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

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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 –
Authentic kashmiri dum aloo recipe

 

how to make kashmiri dum aloo

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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
Cook Time1 hour 30 minutes
Total Time1 hour 15 minutes
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.

Comments

  1. n s mistry says

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

  2. Anonymous says

    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 :):)

  4. Neha Bashiyan says

    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

    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 !!!

  8. Anonymous says

    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

    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 🙂

  11. anjanaskc says

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

  12. jyoti says

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

  15. Vandana Gaglani says

    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

    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

  18. Anonymous says

    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

  21. dassana says

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

  22. Chitz says

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

  24. Nupur UK Rasoi says

    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

    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!

  29. Nisha says

    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! :-/

  33. Ansh| Spiceroots says

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

  35. Meena B says

    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

4.10 from 11 votes (11 ratings without comment)