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
Nutrition
Calories: 183kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g
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 of Water
- 3 Tablespoons Oil
For the Gravy
- 1 Onion
- 2 Large Tomatoes
- 2-3 Garlic Cloves
- 1 Inch Piece of Ginger
- 1-2 Green Chillies
- 1 Tablespoon Curd (Yogurt)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Bay Leaf (Tej Patta)
- 2-3 Cloves (Laung)
- 2-3 Green Cardamom (Hari Elaichi)
- 1 Inch Stick of Cinnamon (Dalchini)
- 1 Strand of Mace (Javitri)
- 1 Teaspoon Fennel Powder (Saunf Powder)
- 1/8 th Teaspoon Asafoetida (Heeng)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder (Dhania Powder)
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Cumin Powder (Jeera Powder)
- 1 Teaspoon Salt, or to taste
- 1 Teaspoon Crushed Dried Fenugreek Leaves (Kasuri Methi)
- 1 Tablespoon Mustard Oil or any other Cooking Oil
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 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), 2-3 Green Cardamom (Hari Elaichi), 1 Inch Stick of Cinnamon (Dalchini), 1 Tablespoon Mustard Oil or any other Cooking Oil, 1 Strand of Mace (Javitri)
- 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 th Teaspoon Asafoetida (Heeng), 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 (Dhania 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 Curd (Yogurt)
- Sprinkle some crushed dried fenugreek leaves (kasuri methi) on the gravy and mix well.1 Teaspoon Crushed Dried Fenugreek Leaves (Kasuri Methi)
- 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.
