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

easy and authentic kashmiri dum aloo recipe

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
 
Prep time
Cook time
Total time
 
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:
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.

 

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.

dum aloo recipe kashmiri


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.

making kashmiri dum aloo recipe


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.

how to make dum aloo recipe authentic


Step 4

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

easy dum aloo recipe


Step 5

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

dum aloo curry ingredients


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.

making authentic kashmiri dum aloo recipe


Step 7

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

kashmiri chili paste for dum aloo gravy


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.

dum aloo masala powder


Step 9

Once the cool down, grind them finely.

making dum aloo masala powder


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.

making dum aloo gravy with curd or dahi


Step 11

Mix well.

making kashmiri dum aloo gravy


Step 12

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

making dum aloo with mustard oil


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.

masala or spices for dum aloo


Step 14

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

easy dum aloo recipe


Step 15

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

kashmiri style dum aloo recipe


Step 16

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

kashmiri style dum ke aloo recipe


Step 17

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

making dum aloo easy recipe


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.

making dum aloo kashmiri recipe


Step 19

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

quick and easy kashmiri dum aloo recipe

You Might Also Like

13 Comments

  • Reply
    chetana salgaokar
    March 30, 2018 at 5:22 pm

    vibrant looking curry and very appetizing.. loved it

  • Reply
    sadhna divekar
    April 6, 2018 at 7:13 pm

    ethereal click..lovely color..i love this recipe

  • Reply
    sunmeeta gill
    April 14, 2018 at 5:14 pm

    superb click and delicious recipe..easy to make

    • Reply
      Monica
      April 15, 2018 at 12:47 pm

      Thank you, Sunmeeta

  • Reply
    sneha arneja
    April 24, 2018 at 7:21 am

    great recipe and i love that bowl.. so pretty <3

  • Reply
    priya shekhar
    May 1, 2018 at 6:12 pm

    beautiful pictures..awesome color. lovely

    • Reply
      Monica
      May 5, 2018 at 7:27 am

      Thank you 🙂

  • Reply
    meethi
    May 5, 2018 at 7:53 pm

    ur dum aloo has great color. nice recipe

    • Reply
      Monica
      May 6, 2018 at 9:25 am

      Thank you Meethi

  • Reply
    heena
    May 10, 2018 at 6:11 pm

    :O wow. nice dum aloo

  • Reply
    will run for food
    May 19, 2018 at 5:38 pm

    so inviting.. great recipe

  • Reply
    suhana s
    June 23, 2018 at 6:56 pm

    such brilliant color. this is a very authentic kashmiri dum aloo recipe. although some people might debate whether or not coriander seeds should be the part of the recipe. I think they should be because that’s how I have always seen authntic kashmiri dum aloo being made..

    • Reply
      Monica
      June 24, 2018 at 3:14 pm

      Thanks Suhana. I have come across this argument too 🙂 But I have always seen coriander seeds being added to this recipe, so I keep it that way.

    Leave a Reply

    Rate this recipe: