Kashmiri Dum Aloo | Dum Aloo recipe | How to make Dum Aloo

What is Kashmiri Dum Aloo?

Dum aloo means baby potatoes simmered and cooked in gravy. This preparation varies from state to state. Kashmiri Dum Aloo is a delicious baby potato preparation from the state of Jammu Kashmir in India. Fried baby potatoes cooked in a spicy and flavourful gravy prepared using mustard oil, has a distinct flavour and is absolutely divine. It has flavours of fennel seeds, dry ginger powder.

Dum aloo can be served with Jeera rice, biryani, parathas, and raita.

Let’s talk about the ingredients for Kashmiri Dum Aloo Recipe

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Recipe using baby potatoes – Dum aloo is best prepared using baby potatoes. However, you may use the regular potatoes and halve or quarter them. I too did not have baby potatoes, so I used the smaller ones from the regular lot. I have shallow fried baby potatoes in less oil. You can at par-boil, bake or deep fry the potatoes to cook them.

Gravy – The gravy for Kashmiri Dum Aloo is a yoghurt based gravy. Distinct ingredients go in Kashmiri Dum Aloo. Mustard oil is used. Apart from that fennel seeds, cloves etc are added.

Fry Potatoes

1.Wash 6-8 small potatoes, peel them and with the help of a fork or toothpick prick the potatoes

2. Soak pricked potaotes in salted water for 15-20 minutes

3. Thereafter shallow fry potaotes, till almost soft

4. Sprinkle 1/4 tsp red chilli powder and stir and cook till potatoes become of light golden brown

5. Take out all shallow fried potatoes in a plate and keep aside

Other Preparation

1. In a small bowl add remaining red chilli powder, 1/4 cup water and mix

2. Whisk 1/2 cup yogurt till smooth and add 1 tsp cornflour

3. In a small bowl add 1 tsp fennel powder, 1/2 tsp ginger powder and 1/2 tsp cardamom powder

4. Now add a mixture of fennel, cardamom, and ginger powder in yogurt and mix well

How to make Kashmiri Dum Aloo

1. Heat a fry pan on medium gas flame and add 3 tbsp oil in a pan. Heat it to smoking point. Thereafter let it cool down

2. Add 4 clove powder and one pinch of asafetida in hot oil

3. Add chilli paste and stir

4. Add yogurt mix and cook

5. Stir and saute continuously oil oozes out

6. Add 1/3 cup water and cook till water starts boiling

7. Add fried potatoes in the gravy and salt to taste

8. Now cover fry pan with a lid and simmer for 15 minutes on a low flame. Check the seasoning and consistency

9. Bon Appetit Finish off Kashmiri Dum Aloo with 1/2 tsp cumin seeds powder and 1 tsp garam masala powder. Serve with jeera rice

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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