Kashmiri Dum Aloo
by Tarla Dalal
Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with 12 amazing images.
Sunday funday and want to treat your family with something extremely scrumptious meal? Here we have a delicacy from the snow-capped mountains, Kashmiri Dum Aloo is a delicious potato preparation that’s bursting with flavour.
Chilli-coated potatoes in dum aloo curry are cooked with curds, tomatoes and a flavourful paste of whole spices and sautéed onions. Dried fenugreek leaves are the ultimate addition to this tasty dish, which gives it a really rich flavour.
The preparation and cooking of restaurant style dum aloo takes not more than 30 minutes, the recipe has a lot of ingredients and is a little complex yet the outcome is worth the efforts.
To make kashmiri dum aloo, we have divided the steps in 2 steps. First to make onion paste, heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Cool and blend in a mixer till smooth without using any water. Keep aside. The whole masalas would give a extravagant flavor to our Kashmiri dum aloo. Further to proceed, combine the curds and ¼ cup of water in a bowl, mix well and keep aside. Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside. In the same pan, add the cumin seeds. When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the curd-water mixture and sugar and mix well. Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve traditional Kashmiri dum aloo curry hot garnished with coriander.
You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Enjoy it hot with your favourite roti or puris.
Enjoy Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with detailed step by step photos and video below.
Kashmiri Dum Aloo recipe - How to make Kashmiri Dum Aloo
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Onion Paste
1/2 cup sliced onions
1 tbsp oil
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped green chillies
3 whole dry kashmiri red chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
salt to taste
Other Ingredients For Kashmiri Dum Aloo
2 cups boiled and peeled baby potatoes
1/2 tsp chilli powder
salt to taste
3 tbsp oil
1/2 cup fresh curd (dahi)
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
3/4 cup fresh tomato pulp
1/2 tsp sugar
1 tsp dried fenugreek leaves (kasuri methi)
For The Garnish
2 tbsp finely chopped coriander (dhania)
For the onion paste
- For the onion paste
- Heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute.
- Add the onions and sauté on a medium flame for 1 minute.
- Cool and blend in a mixer till smooth without using any water. Keep aside.
How to proceed to make kashmiri dum aloo
- How to proceed to make kashmiri dum aloo
- Combine the curds and ¼ cup of water in a bowl, mix well and keep aside.
- Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.
- Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside.
- In the same pan, add the cumin seeds.
- When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Switch off the flame, add the curd-water mixture and sugar and mix well.
- Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve the {span class="bold1"}kashmiri dum aloo{/span} hot garnished with coriander.
Other Kashmiri Recipes:
- If you like this Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | you can also try out other Kashmiri recipes like:
For the Onion Paste:
- Take a broad non-stick pan and heat the oil in it.
- Add the cloves. Cloves are essential part of Kashmiri cuisine.
- Add the cinnamon to heighten the flavor of the onion paste for Kashmiri Dum aloo.
- Add the ginger.
- Add the garlic. Both ginger and garlic are loaded with flavor and are added to Indian dishes for the desired pungency.
- Add the green chillies.
- Similarly, add the red chillies. Both the chilies will spice up the Onion paste for Kashmiri Dum Aloo.
- Add the turmeric powder for its beautiful colour.
-
Sauté on a medium flame for 1 minute.
-
Add the onions and sauté on a medium flame for 1 minute. You can add white onions if you wish to, but red onions have more flavor.
- Cool the mixture and blend in a mixer till smooth without using any water. Keep aside.
To boil the baby potatoes:
- Take the baby potatoes and wash them well with water to remove of all the dirt.
- Take a vessel ,filled with water, put the baby potatoes into it and let it boil for 15-18 minutes or till they are tender. Always put the potatoes in cold water so that they get heated up together and cook evenly.
- Drain the potatoes and discard the water.
- Refresh with cold water to prevent carry-over cooking.
- Remove the peel of the baby potatoes and discard the peel. Keep the baby potatoes aside.
How to proceed for Kashmiri Dum Aloo:
- To make Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo curry | take a medium sized bowl and put the curd into it.
- Add ¼ cup of water into this bowl.
-
Mix well using a whisk and keep aside.
- Now, add the baby potatoes.
- Add the chilli powder for the spice.
- Add the salt in a deep bowl and toss well. Keep aside.
- Heat the oil in a broad non-stick pan.
- Add the chilli potatoes into the bowl.
-
Mix gently and cook on a medium flame for 5 minutes.
-
Drain the potatoes and keep aside.
-
In the same pan, add the cumin seeds. They will impart and earthy flavour into the gravy of Kashmiri Dum Aloo.
- When the seeds crackle, add the onion paste.
- Now add the coriander powder.
- Also, add turmeric powder for the taste.
- Add the garam masala. This spice mix is the soul of Indian Cuisine.
-
Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Now, its time to add the tomato pulp. You can make it at home easily.
- Add ¼ cup of water to the Kashmiri Dum Aloo gravy at this stage.
-
Add the salt to taste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Switch off the flame and add the curd-water mixture. We have switched the flame off as curd tends to curdle if subjected to high temperatures all of a sudden.
- Add the sugar to balance the flavors of the spices and mix well.
-
Add the dried fenugreek leaves. Always crush the fenugreek leaves between your palms before you add it so that they release their flavor quickly into the gravy.
- Now add the potatoes into the Kashmiri Dum Aloo gravy.
-
Turn the flame on again, mix Kashmiri dum aloo | traditional Kashmiri dum aloo curry | restaurant style dum aloo | gently and cook on a medium flame for 1 minute, while stirring occasionally.
-
Serve the Kashmiri dum aloo | traditional Kashmiri dum aloo curry | restaurant style dum aloo | hot garnished with coriander.
| Energy | 269 cal |
| Protein | 3 g |
| Carbohydrates | 25.1 g |
| Fiber | 2.4 g |
| Fat | 16.8 g |
| Cholesterol | 4 mg |
| Vitamin A | 351.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 28.8 mg |
| Folic Acid | 30.8 mcg |
| Calcium | 86.4 mg |
| Iron | 0.8 mg |
| Magnesium | 38.5 mg |
| Phosphorus | 82.1 mg |
| Sodium | 20.9 mg |
| Potassium | 324.7 mg |
| Zinc | 0.5 mg |
can you please tell How to make tomato pulp used in this recipe?
can you please tell potato in grams
awesome receipe and delicious taste s very nice
yummy, every1 in family liked it!??
it was very delicious n yummy
it always turns out awesome.
This recipe looks so awesome, the taste of it is even better. I served this with hot garlic butter naan and it was over within minutes.