kashmiri dum aloo recipe | how to make authentic kashmiri dum aloo

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kashmiri dum aloo recipe (कश्मीरी दम आलू रेसिपी) | authentic kashmiri dum aloo recipe with step by step pictures – baby potatoes deep-fried and cooked in a tangy, hot and spicy curd based gravy. It is a very popular curry that belongs to the Kashmiri cuisine. It is also one of the most basic vegetarian Indian curries that also has restaurant style versions. However, the dum aloo recipe I am sharing here is nothing like the ones you get in restaurants. This dum aloo recipe is absolutely authentic. It is a no onion no garlic recipe.

The word ‘dum’ means slow-cooking the food in a covered pot. The deep-fried baby potatoes are simmered in the gravy on a very low heat in a covered pot so that they absorb the flavours of the curry.

The Kashmiri dum aloo gravy is made with curd or dahi. There is a special spice mix or powdered masala for making dum aloo. It has fennel seeds, black peppercorns, cumin, cardamom, and a few other spices. The spices are lightly roasted and ground fresh every time you make dum aloo recipe. Since the spices are roasted, it is also known as bhuna masala.

The Kashmiri dum aloo curry has a red, vibrant color from the bright red kashmiri chilies that are ground to a paste and added to the gravy. The mustard oil gives the curry a very earthy fragrance that is so warm and comforting.

There are a couple of different variations of dum aloo such as the punjabi dum aloo, stuffed dum aloo, bengali dum aloo. These are tomato or onion-tomato based gravies. But the authentic kashmiri dum aloo is a personal favorite because it is so easy, simple and rustic. You can serve kashmiri dum aloo recipe with roti or garlic naan.

Let’s take a look at the kashmiri dum aloo ingredients and preparation.

how to make kashmiri dum aloo recipe

5.0 from 9 reviews

kashmiri dum aloo recipe | how to make authentic kashmiri dum aloo

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

kashmiri dum aloo recipe is a very popular indian vegetarian curry. it has deep-fried baby potatoes simmered in a yogurt based gravy that is tangy, spicy, and hot.

Author: Monica

Recipe type: Main

Cuisine: Indian

Serves: 2

Ingredients

To Make the Dum Aloo Masala/Spice Mix

• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Fennel seeds - 1 tsp
• Black peppercorns - 1 tsp
• Cloves - 3
• Cinnamon - 1 inch stick
• Green cardamoms - 5

To Make the Red Chili Paste

• Kashmiri red chilies - 8
• Boiling water - ½ cup

For Preparing the Baby Potatoes

• Baby potatoes - 200 grams
• Water - for boiling the potatoes
• Salt - 1 tsp
• Oil - For deep-frying

Ingredients for the Kashmiri Dum Aloo Gravy

• Mustard oil - 2 tbsp
• Kashmiri red chili powder - ½ tbsp
• Dried ginger powder/saunth - ½ tsp
• Asafetida/hing - ⅛ tsp
• Turmeric powder - ¼ tsp
• Curd/dahi (not too sour) - 1 & ¼ cups, whisked
• Water - ½ cup
• Coriander leaves - 2 tbsp

Instructions

1. First of all, let's prepare the baby potatoes for the kashmiri dum aloo recipe. Wash them well and pressure cook them in sufficient water for 1 whistle.
2. Let the pressure subside on its own. Peel the potatoes and poke 7-8 hole in each one of them as deep as you can without breaking them. Use a toothpick or a fork.
3. Heat the oil in a kadhai/skillet. Add in 1 tsp of salt to the oil. Drop in the baby potatoes and fry them on medium heat until they are crispy on the outside.
4. Drain the baby potatoes well and take them out onto a plate lined with kitchen towel.
5. Now, let's prepare the red chili paste. Soak the kashmiri red chilies in boiling water for half an hour.
6. Grind the chilies along with the water to a fine paste. Keep it aside.
7. While the chilies were soaking, I prepared the masala/spice mix of the dum aloo. Lightly roast the spices listed under the 'To Make the Dum Aloo Masala/Spice Mix'.
8. Once the cool down, grind them finely.
9. Finally, the preparation is done and now it's time to assemble all the elements of the kashmiri dum aloo. Combine the red chili paste, the dum aloo masala, and the curd/dahi in a bowl. Mix well. Make sure the curd you use is not too sour.
10. Heat mustard oil in a kadhai/skillet until it starts to smoke. Turn the heat off.
11. When the oil cools down a bit so that the spices won't burn, turn the heat back on. Add in the asafoetida, turmeric, kashmiri red chili powder, and dried ginger powder. Saute for a few seconds.
12. Add in the curd mixture and stir it continuously to prevent the curd from splitting.
13. Add in salt and water and continue to stir.
14. When the curry comes to a boil, add in the fried baby potatoes.
15. Cover the skillet with a tight-fitting lid and cook the curry on very low heat for the next 15 minutes.
16. The gravy will thicken and the oil will separate. Turn the heat off and garnish the dum aloo curry with coriander leaves. Give it a gentle mix.
17. Kashmiri dum aloo curry is ready. Serve it hot with garlic naan or rotis.

3.5.3226

kashmiri dum aloo recipe with step by step pictures

Step 1

To make kashmiri dum aloo recipe, first of all, let’s prepare the baby potatoes for the kashmiri dum aloo recipe. Wash 200 grams of baby potatoes and pressure cook them in sufficient water for 1 whistle.

Step 2

Let the pressure subside on its own. Peel the potatoes and poke 7-8 hole in each one of them as deep as you can without breaking them. Use a toothpick or a fork.

Step 3

Heat the oil in a kadhai/skillet. Add in 1 tsp of salt to the oil. Drop in the baby potatoes and fry them on medium heat until they are crispy on the outside.

Step 4

Drain the baby potatoes well and take them out onto a plate lined with kitchen towel.

Step 5

Gather rest of the ingredients for making the kashmiri dum aloo curry.

Step 6

Now, let’s prepare the red chili paste. Soak 8 kashmiri red chilies in 1/2 cup boiling water for half an hour.

Step 7

Grind the chilies along with the water to a fine paste. Keep it aside.

Step 8

While the chilies were soaking, I prepared the masala/spice mix of the dum aloo. Lightly roast the spices together; 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp black peppercorns, 3 cloves, 1 inch stick of cinnamon, and 5 green cardamoms.

Step 9

Once the cool down, grind them finely.

Step 10

Finally, the preparation is done and now it’s time to assemble all the elements of the kashmiri dum aloo. Combine the red chili paste, the dum aloo masala, and 1 & 1/4 cup whisked curd/dahi in a bowl. Make sure the curd you use is not sour.

Step 11

Mix well.

Step 12

Heat 2 tbsp mustard oil in a kadhai/skillet until it starts to smoke. Turn the heat off.

Step 13

When the oil cools down a bit so that the spices won’t burn, turn the heat back on. Add in the 1/8 tsp asafoetida, 1/4 tsp turmeric, 1/2 tbsp kashmiri red chili powder, and 1/2 tsp dried ginger powder. Saute for a few seconds.

Step 14

Add in the curd mixture and stir it continuously to prevent the curd from splitting.

Step 15

Add in salt to taste and 1/2 cup water and continue to stir.

Step 16

When the curry comes to a boil, add in the fried baby potatoes.

Step 17

Cover the skillet with a tight-fitting lid and cook the curry on very low heat for the next 15 minutes.

Step 18

The gravy will thicken and the oil will separate. Turn the heat off and garnish the dum aloo curry with 2 tbsp finely chopped coriander leaves. Give it a gentle mix.

Step 19

Kashmiri dum aloo curry is ready. Serve it hot with garlic naan or rotis.

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