kashmiri dum aloo is one dish which is very hot. i mean very hot. this kashmiri dum aloo recipe was too hot for me to handle and that despite the fact that i like spicy food.
i used the hot variety of chili powder and not the milder one… thats why…. if you are looking for a mild dum aloo recipe then i suggest you to also check punjabi version of dum aloo recipe.
the kashmiri dum aloo recipe which is served in restaurants is not authentic as they reduce the amount of chilli added to it. this is an authentic kashmiri dum aloo recipe and you can reduce the amount of chili if you don’t want it to be very spicy.
kashmir is a very cold region and this hot spicy dum aloo recipe is ideal for cold climate of kashmir. so you can reduce the chili in the recipe as per your taste.
this dum aloo is a beautiful dish from beautiful kashmir. it has all spices that are used in kashmiri cuisine generally, like fennel powder, dry ginger powder & asafoetida along with whole garam masala.
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.
this dish is a medley of aromatic spices blended in spicy gravy with fried baby potatoes. the recipe is excellent to be made with baby potatoes. but you can also make it with regular potatoes.
kashmiri dum aloo goes very well with rotis, naan or plain cooked basmati rice.
lets begin step by step kashmiri dum aloo recipe:
1: rinse the baby potatoes well. remove the mud etc from them. parboil the potatoes. halve them or you can keep them whole if they are small and prick them with a fork. in case of baby potatoes, you don’t need to peel the skin. if using large potatoes, then peel the skin, chop them and then prick them with fork. this is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
2: in a pan heat some oil for deep frying the potatoes. fry the potatoes till they are done and golden browned.
3: drain on kitchen tissues and keep aside. at this stage you might like to have some crispy fried potatoes… and there is nothing wrong if you pop two or three in your mouth
4: if you do not have ready fennel powder than you have to make it. roast the fennel on a pan or tava. when cooled, then in a mortar & pestle pound the roasted fennel seed to a medium fine powder.
5: in another pan, heat oil again. add caraway seeds/shahjeera and let them sizzle.
6: close the gas or lower the flame and add asafoetida and chili powder. mix well. make sure that the chili powder does not get burnt.
7: add 2 tbsp water and now you will see a red colored gravy… cook for a minute.
8: now add beaten curd… no matter what you do or how slowly you add the curd, it is going to get split. thats due to the presence of chili powder.. let the curd split… not to worry… later on it blends with the gravy very well.
9: now add the whole spices, ginger powder, fennel powder and the fried baby potatoes. i had forgotten to add fennel powder at this stage…. but added it later.
10: mix well.
11: add water and salt.
12: cover the pan tightly… no steam should escape from the pan. the potato gravy needs to be dum cooked. let the kashmiri dum aloo slow cook on dum for 10-15 minutes till you get a thick gravy.
sprinkle some caraway seeds and serve kashmiri dum aloo hot with naan, rotis or rice.
kashmiri dum aloo recipe details below:
- 500 gms baby potatoes
- 1 tbsp red chili powder
- 1 tbsp fennel seeds powder/saunf powder
- ½ tbsp ginger powder/saunth powder
- 2 tbsp curd/yogurt, beaten
- ¼ tsp asafoetida/hing
- 2 big cardamoms
- 1 inch cinnamon
- 2-3 cloves
- 3-4 peppercorns
- 1 tsp caraway seeds/shahjeera
- 2 tbsp oil
- 1 and a half cup water
- salt as required
- some caraway seeds as garnishing
- wash the potatoes very well. half boil the potatoes.
- prick them with a fork. if the potatoes are small, you don’t need to halve them. mine were a little big so i halved 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 asafoetida 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 the whole spices, fried potatoes, ginger powder, fennel powder.
- mix well and add 1 & a half cup water plus salt.cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy becomes thick.
- sprinkle some caraway seeds on top and serve kashmiri dum aloo hot with rotis, naan or rice.
the baby potatoes could also be baked instead of frying them.
its best to have this dish in the winters and rainy seasons.