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PantryRx Test KitchenKashmiri Dum Aloo with Fennel-Ginger Yogurt Gravy
Crisp-skinned baby potatoes slow-cooked under a lid in a brick-red Kashmiri yogurt gravy perfumed with fennel and dry ginger. No onion, no garlic, all Diwali-worthy flavor.
PantryRx Test Kitchen · Oct 19, 2026
Time55 min
Serves4
LevelMedium
CuisineIndian
VegetarianPescatarianGluten-freeEgg-freePeanut-freeTree nut-freeSoy-freeFish-free
Based on the ingredient list. Always check product labels for allergens.
This is the dum aloo Kashmiri Pandit families make for festivals: no onion, no garlic, just fennel, dry ginger and Kashmiri chili doing the work. Frying the potatoes first gives them blistered skins that drink up the gravy, and the final covered simmer (the dum) melts everything together. It tastes like a restaurant dish and costs less than a takeaway.
Steps
- Cover the potatoes with cold, well-salted water, bring to a boil and cook 10–12 minutes, until a paring knife slides in with slight resistance at the center. Drain, cool for 5 minutes, then prick each potato all over with a fork so the gravy can seep in.
- Heat 3 tbsp ghee in a wide, heavy pan over medium-high heat. Add the potatoes in one layer and fry 8–10 minutes, turning often, until the skins are golden and blistered. Transfer to a plate.
- In a bowl, whisk the yogurt with the Kashmiri chili powder, ground fennel, ground ginger and 1/2 cup water until completely smooth (smooth yogurt is far less likely to split).
- Lower the heat to medium-low and add the remaining 1 tbsp ghee to the pan. Add the cumin seeds, cardamom, cloves, cinnamon, bay leaf and asafoetida and sizzle 30–45 seconds, until the cumin darkens a shade and smells toasty.
- Take the pan off the heat and pour in the yogurt mixture, stirring constantly. Return to low heat and keep stirring for 3–4 minutes, until the sauce bubbles gently, turns brick-red and you see ghee shimmering at the edges.
- Add the potatoes, salt, sugar and the remaining 1/2 cup water and stir to coat. Cover tightly and cook on the lowest heat for 15 minutes, shaking the pan once or twice, until the gravy clings to the potatoes and a thin layer of ghee floats on top.
- Sprinkle over the garam masala, cover and rest off the heat for 5 minutes. Garnish with cilantro and serve with steamed basmati rice or warm naan.
Kitchen tip
The two things that ruin dum aloo are split yogurt and pale potatoes. Use full-fat yogurt at room temperature, whisk it smooth with the spices before it hits the pan, and add it off the heat; once it has simmered for a few minutes it is stable. Kashmiri chili powder is mild and deeply colored; if you only have cayenne, use 1/2 tsp mixed with 1 1/2 tsp sweet paprika. The dish tastes even better the next day, so it is a great make-ahead for a Diwali spread.
About this recipe: it comes from the PantryRx Test Kitchen, our in-house recipe desk. It was not written or reviewed by a dietitian. Diet labels come from our ingredient rules, not a clinical review.
General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.