Kashmiri Dum Aloo

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    Kashmiri Dum Aloo

    Dum aloo is a spicy potato curry widely popular in India. Now there are many ways to make it but the most famous ones are “Kashmiri Dum Aloo” originating from the state of Jammu & Kashmir and hence the name. The funny part though is that if you go to Indian restaurants they will have “Kashmiri Dum Aloo” on the menu and when you order it, you will get baby potatoes in a creamy onion-tomato curry, which is nowhere close to how Kashmiri Dum Aloo should be! That’s actually Punjabi Dum Aloo with all the cream and spices.

    This dum aloo is on the spicier side, there is no cream, no tomato, no onion, no ginger and no garlic. I actually didn’t know so much about Kashmiri Dum Aloo before I got married. But then one day hubby asked me to make it, he had eaten it a number of times at his best friends house who is from Kashmir and it was one of his absolute favorites. I tried few recipes online but he would always say that it isn’t the same and I should learn it from his friend’s mom when we go to India next.

    So this time around when we went to India, I made it a point to learn the recipe.  Aunty was so incredibly sweet that she didn’t only teach me how to make this but also gave me the spices to take along with me! Thank you so much Usha aunty for teaching me how to make Kashmiri dum aloo. This recipe is as authentic as it can get !

    Authentic Kashmiri Dum Aloo

    I thought the trickiest part of this recipe is to boil the potatoes perfectly. You need to boil them just to the point that you can remove the skin easily. But you have to be careful not to over-boil them because if you do that, then the potatoes will break while you prick them. Aunty told me to put potatoes in water and let it come to a boil, then switch off the flame and let it sit covered for 10-15 minutes. That’s exactly what I did and the potatoes were just perfect.

    Also people in Kashmir use a knitting needle to prick the potatoes while making dum aloo, aunty used that too but I used a toothpick because I didn’t have a knitting needle in my home! You prick the potatoes twice, once after they are boiled and then after they are fried. This is important so that all the spices/flavors gets soaked in internally by the potatoes. I used 1.5 lb baby potatoes for this recipe, which were 14 in number.

    The potatoes get the red color from the use of kashmiri red chili powder. You can find it easily in Indian grocery stores. Other than the kashmiri red chili powder, the other 2 important spices in this recipe are fennel powder and ginger powder.

    Kashmiri Dum Aloo Spices

     

    Method

    Boil the potatoes till you are just able to peel off their skin easily. I took water in a large pan and put it on heat. Once warm, added in the potatoes and let it come to a boil. Once the water came to a boil, I switched off the flame and covered the pan. Let it remain covered for 10-15 minutes and then you can peel the skin easily. This way the potatoes were perfectly boiled, just what you need for this recipe. Now take a toothpick and prick the peeled potatoes all over. Pass the toothpick right through the potatoes and be careful not to break them while doing this.

    Heat oil on medium heat [traditionally mustard oil is used, since I didn’t have it, I used vegetable oil]. Once the oil is hot drop the potatoes in the oil carefully, 4-5 at a time.

    Fry the potatoes till they are golden brown in color. Set aside.

    Kashmiri Dum Aloo-Recipe-Step-1Once the fried potatoes have cooled down a bit, take a toothpick and prick them again all over.

    Now in a pan heat 2 tablespoons of oil on medium heat. Once oil is hot, add cumin seeds, bay leaves, cinnamon stick, black cardamom, green cardamom and cloves. Saute for 1 minute.

    Now add kashmiri red chili powder [kashmiri degi mirch] and whipped yogurt. Keep stirring till you see a bright red color.Kashmiri Dum Aloo-Recipe-Step-2Add the fried potatoes and mix so that all potatoes are coated with the spice mix.

    Add fennel powder, salt and ginger powder and 1.5-2 cups of water and mix.

    Cover and let it simmer for 10-15 minutes on medium flame or till the curry becomes thick and very little of it is left. There isn’t much curry in Kashmiri dum aloo, in fact I simmered it for more than 15 minutes and ended up with almost no curry/gravy. You can simmer for just 10 minutes so that you still have come curry left.

    Kashmiri Dum Aloo-Recipe-Step-3Serve hot with rice or roti.

    Dum Aloo Kashmiri

    * Adjust spice levels to taste. You can add more of kashmiri red chili powder for a spicier version, around 1 tablespoon.

    * Mustard oil is used traditionally in making kashmiri dum aloo. It’s actually the choice of oil for cooking in my house too but here I used vegetable oil because that’s what we get here plus my husband is not used to eating food cooked in mustard oil. I think it’s an acquired taste since mustard oil is strong in flavor and taste.

    * You can use normal potatoes for this recipe too. Just cut them into half and follow the rest of the recipe as it is.

    Kashmiri Dum Aloo

    Serves: 4

    Authentic spicy & flavorful Kashmiri Dum Aloo, goes well with rice or Indian breads.
    Ingredients
    • 1.5 lb baby potatoes [680 gm, 14 in number]
    • oil to fry [preferably mustard oil but i used vegetable oil]
    • ½ teaspoon cumin seeds
    • 1 black cardamom
    • 2 bay leaves
    • 3 cloves
    • 2 green cardamom
    • 1 cinnamon stick
    • ¾ tablespoon kashmiri red chili powder
    • 1.5 tablespoons yogurt, whipped
    • 1 tablespoon fennel powder
    • ½ teaspoon ginger powder
    • 2 tablespoons oil [mustard or vegetable]
    • 1.5-2 cups water
    • salt, to taste
    Instructions
    1. Boil the potatoes till you are just able to peel off their skin easily.
    2. Now take a toothpick and prick the peeled potatoes all over. Pass the toothpick right through the potatoes and be careful not to break them while doing this.
    3. Heat oil on medium heat [traditionally mustard oil is used, since I didn't have it, I used vegetable oil].
    4. Once the oil is hot drop the potatoes in the oil carefully, 4-5 at a time.
    5. Fry the potatoes till they are golden brown in color. Set aside.
    6. Once the fried potatoes have cooled down a bit, take a toothpick and prick them again all over.
    7. Now in a pan heat 2 tablespoons of oil on medium heat. Once oil is hot, add cumin seeds, bay leaves, cinnamon stick, black cardamom, green cardamom and cloves. Saute for 1 minute.
    8. Now add kashmiri red chili powder [kashmiri degi mirch] and whipped yogurt. Keep stirring till you see a bright red color.
    9. Add the fried potatoes and mix so that all potatoes are coated with the spice mix.
    10. Add fennel powder, salt and ginger powder and 1.5-2 cups of water and mix.
    11. Cover and let it simmer for 10-15 minutes on medium flame or till the curry becomes thick and very little of it is left.
    12. Serve hot with rice or roti.

     

    21 thoughts on “Kashmiri Dum Aloo

      1. Hi Vanessa, so good to see you back in action! I am not sure how this would taste with sweet potatoes, since this is a spicy dish and sweet potatoes will make it sweeter…you can give it a try but I’m not sure about how it would taste!

    1. I love spicy foods and these potatoes look delicious! Great instructions and step by step photos. Love the spices, will try to make something similar soon! pinned!!!

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