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Authentic Recipe of Dum Aloo. Delicious Indian Traditional Potato Balls stew from Kashmir.

Dum Aloo is a classic Indian potato-based stew dish, popular in Jammu and Kashmir. The dish is a signature of Kashmiri-Pandit cuisine.

Things to know about Dum Aloo Recipe

The Indian Traditional Potato Balls stew from Kashmir, Dum Aloo, is a classic potato-based curry, a signature of the Kashmiri Pandit cuisine. The dish is undoubtedly the most popular vegetarian dish in the valley.

The word “Dum” means cooking on low heat and closing the lid. In Kashmiri, “Dum” means “pressure.” “Aloo” means “potato” in Hindi. Kashmiris also refer to the dish as “Dum Alve.” “Alve” means “potato” in Kashmiri. The dish is cooked in Jammu and Kashmir, and Punjab.

The Kashmiri Pandit variant is quite different from the Punjabi-style Dum Aloo. The Punjabi variant has tomatoes and garlic added. The dish can be prepared at festivals or weddings.

Dum Aloo is served with steamed rice or “Naan”. Naan is a traditional leavened flatbread.

Dum Aloo Indian Traditional Potato Balls stew from Kashmir

Local Recipe Name with Local Characters: दम आलू
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Dish Type Stew Recipes
Main Cooking Method Fried, Fried (Pan)


Servings 4 People
Calories / Serving 328 kcal


  • 1 tbsp Coriander Seed
  • 1/2 tsp Cumin Seeds divided
  • 1/2 tsp Fennel Seed
  • 4 units Green Cardamom Pod Seeds
  • 2 units Clove
  • 1 thumb Cinnamon Stick
  • 500 grams (1.1 lb) Potato
  • 4 tbsp Mustard Oil
  • 1 unit Red Onion
  • 5 clove Garlic
  • 1 1/2 inch Fresh Ginger Root
  • 1 unit Green Chili
  • 10 units Cashew
  • 1 tsp Cumin Seeds
  • 1/2 tsp Asafoetida
  • 1 unit Bay Leaf
  • 1 1/2 tsp Kashmiri Red Chili Powder
  • 1/4 tsp Ground Black Pepper
  • 1 cup Yogurt
  • 1 tsp Salt
  • 1/2 tsp Turmeric Powder – Curcuma Powder
  • 1 cup Water
  • 2 tbsp Whipping Cream – Heavy Cream
  • 1 tsp White Sugar – Regular Sugar – Granulated Sugar
  • 1/4 tsp Garam Masala
  • 1 tbsp Fresh Fenugreek Leaf dried
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  • Boil the potatoes. After boiling, let them rest for 15 minutes.
  • Wash all the potatoes, peel them and prick them with a toothpick.
  • Take a small pan and heat it on medium flame.
  • Add cumin seeds, fennel seeds, green cardamoms, cloves, and cinnamon.
  • Roast for 3 minutes.
  • Transfer the mixture to a grinder and make a fine powder.
  • Take another pan and heat it on medium flame. Add mustard oil.
  • When the oil gets hot, add ginger, garlic, and green chili.
  • Add the onions and cashews.
  • After 3 minutes, transfer the mixture to a blender and make a paste.
  • Take another pan and heat it on medium flame. Add mustard oil.
  • Add the potatoes and cook them until golden brown.
  • Once cooked, remove them and let them cool
  • Prick again with a toothpick.
  • Add cumin seeds and bay leaf to the same oil.
  • After a few seconds, add asafoetida, Kashmiri red chili powder, and the paste made earlier.
  • Add the ground spices.
  • Remove the heat and add yogurt. Whisk well.
  • Put the pan back on the heat and add salt and turmeric.
  • Add the fried potatoes and water.
  • After 5 minutes, add cream, sugar, Garam Masala, and fenugreek leaves.
  • Cook for another 5 minutes
  • Remove and serve.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Vegetarian Recipes


Calories: 328kcalCarbohydrates: 32gProtein: 6gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 16mgSodium: 640mgPotassium: 748mgFiber: 5gSugar: 5gVitamin A: 424IUVitamin C: 27mgCalcium: 155mgIron: 3mg
Keyword Dum Aloo Recipe, Indian Traditional Potato Balls Stew, दम आलू
Tried this recipe?Let us know how it was!

Cooking tip for making Dum Aloo

  • You can deep-fry, shallow-fry or just boil the potatoes.
  • The yogurt used shouldn’t be sour.
  • Before adding the yogurt, lower the flame. You can also use curd instead of yogurt.
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What to serve with Dum Aloo?

Serve Dum Aloo with steamed rice or a traditional bread called “Naan”.

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