kashmiri dum aloo recipe, how to make kashmiri dum aloo recipe


kashmiri dum aloo recipe

kashmiri dum aloo recipe with step by step photos – baby potatoes in a spicy vibrant curd based gravy. a recipe from the kashmiri cuisine.

out of all the recipes i make with baby potatoes, kashmiri dum aloo is the most repeated one. the reason being its easy and i just need to prepare rice and a side veggie dish or salad by the side.

this recipe of kashmiri dum aloo is more like the way the actual kashmiri dum aloo is. not the restaurant ones. what is served in restaurants as kashmiri dum aloo is not the real stuff and is actually a creamy, sweet gravy based dum aloo.

i have had the fortune of having readers, who share their traditional recipes with me. one of my readers, shared the authentic kashmiri dum aloo that is made by her mother. i did give a try and loved it. her recipe has few basic spices and not like this recipe. i will share her authentic recipe of kashmiri dum aloo too. this recipe was first adapted by me from a small palm sized cookbook i have. after that i have made this recipe many times.

i have also made this dum aloo recipe with a few varieties of red chili powder. i suggest to use kashmiri red chili powder or deghi mirch as they are not very hot and give a nice red color to the final dish. if you cannot handle the heat, then reduce the amount of the red chili powder. kashmir is a very cold region and this hot spicy dum aloo recipe is ideal for cold climate of kashmir.

if you are looking for a mild dum aloo recipe then i suggest you to check punjabi dum aloo recipe, dum aloo recipe UP style (no onion no garlic version) and the bengali style dum aloo, which is lightly spiced and slightly sweet.

this dum aloo has spices like kashmiri red chili powder, ginger powder, fennel powder which are aromatic and combine to give a lovely warm flavor to the whole dish.  have you ever wondered why kashmiris use dry ginger powder and not fresh ginger. whereas in the rest of the indian cuisine, fresh ginger is added. any guesses? well i have heard that since kashmir is far away tucked in the mountains, it used to be very difficult to procure fresh ginger, hence the use of dry ginger powder.

this recipe of kashmiri dum aloo does not have any onion or garlic in it. so a no onion and no garlic recipe. fried baby potatoes are added in this this aromatic spiced gravy. baby potatoes absorb all the flavors of the spices and curd while cooking. when i am short of time, i fry the potatoes directly in oil. when i have time, i parboil the potatoes and then saute or pan fry till golden. you can choose any option you want.

i always serve kashmiri dum aloo with steamed basmati rice. though you can also serve with rotis or parathas.

if you are looking for more aloo recipes then do check bengali dum alooaloo paratha, aloo 65, tandoori aloo, jeera aloo and aloo gobi.

kashmiri dum aloo recipe below:

4.0 from 3 reviews
kashmiri dum aloo
 
PREP TIME
COOK TIME
TOTAL TIME
 
kashmiri dum aloo - a spicy dum aloo from the kashmiri cuisine
AUTHOR:
RECIPE TYPE: main
CUISINE: kashmiri
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for cooking potatoes:
  • 500 grams potatoes or 20 to 22 baby potatoes
  • 3 to 3.5 cups water
  • ¼ tsp salt
for preparing the gravy:
  • 3 tsp kashmiri red chili powder or deghi mirch + 2 tbsp water
  • ½ tbsp ginger powder
  • 1 tbsp fennel powder/saunf powder
  • 1 tsp shah jeera/caraway seeds
  • 1 inch cinnamon
  • 3 cloves
  • 1 black cardamom
  • 4 to 5 black peppers
  • 1 green cardamom (optional)
  • 6 tbsp fresh full fat curd, beaten or whisked till smooth
  • 1.5 cups water
  • ¾ cup mustard oil for frying potatoes
  • 2 tbsp fresh mustard oil for making gravy or reserve 2 tbsp mustard oil from the ¾ cup that is used for frying potatoes.
  • salt as required
  • some caraway seeds as garnishing (optional)
INSTRUCTIONS
  1. rinse the baby potatoes well. brush or scrub the mud etc from them. take 3.5 cups water in a pan. add the potatoes.
  2. on a medium to high flame boil the water, so that the potatoes are half cooked.
  3. drain them and allow to become warm or cool down at room temperature.
  4. peel the potatoes. this task takes a lot of time, so do it while listening to music or watching your favorite tv show. if you want you can keep the peels too.
  5. with a fork, tooth pick or skewer, poke holes in the potatoes all over. halve them or you can keep them whole if they are small. this is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
  6. whisk the fresh full fat curd or yogurt till smooth. keep aside.
  7. in a small bowl, take kashmiri red chili powder and water.
  8. mix and stir well to get a smooth mixture.
  9. in a pan heat mustard oil till it begins to smoke.
  10. add the parboiled peeled potatoes and begin to fry them on a low to medium flame.
  11. with a slotted spoon, turn them over while frying, when one side is light golden.
  12. remove the potatoes which are golden and crisp with a slotted spoon. fry them well or else they remain uncooked from the center.
  13. place them on kitchen paper towels. fry all the potatoes till golden and crisp.
  14. if you want you can again poke holes in the fried potatoes. this is an optional step.
  15. lower the flame. remove the extra oil and and keep 2 tbsp oil in the same pan. let the oil temperature come down. in the same oil, add asafoetida powder. stir well.
  16. then add the red chili + water solution and stir well. be careful as the mixture splutters.
  17. now add the beaten curd. when you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. add the curd on a low flame.
  18. after adding curd, add water and continue to stir.
  19. stir and mix very well.
  20. then add fennel powder. if you do not have ready fennel powder than you have to make it. roast the fennel lightly on a pan or tava. when cooled, then in a mortar & pestle pound the roasted fennel seed to a medium fine powder. you can also grind in a small spice grinder or coffee grinder.
  21. add the whole spices and ginger powder. stir well.
  22. now add the potatoes. again stir.
  23. season with salt and stir again.
  24. cover the pan tightly with a lid. cook the kashmiri dum aloo for 8 to 10 minutes on a low to medium flame. here we are cooking the potato gravy on dum.
  25. the gravy should become thick. you can always add less or more water depending on how thick or thin you want the gravy. if you cook more, the gravy will reduce more. so depending on what you prefer, you can cook for less or more time.
  26. sprinkle some caraway seeds from top (optional) and serve kashmiri dum aloo hot with naan, rotis or rice
NOTES
- the spiciness of the dish can be reduced by reducing the chili powder and ginger powder.
- the baby potatoes could also be baked instead of frying them.
- its best to have this dish in the winters and rainy seasons.

step by step kashmiri dum aloo recipe:

1: rinse 500 grams baby potatoes (20 to 22 nos) well. remove the mud etc from them by scrubbing or brushing. you can also soak them in some warm water for 15 to 20 minutes and then rinse them.

potatoes for kashmiri dum aloo recipe

2. take 3.5 cups water + ¼ tsp salt in a pan.

salt for kashmiri dum aloo recipe

3. add the potatoes.

potatoes for kashmiri dum aloo recipe

4. on a medium to high flame boil the water, so that the potatoes are half cooked. about 9 to 10 minutes. you can even pressure cook the baby potatoes with 3 cups water for 1 whistle.

making kashmiri dum aloo recipe

5. drain them and allow to become warm or cool down at room temperature.

making kashmiri dum aloo recipe

6. peel the potatoes. this task takes a lot of time, so do it while listening to music or watching your favorite tv show. if you want you can keep the peels too.

making kashmiri dum aloo recipe

7. with a fork, tooth pick or skewer, poke holes in the potatoes all over. this is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked. halve them if they are big or you can keep them whole if they are small and then poke them.

making kashmiri dum aloo recipe

8. whisk 6 tbsp fresh full fat curd or yogurt till smooth. keep aside.

curd for kashmiri dum aloo recipe

9. in a small bowl, take 3 tsp kashmiri red chili powder and 2 tbsp water.

chilli for kashmiri dum aloo recipe

10. mix and stir well to get a smooth mixture.

chilli for kashmiri dum aloo recipe

11: in a pan heat ¾ cup mustard oil till it begins to smoke.

oil for kashmiri dum aloo recipe

12. add the parboiled peeled potatoes and begin to fry them on a low to medium flame.

potatoes for kashmiri dum aloo recipe

13. with a slotted spoon, turn them over while frying, when one side is golden.

potatoes for kashmiri dum aloo recipe

14. remove the potatoes which are golden and crisp with a slotted spoon. fry them well or else they remain uncooked from the center.

potatoes for kashmiri dum aloo recipe

15. place them on kitchen paper towels to remove excess oil. fry all the potatoes till golden and crisp.

potatoes for kashmiri dum aloo recipe

16. if you want you can again poke holes in the fried potatoes. this is an optional step.

potatoes for kashmiri dum aloo recipe

17. lower the flame. remove the extra oil and and keep 2 tbsp oil in the same pan. let the oil temperature come down. in the same oil, add asafoetida powder. stir well. you can also use 2 tbsp of fresh mustard oil for the gravy.

making kashmiri dum aloo recipe

18.  then add the red chili + water solution and stir well. be careful as the mixture splutters.

making kashmiri dum aloo recipe

19. now add the beaten curd.

curd for kashmiri dum aloo recipe

20. as soon as you add the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. add the curd on a low flame.

curd for kashmiri dum aloo recipe

21. after adding curd, add water and continue to stir.

water for kashmiri dum aloo recipe

22. stir and mix very well.

making kashmiri dum aloo recipe

23. then add 1 tbsp fennel powder.

fennel for kashmiri dum aloo recipe

24. if you do not have ready fennel powder than you have to make it. roast ¾ tbsp fennel lightly in a small pan or tava. when cooled, then in a mortar & pestle pound the roasted fennel seed to a medium fine to fine powder. you can also grind in a small spice grinder or coffee grinder.

kashmiri-dum-aloo4

25. add the whole spices – 1 tsp shah jeera, 1 inch cinnamon, 3 cloves, 1 black cardamom, 4 to 5 black peppers & 1 green cardamom (optional).

spices for kashmiri dum aloo recipe

26. add ½ tbsp dry ginger powder/saunth. stir well.

ginger for kashmiri dum aloo recipe

27. now add the fried potatoes. stir again.

potatoes for kashmiri dum aloo recipe

28. season with salt.

salt for kashmiri dum aloo recipe

29. stir well.

making kashmiri dum aloo recipe

30. cover the pan tightly with a lid. cook the kashmiri dum aloo for 8 to 10 minutes on a low to medium flame. here we are cooking the potato gravy on dum.

making kashmiri dum aloo recipe

31. the gravy should become thick. you can always add less or more water depending on how thick or thin you want the gravy. if you cook more, the gravy will reduce more. so depending on what you prefer, you can cook for less or more time.

kashmiri dum aloo recipe

32. sprinkle some caraway seeds from top (optional) and serve kashmiri dum aloo hot with naan, rotis or rice.

kashmiri dum aloo

 





{ 53 Responses }

  1. Mamta Raina says

    Hi, kashmiri dum alu is very tasty dish and you put the recipe with step by step. Very nice, however my suggestion if the mustered oil is used , the taste will be more authentic, since all kashmiri dishes are cooked in mustrered oil. Thank you for uploading tasty recipies.

    • says

      Thank you mamta. I know about mustard oil and have been making this recipe with mustard oil for some years now. I have to update this post with better pics and more info.

  2. Sohni k says

    Dassana Amit,

    Could you please give your email once again to email you the Kashmiri dum aloo recipe as we have discussed. Sorry I totally forgot about it.

  3. Z says

    Hi Dassana, such a beautiful recipe. I am going to try it the next time we buy baby potatoes. Question – any substitutes for caraway seeds? Can I use cumin or nigella seeds or carom seeds? Likewise for the fennel powder?

    I need to travel a bit to buy Indian spices, but do not want to delay cooking this dish for too long.

    Thank you!
    Z

    • says

      thanks zeenat. there is no substitute for caraway seeds. don’t add nigella or carom seeds. they will change the whole flavor. though you can add cumin but the taste and aroma of caraway seeds is totally different from cumin. in this recipe fennel is a must. there is no substitute for fennel. i would suggest to buy spices online and then make this recipe.

  4. Linda says

    So fantastic to be able to get authentic Indian recipes. When I came back from India all the “so-called” Indian food here tasted no where near as wonderful as the food in India. I am so pleased to have found your recipe site. Thankyou.

  5. Ashish says

    I tried this recipe without curd and it turned out to be a instant hit among my family members..
    Thanks and keep adding new simple dishes like this..

  6. Maya says

    Hey!….I made this today and guess what! It turned out to be so yummy!…The credits goes to you!…can’t wait to try more of your upcoming recipes!….Keep on rocking! :)

  7. Priya Bhat says

    I tried this but it didn’t turn out well.
    1. It dominantly had a sour taste.
    2. The gravy was watery even after reducing it for 10 mins.. Finally added some cornflour to thicken it.

    • says

      priya, there is a slightly sour taste. it is because of the curd. it does not have a sweet taste. the water, if you cook it further more then water will reduce more and you will have a proper gravy.

  8. Christoph Nicolaisen says

    Hello dassana,

    thanks for all your wonderful recipes. Today I tried the kashmiri dum aloo, but hey! I followed your recipe (as always) and this time something went wrong. It never thickened to a tasty gravy, it stayed very watery. Any clue? U r sure about nearly 375ml of water and the lid should stay on?
    All best
    Christoph

    • says

      welcome christoph. the gravy thickens. you have to reduce the water content and yes it cooked with a lid on top. actually the thickening varies with the intensity of the heat, the size of the pan etc. it is the correct amount of water. even after 10 to 15 mins if the gravy does not thicken, then open the lid and simmer till it starts thickening. in this recipe we don’t use any thickening agent like cream or cashew paste. so the consistency is not like the gravy dishes one gets to see in restaurants. the gravy is there though and some of it coats the potatoes. i hope this helps.

  9. Utpal says

    Genuine Kashmiri dishes are never very hot. You should use Kashmiri chillies, which are not as hot but give a deep red color.

  10. S Sharma says

    I have been looking around on the internet for the method my mom used to prepare dum aloo. And it frustrates me to see how scores of people have spread their own version of dum aloo preparation on internet (specially youtube) which is miles away from the real stuff.

    Although I had an idea about the preparation, but still I needed some help.

    Thanks to you now I know at least one of the 2-3 ways in which dum aloo is prepared. Thanks a ton.

    By the way – why are you not on youtube? Or are you there?

    • says

      thanks. when i had checked on the web, i saw so many versions. thankfully i have a few nice traditional kashmiri cookbooks. i always refer to them when i make the kashmiri pandit cuisine. in facts its one of my favorite cuisines. i have made so many dishes and they all have been awesome. will be posting a few recipes soon.

      i just started my youtube channel. just one video posted so far. here is the link: http://www.youtube.com/user/vegrecipesofindia

    • says

      dear renuka, boiling will also do. frying them makes crisp and they taste good in the spicy masala. as an alternative you can you can roast/grill or bake the potatoes too in the oven. just parboil them and then drizzle some oil and roast or bake in the oven. other way to minimize the oil, is to pan fry the parboiled potatoes till they get some brown spots and crispiness.. just add a few teaspoons of oil in a non stick frying pan. pan fry the potatoes till browned.

      in case you are just going to add boiled, then boil them completely and prick with a fork so that the potatoes absorb the masala while cooking.

  11. Mariya khan says

    Hi Dassana..Thanks 4 such lovely and beautiful recipes..I need ur help..Just want to make red sauce pasta at home.. wl be very grateful if u could plz share d recipe for this.. thanks :)

  12. alison says

    hey dassana,
    Thanks so much for the recipe..made it for dinner tonight and it was enjoyed by my family..it was absolutely delicious!!!!
    Let me say it again….UR SIMPLY THE BEST!!!

  13. says

    Great Job on the Kashmiri Dum Aloo! Not many people keep it this authentic!! And the Falling potatoes do look like they are falling 😀

    BTW – thanks for pointing out the bug on my subscription link.. My endearing hubby had been playing around with the plugins and in his infinite wisdom (he thinks he has it ) forgot to reconfigure it :))

    • says

      thanks ansh. the potatoes were shot overhead on a glass table. i checked the subscribtions links and they are fine now. following you through facebook and twitter.

  14. says

    My first visit to your blog and I loved it! You have a lovely blog and the Kashmiri Dum Aloo is looking absolutely stunning and tempting. Delicious post indeed.

    • says

      the website is made in such a way that unable to send the recipe in hindi language. though you can use the google translate button on the left hand side bar to translate the text in hindi.