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

kashmiri dum aloo recipe with step by step photos – baby potatoes in a spicy vibrant curd based gravy. a delicious 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. few more kashmiri recipes on blog are:

  1. kashmiri pulao
  2. kashmiri biryani
  3. lauki yakhni recipe.

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:

  1. punjabi dum aloo recipe
  2. dum aloo recipe UP style (no onion no garlic version)
  3. dum aloo recipe restaurant style
  4. bengali style dum aloo – 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 naan or parathas or tandoori rotis or khasta rotis or poori. but i feel it goes best with steamed basmati rice.

if you are looking for more aloo recipes then do check aloo paratha, aloo 65, aloo tikka, jeera aloo, aloo matar curryaloo gobi and aloo tikki recipe.

kashmiri dum aloo recipe below:

4.6 from 15 votes
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kashmiri dum aloo recipe
prep time
30 mins
cook time
20 mins
total time
50 mins
 

kashmiri dum aloo recipe - a spicy and tasty dum aloo from the kashmiri cuisine

course: main
cuisine: kashmiri
servings: 2 -3
author: dassana amit
ingredients (1 cup = 250 ml)
for cooking potatoes:
  • 500 grams potatoes or 20 to 22 baby potatoes
  • 3 to 3.5 cups water
  • ¼ teaspoon salt
for making kashmiri dum aloo gravy:
  • 3 teaspoon kashmiri red chili powder (or deghi mirch), mixed in 2 tablespoon water
  • ½ tablespoon ginger powder
  • 1 tablespoon fennel powder (saunf powder)
  • 1 teaspoon caraway seeds (shah jeera)
  • 1 inch cinnamon (dalchini)
  • 3 cloves (lavang)
  • 1 black cardamom (badi elaichi)
  • 4 to 5 black peppers (sabut kali mirch)
  • 1 green cardamom (choti elaichi) - optional
  • 6 tablespoon fresh full fat curd, beaten or whisked till smooth (yogurt or dahi)
  • 1.5 cups water
  • ¾ cup mustard oil for frying potatoes
  • 2 tablespoon fresh mustard oil for making gravy or reserve 2 tablespoon mustard oil from the ¾ cup that is used for frying potatoes.
  • salt as required
  • some caraway seeds as garnishing - optional
how to make recipe
preparation for kashmiri dum aloo recipe:
  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.
frying aloo:
  1. in a pan heat mustard oil till it begins to smoke.
  2. add the parboiled peeled potatoes and begin to fry them on a low to medium flame.
  3. with a slotted spoon, turn them over while frying, when one side is light golden.
  4. remove the potatoes which are golden and crisp with a slotted spoon. fry them well or else they remain uncooked from the center.
  5. place them on kitchen paper towels. fry all the potatoes till golden and crisp.
  6. if you want you can again poke holes in the fried potatoes. this is an optional step.
making kashmiri dum aloo:
  1. 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.
  2. then add the red chili + water solution and stir well. be careful as the mixture splutters.
  3. 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.
  4. after adding curd, add water and continue to stir.
  5. stir and mix very well.
  6. 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.
  7. add the whole spices and ginger powder. stir well.
  8. now add the potatoes. again stir.
  9. season with salt and stir again.
  10. 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.
  11. the dum aloo gravy should become thick. 

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

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

recipe notes

tips for making kashmiri dum aloo recipe:

  1. the spiciness of the dish can be reduced by reducing the chili powder and ginger powder.
  2. the baby potatoes could also be baked instead of frying them.
  3. its best to have this dish in the winters and rainy seasons.


tips for using curd in the dum aloo recipe:

  1. quality of curd matter. always use full fat curd and as soon as you add the curd, mix it quickly with the rest of the spices.
  2. when you are mixing the curd, lower the flame.
  3. also you can add some corn starch or besan to the curd so that it does not curdle in the gravy.


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.

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

3. add the potatoes.

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.

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

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.

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.

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

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

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

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

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

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

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

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

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

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.

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

19. now add the beaten curd.

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.

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

22. stir and mix very well.

23. then add 1 tbsp fennel powder.

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.

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).

26. add ½ tbsp dry ginger powder (saunth). stir well.

27. now add the fried potatoes. stir again.

28. season with salt.

29. stir well.

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.

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.

32. sprinkle some caraway seeds from top (optional) and serve kashmiri dum aloo hot with steamed basmati rice. second best option is to serve with naan, rotis or plain paratha.




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This post was last modified on October 22, 2017, 8:25 pm

    Categories Indian CurriesMain CourseNo Onion No GarlicNorth Indian RecipesPopular Indian Recipes