3.3/5 rating (19 votes)

Dhum Aloo

Kashmiri Potatoes

  • Heat Medium
  • Serves 6
  • Dietary Info VEGETARIAN
  • Prep 5 mins
  • Cook 35 mins
Dhum Aloo

A potato curry spiced with Kashmiri flavours

Hari says

Dhum refers to a style of cooking and not your intelligence level. So no this is not me being rude about the humble little potato infact this is me celebrating its versitility. Even if you have totally bare cupboards you would still be able to cook yourself a fragrant potato curry and with this is one thats a bit different from the usual Bombay potatoes.

This is a Kashmiri classic that's cooked in the traditional Kashmir style which involves deep frying the potatoes then sautéing them in Kashmiri spices such as asafetida, fennel and ginger powders and then leaving them to simmer in a yoghurt based sauce. It's a really great side dish that's a little bit different so do give it a go.

  • Ingredients
  • Method
  • 20 new potatoes
  • oil for deep-frying
  • 1 tsp Kashmiri chilli powder
  • 5 tbsp greek yoghurt
  • 5 green cardamom
  • 1 tsp ginger powder
  • 2 tbsp fennel seed, crushed
  • 1 tbsp mustard oil
  • 2 cloves, crushed
  • ¼ tsp asafoetida
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 handful coriander, chopped


  1. Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry.
  2. Heat oil in a karahi and deep-fry the potatoes on medium heat till golden brown. Drain on paper and set aside.
  3. In a spice grinder grind 5 cardamoms and 1 tbsp fennel seed. Remove any husks if they do not grind to a powder. 
  4. Whisk this with the yogurt and the Kashmiri red chilli powder and ginger powder.
  5. Heat the mustard oil in a pan. Add the crushed cloves and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil.
  6. Stir in the yogurt mixture and bring the mixture to a boil.
  7. Add the fried potatoes and cook gently until the potatoes absorb the gravy and the oil surfaces (about 20 minutes).
  8. Garnished with garam masala powder and fresh coriander

Nutritional information

Typical values* per Serving
Fat (g)3.5
of which saturates (g)0.6
Carbohydrates (g)14
of which sugars (g)2.6
Fibre (g)0.8
Protein (g)2.7
Salt (mg)1.3
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (3)

  • Patricia


    19 January 2021 at 18:16 |
    Hi Hari have cooked your bombay aloo several times now and everyone comments on them being the best. So thank you.


  • Mona


    26 September 2020 at 10:04 |
    2 cloves crushed? As in the spice? Or 2 cloves of garlic?


    • Hari Ghotra

      Hari Ghotra

      27 October 2020 at 19:27 |
      Hi Mona - no garlic in this one just the cloves as in the spice. Hope that helps. Hari


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