Kashmiri Dum Aloo

Fried potatoes tossed in a spicy gravy with fennel & ginger

A hearty north Indian dish with a creamy gravy; this potato curry is perfect with some kulchas (local Indian bread) or Naans. Spiced and flavoured with chilli, garlic and fennel. The key to making this most definitely has to be the base of the curry. Your looking for a creamy & smooth gravy which will coat the fried potatoes.

For this recipe I have used cashew nuts which give the gravy a depth and richness. I love the addition of fresh ginger right at the end of the cooking process for that hint of spice to cut through the rich curry. Also add a few green chillies at the end & warm them through the curry for that additional heat.


  1. Soak the cashew nuts in warm water for 20 mins. Prick the new potatoes with a fork lightly (this helps them cook all the way through). Heat 1 tbsp of vegetable oil in a wok or kadhai. Add the potatoes and fry for 3-4 minutes until they turn crisp and golden brown. Drain on kitchen paper & set aside.

  2. Whisk the yoghurt and mix in the chilli powder, fennel powder and cumin powder. Stir the spiced yoghurt and set aside.

    Drain most of the water from the cashew nuts; blend the cashew nuts to a fine puree. Set aside.


    Kashmiri Dum Aloo (2)

  3. Heat the remaining oil in the kadhai. Add the chopped onions and sauté until they begin to soften for 4-5 minutes. Add the chopped garlic and ginger and fry for a couple of minutes as it cooks. Turn the heat to a low setting and add the spiced yoghurt. Stir well for a minute and add the cashew nut paste. Stir for 2-3 mins. Tip in the tomato puree and stir for a further 2 minutes.

  4. As the curry starts to leave oil from the sides of the pan add the fried potatoes, water and salt. Bring to a boil and simmer for 10-15 mins stirring ever so often until the potatoes have soaked in the flavours and cooked all the way through. Add the cardamom powder, crushed methi/fenugreek leaves if using, fresh coriander and ginger. Stir and serve warm with soft naans and some fresh salad.

  • http://chris-cookingaroundtheworld.blogspot.de/ Chris

    That looks so lovely and sounds so delicious. You mention a lot of helpful hints, I like to keep in mind, when I either try this recipe or try to do a curry on my own.

  • Coral

    Hello! I have now made this recipe 3 times and I’ll be making it again with a friend tomorrow! This is so delicious! Thank you so much for sharing this recipe 😀

  • Jane Wilkie

    OMG! This was so delicious . I followed your recipe to the letter and it was more than perfect. Absolutely divine. It’s in my forever cookery book now! Many many thanks.

  • Swagat Ray

    Great recipe! The new potatoes took a while to cook through, though…..

    • Maunika Gowardhan

      Thank you! You can always parboil them before adding to the gravy.


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