Indian food is known for its flavor and the flavor comes from the spices we use. This recipe uses both whole spices and spice powders. Dum Aloo, precisely Kashmiri Dum Aloo is a yogurt based potato gravy loaded with full flavors. Here is my mild no onion no garlic version of Kashmiri Dum Aloo. 🙂

Kashmiri Dum Aloo

The two ingredients that make this Kashmiri Dum Aloo recipe unique are the fennel powder and dry ginger powder. This kid’s friendly mild dum aloo is a great recipe to teach your kid all about Indian spices.  As I mentioned above, this recipe uses whole spices like cloves, cardamom, cumin seeds, cinnamon, bay leaves and spice powders like red chili powder, turmeric powder, fennel powder, coriander powder and ginger powder. India is the largest producer of chili pepper followed by garlic and turmeric.



  • Potatoes – 5 to 6 medium sized or 10 to 12 baby potatoes
  • Yogurt – 1 cup
  • Salt – 1.5 tsps
  • Sugar – 1/2 tsp (optional)
  • Water – as required for boiling potatoes + 1/2 cup + 1/2 cup
  • Cilantro for garnishing
  • To Temper:
  • Oil – 1 tbsp
  • Cumin Seeds – 1 tbsp
  • Black cardamom – 1
  • Cinnamon stick – 2-inch stick
  • Bay leaves – 2
  • Cloves – 2
  • Cardamom – 2
  • Spice Mix:
  • Fennel Powder – 1 tbsp
  • Turmeric Powder – 1/4 tsp
  • Ginger powder – 1/4 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1 tsp

Prep – Work: 

    • Parental Step – Boil the potatoes in your preferred way. Either microwave them or boil them over the stove top. Let it cool.


    • Child Step – Let your child peel the skin and you are cut them into halves if you are using medium sized potatoes.  Also, let your child prick the peeled potatoes all over with a fork like them.


  • Child Step –  In a bowl, as you child to add 1/2 cup of water and all the spice mix – Fennel powder, turmeric powder, ginger powder, red chili powder, coriander powder and let them mix it well without any lumps.

Preparing Dum Aloo:


    • Heat a kadai or pan and add oil.
    • Once the oil is hot, add the bay leaves, cinnamon, cloves, green cardamoms, black cardamoms and cumin seeds.
    • As cumin seeds start to splutter, reduce the heat and add the spice mix water.
    • Let it cook until the oil separates.


  • Now add the yogurt, salt, sugar and half more cup water and mix well.
  • Add the boiled potatoes and let it simmer on low heat for 3 to 4 minutes so as to prevent the yogurt from churning.
  • Finally, garnish with cilantro and serve hot with roti or rice.


  • I did not add onions or garlic. Both can be included for additional flavor.
  • As kiddo doesn’t prefer, whole peppercorns, I did not add them along with masalas.
  • I would recommend, baby potatoes for this recipe. As I had medium sized ones, I went with that instead of baby potatoes.
  • Adjust the spices as per your preference and also ginger powder adds a unique flavor to this recipe.As it overpowers, do not add more than 1/2 tsp.
  • After adding yogurt, cook over low heat as there is a good chance for yogurt to churn.



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