Kashmiri dum aloo recipe with step by step pictures and video recipe. There are many variations of Dum Aloo made in India. The most famous ones are Kashmiri Dum Aloo, Punjabi Dum Aloo, and Bengali Aloor Dum.
In this recipe post, I am sharing the recipe of Kashmiri Dum Aloo.
Table of Contents
What is Kashmiri Dum Aloo?
This dish has its origin in the Kashmir valley of Jammu & Kashmir (India).
Kashmiri Dum Aloo is basically a potato gravy that is made with deep-fried baby potatoes, cooked in curd and spices mixture.
No onion or garlic is used while making this gravy.
Is it authentic Kashmiri dum aloo recipe?
In Kashmiri cuisine, they use curd, whole spices, dry ginger powder, Kashmiri red chili powder and fennel powder in most of their recipes. This increases the aroma and gives a unique flavor to the dish.
No onion or garlic is used in this dish but still, it has a divine aroma and awesome taste. You all must try this recipe at least once.
If you like this recipe, you may be interested in these other delicious Indian Curry recipes:
Cooking Tips:
- For an authentic taste of Kashmiri Dum Aloo, cook it in mustard oil. Heat the mustard oil till it begins to smoke. Then switch off the flame. Again heat the oil and keep the flame on low and then add the spices to it. (I used normal refined oil for making this recipe.)
- Do not use sour curd for this recipe.
- Whisk the curd well and keep the flame on low while adding it to the gravy.
- While cooking the curd, stir it continuously until it is cooked or it will split up in the gravy.
- Rather than deep frying, you can shallow fry the potatoes in less oil and then add it to the gravy.
- For making fennel powder dry roast fennel seeds on low flame and then grind it to a fine powder in spice grinder or you can use mortar and pestle to grind it.
- Do not skip adding fennel powder and dry ginger powder as these two spices does the magic.
(No onion, no garlic) Kashmiri Dum Aloo recipe | How to make Dum Aloo recipe
Easy to cook Kashmiri dum aloo recipe with step by step instructions.
Servings 4 people
Calories 344kcal
Equipment
- Heavy bottom pan or wok
Ingredients
To boil the potatoes:
- 7-8 baby potatoes
- 2 cups water
To make Kashmiri red chili paste:
- 4 Kashmiri dry red chilies
For making the Curd mixture:
- 1 cup curd/yogurt
- 1 tsp fennel powder (saunf powder)
- 1/4 tsp dry ginger powder (saunt powder)
- 2 tsp Kashmiri red chili paste
For making the gravy of dum aloo:
- 2 tsp oil
- 1 tsp cumin Jeera
- 1 black cardamom badi elaichi/masala elaichi
- 1 inch cinnamon dalchini
- 2 green cardamom choti elaichi/hari elaichi
- 6 black peppercorns kali mirch
- 3 cloves laung
- 1 small bay leaf tej patta
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi powder
- 1 tsp red chili powder lal mirch powder
- 2 tsp coriander powder dhaniya powder
- 1 tsp garam masala powder
- a handful of coriander leaves
- Salt to taste
Instructions
- Wash & clean the baby potatoes.
- Put the potatoes in a pressure cooker with 2 cups of water.
- Pressure cook the potatoes for 1 whistle only. Switch off the flame. Let the pressure settle down completely.
- Next, In a small mixing bowl add curd, fennel powder/saunf powder, and dry ginger powder/saunth and prepared Kashmiri red chili paste & mix. Keep it aside.
- Peel the potatoes. Poke holes in the potatoes using a fork. Keep it aside.
- Heat oil & deep fry the potatoes. Once it is crisp and golden brown in color. Switch off the flame.
- Take it out and place them on a kitchen tissue to drain out the excess oil.
- Heat a pan and add 2 tsp of oil. Add cumin seeds, black cardamom, cinnamon, green cardamom, black peppercorns, cloves, bay leaf, and asafoetida/hing. Saute it on low flame.
- To this, add turmeric powder and Kashmiri red chili powder. Saute for 1 minute. At this stage, be careful, the spices may burn. Add 1/2 cup of water.
- Keep the flame on low and pour the curd mixture in it. Add salt & coriander powder.
- Stir it continuously until the curd mixture is cooked well. You will see the bubbles appearing and the oil separates from the gravy.
- Add the fried potatoes, garam masala powder and 1 cup of water to the gravy and mix it well.
- Cover it and cook for 15-20 minutes. Keep stirring in middle to avoid burning of spices.
- After 15 minutes, the gravy will become thick. Add coriander leaves & mix. Switch off the flame.
- Dum Aloo is ready to serve. Serve it hot with Roti/Naan or steamed rice
Video
Notes
- For making this recipe use baby potatoes. Do not use big potatoes for making the recipe.
- Making Kashmiri dry red chili paste and adding it to the curd mixture gives a bright red color to the gravy. This step is optional.
- Use full-fat curd/yogurt for making this recipe. Whisk the curd well and then use it in the gravy.
- Do not use sour curd. It will spoil the flavor of the entire gravy.
- Keep the flame on low and then add curd to the gravy. Stir continuously until the curd is cooked.
- You can adjust the spices as per your liking.
How to make Kashmiri Dum Aloo
Preparations:
- First of all, wash and clean the baby potatoes.
- Put the potatoes in a pressure cooker with 2 cups of water. Pressure cook the potatoes for 1 whistle only.
- Switch off the flame. Let the pressure settle down completely.
- Till then, soak Kashmiri red chilies in hot water for 15 minutes. Add little water to the soaked red chilies and grind it to make a fine paste. Keep it aside.
- Next, In a small mixing bowl add curd, fennel powder/saunf powder, and dry ginger powder/saunth and prepared Kashmiri red chili paste. Mix it well. Keep it aside.
- Peel the potatoes. Poke holes in the potatoes using a fork. This is done so that while cooking, the potatoes absorb the flavors of the gravy. Keep it aside.
- Heat oil. Deep fry the potatoes. Once it is crisp and golden brown in color. Switch off the flame. Take it out and place them on a kitchen tissue to drain out the excess oil.
Cooking the Dum Aloo gravy
- Heat a pan and add 2 tsp of oil.
- Add cumin seeds, black cardamom, cinnamon, green cardamom, black peppercorns, cloves, bay leaf, and asafoetida/hing. Saute it on low flame.
- To this, add turmeric powder and Kashmiri red chili powder. Saute for 1 minute.
- At this stage, be careful, the spices may burn. Add 1/2 cup of water. Keep the flame on low and pour the curd mixture in it. Add Salt.
- Also, add coriander powder. Stir it continuously till the curd mixture is cooked well. You will see the bubbles appearing and the oil separates from the gravy. Now add the fried potatoes.
- Add garam masala powder and 1 cup of water to the gravy and mix it well.
- Cover it and cook for 15-20 minutes. Keep stirring in middle to avoid burning of spices.
- After 15 minutes, the gravy will become thick. Add coriander leaves & mix. Switch off the flame.
- Kashmiri Dum Aloo is ready to serve. Serve it hot with Roti/Naan or steamed rice.
Please leave your valuable suggestions, feedback or any query related to the recipe in the comment box. If you make this recipe in any other way, do share your tips and suggestions to make it better. Till then enjoy your day 🙂
Thank you, it came out very tasty
Thanks for giving it a try. Glad you liked it.