Kashmiri Dum Aloo is a flavorful dish with baby potatoes cooked in a rich, spicy yogurt-based gravy infused with aromatic Kashmiri spices.
Red chili powder or deghi mirch gives the dish its fabulous red color. If you can't tolerate the heat, adjust the quantity of chili paste according to your taste. This is a no-onion, no-garlic recipe.
Well, in dum aloo recipes, the name only reflects "dum," but the dish is not cooked using the dum cooking method. In Kashmiri recipes, fennel seeds play an important role. They give a distinct flavor to the gravy in Kashmiri Dum Aloo.
This is an easy dish to prepare. If you have boiled potatoes, preparing them takes less than 15 minutes. Though it looks trendy when we use baby potatoes, you can also make the curry with regular potatoes.
How to make Kashmiri dum aloo?
Prepare the potatoes - Boil and peel the baby potatoes. Don't overcook them. One or two whistles are enough to get perfect potatoes. You can also cook them in a manual pressure cooker or an instant pot.
Fry the potatoes - Using a toothpick or fork, poke holes all around the potatoes. Heat oil in a pan for deep frying. Deep fry the potatoes and flip until they have golden brown skin. Once done, remove them from the oil and keep them on a paper napkin.
Prepare the spice base for gravy - Remove extra oil from the pan. Leave 3 - 4 tbsp oil for further preparation of the gravy. Add 1 tsp cumin seeds (Jeera) or caraway seeds (Shahjeera). Add hing. Mix 2 - 3 tsp red chili powder with 4 - 5 tbsp of water and mix well to prepare a red chili paste. Then add the red chili paste to the pan and stir continuously for 30 seconds.
Prepare Curry Gravy - Add tomato puree, fennel powder, and coriander powder and mix well. Cook for 2 minutes.
Cook the Yogurt mixture - Add the beaten curd to the pan and mix well. Stir continuously until it starts boiling.
Simmer with potatoes - Add the fried baby potatoes when it starts to simmer. Add salt and let it simmer for 3 - 4 minutes more until all flavors are incorporated into the potatoes. If required, add 1 cup water. But these come with thick gravy, so don't add too much water. Keep stirring in between.
Let it simmer. After 5 minutes, check the consistency. Turn off the heat.
Garnish and serve - Add chopped coriander leaves and garam masala (optional). Serve hot with flatbreads like chapati, paratha, naan, kulcha, or rice.
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Kashmiri Dum Aloo Recipe
Kashmiri Dum Aloo
Ingredients
- 250 gm Baby potatoes boiled and peeled
- 1 cup Curd
- 1 Tomato Large size, pureed
- 1 tsp Asafoetida/ Hing
- 1 tsp Cumin seeds
- 2 tsp Corinader Powder
- 2 - 3 tsp Degi Mirch, Kashmiri Chilli Powder
- ยฝ tsp Fennel Powder
- 1 tsp Salt
- 1 tbsp Coriander leaves finely chopped
- ยฝ tsp Garam Masala
Instructions
- Boil and peel the baby potatoes. Don't overcook them. One or two whistles are enough to get perfect potatoes.
- Poke holes all around the potatoes using a toothpick.
- Take 2 - 3 tsp red chilli powder and mix with ยผ cup of water and mix well to prepare a red chilli paste.
- Heat oil in a pan for deep frying. Deep fry the potatoes and flip until they have golden brown skin. Once done, remove them from the oil and keep them on a paper napkin.
- Remove extra oil from the pan. Leave 3 - 4 tbsp oil for further preparation of the gravy.
- Add 1 tsp cumin seeds (Jeera) or caraway seeds (Shahjeera). Add hing. Then add the red chilli paste and stir continuously for 30 seconds.
- Then add tomato puree, fennel powder, coriander powder and mix well. cook for 2 minutes.
- Add beaten curd to the pan and mix well. Stir continuously till it starts boiling.
- Then add fried baby potatoes. Add salt and let it simmer for 3 - 4 minutes more till all flavors incorporated into potatoes. If required add 1 cup water. But these comes with thick gravy. so don't add much water. keep stirring in between.
- Let it simmer. After 5 minutes check the consistency. Turn off. add chopped coriander leaves and garam masala (optional). Serve hot with any kind of bread or rice.
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