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Kashmiri Dum Aloo

Kashmiri dum aloo (कश्मीरी दम आलू) is a part of traditional Kashmiri cuisine. This restaurant style Kashmiri dum aloo recipe is thick yoghurt based curry prepared with baby potatoes and lots of spices. This is one of the most delicious, dynamically flavorful recipes of North India. This is creamy, rich, flavorful and hot. This recipe gets its vibrant red colour from Kashmiri red chilli.

To prepare Kashmiri dum aloo, baby potatoes are deep fried and cooked in curd gravy with spices like fennel powder, ginger garlic paste, Kashmiri red chilli powder and cardamom powder. Fennel powder is an ultimate addition which gives it a really rich flavor. Even the whole masalas would give an extravagant flavor to this Kashmiri dum aloo. This recipe is a delicious way to enjoy potatoes in a new flavor and texture. The boiling and frying the potatoes takes time, but once you have prepared the potatoes, the rest of the recipe is really easy.

Kashmiri dum aloo can be served with naan, roti or paratha.

You may also like other potato recipes:

Kashmiri Dum Aloo

 Course:  Main Course
Cuisine:  North Indian
Prep. Time:   10 minutes
Cooking Time:   25 minutes
Serving:   4

Ingredients:

  • Baby Potato  - 10
  • Oil  - 2 tbsp. + for frying
  • Plain Yogurt  - 1 ½ cups 
  • Ginger garlic paste  - 1 tbsp.
  • Cashew Powder  - 1 tbsp.
  • Green Cardamom Powder  – 1/3 tsp.
  • Black cardamom – 2
  • Bay Leaf  - 1
  • Cinnamon Stick  – ½ inch
  • Fennel Seeds Powder  – ½ tsp.
  • Cumin  - ½ tsp.
  • Coriander powder  – 1 tsp.
  • Kashmiri Red Chili Powder  – 3 tsp.
  • Turmeric Powder  – ¼ tsp.
  • Garam masala powder  – ¼ tsp.
  • Salt 
  • A pinch of Heeng 

Instructions:

Frying Baby Potatoes -

Wash and peel baby potato. Prick them with a fork.


Heat Oil in a Kadai and fry potatoes over low heat until golden brown.


Drain excess oil and transfer to a plate.


Making Kashmiri Dum Aloo -

Now take yogurt in bowl. Whisk till smooth. Add ginger garlic paste, Cashew powder, green cardamom powder, Fennel seed powder, Kashmiri red chilli powder and 1 cup of water. Mix well and keep aside.


Heat 2 tbsp. of oil in pan. Once hot add bay leaf, cinnamon stick, black cardamom and sauté.


Add cumin (Jeera) and heeng. When cumin splutters, add turmeric and coriander powder.
Add yogurt spice Mixture. Stir immediately and keep stirring till it starts to boil.  Now add salt, garam masala.


Add fried potatoes. Mix well and cover with lid. Cook it till gravy thickness about 10-12 minutes. And oil will start to float on top.


Transfer to a bowl and serve hot with your favourite Indian bread.

Tips:

  1. Curd must not be sour otherwise prepared curry will give sour taste.
  2. You have pricked potatoes properly then they will absorb gravy.
  3. If you want less oily dum aloo, boil potato and saute them in 1 tbsp oil in a pan.
  4. Stir continuously yogurt mixture otherwise it will curdle and separate.
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