Maayeka

Indian Vegetarian Recipes - No Onion No Garlic

  • Home
  • Recipe Index
  • Cooking Tips and Tricks
  • Herbal Beauty Tips
  • About Me
  • Media
You are here: Home / Sabzi and Curries / Authentic Kashmiri Dum Aloo Recipe, How To Make Kashmiri Dum Aloo

Authentic Kashmiri Dum Aloo Recipe, How To Make Kashmiri Dum Aloo

2013-06-17 by Anjana Chaturvedi

Jump to Recipe Print Recipe

Kashmiri dum aloo -Deep fried baby potatoes simmered in a delicious fragrant rich gravy

Kashmiri Dum Aloo- Kashmirs cuisine is rich, flavorful and hot as they use very fragrant and hot spices to flavor their food .The best and most popular vegetarian dish from this cuisine is kashmiri dum aloo or dum olav.

Kashmiri dum aloo which is often served  with the creamy and slightly sweet gravy in most of the restaurant are not the authentic kashmiri dum aloo. The authentic kashmir dum aloo don’t have tomatoes ,cream and cashew paste
Kashmiri aloo dum is cooked with yogurt,fennel ,ginger powder and few spices and while cooking on dum, the gravy is almost absorbed in the potatoes.After simmering for some time the potatoes are served coated with spices and little fat and off course no gravy.
The most important step is to prick them well and then to deep fry them on proper heat. If you fry the potatoes then only potatoes will absorb all the flavors and become spongy.
There are many more delicious recipes from Kashmiri cuisine,I have also posted few kashmiri recipes –
  • Chokh vangun
  • Nadur yakhni
  • Al Yakhni
  • Boum Chount
  • Muji Chatin
  • Kaddu Ka Ambal
  • Dahi Baigan
Authentic kashmiri dum aloo recipe

 

how to make kashmiri dum aloo

You can also follow me on Pinterest , Facebook ,  Instagram and You Tube for more delicious recipes and updates 

 ★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

Print Recipe
4.10 from 11 votes

Authentic Kashmiri Dum Aloo

Authentic Kashmiri dum aloo -deep fried baby potatoes and simmered in a fragrant rich gravy

Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Main Course, Main Dish
Cuisine: Kashmiri cuisine
Keyword: dum aloo, dum olav, kashmiri dum aloo, no onion garlic
Servings: 4
Author: Anjana Chaturvedi

Ingredients

  • 12 Baby Potatoes / Chhote Aloo
  • 3/4 cup Yogurt / Dahi
  • 2.5 tsp Kashmiri Chilli Powder
  • 1.5 tbsp Khoya/Mawa/solidified milk
  • 4 tsp Fennel Seeds / Saunf
  • 1/4 tsp Asafoetida / Hing powder
  • 1.5 tsp Dried Ginger / Saunth
  • 2 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Shah jeera
  • 1/2 tsp Sugar / Chini
  • to taste Salt / Namak
  • Cooking Oil to deep fry

Tempering

  • 2 Cloves / Lavang
  • 4 Green Cardamom / Hari Elaichi
  • 1/2 Cinnamon /daalchini
  • 2 Bay Leaves / Tej Patta
  • 2 tbsp Clarified Butter / Desi Ghee
  • 2 tbsp Cooking Oil

Instructions

  • Wash potatoes and par boil in an open pan ,also add some salt in the water.
  • Peel the potatoes(peeling the skin is optional )and prick them well with a toothpick.this should be done perfectly and properly ,so the potatoes will absorb all the flavours and masalas.
  • Heat enough oil in a wide and deep pan and then add potatoes,and deep fry till golden red in colour.(see note)
  • When the potatoes are done,they will float on the surface of the oil.
  • When done, drain on a tissue paper and keep aside.
  • In a small bowl ,take 1/4 cup water and add kashmiri chili powder and asafoetida,mix(A)
  • Heat ghee and oil in a heavy bottom pan.
  • Add cloves,green cardamom,cinnamon,bay leaves and the chili paste (A)
  • Saute for few seconds and then add whisked yogurt and saute for few seconds
  • Add 3 cups of water,fennel powder,ginger powder,coriander powder and salt and let it boil.keep stirring.
  • When water start boiling add fried potatoes,grated khoya and shahi jeera and mix.
  • Cover the pan with a lid and simmer for approx 20 minutes,keep stirring in between.
  • When the gravy thickens and potatoes will absorb almost all the gravy and oil start floating on the sides and top.then its done.
  • Now add sugar, garam masala, chopped fresh coriander and mix.
  • Cover and simmer for a minute .
  • Serve with naan,paratha or rice

Notes

1-Don't use very small baby potatoes ,choose medium size baby potatoes .
2- Pricking the potatoes very well is important so all the flavours can seep inside the potatoes ,otherwise they will taste blend from inside.
3- Traditionaly kashmiris use mustard oil in their cooking but you can use any oil of your choice if you don't want to fry in mustard oil.
4- Don't fry the potatoes on high or medium flame,add on high flame and then reduce to medium and then  low, only then the potatoes will fry well and become lighter,I fried them together in a big pan and it take 30 minutes to get a nice red colour.
5-As I like little sourness in my gravys ,I also added few drops of lemon juice at step 14.
6- Addition of khoya is optional.

Filed Under: Dry Curry/Stir fry /side dish, Kashmiri cuisine, Sabzi and Curries Tagged With: Aloo, aloo dum, dum, Dum aloo, kashmiri, kashmiri Cuisine, No onion garlic recipe, potatoes, recipe, satvik food, Subzis and curries, vegetarian

« Moong Sprout Salad Recipe, How To make Moong Sprout Chaat
How To Make Urad Daal Vada, Kharyo Recipe »

Comments

  1. n s mistry says

    2015-12-29 at

    Superb, really genuine Kasmiri Dum Aalu I heard from a friend long ago.Revived memories… thank you ….

  2. Anonymous says

    2015-06-16 at

    I Had prepared this from your Recipe and it turned out to be amazing….It was Finger licking Good..Thanks for Sahring it..Amazing Photographs too :):)

  3. anjanaskc says

    2015-04-04 at

    @Neha-add a pinch of garam masala

  4. Neha Bashiyan says

    2015-04-03 at

    Hi, the recipe looks good, want to try but I am not sure how much garam Masala to put!! Please let me know so that I can try it coming weekend.

  5. Anonymous says

    2015-03-23 at

    Awesome receipe..Turned out very well.Thank u for posting this receipe.I never visited your blog before .For the first time I read the post.It rocks !!!

  6. anjanaskc says

    2015-02-26 at

    @Adnan -yes you can skip sugar

  7. Adnan khan food world says

    2015-02-25 at

    Mam can i skip sugar?

  8. Anonymous says

    2015-02-10 at

    Authentic as i am settled in pune and enquired about recipe from my sister who just told me the same. Thank you So much for sharing . God Bless

  9. Anonymous says

    2014-11-21 at

    Hi aunty, i just made this yesterday. It was awesome!!! the potatoes were crispy but at the same time had all the flavours soaked in it. It was out of the world experience both eating it and seeing my family enjoying it 🙂

  10. Shella says

    2014-07-31 at

    Looks rocking. Am bookmarking to try

  11. anjanaskc says

    2014-03-03 at

    @jyoti-no need to roast the saunf,just slightly crush the cardamom to open its mouth.

  12. jyoti says

    2014-03-03 at

    should I open the cover of green cardamom and crush the seeds or should I put it whole?

  13. jyoti says

    2014-03-03 at

    shoulf saunf be roasted and then powdered?

  14. Sireesha Puppala says

    2014-02-27 at

    Dum aloo looks tempting

  15. Vandana Gaglani says

    2014-02-05 at

    I cook with the assistance of recipes, and if it works, the chef is bookmarked.
    Your recipe earned me accolades, and I have to admit I hogged all the credit initially! But the guilty conscience insisted I advertise your culinary skills….and that's just what I did!
    Many thanks for sharing your gift for cooking.

  16. Anonymous says

    2013-12-03 at

    Dear all / Anjana:

    I tried this recipe and let me tell you one thing…THIS Rec TOTALLY ROCKS!!!

    Authentic Kashmiri Rec…I have been trying for some time to get my hands on recp for the AUTHENTIC Kashmiri on Internet but without Success…until I came across maayeka.blogspot.in….Anjana you have nailed it…A MUST TRY RECP FOLKS…I OWE U a Coffee…

    Rahul

  17. Maayeka says

    2013-11-19 at

    @Rahul-Thanks for pointing it out,I have updated the post

  18. Anonymous says

    2013-11-19 at

    Anjana:

    FYI…You forgot to mention the quantity of heeng/ asafoetida in the ingredient list as well…will take the qty as a pinch…trying it now…

    Rahul

  19. Kitchen Queen says

    2013-06-19 at

    love the way masala coats to potatoes, i like that thick gravy only.

  20. Nisha says

    2013-06-19 at

    Perfectly done as always

  21. dassana says

    2013-06-18 at

    this is one of my favorite dum aloo. i agree on what you say on restaurants serving this dum aloo.

  22. Chitz says

    2013-06-18 at

    Ohh.. That's interesting, I always thought that Kashmiri recipes were on the sweeter side !! Loved this one. Bookmarked.. Will try soon 🙂

  23. Archana Potdar says

    2013-06-18 at

    Awesome dum aloo. Love the pic

  24. Nupur UK Rasoi says

    2013-06-18 at

    Just so tempting Anjana, I seriously felt like grabbing one from the screen. I like this small Kadhai you use for clicking pictures, very royal and traditional look it gives.

    BTW, I tried your Kachori recipe and it was out of the world Sunday Brunch for us. Will post it on 28th for potluck

    Love,

  25. Rashida Shaikh says

    2013-06-18 at

    Hi Anjana Ji,

    The word authentic has dragged me here…soon I'll try it and will let you know how it turn out.
    Have great weekend ahead!

  26. LOTUS says

    2013-06-18 at

    looks yummy and delicious…

  27. Kalpana Sareesh says

    2013-06-18 at

    they looks so yummm

  28. Akila says

    2013-06-18 at

    Looks very tempting.. Bookmarked to try it out

  29. Nisha says

    2013-06-17 at

    Looks so appetizing, Anjana!

    I tried Kashmiri Dum Aloo only one time last year from Sanjeev Kapoor's recipe – it was such a disaster, that too just 1 hour before a couple was about to come for dinner at my place! :-/

  30. Priya Suresh says

    2013-06-17 at

    Incredible and terrific dum aloo,cant resist.

  31. Sapana Behl says

    2013-06-17 at

    Looks tempting and wonderful …

  32. Rafeeda AR says

    2013-06-17 at

    Super delicious…

  33. Ansh| Spiceroots says

    2013-06-17 at

    That looks super delicious. I love the idea of adding khoya. My nani ma stuffs dum alu with khoya. It is super delicious.

  34. AparnaRajeshkumar says

    2013-06-17 at

    seriously yummy !

  35. Meena B says

    2013-06-17 at

    awesome anjana and there is one thing i understood. i always thought kashimiri dishes are little on sweeter side as we dont like too sweet nor too spicy.
    i love ur version

    would surely try out

  36. Priti S says

    2013-06-17 at

    Looks absolute yum …droolin here

  37. Shobha says

    2013-06-17 at

    The potatoes look delicious.

4.10 from 11 votes (11 ratings without comment)

Search Maayeka Recipes

About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

Browse Recipe Categories

Popular Posts

dry-fruit-laddu

Dry Fruit Laddu Recipe | Sugar Free Healthy Laddu

besan- wali -Turai- sponge -gourd-curry

Besan Wali Turai Ki Sabji | Sponge Gourd Curry

Lauki-muthiya-Dudhi-muthiya

Lauki Muthiya | How To Make Doodhi Muthiya | Dudhi Na Muthia

Veg- Pulao

Pulao Recipe | Quick Vegetable Pulao Recipe | Veg Pulao

Chili -Honey-Recipe

How To Make Honey Chili Sauce | Spicy Honey Sauce Recipe

kachche-aam-wali-bhindi-okra-stir fry

Kachche Aam Wali Bhindi | Okra with Raw Mango

ajwain-leaves-pakode- fritters

Ajwain leaves Pakode |अजवाइन के पत्तों के पकोड़े

beans-aloo-curry-barbatti-aloo

Beans Aloo Recipe | Barbatti Aloo Curry

gulgule-recipe-pua

Gulgule Recipe | How to Make Gulgule | Sweet Pua Recipe

curry-leaves-pakoda

Curry Patta Pakoda | Curry Leaves Fritters

Gunda-Pickle

Gunda Pickle Recipe | Lasode Ka Achar | Gum Berry Pickle

paka-kela-ki-ssookhi-sabji

Pake Kele ki khaati Meethi Sabji

sun-dried-guvar-phali-kothavarangai-vathal

Sun Dried Guvar Kachri | Kothavarangai Vathal

Green-chili-pickle

Easy Green Chili Pickle I Hari Mirch Ka Achar

DAAL-BUKHARA

Dal Bukhara Recipe

hare-chane-ka-bhabra-bachka

Bihari Hare Chane Ka Bachka | Chane ka Bhabra

chawal-ki-kachri-phool

Chawal ki Kachri | Chawal Ke Phool | चावल की कुरेरी

vrat-ka-dhokla

Vrat ka Dhokla | Samak Rice ka Dhokla | Vrat Recipe

PODI-IDLI

Podi Idli Recipe (with Mini Idli )

dosa-poppers-pakoda

Dosa Poppers Recipe | Dosa Bonda Recipe

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.