Kashmiri Alu Dum

 Kashmiri Alu Dum by Anand Caterers


  1. Potatoes, peeled – 18-20 small
  2. Oil for deep-frying
  3. Kashmiri red chilies, ground – 5-6
  4. Yogurt – 2 cups
  5. Green Elaichi powder – 1/2 teaspoon
  6. Dry ginger powder (soonth) – 1 teaspoon
  7. Fennel seed (sauf) powder – 2 tablespoons
  8. Mustard oil – 1/4 cup
  9. Clove powder – a generous pinch
  10. Hing – a pinch
  11. Salt to taste
  12. Roasted cumin powder – 1/2 teaspoon
  13. Garam Masala powder – 1/2 teaspoon


 Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixtuer to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot, garnished with roasted cumin powder and garam masala powder.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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