kashmiri dum aloo recipe, how to make kashmiri dum aloo

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kashmiri dum aloo recipe, kashmiri dum aloo

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

4.1 from 30 votes
total time:
50minutes

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

kashmiri dum aloo recipe, kashmiri dum aloo

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:

  1. punjabi dum aloo
  2. dum aloo recipe (restaurant style)

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 aloo dum 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.

kashmiri dum aloo recipe, kashmiri dum aloo
4.1 from 30 votes
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kashmiri dum aloo recipe

dum aloo kashmiri recipe - a spicy and tasty dum aloo recipe from the kashmiri cuisine
course main course
cuisine kashmiri
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 2 to 3
rough calories per serving 470 kcal
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

  • 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 kashmiri dum aloo recipe

preparation for kashmiri dum aloo

  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, then the kashmiri 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.

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preparation to make kashmiri dum aloo

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

frying aloo 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

making kashmiri dum aloo

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 dum aloo recipe

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

ginger for dum aloo recipe

27. now add the fried potatoes. stir again.

potatoes for dum aloo recipe

28. season with salt.

salt for dum aloo recipe

29. stir well.

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.

dum aloo recipe, 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.

dum aloo recipe, kashmiri dum aloo recipe

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.

dum aloo recipe, kashmiri dum aloo, kashmiri dum aloo recipe


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99 comments/reviews

  1. Thanks for sharing this recipe

    • Welcome Seema

  2. I havent tried this yet…years before I had a kashmiri colleague who used to make dum aloo out of whole big potatoes… browned thoroughly thro the centre floating in thin aromatic gravy.. no tomato onion garlic…….and her Method was exactly this recipe of yours ..I ysed to think …how can it be..no onion garlic tomato…she is missing some ingredients….. so glad to read this….It is indeed authentic kashmiri pandit dum aloo…the key is the mustard oil , kashmiri chilli , and fennel and dry ginger powder

    • thanks kamala for this lovely comment. agree with you about the key ingredients. i do make some kashmiri recipes at times and its these spices that add a lot of flavor and taste. in fact onion, garlic and tomato is not at all missed in these recipes. do try the dum aloo recipe and i hope you like it.

  3. Hello,
    In the recipe intro above you have mentioned.
    ” 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 love it. her recipe has few basic spices and not like this recipe. i will share her authentic recipe of kashmiri dum aloo too.”

    kashmiri dum aloo is bolded but no link. when will this authentic recipe be posted?

    Thanks,
    G

    • Welcome G. Thanks for reminding. I will try to add the recipe soon.

  4. Dear Veg Recipes of India, your recipes are beautiful and even more is the pictorial presentation step by step. Its very inspiring the read understand and make the dishes

    Thanks a ton for your presentation style

    • Welcome Sunder. Glad to know that you like recipes presentation.

  5. Can we use fresh cream or stored cream if curd not available

    • Kittu, i won’t suggest. the taste will change completely.

  6. This recipe was amazing! I air fried the potatoes ( philips air fryer) with a little olive oil, used red red red chilly powder added some kasuri methi and finely chopped coriander stalks at the end . The end result was a visual and gastronomic pleasure .

    • Thanks Neeta for sharing your positive feedback. glad to know that you liked the recipe.

  7. Hi I love all your recipes. I have learnt a lot abt cooking from your blog. Ok a quick question. I followed your recipe to the T(at least I think I did) but my gravy didn’t thicken, it was watery even after cooking for 20 mins on slow flame. Is it because I added too much water or the curd has split? Please help

    • the curd has split and thats why the extra water. if you cook further without using a lid all the water evaporated and the split curd nicely coats the potatoes. this way also the potatoes taste good. when preparing any gravy with curd, always use full fat fresh curd. curd made from skimmed milk or low fat milk will split. another option is that you can add some cornstarch or besan or cashew powder to avoid the curd from getting split.

  8. I just love your blog….. All your recipes are awesome….. I learnt alot of recipes from here…. Thank you so much… ????

    • Welcome Nikitha. Glad to know this.

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