(Above): Kashmiri Dum Aloo. [Photo: Amar D. Gupta | Siliconeer]

A perennial favorite, this potato dish is featured on every top North Indian restaurant’s menu. Chef Sanjay Patel shows how to make it at home.


•  1 lb. baby potatoes
•  1 tbsp Kashmiri red chili powder or deghi mirch
•  1 tbsp fennel seeds powder
•  ½ tbsp ginger powder
•  4 to 5 tbsp yogurt, beaten
•  ¼ tsp asafetida
•  2 black cardamoms
•  1 in. cinnamon
•  2-3 cloves
•  3-4 peppercorns
•  1 tsp caraway seeds
•  2 tbsp oil
•  1½ cup water
•  salt to taste
•  caraway seeds for garnishing


Wash the potatoes well. Half boil and prick them with a fork. If the potatoes are small, you don’t need to halve them.

Heat oil in a kadai. Deep fry the potatoes till crisp and browned.

In a separate pan or kadai, heat 2 tbsp oil. Fry the caraway seeds.

Lower the flame & add asafetida and red chili powder. Add 2 tbsp water and let the mixture cook for a minute.

Add the beaten curd and give a boil to the mixture for a minute.

Now add whole spices, fried potatoes, ginger powder, and fennel powder.

Mix well and add 1½ cup water and some salt. Cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy becomes thick.

Sprinkle caraway seeds on top and serve hot with rotis, naan or rice pilaf.