Easy Kashmiri Dum Aloo Recipe
Contents
- About Kashmiri Dum Aloo
- Kashmiri Dum Aloo Recipe
- FAQs
- How is Kashmiri Dum Aloo different from regular Dum Aloo?
- Can I use regular potatoes instead of baby potatoes?
- Is Kashmiri Dum Aloo a spicy dish?
- What are the key spices used in Kashmiri Dum Aloo?
- Can I make Kashmiri Dum Aloo without using Curd?
- Is Kashmiri Dum Aloo a vegetarian dish?
- Can I freeze leftover Kashmiri Dum Aloo?
- How many calories does a serving of Kashmiri Dum Aloo have?
Kashmiri Dum Aloo is a beloved dish from the scenic Kashmir region in India. Renowned for its exquisite flavors and unique spice blend, this recipe has gained popularity both within and beyond Kashmir.
About Kashmiri Dum Aloo
Kashmiri Dum Aloo (Kashmiri pronunciation: “Dama Oluv”) is a popular dish originating from the Kashmir region in India. It is a vegetarian curry made with baby potatoes cooked in a rich and flavorful gravy. The term “dum” refers to the slow-cooking method used to prepare this dish, which involves cooking the ingredients on low heat in a sealed pot, allowing the flavors to blend together beautifully.
The key ingredients in Kashmiri Dum Aloo are baby potatoes, curd, Kashmiri red chili powder, fennel seeds, ginger, garlic, and a variety of aromatic spices such as cardamom, cinnamon, and cloves. The dish is known for its vibrant red color, which comes from the use of Kashmiri red chili powder, which is milder in heat but imparts a deep red color to the gravy.
If you’re looking to recreate the essence of Kashmiri cuisine in your kitchen, this authentic Kashmiri Dum Aloo recipe is the perfect choice. Let’s dive into the step-by-step process!
Kashmiri Dum Aloo Recipe
Course: Lunch, DinnerCuisine: KashmiriDifficulty: Easy5
servings15
minutes15
minutes230
kcal30
minutesTraditional Kashmiri Dum Aloo is a dish that combines elegance and comfort. It is often served during festive occasions, showcasing the rich culinary heritage of Kashmir. The dish is characterized by its rich, flavorful gravy and the use of various spices that are unique to Kashmiri cuisine.
Ingredients
10 small potatoes (or baby potatoes)
2 tsp chili powder
1 tsp ginger powder
½ tsp fennel powder
3-4 tbsp curd
½ tsp cumin seeds
3 crushed cloves
2 black cardamoms
1 cinnamon stick
2 green cardamoms
Pinch of asafoetida
Vegetable oil
Salt to taste
Water (for boiling the potatoes)
Directions
- Place the potatoes in a pan and cover them with water.
- Boil the potatoes for 10 minutes or until the skin can be easily removed. Peel the potatoes.
- Prick the peeled potatoes all over with a toothpick (best) or fork.
- Heat 1 cup of oil in a frying pan and deep fry the potatoes over low heat until they turn reddish-brown. Set aside.
- In a pressure cooker, heat 3 tablespoons of oil.
- Add Kashmiri chili powder and asafoetida to the oil, and sauté briefly.
- Add curd and stir till the curd dissolves in oil and forms a thick red chilli paste.
- Add salt, ginger powder, fennel powder, cinnamon, crushed cloves, and crushed black cardamom to the curd mixture.
- Add the fried potatoes and at least 3 cups of water to the mixture.
- For pressure cooker - Cover and pressure cook for one whistle or about 5 minutes. Then, reduce the heat and simmer for an additional 10-15 minutes.
- For pressure cooker - Once the pressure drops, open the cooker. If the gravy is too thin, boil until it thickens. Turn off the heat.
- For a regular pan - add 3-4 cups of water, cover, and boil on high for 5 minutes. Then, reduce the heat and simmer for about 30 minutes or until the water is absorbed.
- When ready, sprinkle crushed cardamom and cumin over the potatoes and cover.
- Serve hot with white rice.
Notes
- For the best Kashmiri taste you must use Mustard oil (Sarson ka tel).
- Garnish with fresh coriander leaves, alongside steamed basmati rice.
- This dish pairs beautifully with a cooling muji chatin.
- The recipe does not have any onion or garlic in it. So this is a satvik recipe.
FAQs
-
How is Kashmiri Dum Aloo different from regular Dum Aloo?
The main difference lies in the preparation of the gravy. Kashmiri Dum Aloo features a unique red-hued gravy made from a blend of dried red Kashmiri chilies, tomatoes, and curd. The flavors are milder compared to other regions’ dum aloo recipes, emphasizing the use of fragrant spices.
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Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes if baby potatoes aren’t available. Simply cut them into medium-sized chunks to ensure even cooking. However, baby potatoes provide a more authentic texture and presentation.
-
Is Kashmiri Dum Aloo a spicy dish?
No, while the dish has a beautiful red color, it is not overwhelmingly spicy. The Kashmiri red chilies used are relatively mild, giving the gravy a rich, flavorful taste with a gentle heat. However, the spiciness can be adjusted to personal preference during cooking.
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What are the key spices used in Kashmiri Dum Aloo?
The primary spices used in Kashmiri Dum Aloo include fennel seeds, cumin seeds, ginger-garlic paste, garam masala, and asafoetida. These spices, along with the Kashmiri red chilies, create the distinct and aromatic flavor profile of the dish.
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Can I make Kashmiri Dum Aloo without using Curd?
Curd plays a crucial role in adding creaminess and a tangy element to the gravy. However, if you’re lactose intolerant or prefer not to use curd, you can try using cashew paste or coconut milk as a substitute. It might alter the taste slightly, but it will still be delicious.
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Is Kashmiri Dum Aloo a vegetarian dish?
Yes, Kashmiri Dum Aloo is a 100% vegetarian dish without onion and garlic. It is a popular choice for vegetarians and vegans, and it provides a delicious and satisfying option in Indian cuisine without any meat-based ingredients.
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Can I freeze leftover Kashmiri Dum Aloo?
Yes, you can freeze any leftover Kashmiri Dum Aloo. Make sure to store it in an airtight container or freezer-friendly bag. When you want to reheat it, thaw the dish in the refrigerator overnight and then gently reheat it on the stovetop or microwave.
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How many calories does a serving of Kashmiri Dum Aloo have?
Kashmiri Dum Aloo (about 150-200 grams) contains approximately 250 to 350 calories. The calorie content can vary depending on the preparation method, especially the amount of oil used for frying.
Important Search Terms:
Kashmiri dum aloo recipe in English, Authentic Kashmiri dum aloo recipe, Kashmiri dum aloo ingredients, Kashmiri damalu, and Kashmiri dum aloo masala
