Dum Aloo Recipe | Kashmiri Dum Aloo

Dum Aloo is a very delicious Indian dish generally made from baby potatoes slow cooked in a spicy gravy.

The baby potatoes are first deep fried along with spices and then simmered in gravy over low flame. Sometimes they can even be marinated in a curd mixture before frying.

The preparation of the dish varies and takes different forms in many Indian states. The gravy can be simple onion tomato gravy or creamy cashew nut mix restaurant style gravy, curd based gravy and many more versions.

The dish is also quite popular in dry curry form and more than a dozen variations of the dish exist in different Indian states and regions.

Dum Aloo tastes best when prepared in mustard oil, however you can use any other cooking oil or ghee if you want. Also, if you don’t have baby potatoes, you can use larger potatoes chopped in 2 or 4 pieces depending on their size.

The potatoes in this dish are traditionally deep fried, but I have shallow fried them to keep them healthier. You can fry them whichever way you like.

Dum Aloo is one the most coveted potato curries in the Indian menu. Dum aloo can be served with plain rice, jeera rice, paratha, naan, chapattis etc.

To make Dum Aloo at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

• Aloo Palak
• Aloo Tamatar
• Aloo Choliya
• Mix Veg Kofta
• Paneer Butter Masala
• Vegetable Jalfrezi

Suggested recipe collections :

• Potato Recipes | 37 Veg Indian Potato Dishes | Aloo Recipes
• Indian Curry Recipes | List of 36 Indian Vegetarian Gravies
• Indian Sabzi Recipes | 20 Dry Vegetables | Sookhi Sabji

Kashmiri Dum Aloo Recipe

Dum Aloo is a delicious Indian Gravy made with fried baby potatoes slow cooked in a spicy onion, tomato and curd based gravy.

Recipe Info

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 5

Category Main Course

Cuisine Indian

Ingredients For Kashmiri Dum Aloo Recipe

  

For the Fried Potatoes

• 15 Baby Potatoes
• 1 Teaspoon Salt
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Turmeric Powder (Haldi)
• 2 Cups Water
• 3 Tablespoons Cooking Oil

For the Gravy

• 1 Onion
• 2 Large Tomatoes
• 2-3 Garlic Cloves
• 1 Inch Piece of Ginger
• 1-2 Green Chillies
• 1 Tablespoon Plain Curd (Yogurt)
• 1 Teaspoon Cumin Seeds (Jeera)
• 1 Bay Leaf (Tej Patta)
• 2-3 Cloves Laung (Cloves)
• 2-3 Green Cardamom (Hari Elaichi)
• 1 Inch Dalchini (Cinnamon Stick)
• 1 Javitri (Mace Strand)
• 1 Teaspoon Fennel Powder (Saunf Powder)
• 1/8 Teaspoon Heeng (Asafoetida)
• 1/2 Teaspoon Turmeric Powder (Haldi)
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Coriander Powder (Dhaniya Powder)
• 1/2 Teaspoon Garam Masala
• 1/2 Teaspoon Cumin Powder (Jeera Powder)
• 1 Teaspoon Salt, or to taste
• 1 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
• 1 Tablespoon Mustard Oil (Sarson Ka Tel)

Step By Step Instructions for Kashmiri Dum Aloo Recipe

 

Frying the potatoes

• Thoroughly wash the baby potatoes and put them in a pressure cooker along with 2 cups of water and salt. If you don't have baby potatoes, you can chop the larger potatoes into smaller pieces.
  15 Baby Potatoes, 1 Teaspoon Salt
  
• Boil the potatoes till you get one whistle on the pressure cooker or for around 10 minutes. Open the cooker when the steam has come out and take out the potatoes. Run them through cold water to cool them faster and peel their skin.
  
• Prick potatoes on all sides using a toothpick or a fork. This will allow them to absorb the flavors and spices better.
  
• Heat some oil in a pan and add red chilli powder and turmeric powder (haldi).
  1 Teaspoon Red Chilli Powder, 3 Tablespoons Cooking Oil, 1/2 Teaspoon Turmeric Powder (Haldi)
  
• Now add the boiled potatoes to the oil to shallow fry them. If you want to deep fry the potatoes instead, just sprinkle some turmeric and red chilli powder over them to coat and then drop them in hot oil.
  
• Fry potatoes over medium flame till they become slightly brown and crispy on the outside. Then remove them from the pan and set them aside.
  

Preparing the gravy

• Now to prepare the gravy, heat some oil in a pan and add cumin seeds to it. When the cumin seeds start to crackle, add bay leaf (tej patta), green cardamoms (hari elaichi), cinnamon (dalchini), cloves (laung) and mace (javitri) to the oil.
  1 Teaspoon Cumin Seeds (Jeera), 1 Bay Leaf (Tej Patta), 2-3 Cloves Laung (Cloves), 2-3 Green Cardamom (Hari Elaichi), 1 Inch Dalchini (Cinnamon Stick), 1 Tablespoon Mustard Oil (Sarson Ka Tel), 1 Javitri (Mace Strand)
  
• Now add fennel powder (saunf powder), asafoetida (heeng), turmeric powder (haldi) and red chilli powder to the pan and fry for a few seconds.
  1 Teaspoon Fennel Powder (Saunf Powder), 1/8 Teaspoon Heeng (Asafoetida), 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder
  
• Add ginger, garlic and green chilli paste and fry till they start to brown slightly.
  2-3 Garlic Cloves, 1 Inch Piece of Ginger, 1-2 Green Chillies
  
• Then add pureed or very finely chopped onions to the pan. Roast the onions for around 3-4 minutes till they turn golden brown in color.
  1 Onion
  
• Then add pureed tomatoes to the gravy and cook for 3-5 minutes till the raw smell of tomatoes goes away.
  2 Large Tomatoes
  
• Add coriander powder (dhania powder), garam masala, cumin powder (jeera powder) and salt. Fry the gravy for a couple more minutes or till you see oil starting to leave on the side.
  1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Cumin Powder (Jeera Powder), 1 Teaspoon Salt, or to taste
  
• Add curd along with 1 cup of water and let the gravy simmer for a few minutes as it comes to a boil.
  1 Tablespoon Plain Curd (Yogurt)
  
• Sprinkle some crushed dried fenugreek leaves (kasuri methi) on the gravy and mix well.
  1 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
  
• Now place the fried baby potatoes in the gravy. Cover the pan with a lid and simmer the potatoes in the gravy on low flame for around 15 minutes.
  
• Dum Aloo is ready. Garnish it with chopped Coriander Leaves and serve it hot along with Rice or any Indian Bread like Chapati, Naan.
  

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