Dum Aloo (2 Ways) | Kashmiri Dum Aloo & Restaurant Style

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Dum Aloo is a delicious recipe of baby potatoes cooked in a gravy or sauce. This dish is made in various ways in Indian Cuisine. In this post I am sharing 2 such popular variations of dum aloo.

kashmiri dum aloo recipe, kashmiri dum aloo

  1. Kashmiri Dum Aloo – Authentic Spicy Version
  2. Dum Aloo Restaurant Style – Rich Creamy version with North Indian Flavors

Both the recipes taste good and you can make any one of them.

About This Kashmiri Dum Aloo

Spicy and delish is this Kashmiri Dum Aloo where baby potatoes are simmered (dum cooked) in a spicy curd (yogurt) based gravy or sauce. This is 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 it is easy and I just need to prepare rice and a side veggie dish or salad by the side.

This recipe was first adapted by me from a small palm sized cookbook having many Kashmiri recipes. After that, I have made this recipe many times and it is always a winner. Some key points below.

  1. Flavors: This recipe of Kashmiri dum aloo is more like the way the actual Kashmiri dum aloo is – sour and spicy. The gravy or sauce does not taste like the ones you get in the restaurants – which is a creamy, sweet gravy made with onion & tomatoes.
  2. No onion no garlic: the recipe does not have any onion or garlic in it. So this is a satvik recipe.
  3. Baby potatoes: baby potatoes are parboiled and then fried. Later these fried baby potatoes are added in the gravy or sauce and slow simmered. The baby potatoes absorb the flavors of the spices and curd while cooking.
  4. Saving time: when I am short of time, I fry the potatoes directly in oil or steam them completely till done. When I have time, I parboil the potatoes and then saute or pan fry till golden. You can choose any option you want.
  5. Red chilli powder:  In the recipe I highly recommend to add Kashmiri red chilli powder or deghi mirch as they are not very hot or pungent and give a nice red color to the final dish. I have also made this Kashmiri dum aloo with a few varieties of red chilli powder and they made the dish too spicy. If you cannot handle the heat, then reduce the amount of the Kashmiri red chilli powder.
  6. Other spices: This traditional recipe has spices like Kashmiri red chilli powder, ginger powder, fennel powder which are aromatic and combine to give a lovely warm flavor to the whole dish.
  7. For mild gravy versions: For less spicy and mild gravy I suggest you to check this Punjabi dum aloo (without curd).

I always serve Kashmiri aloo dum with steamed basmati rice. Though you can also serve with roti or naan or paratha or tandoori roti or khasta rotis or poori. But I feel it goes best with steamed basmati rice.

Trivia

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.

How to make Kashmiri dum aloo

Preparation

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, toothpick 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 tablespoons fresh full fat curd or yogurt till smooth. Keep aside.

curd for Kashmiri dum aloo recipe

9. In a small bowl, take 3 teaspoons Kashmiri red chili powder and 2 tablespoons water.

chilli for Kashmiri dum aloo recipe

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

chilli for Kashmiri dum aloo recipe

Frying potatoes

11: in a pan heat ¾ cup mustard oil till it begins to smoke. Add the parboiled peeled baby potatoes and begin to fry them on a low to medium flame.

potatoes for Kashmiri dum aloo recipe

12. With a slotted spoon, turn them over while frying, when one side is golden.

potatoes for Kashmiri dum aloo recipe

13. Remove the baby 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

14. Place them on kitchen paper towels to remove excess oil. Fry all the baby potatoes till golden and crisp.

potatoes for Kashmiri dum aloo recipe

15. If you want you can again poke holes in the fried baby potatoes. This is an optional step.

potatoes for Kashmiri dum aloo recipe

Making Kashmiri dum aloo

16. Lower the flame. Remove the extra oil and keep 2 tablespoons 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 tablespoons of fresh mustard oil for the gravy.

making Kashmiri dum aloo recipe

17. Then add the red chilli + water solution and stir well. Be careful as the mixture splutters.

making Kashmiri dum aloo recipe

18. Now add the beaten curd.

curd for Kashmiri dum aloo recipe

19. 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

20. After adding curd, add water and continue to stir. Mix very well.

water for Kashmiri dum aloo recipe

21. Then add 1 tablespoon fennel powder. If you do not have ready fennel powder than you have to make it. Roast ¾ tablespoon 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.

fennel for Kashmiri dum aloo recipe

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

spices for dum aloo recipe

23. Add ½ tablespoon dry ginger powder. Stir well.

ginger for dum aloo recipe

24. Now add the fried baby potatoes. Stir again. Season with salt. Mix well.

salt for dum aloo recipe

25. Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the baby potato gravy on dum.

dum aloo recipe, Kashmiri dum aloo recipe

26. 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

27. Sprinkle some caraway seeds from top (optional) and Serve Kashmiri dum aloo hot with steamed basmati rice. The second-best option is to serve with Indian flatbreads like naan, roti or plain paratha.

dum aloo recipe, Kashmiri dum aloo, Kashmiri dum aloo recipe
More potato recipes

  1. Aloo matar
  2. Potato curry
  3. Aloo palak
  4. Banarasi Dum Aloo – No Onion No Garlic.
  5. Bengali Alur Dom – Bengali Style Dum Aloo.

This post is from the archives and has been republished and updated on 3rd June 2020.

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Kashmiri Dum Aloo

4.93 from 57 votes
Baby potatoes simmered (dum cooked) in a spicy yogurt sauce or gravy. An authentic recipe from the Kashmiri cuisine.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Cuisine Kashmiri
Course: Main Course

Servings 2 to 3
Units

Ingredients

for cooking potatoes

  • 500 grams potatoes or 20 to 22 baby potatoes
  • 3 to 3.5 cups water
  • ¼ teaspoon salt

other ingredients

  • 3 teaspoon kashmiri red chili powder (or deghi mirch), mixed in 2 tablespoon water
  • ½ tablespoon ginger powder
  • 1 tablespoon fennel powder
  • 1 teaspoon caraway seeds (shah jeera)
  • 1 inch cinnamon
  • 3 cloves
  • 1 black cardamom
  • 4 to 5 black peppers
  • 1 green cardamom - optional
  • 6 tablespoon fresh full fat curd, beaten or whisked till smooth (yogurt)
  • 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

Instructions

preparation

  • Rinse the baby potatoes well. Brush or scrub the mud etc from them. Take 3.5 cups water in a pan. Add the potatoes.
  • On a medium to high flame boil the water, so that the potatoes are half cooked.
  • Drain them and allow to become warm or cool down at room temperature.
  • 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.
  • 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.
  • Whisk the fresh full fat curd or yogurt till smooth. Keep aside.
  • In a small bowl, take kashmiri red chili powder and water.
  • Mix and stir well to get a smooth mixture.

frying potatoes

  • In a pan heat mustard oil till it begins to smoke.
  • Add the parboiled peeled potatoes and begin to fry them on a low to medium flame.
  • With a slotted spoon, turn them over while frying, when one side is light golden.
  • Remove the potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the center.
  • Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
  • If you want you can again poke holes in the fried potatoes. This is an optional step.

making kashmiri dum aloo

  • Lower the flame. Remove the extra oil and keep 2 tbsp oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
  • Then add the red chili + water solution and stir well. Be careful as the mixture splutters.
  • 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.
  • After adding curd, add water and continue to stir.
  • Stir and mix very well.
  • 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.
  • Add the whole spices and ginger powder. Stir well.
  • Now add the potatoes. Again stir.
  • Season with salt and stir again.
  • Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the potato gravy on dum.
  • 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, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
  • Sprinkle some caraway seeds from top (optional) and serve kashmiri dum aloo hot with naan, rotis or rice

Notes

Suggestions
  1. The spiciness of the dish can be reduced by reducing the chilli powder and ginger powder.
  2. The baby potatoes could also be roasted or steamed instead of parboiling and later frying them.
  3. It is best to have this dish in the winters and rainy seasons.
Tips for using curd in the recipe
  1. Quality of curd matter. Always use full fat curd and as soon as you add the curd, mix it quickly.
  2. When you are mixing the curd, lower the flame or switch off the flame. 
  3. Also you can add some corn starch or gram flour to the curd so that it does not curdle in the gravy.

Nutrition Info Approximate values

Calories: 470kcalCarbohydrates: 41gProtein: 10gFat: 31gSaturated Fat: 4gCholesterol: 7mgSodium: 406mgPotassium: 1261mgFiber: 10gSugar: 3gVitamin A: 950IUVitamin C: 29.1mgCalcium: 222mgIron: 10.1mg

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About Restaurant Style Dum Aloo

This Dum Aloo Recipe makes for a truly rich, creamy, restaurant-style version that you can make for special occasions or when you want to have a rich baby potato curry.

The recipe uses a mix of onions, cashews, curd along with spices. No tomatoes are added in this recipe.

This dish is simply delicious and has North Indian flavors in it. It tastes damn good with Indian flatbreads like roti, paratha or naan.

In this dum aloo, the gravy as well as the baby potatoes are dum cooked. Sealing the pan tightly and slow cooking the gravy in it, does bring a different flavor in this dish.

dum aloo recipe, dum aloo

Tips for making dum aloo

  • Instead of cashews, you can use almonds.
  • I have kept the recipe healthy as I have not fried the potatoes. If you want you can parboil and then fry the potatoes or fry the potatoes directly.
  • Baby potatoes are used in preparing dum aloo. But if you do not get baby potatoes, then you can use regular potatoes. Just cook the potatoes in a pan with water till they are almost cooked.
  • Spice powders can be added less or more as per your choice.
  • If you want, you can even try the dhungar method once the dum aloo gravy is done, to infuse a smoky charcoal aroma in the dish.

Serve this rich baby potato gravy with roti, paratha and naan. You can also have it with steamed rice or jeera rice.

How to make dum aloo restaurant style

Preparation

1. Rinse and scrub 250 grams baby potatoes very well in water. then bring 2.5 cups water to a boil.

baby potatoes for dum aloo recipe

2. Add the baby potatoes. Cover with a lid and cook the potatoes for 12 to 15 minutes on a medium flame.

potatoes to make dum aloo recipe

3. Simmer till the baby potatoes are almost cooked. Do not overcook them. In the below photo, the baby potatoes are almost done.

potatoes to make dum aloo recipe

4. Drain all the water and let the potatoes become warm or cool at room temperature.

potatoes to make dum aloo recipe

5. Once the baby potatoes become warm, then peel them. Prick them with a fork or toothpick. If you want, you can keep the peels on them.

baby potatoes for dum aloo recipe

For making ground paste

6. When you keep the baby potatoes for cooking, soak 10 cashews in ⅓ cup hot water for 20 to 30 minutes.

cashews to make dum aloo recipe

7. In a grinder jar, take 1 cup roughly chopped onions, soaked cashews, ½ inch ginger (chopped), 5 small to medium garlic cloves (chopped) and ½ teaspoon fennel seeds.

making dum aloo recipe

8. Add 2 tablespoons water and grind to a smooth paste.

making dum aloo recipe

9. Then add the ¼ cup fresh curd (yogurt).

making dum aloo recipe

10. Just blend for some seconds till the curd mixes very well with the onion paste. Do not overdo.

making restaurant style dum aloo recipe

Making dum aloo

11. Heat 2 tablespoons ghee in a pot or pan. Once the ghee becomes hot, then on a low to medium flame, add the following whole spices – 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small to medium tej patta (Indian bay leaf) and ½ teaspoon shah jeera (caraway seeds). Let the spices crackle.

spices for dum aloo recipe

12. Keep the flame to a low or you can switch the flame off. Then add the onion-curd paste.

onion paste for dum aloo recipe

13. Mix very well with a spoon.

preparing dum aloo recipe

14. Cover the pan with its lid and cook the masala paste. The pan needs to be covered with a lid as a lot of spluttering happens. In between do check after every 2 to 3 minutes so that the masala does not stick to the pan. Also stir very well

preparing dum aloo recipe

15. The paste needs to be cooked till the color changes and you see some specks of ghee floating on the top and the sides. Sautéing the masala takes about 7 to 8 minutes on a low to medium flame.

preparing dum aloo recipe

16. Then add the following spice powders – ½ teaspoon turmeric powder, ½ teaspoon red chilli powder (or Kashmiri red chilli powder), ½ teaspoon coriander powder (ground coriander) and ½ teaspoon garam masala powder.

spices to prepare dum aloo recipe

17. Mix the spice powders very well.

spices to prepare dum aloo recipe

18. Add the baby potatoes. Mix them gently with the sautéed masala paste.

adding potatoes to make dum aloo recipe

19. Pour 1 cup of water.

aloo for dum aloo recipe

20. Season with salt as required. Mix very well.

dum aloo recipe

21. Again mix very well.

water for dum aloo recipe

Dum Cooking Baby Potatoes Curry

22. Seal the pan tightly with a foil.

dum aloo recipe

23. Cover the pan with its lid.

dum aloo recipe

24. On a low flame dum cook the gravy for 10 to 12 minutes. Switch off the flame and allow the gravy to rest for 3 to 4 minutes. Then open the lid and the foil. The dum aloo is ready now and some last finishing touch is needed.

making dum aloo recipe

25. Add 1 tablespoon chopped coriander leaves. Mix very well.

dum aloo recipe, dum aloo recipe restaurant style

26. Serve restaurant style dum aloo with chapatis or naan or pooris or cumin rice or pudina paratha or tandoori rotis.

dum aloo recipe, dum aloo recipe restaurant style

dum aloo recipe

Dum Aloo Restaurant Style

4.9 from 29 votes
A simply delicious recipe of dum aloo made restaurant style. This easy aloo dum recipe uses a mix of onions, cashews, curd along with spices. No tomatoes are added in this recipe.
Prep Time 30 mins
Cook Time 30 mins
Total Time 55 mins

Cuisine North Indian
Course: Main Course

Servings 4
Units

Ingredients

for cooking baby potatoes

  • 250 grams baby potatoes or 15 to 20 baby potatoes
  • 2.5 cups water for cooking baby potatoes
  • ¼ teaspoon salt

for making ground paste

  • 10 cashews
  • cup hot water for soaking cashews
  • 100 grams onions or 1 cup roughly chopped onions or 1 large onion chopped
  • ½ inch ginger
  • 5 small to medium garlic cloves
  • ½ teaspoon fennel seeds
  • 2 tablespoons water, for grinding

for making dum aloo gravy

  • 2 tablespoons ghee, you can also use 2 tablespoons oil
  • ¼ cup fresh curd (yogurt) or 4 tablespoons curd
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 1 small to medium tej patta (indian bay leaf)
  • ½ teaspoon shah jeera (caraway seeds)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder kashmiri red chilli powder
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon garam masala powder
  • 1 cup water
  • salt as required
  • 1 tablespoon chopped coriander leaves (cilantro leaves)

Instructions

cooking baby potatoes

  • Rinse and scrub 250 grams baby potatoes very well in water. Then bring the water to a boil.
  • Add the baby potatoes.
  • Cover with a lid and cook them for 12 to 15 minutes.
  • Simmer till the baby potatoes are almost cooked. Do not over cook them.
  • Drain all the water and let them become warm or cool down at room temperature.
  • Once they become warm, then peel them. Prick the baby potatoes with a fork. If you want, you can keep the peels on them.

making paste for dum aloo

  • When you keep the potatoes for cooking, soak 10 cashews in ⅓ cup hot water for 20 to 30 minutes.
  • In a grinder jar, take 1 cup roughly chopped onions, soaked cashews, ½ inch ginger (chopped), 5 small to medium garlic cloves (chopped) and ½ teaspoon fennel seeds.
  • Add 2 tablespoons water and grind to a smooth paste. 
  • Then add the ¼ cup fresh curd.
  • Just blend for some seconds till the curd mixes very well with the onion paste. Do not over do.

making dum aloo gravy

  • Heat 2 tablespoons ghee in a pot or pan. Once the ghee becomes hot, then on a low to medium flame, add the following whole spices - 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small to medium tej patta and ½ teaspoon shah jeera (caraway seeds). Let the spices crackle.
  • Keep the flame to a low or you can switch the flame off. Then add the onion-curd paste.
  • Mix very well with a spoon.
  • Cover the pan with its lid and cook the masala paste on a low flame. The pan needs to be covered with a lid as a lot of spluttering happens. 
  • In between do check after every 2 to 3 minutes so that the masala does not stick to the pan. Also stir very well.
  • The paste needs to be cooked till the color changes and you see some specks of ghee floating on the top and the sides.
  • Then add the following spice powders - ½ teaspoon turmeric powder, ½ teaspoon red chilli powder or kashmiri red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.
  • Mix the spice powders very well.
  • Add the baby potatoes and mix them with the sautéed masala paste.
  • Pour 1 cup water. season with salt as required and mix very well.
  • Seal the pan tightly with a foil. Then cover the pan with its lid.

cooking dum aloo

  • On a low flame dum cook for 10 to 12 minutes.
  • Switch off the flame and allow the gravy to rest for 3 to 4 minutes. Then open the lid and the foil. 
  • Add 1 tablespoon chopped coriander leaves. Mix very well.
  • Serve restaurant style dum aloo with chapatis, naan, pooris or jeera rice.

Notes

  • This recipe cannot be doubled.

Nutrition Info Approximate values

Calories: 158kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 756mgPotassium: 374mgFiber: 2gSugar: 2gVitamin A: 290IUVitamin C: 15.5mgCalcium: 55mgIron: 1.1mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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111 Comments

  1. Tried your restaurant style dum aloo. It was super delicious. Everyone liked it very much especially kids. Thanks for this amazing recipe.5 stars

  2. I made this tonight and followed your recipe religiously. At first, I was not optimistic but as it finished, under dum, it turned out to be absolutely delicious.

    Fabulous recipe – thank you so much!!!5 stars

    1. thanks for this feedback on the recipe. glad to know. thanks for the rating too.

        1. If you have a tight fitting lid which won’t allow the steam to escape, then no need. The foil is used to seal the pan tightly so that no steam escapes and helps to dum cook. You can even use a moist kitchen napkin and place it on the pan. Then cover the pan with a steel lid. Place a weight (like a mortar or pestle) on the lid so that the steam does not escape.

  3. I really love your recipe for kashmiri dum aloo. Everytime, I cook, I just take a glance on your method and make it. Thanks for sharing it with us. I also like the photographs which makes it easier to learn rather than reading a text. Fantastic and a thanks a lot once again.5 stars

    1. thank you sujatha. glad to know that you like the recipe. even i think photographs makes it better to learn than reading a text. in fact, i prefer photos over videos if i have to learn something. thanks and welcome.

  4. I like the way you display photos of different cooking stages. It helps me alot. I cooked this recipe today and everybody loved it.

    Keep it up!! Your page helps many newly married like me 😀

  5. I havent tried this yet…years before I had a kashmiri colleague who used to make kashmiri 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 used 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 powder5 stars

    1. 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 kashmiri dum aloo and i hope you like it.

  6. 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,
    G4 stars

  7. 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 style5 stars

  8. 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 .

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

      1. you can use lotus stem (kamal kakdi), kohlrabi (ganth gobi) and cauliflower (gobi).

  9. 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 help5 stars

    1. 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.

  10. I just love your blog….. All your recipes are awesome….. I learnt alot of recipes from here…. Thank you so much… ????5 stars

  11. Can I use normal potatoes and make it after cutting them?? Sorry if that sounded stupid..

    1. athira, you can use normal potatoes. but just cook them about 75%. do not cook them completely.

  12. I loved it alot.. the way you presented recepies in details and very detailed pictues…GOD! remarkable! Good Job you real food lover! 🙂

  13. Tried your recipe for kashmiri dum aloo today. Was skeptical initially, about cooking curds and adding chilli powder paste to the oil. But, followed the recipe to the T. Well, it turned out too good. Thanks for a wonderful recipe.5 stars

    1. thanks shilpa and nice to know. in fact this kashmiri dum aloo is the way its made by kashmiri pandits. there are some variations in few of the spices added, but curd, red chilli powder, saunf powder and dry ginger powder are the essential ingredients used in the recipe.

  14. Very yummy and easy to ready recipe. Thx we can easily make food with ur help and got appreciation5 stars

  15. Dassana, I very often watch your site and learnt many things.
    what I want to comment on this Kashmiri Dum Aloo, is that : try this recipe with adding cloves in the oil in the first place and add asafoetida powder later on.
    I also prepare kashmiri dum aloo almost in a same fashion but at first I add cloves…..it gives a very good smell and taste.5 stars

  16. Amit when ever I use curd for gravy.. it leads to curdling.. i switch off the flame and then add .. also keep stirring.. bt still.. same happened to this gravy ?

    1. use curd which is fresh. also you have to stir quickly as soon as you add. you can also switch off the flame and then add curd. a tip to avoid curdling is to add 2 to 3 teaspoons of besan/gram flour or corn starch. hope these suggestions help.

  17. I have tried most of your recipes and they turned out very good. this one is also very tempting i will give a try. The step by step recipes with photos help a lot. Thanks for sharing such nice recipes. 🙂

  18. Hello ..this is first recipe i tried from ur site and it turned out fabbbbbbb …..infact my husband now keep asking for making it but wanna ask my curd curdlea evrytym …..ny tips plsss…..in ny case it tasted grtttt

  19. Hello,i faced bit of a problem with curd.I switch off the flame,allowed the gravy to be a bit cool and then added curd whisking regularly,but still it cuddled
    Does the quality of curd matters? I don’t know,this happens with me often that my curd cuddles. Any suggestions ?

    1. reeta, 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.
      secondly, when you are mixing the curd, lower the flame.
      also you can add some corn starch or besan to the curd so that it does not curdle in the gravy.

  20. For the first time, I have seen the genuine dum aaloo recipie. One suggestion long strands of ginger can also be added where available. Garnishing with corriander leaves adds to the flavour. Best served with Plain white rise and Arhar dal.5 stars

    1. thankyou rajeev for sharing this information glad you liked the kashmiri aloo dum recipe. again thankyou for your kind words 🙂

  21. Hello Dassana..
    Really Thank you for such a good blog..
    I tried Kashmiri Dum aloo recipe, My husband loved it. 🙂5 stars

  22. 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.

    1. 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.

  23. 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.

  24. 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

    1. 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.

  25. 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 stars

  26. 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..

  27. 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! 🙂5 stars

  28. 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.2 stars

    1. 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.

  29. 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

    1. 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.

  30. Truly love your work. Can you please post the recipe for Bengali dum aloo that you have pictured in the luchi recipe?

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

  32. 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?

    1. 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

    1. There are about 3 different ways/types in dum aloo… try visiting Kashmir sometime… will be worth if you could attend some oldschool Kashmiri wedding

      1. i know of two types – one this recipe and one with onions-tomato-garlic-ginger base. which is the third type? sure, i would love to go there and even attend a traditional kashmiri wedding.

  33. love the recipe and the pic of potatoes…they seems to be falling….whts the secret???

    1. hey nisa, there is no secret… it is just the glass table below that is giving that effect.

    1. 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.

      1. thanks for the reply Dassana….deep frying was restricting me to try the receipe ..now I can try it with alternative ways…

  34. 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 🙂

  35. 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!!!

  36. 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 :))

    1. 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.

  37. 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.

  38. Thank you so much for the mention! Your Dum Aloo looks gorgeous! Such a lovely red color. I am sure it tastes great!

  39. Wonderful recipe and clicks! Love the picture of the potatoes, they seem to be falling!

    1. your comment brought a smile to me… the hubby also said the same thing when he saw this photo 🙂

    1. 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.