This Kashmiri Dum Aloo, without onion and garlic, is easy to make and comes together in less than half an hour. Shallow fried golden baby potatoes are cooked in a hot red chilli and whole spices dum aloo masala and yogurt gravy.

baby potatoes in a red gravy served in a black kadai with flatbread on the side.

Note – This post has been updated from our recipe archives, first published 15 April 2020. The original recipe was named "marwari dum aloo" but I have since learnt that the ingredients and method are specific to kashmiri dum aloo. The recipe remains the same as before.

I make this Kashmiri dum aloo on repeat!

This Kashmiri dum aloo tastes like a dish that has been slow cooking for hours, yet is made in minimal time - magic! The thick yogurt gravy clings to the potatoes and the flavour penetrates through to the middle.

I keep a jar of fragrant dum aloo masala handy so the prep couldn't get any easier!

It always disappears fast when served with whole wheat chapati and an Indian warm beetroot, radish and carrot salad on the side.

This one will make it to your menu rotation I promise!

Hayley x

It's different to a restaurant style Punjabi dum aloo which I make in the Instant Pot. It doesn't have any onion, garlic or tomatoes in the gravy.

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Baby Potatoes – I find that baby potatoes are best for dum aloo recipes as they retain their shape when cooking. Normal potatoes tend to become floury and can mush when cooking.

Oil – I tend to use olive oil but use whatever neutral oil you have to hand.

Yogurt – use a plain yogurt here. Whole yogurt is better than low-fat as low fat tends to be quite sour. I have used full-fat Greek yogurt. I only add yogurt at the end of the curry so it doesn't split.

Sugar – I like adding a small spoon of white sugar which balances out the spices.

Make Ahead Dum Aloo Masala

Spices powders – Kashmiri red chilli powder (I only use kashmiri to give a vibrant red colour without adding extra spice). I also use ginger powder, hing and cardamom powder.

Whole spices – you need these for the masala too. Whole spices give a deep heat and rounded flavour without needing onion or garlic. I use cumin and coriander seeds, fennel seeds, whole black pepper and cloves.

The masala can be made months in advance. I make our Dum Aloo masala and store for around 1 year in a jar in the food cupboard.

When it is fresh, I tend to use a little less. As the potency reduces, I find I can add a little more to achieve the same flavour.

How to make Kashmiri Dum Aloo step by step

I like to cook my potatoes in the Instant Pot for speed.

Add one cup water in the pot of Instant pot and place a steamer inside.
Layer the baby potatoes (unpeeled) over the steamer.
Pressure cook on HIGH PRESSURE for 3 minutes.
Allow for 10 minutes NPR, then release the remaining steam.
Let the potatoes cool until they can be handled.
Peel the skin and then move onto the recipe.

Pantry staple baby potato curry in rich orange colour served in a black kadai garnished with green coriander.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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