Kashmiri Dum Aloo
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Kashmiri Dum Aloo Recipe

ByUsha Trisal

Kashmiri Dum Aloo is a beloved dish that originates from the scenic region of Kashmir 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 hue to the gravy.

To prepare Kashmiri Dum Aloo, the baby potatoes are first parboiled and then deep-fried until they turn golden and crispy. This frying process helps seal in the flavors and gives the potatoes a delicious texture. Meanwhile, a gravy is prepared by sautéing onions, ginger, and garlic in oil or ghee, and then adding spices like fennel seeds, cardamom, cinnamon, and cloves. Curd is added to the spice mixture, creating a creamy and tangy base for the gravy.

Once the gravy is prepared, the fried baby potatoes are gently added to it, and the dish is cooked on low heat, allowing the flavors to meld together. This slow-cooking process helps the potatoes absorb the flavors of the spices and the curd, resulting in a rich and aromatic curry.

Kashmiri Dum Aloo is typically garnished with fresh coriander leaves and served with Indian bread like naan or roti, or with steamed rice. The creamy and flavorful gravy, combined with the tender and succulent baby potatoes, makes it a delectable and satisfying dish.

Important key points before you start:

  • Flavors: This recipe of Kashmiri dum aloo is more like the way the actual Kashmiri dum aloo is – sour and spicy. The gravy or sauce does not taste like the ones you get in the restaurants – which is a creamy, sweet gravy made with onion & tomatoes.
  • No onion no garlic: the recipe does not have any onion or garlic in it. So this is a satvik recipe.
  • Baby potatoes: Baby potatoes are parboiled and then fried. Later these fried baby potatoes are added to the gravy or sauce and slowly simmered. The baby potatoes absorb the flavors of the spices and curd while cooking.
  • Saving time: when I am short of time, I fry the potatoes directly in oil or steam them completely till done. When I have time, I parboil the potatoes and then saute or pan fry till golden. You can choose any option you want.
  • Red chili powder:  In the recipe I highly recommend adding Kashmiri red chili powder or deghi mirch as they are not very hot or pungent and give a nice red color to the final dish. I have also made this Kashmiri dum aloo with a few varieties of red chili powder and they made the dish too spicy. If you cannot handle the heat, then reduce the amount of Kashmiri red chili powder.
  • Other spices: This traditional recipe has spices like Kashmiri red chili powder, ginger powder, and fennel powder which are aromatic and combine to give a lovely warm flavor to the whole dish.

How to make Traditional Kashmiri Dum Aloo

Traditional Kashmiri Dum Aloo is a delightful and aromatic potato dish that originates from the beautiful region of Kashmir in India. The dish is characterized by its rich, flavorful gravy and the use of various spices that are unique to Kashmiri cuisine. Here’s a step-by-step recipe to make Traditional Kashmiri Dum Aloo:

Total Time: 90 minutes

Step 1

Wash the baby potatoes thoroughly to remove any dirt. If using regular potatoes, peel and cut them into small, equal-sized pieces.

Step 2

Boil the potatoes until they are just cooked through. Drain the water and let them cool.

Step 3

Once cooled, gently prick each potato with a fork or toothpick.

Step 4

In a large mixing bowl, combine the whisked yogurt, ground fennel seeds, ground ginger, ground Kashmiri chili, ground turmeric, and salt. Mix well to form a marinade.

Step 5

Add the boiled and pricked potatoes to the marinade and coat them evenly. Let the potatoes marinate for at least 30 minutes to an hour.

Step 6

In a heavy-bottomed pot or a deep pan, heat the mustard oil (or any vegetable oil) until it reaches its smoking point. Then, lower the heat to medium.

Step 7

Add the cumin seeds, bay leaf, crushed cardamom pods, cloves, and cinnamon stick to the hot oil. Stir for a minute or until the spices release their aroma.

Step 8

Place the marinated potatoes into the pot, along with any leftover marinade. Stir gently to mix the spices with the potatoes.

Step 9

Cover the pot with a tight-fitting lid and cook the potatoes on low heat for about 30-35 minutes. Stir occasionally to ensure the potatoes don’t stick to the bottom.

Step 10

While the potatoes are cooking, prepare the gravy. In another pan, heat some oil and add the finely chopped onions. Sauté until the onions turn translucent.

Step 11

Add the ginger-garlic paste and cook for another minute until the raw smell disappears.

Step 12

Stir in the ground cumin and ground coriander. Cook for a couple of minutes to let the spices release their flavors.

Step 13

Add the tomato puree and continue cooking until the oil starts to separate from the masala.

Step 14

At this point, you can add some cream or cashew paste to the gravy if you prefer a creamier texture.

Step 15

Once the potatoes are done, gently transfer them to the pan with the prepared gravy. Mix everything together, being careful not to break the potatoes.

Step 16

In a separate small pan, heat the ghee for tempering. Add the Kashmiri red chili powder and asafoetida. Let it sizzle for a few seconds.

Step 17

Pour the tempering over the Dum Aloo and gently give it a stir.

Step 18

Garnish the Dum Aloo with dried mint leaves (if using).

Your Traditional Kashmiri Dum Aloo is now ready to be served! Enjoy it with steamed rice or Indian bread like naan or roti. The dish will be rich, aromatic, and absolutely delicious.

Kashmiri Dum Aloo Recipe
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Kashmiri Dum Aloo Recipe

Recipe by Usha TrisalCourse: Lunch, DinnerCuisine: KashmiriDifficulty: Medium
Servings

5

servings
Prep time

45

minutes
Cooking time

45

minutes
Calories

400

kcal
Total time

1

hour 

30

minutes

Traditional Kashmiri Dum Aloo is a delightful and aromatic potato dish that originates from the beautiful region of Kashmir. The dish is characterized by its rich, flavorful gravy and the use of various spices that are unique to Kashmiri cuisine.

Kashmiri Dum Aloo Ingredients

  • 500g baby potatoes (or small potatoes)

  • 1 cup curd (whisked until smooth)

  • 2 tablespoons mustard oil (or any vegetable oil)

  • 1 teaspoon cumin seeds

  • 1 bay leaf

  • 4-5 green cardamom pods (lightly crushed)

  • 4-5 cloves

  • 1-inch cinnamon stick

  • 1 teaspoon ground fennel seeds

  • 1 teaspoon ground ginger

  • 1 teaspoon ground Kashmiri chili (for color, not too spicy)

  • 1/2 teaspoon ground turmeric

  • Salt to taste

  • Water (for boiling the potatoes)

  • Ingredients For the Gravy:

  • 1 cup onion (finely chopped)

  • 1 tablespoon ginger-garlic paste

  • 1 cup tomato puree

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon garam masala

  • 1/4 cup cream or cashew paste (optional, for creaminess)

  • Ingredients For Tempering:

  • 2 tablespoons ghee (clarified butter)

  • 1 teaspoon Kashmiri red chili powder (for color and mild spiciness)

  • A pinch of asafoetida (hing)

  • 1 teaspoon dried mint leaves (optional, for garnish)

Directions

  • Potatoes: Use small-sized potatoes or baby potatoes for this recipe. If using regular potatoes, make sure to cut them into equal-sized pieces for even cooking.
  • Pricking Potatoes: After boiling and cooling the potatoes, remember to gently prick each potato with a fork or toothpick. This step allows the marinade to penetrate the potatoes and infuse them with flavors.
  • Marinating Time: Let the potatoes marinate for at least 30 minutes to an hour. This allows the potatoes to absorb the spices and yogurt, enhancing the overall taste.
  • Mustard Oil: Traditional Kashmiri Dum Aloo is made with mustard oil, which has a distinct flavor. If you don't have access to mustard oil or find its flavor too strong, you can use any vegetable oil as a substitute.
  • Slow Cooking: Cook the marinated potatoes on low heat with a tight-fitting lid. This slow-cooking method allows the flavors to develop fully and ensures that the potatoes remain tender and moist.
  • Spices: The spices used in this recipe are characteristic of Kashmiri cuisine. The Kashmiri red chili powder is primarily used for its vibrant red color and mild spiciness. If you prefer a spicier version, you can add a bit of regular red chili powder.
  • Cream or Cashew Paste: Adding cream or cashew paste to the gravy enhances its richness and creaminess. It's an optional step, but it brings a delightful texture to the dish.
  • Tempering: The tempering of ghee and Kashmiri red chili powder at the end adds an extra layer of flavor and color to the dish. Be careful not to overheat the tempering to avoid burning the spices.
  • Garnish: The garnish of dried mint leaves is optional but adds a pleasant freshness to the dish.
  • Serving: Traditional Kashmiri Dum Aloo is often served with steamed rice or Indian bread such as naan or roti. The combination of the flavorful gravy with these accompaniments makes for a delightful meal.

People also ask

  1. 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.

  2. What gives Kashmiri Dum Aloo its distinct red color?

    The vibrant red color of Kashmiri Dum Aloo comes from the use of special dried Kashmiri red chilies, which are known for their bright hue and mild spiciness. These chilies are soaked and then ground into a smooth paste, imparting the characteristic color to the gravy.

  3. 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.

  4. Are Kashmiri red chilies essential for making this dish?

    Yes, Kashmiri red chilies play a crucial role in achieving the authentic flavor and color of Kashmiri Dum Aloo. If you can’t find them, you may try substituting them with a mix of paprika and regular dried red chilies, but it won’t be exactly the same.

  5. Can I use regular potatoes instead of baby potatoes?

    While baby potatoes are traditionally used for Kashmiri Dum Aloo, you can substitute them with regular potatoes cut into smaller chunks. The texture and cooking time may vary slightly, but the overall taste should be similar.

  6. 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.

  7. 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.

  8. Is Kashmiri Dum Aloo a vegetarian dish?

    Yes, Kashmiri Dum Aloo is a vegetarian dish. 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.

  9. 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.

  10. Is Kashmiri Dum Aloo gluten-free?

    Yes, the traditional Kashmiri Dum Aloo recipe is gluten-free. However, if you are using any packaged spice blends or curd, it’s essential to check the labels to ensure they are gluten-free.

  11. Can I adjust the spiciness of Kashmiri Dum Aloo?

    Yes! If you prefer a milder version, you can reduce the number of Kashmiri red chilies or adjust the quantity of chili powder according to your taste preferences. You can also remove the chili seeds to reduce the heat level while maintaining the color.

  12. Is Kashmiri dum aloo sweet?

    Kashmiri Dum Aloo is not typically sweet. The flavors of this dish are more focused on aromatic spices and a mild level of spiciness rather than sweetness. The main ingredients that contribute to the taste are Kashmiri red chilies, tomatoes, curd, and a blend of fragrant spices. These elements combine to create a savory and flavorful gravy that complements the baby potatoes.

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

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