Kashmiri Dum Aloo
Kashmiri Dum Aloo is a flavorful, spicy, warming and tangy recipe of baby potatoes slow-cooked in a yogurt based gravy or sauce. The gravy is spicy and made without onion and garlic. This authentic and popular recipe from the Kashmiri Pandit cuisine features warming and aromatic spices; both whole and ground; combined together with curd (yogurt). Pair this robust dish with steamed rice for a comforting meal.
About Kashmiri Dum Aloo
Dum Aloo is a popular Indian potato-based gravy dish that has many regional variations to it. In this post, I have shared the recipe of an authentic spicy version of Kashmiri Dum Aloo.
It is also known as ‘Dum Olav’ in Kashmiri language. This is a typical preparation of the Kashmiri Pandit cuisine. Thus, a no onion, no garlic recipe.
Super delectable, this Kashmiri Dum Aloo has baby potatoes simmered and slow cooked in steam (dum cooked) in a spicy curd (yogurt) based gravy or sauce.
A delicious recipe from the Kashmiri Pandit cuisine, this version is the most repeated one at my home too. The reason being it is easy and I just need to prepare rice and a side veggie dish or salad to go with it.
I always serve this Kashmiri Dum Aloo with steamed basmati rice. Although, you can also relish it with flatbreads like roti, naan, paratha, tandoori roti, khasta roti or poori.
But I feel it goes best with steamed basmati rice. Before you jump onto the recipe, I have some more scoop on this dish in the following sections. Do give it a read.
Have you ever wondered why Kashmiris use dried ginger powder and not fresh ginger. Whereas in the rest of the Indian cuisine, fresh ginger is added.
I have heard that since Kashmir is far away tucked in the mountains, it used to be very difficult to procure fresh ginger there. Hence, the use of dried ginger powder dominates Kashmiri cuisine.
About The Recipe
This recipe of Kashmiri Dum Aloo was first adapted by me from a palm-sized cookbook having many Kashmiri recipes.
After that, I have made this recipe many times and it has always been a winner. Sharing some key points about this dish, that I’ve learnt all this while:
This recipe of Kashmiri Dum Aloo is more like the way the actual classic recipe is – warming, 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, nuts and tomatoes.
The flavors are spicy, pungent and tangy. You may or may not like these flavors as they don’t compare with the sweet, creamy gravies usually served in restaurants. Like I have mentioned above the recipe does not have any onion or garlic in it. So, it is a satvik recipe.
Baby potatoes are parboiled and then fried in mustard oil, which infuses the sharp and pungent mustard-oil aroma in the potatoes.
Later, these fried potatoes are added in the gravy or sauce and simmered on slow heat. The baby potatoes absorb the flavors of the spices and curd while cooking.
In the recipe, I suggest to use Kashmiri red chili powder or deghi mirch as these are not spicy, yet give a nice red color to the final dish.
I have also made this dish with a few other varieties of red chili powder that have turned the dish too spicy. If you cannot handle the heat, then reduce the quantity of the Kashmiri red chili powder.
This traditional recipe has spices like Kashmiri red chili powder, ginger powder (saunth) and fennel powder that are aromatic and combine to give a lovely warm flavor to the entire dish.
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 sauté or pan fry till golden. You can choose any option you want.
There are many variations of this dish made across India from region to region. If you are a fan of this potato preparation, do check my very flavorful, creamy and restaurant like Mughlai style Dum Aloo.
Another tasty variant is the Banarasi Dum Aloo from the cuisine of Banaras (Varanasi) from the state of Uttar Pradesh. Yet one more variant which I have shared is the truly delightful Bengali version of Alur Dom.
How to make Kashmiri Dum Aloo
Boil Baby Potatoes
1. Rinse 500 grams (20 to 22) baby potatoes 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 and ¼ teaspoon salt in a pan.
3. Add the potatoes.
4. On medium to high heat, boil the water so that the potatoes are half-cooked or parcooked. This takes about 9 to 10 minutes.
You can even pressure cook the baby potatoes in 3 cups water for 1 whistle.
5. Drain the water from the potatoes and allow to become warm or cool down to 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, 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.
More Preparation
8. Whisk 6 tablespoons fresh full fat curd (yogurt) till smooth. Set aside.
9. In a small bowl, take 1 tablespoon Kashmiri red chili powder and 2 tablespoons water.
For a bright red color and the right amount of spiciness in the dish, I would suggest to use Kashmiri red chilli powder.
Any other variety of red chilli powder, will change the color as well as alter the spiciness in the gravy, depending on the pungency and hotness of the chilli powder.
10. Stir and mix well to get a smooth and even mixture without any lumps.
Fry Baby Potatoes
11. In a pan, heat ¾ cup mustard oil till it begins to lightly smoke on medium to medium-high heat.
Add the parboiled peeled baby potatoes and begin to fry them on medium-low to medium heat.
12. With a slotted spoon, turn them over while frying, when one side is golden.
13. Fry the second side until golden. Turn over as needed and fry the baby potatoes until they look crisp and golden.
Remove the baby potatoes which have turned golden and crisp with a slotted spoon. Continue to fry the remaining potatoes until they turn golden.
Since they will be of different sizes, a few smaller ones will get fried faster as compared to the medium-sized ones.
Ensure to fry them well or else they remain uncooked from the center.
14. Place the fried potatoes on kitchen paper towels to remove excess oil. Fry all the potatoes until golden and crisp, in batches if using a small or medium-sized kadai (wok).
15. If you want, you can again poke holes in the fried baby potatoes. This is an optional step.
Make Gravy
16. In another pan or kadai heat 2 tablespoons of mustard oil. Keep heat to low or medium-low.
Add a pinch of asafoetida (hing) and stir to combine.
17. Reduce heat to low or turn off the heat. Add the prepared red chilli powder and water mixture. Stir and mix. Be careful as the mixture splutters.
18. With the heat reduced or turned off, next add the beaten curd (yogurt).
19. As soon as you add the curd, with a spoon or wired whisk, begin to stir continuously so that the curd does not split and separate.
Add the curd on low heat or you can opt to turn off the heat.
20. Next, add 1¼ to 1½ cups of water and continue to stir. Mix very well.
21. Then, add 1 tablespoon fennel (saunf) powder.
If you do not have readymade fennel powder, than you will have to make it. Roast ¾ tablespoon fennel seeds lightly in a small frying pan or griddle. When cooled, then pound in a mortar-pestle to a medium fine to fine powder. You can also grind in a small spice grinder or coffee grinder.
22. Add 1 teaspoon caraway seeds (shahi jeera), 1 inch cinnamon, 3 cloves, 1 black cardamom, 4 to 5 black peppercorns and 1 green cardamom (optional).
23. Add ½ tablespoon dry ginger powder (saunth/sonth) and mix well.
Make Kashmiri Dum Aloo
24. Now, add the fried baby potatoes. Stir and mix again.
25. Season with salt according to taste. Mix well.
26. Cover the pan tightly with a lid and cook on low to medium heat for 8 to 10 minutes. Here, we are cooking the baby potato gravy on dum.
27. The gravy should become thick. You could also make a thicker semi-dry consistency if you prefer.
Remember you can always add less or more water depending on how thick or thin you want the gravy.
Additionally make a note that if you cook for more time, the gravy will reduce more but the potatoes can get overdone and become mushy or fall apart in the gravy.
27. Sprinkle 2 to 3 pinches of caraway seeds on top (optional). 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.
About Kashmiri cuisine
Primarily non-vegetarian, the cuisine of Kashmir is as heavenly as the place itself is. However, it is not just about the non-vegetarian feast that dominates the Kashmiri food culture. There are a variety of vegetarian dishes too that are equally exquisite as well as delicious.
These are a part of the everyday meals for the Kashmiri Pandits of this region. For example, some of the Kashmiri recipes that I have on my blog are majorly vegetarian, like this Kashmiri Dum Aloo, Kashmiri Biryani, Kashmiri Pulao and the quintessential Methi Chaman.
So, it can easily be said that Kashmiri cuisine has influences of both Mughlai cuisine and the cuisine of the Pandits.
A very significant part of Kashmiri cuisine is the tradition of ‘wazwan’ – a multi-course meal consisting of many classic Kashmiri dishes.
Wazwan is a popular form of community feasting that is prepared during special occasions like weddings, etc. and festivals in Kashmir. Some of the highlights are that it usually consists of 36 courses.
Apart from breads, main course curries, a plethora of vegetarian dishes made of fresh greens, etc., Kashmiri cuisine is also known for its unique beverages. Some of the famous ones include tea specialties like the Kahwa and noon chai.
Expert Tips
- Instead of parboiling and frying later, you can even bake/roast or steam the baby potatoes for a healthy twist. You can also opt to boil the potatoes until almost tender but a bit firm. Do not fry them later.
- Use curd or yogurt that is fresh and not very sour or overly tangy. Ensure to use curd made from whole milk.
- Do not make this dish with toned yogurt or low fat curd as these types of curd, may split and separate while cooking.
- For the best taste and flavor, I suggest not to reduce or skip any of the ground spices. Having said that if you are intolerant to spicy foods, reduce the chilli powder and ginger powder by a bit.
- Mix the curd well, as soon as you add in the gravy. Also, while doing so, either lower or turn off the heat.
- To avoid curdling of the curd, you can also add some gram flour (besan) or cornstarch (cornflour) to the curd.
- Usually baby potatoes are used in preparing the dish. But if you do not get baby potatoes, use regular potatoes. Cook the potatoes in a pan with water until parcooked or half-cooked. Once cooled, dice them into chunks and fry.
- Since this dish is rich and spicy, the best time to have it is during monsoons or winters.
FAQs
Why is Dum Olav famous in Kashmir?
Since traditional Kashmiri Pandit cuisine is also an important part of the overall Kashmiri cuisine, Dum Olav or Kashmiri Dum Aloo is famous as a veg, no onion and no garlic preparation in that region.
What is Kashmiri Dum Alu made of?
Kashmiri Dum Alu is basically made of baby potatoes that are first parboiled, and then fried and cooked in a rich, spicy curd gravy or sauce. It also essentially uses Kashmiri red chili powder, dried ginger powder and mustard oil as some of the other ingredients.
Is Kashmiri Dum Aloo sweet?
No. Traditional Kashmiri Dum Aloo is not sweet but hot and pungent.
How is Kashmiri Dum Aloo different from North Indian version?
The most striking difference between the two is that Kashmiri Dum Aloo has no onion or garlic added to it, whereas the North Indian or Punjabi versions usually have onion and garlic in it.
Kashmiri Dum Aloo also classically uses mustard oil whereas the North Indian variations can be cooked in ghee or other vegetable oils.
Also, fresh ginger is added in a North Indian flavored aloo dum whereas dried ginger powder is used in a Kashmiri preparation.
Using a mix of ground spices like fennel powder, asafoetida, ginger powder and an ample amount of Kashmiri red chilli powder together with the yogurt, imparts a complex and unique flavor profile to this dish.
This combination makes it stand out from the richer, creamier, sweet, and spiced North Indian-style versions which contain onions, cashews, tomatoes, cream and spices.
Step by Step Photo Guide Above
Kashmiri Dum Aloo
Ingredients
For cooking potatoes
- 500 grams (20 to 22) baby potatoes
- 3 to 3.5 cups water
- ¼ teaspoon salt
Other ingredients
- 1 tablespoon Kashmiri Chilli Powder (or deghi mirch), mixed with 2 tablespoons water
- ½ tablespoon ginger powder (ground ginger)
- 1 tablespoon fennel powder (ground fennel)
- 1 teaspoon caraway seeds (shahi jeera)
- 1 inch cinnamon
- 3 cloves
- 1 black cardamom
- 4 to 5 black peppercorns
- 1 green cardamom – optional
- 6 tablespoons Curd – full fat and fresh, beaten or whisked till smooth, (yogurt)
- 1¼ to 1½ cups water – add as required
- ¾ cup mustard oil – for frying potatoes
- 2 tablespoons mustard oil – for making gravy or reserve 2 tablespoon mustard oil from the ¾ cup that is used for frying potatoes.
- salt as required
- 2 to 3 pinches caraway seeds (shahi jeera), for garnish – optional
Instructions
Boiling Potatoes
- Rinse the baby potatoes very well in water. Brush or scrub the mud etc from them.
- Take 3.5 cups water in a pan. Add the potatoes.
- On a medium to high heat boil the water, so that the potatoes are half-cooked.
- Drain the water and let the par-cooked potatoes become warm or cool 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 prefer 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 2 tablespoons water.
- Mix and stir well to get a smooth and even mixture.
Frying potatoes
- In a pan heat mustard oil on medium to medium-high till it begins to lightly smoke.
- Add the parboiled peeled potatoes and begin to fry them on a medium-low to medium heat.
- With a slotted spoon, turn them over while frying, when one side is light golden. Fry the second side until golden.
- Fry the potatoes until they are evenly golden and crispy. Turn over as needed while frying.
- Remove the potatoes which are golden and crispy with a slotted spoon and continue frying the remaining potatoes which still need to become crispy and golden. Fry the potatoes well or else they remain uncooked from the center.
- Place the fried potatoes on kitchen paper towels. Fry all the potatoes until golden and crisp.
- If you want you can again poke holes in the fried potatoes. This is an optional step.
Making kashmiri dum aloo
- Heat 2 tablespoons mustard oil in another pan on low to medium-low heat.
- When the oil is lightly hot, add the red chili + water mixture and stir well. Be careful as the mixture splutters.
- Next, reduce heat to a low and add the beaten curd. When you are adding the curd, stir it continuously with a spoon or wired whisk in the pan, so that the curd does not split.Add the curd on a low heat or turn off the heat.
- After adding curd, add water and continue to stir and mix to get an even mixture.
- Next add the fennel powder
- Add the whole spices and ginger powder. Stir and mix well.
- Now add the fried baby potatoes. Again stir to combine.
- Season with salt and mix again.
- Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium-low heat.
- The gravy should become thick.
- You can always opt to add less or more water depending on how thick or thin you want the gravy. Additionally make a note that if you cook for more time, the gravy will reduce more but the potatoes can get overdone and become mushy or fall apart in the gravy.
- Sprinkle the caraway seeds from top (optional) and serve Kashmiri Dum Aloo hot with steamed rice.
Notes
- For the best taste and flavor, I suggest not to reduce or skip any of the ground spices. Having said that if you are intolerant to spicy foods, reduce the chilli powder and ginger powder by a bit.
- The baby potatoes could also be baked/roasted or air-fried or steamed instead of parboiling and later frying them.
- 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.
- You could also use the same mustard oil that was used to fry the baby potatoes for making the gravy. Switch off the heat after frying the potatoes. Let the oil temperature reduce. Turning off the heat brings down the oil temperature. Carefully remove the extra oil using a spoon and keep 2 tablespoons oil in the same kadai or pan.
- It is best to have this dish in the winters and rainy seasons.
- Quality of the curd matters. Always use full-fat curd or curd made from whole milk.
- Remember that as soon as you add the curd to the pan, mix it quickly.
- Additionally, when you are adding and mixing the curd, lower the heat or turn off the stovetop.
- Optionally you can add some cornstarch or gram flour (besan) to the curd so that it does not curdle or separate in the gravy.
Nutrition
Kashmiri Dum Aloo from the archives was first published on April 2012.
Which rice dish, except steamed rice, is the best to serve with this recipe?
Kashmiri Dum Aloo pairs really well with jeera rice or saffron rice. Both are mildly spiced and let the flavors of the curry shine. You can also try it with a simple pulao like peas pulao or Kashmiri pulao if you prefer something slightly richer.
Hello, Can i replace the kashmiri chili powder with regular chili powder?
If yes, would ½ tablespoon be too spicy for this recipe? Also, can I use cumin seeds instead of the caraway seeds?
Thanks!
Yes, you can use regular chili powder, but start with just ½ teaspoon first as it’s spicier and later you increase to 1 teaspoon.
½ tablespoon (which is 1½ teaspoon ) can be too much spicy. And yes, cumin seeds can be used instead of caraway seeds. Hope you enjoy the recipe!
Thank you for the response. I made this dish with regular chili powder and cumin seeds and it was tasty. The unique spice blend lends a special flavor. I love your version – nut-free and delicious with minimal ingredients!
Thanks, Anusha. Glad it turned out well and you liked the flavors. I appreciate you sharing your feedback.
We tried the Kashmiri dum aloo for dinner tonight and it was great! Quantity was perfect even with everyone reaching for seconds.
I tried it with both rice and chapati and I personally preferred the latter. Overall wonderful recipe, will definitely make it again 🙂
Thanks a lot for this lovely feedback. Thanks for the rating too. Happy Cooking!
I have tried it twice.. it was instant hit at home..both times
Thanks a lot.
Tried your restaurant style dum aloo. It was super delicious. Everyone liked it very much especially kids. Thanks for this amazing recipe.
Thank Vidya and glad to know. Thanks for the rating too.
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!!!
thanks for this feedback on the recipe. glad to know. thanks for the rating too.
Is it necessary to cover the pan with the foil paper?
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.
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.
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.
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 😀
thank you hima for sharing the feedback. glad to know and wish you all the best.
Thanks for sharing this recipe
Welcome Seema
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 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 kashmiri dum aloo and i hope you like it.
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.
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.
Can we use fresh cream or stored cream if curd not available
Kittu, i won’t suggest. the taste will change completely.
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.
What other variations can be made. Instead of potatoes?
you can use lotus stem (kamal kakdi), kohlrabi (ganth gobi) and cauliflower (gobi).
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.
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.
Are we supposed to add spices like cinnamon n all just like that or grind them.
pratibha, whole spices. no need to grind.
Can we use fresh ginger paste instead of dry ginger powder plz suggest…
you can use fresh ginger paste.
Can I use normal potatoes and make it after cutting them?? Sorry if that sounded stupid..
athira, you can use normal potatoes. but just cook them about 75%. do not cook them completely.
it’s good
thank you for positive views.
I loved it alot.. the way you presented recepies in details and very detailed pictues…GOD! remarkable! Good Job you real food lover! 🙂
thank you so much jitu for your kind words and positive views 🙂
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.
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.
Very yummy and easy to ready recipe. Thx we can easily make food with ur help and got appreciation
glad to know this thankyou for your positive feedback 🙂
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.
thankyou for sharing your tips and suggestions saswati 🙂
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 ?
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.
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. 🙂
welcome and thankyou ashwini 🙂
Taste Enjoy with family.
welcome anil and glad you family liked the duma loo recipe from our blog.
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
pleased to know this arti thankyou so much for your positive words 🙂
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 ?
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.
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.
thankyou rajeev for sharing this information glad you liked the kashmiri aloo dum recipe. again thankyou for your kind words 🙂
Hello Dassana..
Really Thank you for such a good blog..
I tried Kashmiri Dum aloo recipe, My husband loved it. 🙂
pleased to know this riteeka thankyou so much and you are welcome 🙂
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.
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.
Excellent
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
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.
Thanks Dasanna for your inputs, will try out the recipe soon.
you are welcome
Is it necessary to fry potatoes? ??
yashasvee, yes it is. thats how it is traditionally made.
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.
welcome linda. thanks for your motivating feedback.
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..
welcome ashish. thanks for sharing this positive feedback.
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! 🙂
thanks a lot maya for the feedback 🙂
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.
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.
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
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.
Truly love your work. Can you please post the recipe for Bengali dum aloo that you have pictured in the luchi recipe?
thanks subalakshmi. will add in some time.
Genuine Kashmiri dishes are never very hot. You should use Kashmiri chillies, which are not as hot but give a deep red color.
thanks utpal. i know. but while making this dish i have used hot chilli powder.
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.
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.
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
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.
love the recipe and the pic of potatoes…they seems to be falling….whts the secret???
hey nisa, there is no secret… it is just the glass table below that is giving that effect.
Hi dassana,
Can this recipe be made without frying potatoes….only boiling will do..
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.
thanks for the reply Dassana….deep frying was restricting me to try the receipe ..now I can try it with alternative ways…
welcome renuka.
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!!!
thanks a ton alison. feeling good 🙂
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 :))
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.
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.
thanks taruna. felt nice to know that you liked the pics as well as the post.
that pictures of the potatoes is very interesting. i can eat anything potato.. and this looks so simple and so delicious! tomorrows lunch plan has been edited!
Thank you so much for the mention! Your Dum Aloo looks gorgeous! Such a lovely red color. I am sure it tastes great!
my pleasure chinmayie….. yes the dum aloo tasted great.
Wonderful recipe and clicks! Love the picture of the potatoes, they seem to be falling!
your comment brought a smile to me… the hubby also said the same thing when he saw this photo 🙂
PLZ. ALSO SEND THE RECIPE IN HINDI LANGUAGE
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.
Looks tempting Though Hot!!!, will try during Monsoon rains of Mumbai !