous and I know that this may be totally inappropriate but I do love your peoples sense of dressing and i particularly love what Anuja is wearing here. Both of you’ll love amazing each time, its just that this top makes her look so sweet!!
p.s. my mother wants to thank you from the bottom of his heart and soul for a daal recipe, the moong dal one, as she never really knew how to make it. After trying out your recipe, all of us were like WOW!!
Thanks for the compliments. I am always nervous about wearing big prints/stripes so your compliment allows me to try and venture further.
Also, please do give our regards to your Mom!
Hi Anuja, Hello Hetal,
The very first thing I would like to say is you guys rock & I tried a number of recipies from your website they all came out very well…thanks a lot for all these wonderful recipies.
I never knew dun aloo can be so simple…my husbad likes dum aloo a lot but I never thought of making it at home because I always thought it will be a very difficult & elaborated process. I will definatly try this recipe in couple of days. I have a question though, if I am replacing Aniseed powder with Sauf powder then I should roast Sauf powder as well or it can be used raw.
You guys have a great holiday!!
Thank you and we are glad that you are enjoying SMTC!
Regarding the Sauf, we suggest you roast it lightly, allow it to cool down and then grind it and use it.
Enjoy the Dum Aloo!
Thanks a lot Anuja 🙂
in the ingredients, you have written 2 tsp roasted cumin powder; however, in method it says coriander powder. please clarify.
Oops! Our mistake. It is coriander powder, not cumin powder. It has been fixed in the ingredients list. Thanks for letting us know.
Hey hetal and anuja!
I totally love your presentations. Can you post some babycorn recipes and do you get them there? (i am from bangalore india and never been to the US so no clue what is available and what is not)
You guys are really doing a great job…
All these are wouderful reciepes…
I just got inspired by your cooking…
But i just have one suggestion…
Hethal, it seems you are using too much of accent and trying to speak as an American…
But, we all know that you are not a native American…
So, please try to reduce your accent and the fillers in between when you speak… That will be better…
Thanks for your honest feedback and I realize that you are not trying to “bash” me. Though I wish not to have to defend my accent over and over (and over), I somehow feel compelled to do so :).
True…I am not a native American. However, I came to the US at the age of 5 and learned my first word of English here. Naturally, I will acquire the accent that I grow up hearing. If you’ve ever heard Indians from England, you will notice that they too have an “English” accent. An accent is not something you are born with. Just because I am an Indian, I am not destined to have an “Indian” accent.
I truly hope that you don’t think I am “trying” to speak as an American. I am speaking as “Hetal”.
So true. My brother went to Australia just for 2 years to study and when he returned he had such a thick accent. It just comes naturally. Its also due to the fact maybe that we speak English at home being Catholics and staying in Goa.
I am an Indian and am so surprised ( real word I want to use is lil harsh ) that people ask you questions & have “suggestions” about your accent. Isn’t that their how hollow ego sounds? How about they work on their mother tongue accent ( every state in India has a different one ) before pointing out something so personal that is none of their business. You sound just passionate about food to me and you guyz are AHHHHMAZING cooks. More power to you 🙂
Thanks for your support Sapna…it means a lot to me.
hetal, totally agree with you. My daughter is 9, she
came here at age 3. she speaks gujarati very fluantely, even she can speak kathiyavadi as well,
but when she speaks english, she speaks totally american english. and Merel, you might have no idea-
here in elementary schools, they try to teach them
american accent. (I do volunteer to my daughter’s class, so I know the teaching system very well.
sorry……read Sona instead of Merel.
and one more thing – Native american dont speak
english. They are like “Adivasi”
thats so true hetal even i too agree with u. 5 years is too young a age to cm and b in the midst of Americans.
Its not in da case of anyja i guess coz she was in Delhi for lonf tym and so she dnt hv that way of speaking that u hv.
I compleatly agree with u Hetal!! No offence!!
damn!! What Is a native American 🙂 I hv never seen one here in NY
Get a life SONA
Another great reciepe !
Hi Hetal & Anuja !
I must tell you guys one thing that I wanted to share it since I saw this site.. is that ” you guys are doing an incredible service to our community by asking nothing in return ! which is a divine way to help people around the world and bring smile on their face.. bring happiness in their lives ! May God Bless You Both and Your Family..! For giving such great help with your best knowledge that you can ! we appreciate all your efforts ! and your help ! to learn new things ! and bring enthusiasm in our lives for cooking new dishes such an easy ways !
thankyou very much ! Have great day !
What a wonderful comment, we thank you from the bottom of our hearts!
Thank you, thank you, thank you…
Could you please post oatmeal recipe (Indian version) like oatmeal dosa, oatmeal upma etc?
This recipe cooks the potato 3 times, first boiled, then roasted in oven and then cooked in gravy. I am surprised it doesn’t get overcooked and fall apart.
Every time I over cook potato in any dish it just turns into mushy potatoes.
What is secret to potatoes holding their shape in this recipe? What if it is half boiled and then proceed with rest of the recipe.
Amazing, isn’t it? It is important that the potatoes not over-boiled the first time around. You don’t have to half boil. Roasting them in the oven actually forms a coating on them so that they don’t fall apart when you cook them in the gravy.
Thank you Hetal for the quick reply! Will try this recipe soon.
How long should potatoes be boiled in the microwave so that they are not overboiled. I am afraid I will overboil and they will fall apart.
This is a tricky question…
Many microwaves have a “Potato” button similar to the “Popcorn” button. This is the best way to cook them in the microwave.
If you don’t have a “Potato” button, it will be trial and error (depending on how powerful your microwave is and how big/how many potatoes you are cooking). You can start with approx 3-4 mins and go from there. Insert a knife through on of the potatoes to see if it is cooked.
Hi Hetal and Anuja,
thank you for this wonderful and yet simple to make recipe… i never knew dum aloo was so easy!!! will definitely give it a try.
A quick question: can i leave our anise seeds since i do not have them as of now?
The anise seed give a really unique flavor to this dish. You can substitute fennel seed powder (saunf).
Is it a store bought yogurt you are using in this dish? or home made.
We usually make our yogurt at home. Here is a video (if you need it): https://18.104.22.168/odds-ends/homemade-yogurt-dahi.html
Thanks for posting my fav recipe !!!! However can i use parchment paper instead of the foil which you used for baking the potatoes?
Thank u for your time & response
We’ve never tried baking the potatoes on parchment paper, but it should work. Do not use wax paper though.
Can I use Chinese five spice powder? because it already have ginger (but powdered), cinnamon, star anise, cloves..
hmmm….interesting. The only thing I would worry about is the amount (quantity) of each spice in the mix. For example, when you add a stick of cinnamon, it flavors the oil and then flavors the food. If you use cinnamon powder, the concentration of flavor is more intense. Also, fresh ginger gives a very different flavor than powdered.
Hi Anuja & Hetal….
Thnaks for such a great recipe… i always thought making Dum Aloo is very long n elaborat procedure… this is very simple… will surely try it …
i just wanted to know, whats the diff b/w paprika n red chilli powder??
Paprika is made from dried red bell pepper (capsicum). It is used for flavor and most importantly, color. It is not spicy like red chili powder.
the entire process of making Dum aloo is wrong at least for how to bake or fry potatoes and even the pic is wierd it has to be red instead of white
Hi Anuja and Hetal,
You guys are excellent cooks. You both just don’t cook, but cook it in a healthy way. Now I know the secret behind your Zero size figures. Keep up the good work.
it’s looking so delicious.
ummmm, mouth watering…