Kashmiri Dum Aloo is a spicy and delicious gravy made by slow cooking baby potatoes in a curd based gravy. Kashimiri Dum Aloo is a rich treat for the spice lovers and relished by the entire family for chapati / rice dishes. Kashmiri dum aloo recipe is posted here with step by step pictures and video.
About Kashmiri Dum Aloo
More potato recipes
Kashmiri Dum Aloo Ingredients
- Baby potatoes: Choose baby potatoes that are small or medium sized for the gravy to blend well with the potatoes. If you have big potatoes then cut them into half and use it.
- Kashmiri Red chilli powder: Kashmiri red chilli powder is the main ingredient here for the spiciness and bright red color. Kashmiri red chilli powder is not spicy like the regular chilli powder, also authentically kashmiri red chilli powder is used for this recipe.
- Spices: Other fragrant spices like cinnamon, cardamom, cloves and shahi jeera are used to give a aroma and warm flavour to this curry. Spice powders like dry ginger powder and fennel seeds powder are added to this curry too.
- Curd: Take thick curd, I used homemade curd. If the curd is watery or runny then the gravy may turn watery too.
Dum Cooking
Dum cooking is a cooking technique in which meat or vegetables are simmered or cooked over low flame, with dough sealed at the edges. Dum means to ‘cook the food on slow fire’. Usually the pan is tightly closed with lid and sealed with chapathi dough or cloth at the edges to avoid steam from escaping. This process of slow cooking without steam escaping is called dum cooking. You can use a handi or sauce pot to cook the gravy if you are doing in a big batch.
Variations
- Baby potatoes are usually deep fried with skin but I chose to peel the skin. Incase if you want to toast potatoes with less oil or shallow fry it then pressure cook potatoes for 2 whistles then proceed.
- Instead of kashmiri chilli powder you can add red chilli paste too. For red chilli paste : Take 5 nos kashmiri red chillies soak in hot water for 15 mins then grind it to a paste and add it.
- If you don’t have kashmiri red chilli powder then add 1 tsp regular chilli powder.
- Kashmiri dum aloo is authentically made with baby potatoes but if you want you can try with regular potatoes cut into cubes too.
- I have used a tight heavy lid so did not seal the edges. You can seal the edges using chapathi dough too.Alternatively you can use cloth or aluminium foil over the pot/pan and close with tight lid.
- You can add hing while tempering.
- Though garam masala is optional I recommend adding it as it adds a great flavour to this dish.
Serving & Storing
- It goes well with roti, paratha,phulka, jeera rice, basmati rice etc.
- This gravy has curd as base so I would suggest to consume it the same day itself. Though it keeps well for 2 days when refrigerated.
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Kashmiri Dum Aloo
Ingredients
- 15 nos baby potatoes
- salt to taste
- water as needed
For curd mix
- 3/4 cup curd
- 1 and 1/2 tsp kashmiri chilli powder
- 1/2 tsp dry ginger powder
- 1/2 tsp coriander powder
- 1 tsp fennel seeds powder
- salt to taste
To temper:
- 2 tbsp oil
- 1/2 inch cinnamon stick
- 1 no cardamom
- 2 nos cloves
- 1/2 tsp shahi jeera
Instructions
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To a pressure cooker add baby potatoes with water till immersing level along with required salt.
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Close with lid, put on whistle and pressure cook for 1 whistle in medium high flame.
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Let pressure release by itself, drain water and let it cool down.
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Peel the skin of potatoes.
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Prick with fork on all the potatoes so that the gravy blends well with the potatoes.
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To a mixing bowl - add curd, kashmiri red chilli powder, dry ginger powder, fennel seeds powder, coriander powder and required salt.
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Mix well using a whisk until smooth and creamy. Set aside.
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To a pan - heat oil and dry the potatoes. Deep fry them as the potatoes are only half cooked. Incase if you want to toast with less oil or shallow fry it then pressure cook potatoes for 2 shitles then proceed.
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Fry until the potatoes turn reddish brown.
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Remove and drain in tissue paper. Set aside.
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Now reduce the oil in the pan - say keep only 1 tbsp and transfer the remaining oil to a bowl. Heat oil add cinnamon, cloves and cardamom, then add shahi jeera let it splutter.
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Now add the curd mixture.
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Give a quick mix.
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Rinse the bowl with 1/2 cup water and add it.
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Let it boil for 7-10 mins in low flame.
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Add fried potatoes.
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Give a quick mix.
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Add garam masala powder.
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For dum cooking : Place thed dosa tawa on the stove.
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Place the pan over the dosa tawa and close with tight heavy lid so that no steam escapes. This is dum cooking, cook for 5-7 mins.
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Dum cooking aloo is done.
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Switch off and Open. Oil float on top and the potatoes are well merged with the gravy. Kashmiri dum aloo is ready!
Video
Notes
- For Dum Cooking : You can even keep the pan closed tightly with a lid and seal the pan and lid with chapathi dough.This way you can keep the pan straight on the stove itself.
- Parboiling potatoes is a optional step. You can even deep fry them directly.
- Cook in low flame or low medium when you are cooking curd as it might curdle easily.
- There is no onion tomato or garlic in this recipe , its spicy gravy so adjust spice level accordingly.
- Choose baby potatoes that are a bit small.
- The consistency should be semi thick so adjust accordingly.
- Traditionally the potatoes are used with skin, but if you prefer you can peel them after parboiling as I have did.
How to make kashmiri dum aloo
1.To a pressure cooker add baby potatoes with water till immersing level along with required salt.
2.Close with lid, put on whistle and pressure cook for 1 whistle in medium high flame.
3.Let pressure release by itself, drain water and let it cool down.
4.Peel the skin of potatoes.
5.Prick holes with fork on all the potatoes so that the gravy blends well with the potatoes.
6.To a mixing bowl – add curd, kashmiri red chilli powder, dry ginger powder, fennel seeds powder, coriander powder and required salt.
7.Mix well using a whisk until smooth and creamy. Set aside.
8.To a pan – heat oil and dry the potatoes. Deep fry them as the potatoes are only half cooked. Incase if you want to toast with less oil or shallow fry it then pressure cook potatoes for 2 shitles then proceed.
9.Fry until the potatoes turn reddish brown.
10.Remove and drain in tissue paper. Set aside.
11.Now reduce the oil in the pan – say keep only 1 tbsp and transfer the remaining oil to a bowl. Heat oil add cinnamon, cloves and cardamom, then add shahi jeera let it splutter.
12.Now add the curd mixture.
13.Give a quick mix.
14.Rinse the bowl with 1/2 cup water and add it.
15.Let it boil for 7-10 mins in low flame.
16.Add fried potatoes.
12.Give a quick mix.
13.Add garam masala powder.
14.For dum cooking : Place thed dosa tawa on the stove.
15.Place the pan over the dosa tawa and close with tight heavy lid so that no steam escapes. This is dum cooking, cook for 5-7 mins.
16.Dum cooking aloo is done.
17.Switch off and Open. Oil float on top and the potatoes are well merged with the gravy. Kashmiri dum aloo is ready!
Serve with any mild pulav or jeera rice or even with plain basmati rice.Goes well even with rotis!
Expert Tips
- For Dum Cooking : You can even keep the pan closed tightly with a lid and seal the pan and lid with chapathi dough.This way you can keep the pan straight on the stove itself.
- Parboiling potatoes is a optional step. You can even deep fry them directly.
- Cook in low flame or low medium when you are cooking curd as it might curdle easily.
- There is no onion tomato or garlic in this recipe , its spicy gravy so adjust spice level accordingly.
- Choose baby potatoes that are a bit small.
- The consistency should be semi thick so adjust accordingly.
- Traditionally the potatoes are used with skin, but if you prefer you can peel them after parboiling as I have did.
FAQs
1.What is Kashmiri Dum Aloo?
Kashmiri dum aloo is a gravy made with baby potatoes simmered in a yogurt based spicy sauce. It is one of the popular dishes in Kasmiri cuisine.
2.What is the difference between Kashmiri dum aloo and dum aloo?
Kashmiri dum aloo has no onion no garlic also uses minimal spices and kashmiri red chilli powder. But regular dum aloo restaurant style uses onion, tomato, cashews as base for gravy and other spices too. Both are entirely different in taste and texture.
3.What is dum cooking in kashmiri dum aloo?
Dum cooking is a cooking technique in which vegetables are simmered or cooked over low flame, with dough sealed at the edges. A simple yogurt based gravy is prepared along with potatoes slow cooked or dum cooked to get a delicious warm flavour.
4.I don’t have kashmiri red chilli powder? What can I replace it with?
You can replace kashmiri red chilli powder with regular chilli powder. But add only 1 tsp else it will be too spicy.
5.Can I use normal potatoes instead of baby potatoes?
Yes you can use regular potatoes. First parboil it then cut into cubes and deep fry it and proceed with the steps.
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