Kashmiri Dum Aloo is a very famous Kashmiri dish made using baby potatoes, which is slowly cooked in yoghurt-based gravy with spices. This dish is not very spicy yet very flavourful, warm and delicious. Here, I am sharing a very simple recipe for this dish using a few ingredients.
Table of contents
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1. About the recipe:
Kashmiri Dum Aloo gets its name because of slow cooking. It is a less gravy dish, enjoyed with the poori, roti, naan or rice. The yoghurt base gravy is spiced with Kashmiri red chilli powder, dry ginger powder, and fennel powder. These spices are apt for the biting cold in Kashmir. Using Kashmiri red chilli powder will give a bright red colour to the gravy without hotness.
Let’s start cooking!
Serving Suggestion: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
2. Ingredients:
- 500gm baby potatoes
- 100 gm thick yoghurt
- Two tablespoons of Kashmiri red chilli powder
- ½ tablespoon dry ginger powder
- One tablespoon of fennel powder
- One teaspoon of shah jeera
- One cinnamon stick
- One bay leaf
- Oil for frying
- Three tablespoon mustard oil for gravy
- 1 cup water
- Salt as required
3. Step by Step method:
- Rinse 500 gm of baby potatoes 3 to 4 times in water. Remove all the mud. In a pressure cooker add 4 cups of water to the baby potatoes and pressure cook them for 2 whistles. (You can also boil the potatoes in a deep bottom pan and boil them for 10 minutes.)
- Drain all the water and leave for a few minutes to cool down. Peel the potatoes.
- After peeling prick the potatoes with a fork or wooden skewers or toothpick.
Frying Potatoes
- Heat oil ( around 1 cup) on a high flame in a kadhai or pan. Fry boiled potatoes in two batches. Fry on medium to high flame. Turn them over while frying, when one side is golden.
- Fry them well. Fry all the potatoes until they turn golden and crisp.
- Place them on a kitchen towel to remove excess oil.
- In a bowl take 2 tablespoons of Kashmiri red chilli powder with 4 tablespoons of water. Mix well to get a smooth paste.
- Whisk thick yoghurt till smooth.
Making Gravy
- In a kadhai or pan take 3 tablespoons of mustard oil, and heat on a medium flame. Add shah jeera, bay leaf, and cinnamon stick.
- Fry them for a few seconds. Add Kashmiri red chilli powder and water mixture. Stir for few seconds. Now add whisk yoghurt and stir continuously so the yoghurt doesn’t split.
- After adding yoghurt, now add water. Continue to stir so that the gravy mixes well. Add ½ tablespoon of dry ginger powder, 1 tablespoon of fennel powder. Stir well.
- Now add fried potatoes to the gravy. Stir well and add salt according to your taste. Cover the kadhai or pan with a tight lid and Cook the gravy on slow flame for 10 to 12 minutes.
- The gravy of Kashmiri Dum Aloo should be thick; longer cooking will make the gravy thick. Depending on your preference, adding or reducing water will also make the gravy thick or thin.
- Serve Hot Kashmiri Dum Aloo with Poori, roti, naan or plain rice.
4. Tips:
- Use thick yoghurt as the quality of the gravy will depend on the yoghurt.
- If you are using normal red chilli powder, reduce half the amount.
- You can bake or roast potatoes instead of frying.
- Baby potatoes are the best option for this dish, but you can also use normal-sized potatoes and cut them in half before frying.
- This dish is best in winter.
- Stir continuously while adding yoghurt.
