Kashmiri Dum Aloo

Kashmiri Dum Aloo is a very famous Kashmiri recipe made using baby potatoes simmered in a yogurt based gravy flavored with dry ginger powder and fennel. Here is how to make it.

Traditional recipes have their own charm, don’t you agree!

It doesn’t matter from which region of India it belongs too, each and every dish is unique in its own way. 

Just like the Kashmiri cuisine!

Filled with delicious and subtle flavours, I fell in love with it the moment I took a bite of the traditional Kashmiri Dum Aloo.

And then I kept on trying many Kashmiri recipes and there is no looking back. 

Sometimes I wonder how same set of ingredients can taste so different when it comes to regional food.

Well, I tasted this incredible Dum Aloo recipe during my one year stay in Almora. 

I had a friend there, who belonged to Kashmir.

Once she invited me for lunch, and that’s when I had this dish, made by her mother.

I was bowled over by the incredible flavours this simple dish had. 

Although I never cooked at that time, I just scribbled the recipe on a piece of paper and gave it in my recipe treasure.

It was only when I visited a restaurant and saw this Kashmiri Dum Aloo on the menu.

I was disappointed after ordering this dish in a restaurant as what is presented is nowhere close to the authentic preparation.

It was rather baby potatoes in a masala gravy or sometimes in a creamy and sweet gravy.

The restaurant version was delicious, just not the way it is prepared traditionally.

And that’s when I the recipe at home and totally loved it.

Here are some more Aloo Recipes, that you can note down for some special occasions – Restaurant Style Dum Aloo, Bengali Aloo Dum, Shahi Aloo, Dahi Wale Aloo and Mathura Ke Dubki Wale Aloo.

What is Kashmiri Dum Aloo?

Tired of eating same old potato sabzi every time? Folks, give this dish a try then!

It is also known as Kashmiri Shahi Potato Curry and is simply prepared using baby potato, curd and spices like chilli powder, cumin powder, fennel seed powder, ginger, garlic and cardamom powder.

While curd forms the creamy base, fennel powder and cardamom powder gives it a beautiful flavour and different from other curd based aloo recipes. 

Serving Suggestion

Serve this superb sabzi with Naan, rotis or any other flatbread of your choice.

Trust me, it would taste finger-licking. It goes well with Steamed Rice or Jeera Rice too.

You might also like

Methi Chaman

Kashmiri Rajma

Kahwa

Kashmiri Pulao

Step by Step Recipe

Wash the baby potatoes and prick them with a tooth pick all around. This will make sure the salt and masala seeps inside them and they are not bland from inside.

Heat water in a pan. Add 1 tablespoon salt in it.

When it comes to a boil, add the potatoes and boil them  till tender.

Drain the water and peel the skin of the potatoes.

Heat oil for frying in a pan. 

Deep fry the potatoes till golden brown. You can fry these on high heat. Remove them from oil and keep aside.

Heat mustard oil in a heavy bottom pan.

When it starts to fume, simmer the heat. Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.

Add onions (Optional) and fry till golden brown. Kashmiri Pandits do not use onion and garlic in their cooking while muslims do.

Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl. I always add flour in yogurt based gravies as it avoid to split the yogurt while cooking.

Pour the yogurt mixture in the pan and keep whisking while pouring. Cook until the mixture comes to a boil.

Add the potatoes, salt and 2 cups of water.

Cover the pan with a tight fitting lid and simmer the heat to minimum. Cook for 10-12 minutes on low heat.