Kashmiri Dum Aloo

Image showing Dum Aloo

Dum Aloo (Potatoes) is a very famous Kashmiri dish relished by one and all. No celebration is complete without this dish. It is known for its exotic taste and dark red texture.

Objective: Learn how to cook Dum Aloo:

Preparation time: 20-25 minutes

Cooking Time: 45-60 minutes

Total time: 65-75 minutes

Servings: 7-8

Cuisine: Indian (Kashmiri)

Watch the video here for step by step preparation

Video Duration: 15:25 minutes

Dum Aloo

Ingredients:

Recipe Specific Ingredients:

Potatoes: 1 Kg (Medium sized)

Yoghurt: 1 Cup

Spice Ingredients:

Asafoetida: 2 pinches

Cumin Seeds: 1 tea spoon

Turmeric Powder: 1/2 tsp

Fennel Powder: 2 tea spoons

Ginger Powder: 1 tsp

Pepper Corn: 1 tsp

Big Cardamom: 5-6 Pieces

Cinnamon: 2 pieces of 1 inc

Bay leaves: 2

Cloves: 3-4

Basic Ingedients:

Salt: 1 tsp (as per taste)

Kashmiri Red chilly Powder: 2 tsp

Mustard Oil: 1 spoon for cooking

Mustard Oil: 8-10 spoons for deep frying

Image showing Boiled and peeled Potatoes
Image showing fried Potatoes for Dum Aloo
Adding yoghurt to make gravy for Dum Aloo
Image showing Dum Aloo in a pan
mage showing Dum Aloo cut from Inside

How to make Preparation for making Dum Aloo:

Clean and was the potatoes with fresh water.

Add the potatoes in a pressure cooker. Add water to cover the potatoes completely. Cover the lid and heat it on high flame till you get the 1st whistle. Switch the flame off and remove the steam.

Take care not to cook excessively in cooker else potatoes may break or become too soft.

Remove the potatoes in a plate and let them cool a little.

Peel the potatoes.

Prick the potatoes with a tooth pick end to end. please don’t use forks etc. since they can’t go end to end and will beak the potatoes if pressed too deep.

Its very important to pick the potatoes end to end so that the gravy is soaked well by the potatoes. Also please don’t se the forks as recommended by many chefs over there.

How to Prepare Yoghurt for Dum Aloo:

Take 1 cup of Yoghurt in a bowl.

Add 1 tsp of fennel powder to it.

Whisk well to form a consistent mixture.

How to Fry the Potatoes:

Heat some oil in a pan.

Deep fry the potatoes till they turn golden brown.

Remove the potatoes in a plate.

How to cook Dum Aloo:

Heat some oil in a pan.

Add 2 pinches of Asafoetida, 1 tsp of Cumin seeds, 2 bay leaves, 1 piece of Cinnamon, 3-4 Big Cardamoms, 3-4 cloves and sauté it well.

Add a little water (1/2 cups) to it.

Add 2 tsp Kashmiri red chilly powder, 1 tsp Ginger Powder, 1/2 turmeric powder, 2 tsp fennel powder, 1 tsp salt and mix well.

Add the whisked yoghurt and mix well. Keep stirring till it comes to boil else the yoghurt may curdle.

Add the fried potatoes into the pan.

Add water to cover the potatoes with water.

Cover the lid and let it simmer on low flame for around 15-20 minutes and gravy is thickened.

Powder1 inch cinnamon, 3-4 big cardamoms, and 1 tsp pepper corns and add the freshly prepared powdered to the pan.

Dum Aloo is ready. Let it cool down for the potatoes to absorb gravy.

Perfect Dum Aloo should be as much red from inside as it is from outside and juicy with gravy.

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About Sanjay Pandita 67 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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