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
Cuisine: Indian (Kashmiri)
Watch the video here for step by step preparation
Video Duration: 15:25 minutes
Recipe Specific Ingredients:
Potatoes: 1 Kg (Medium sized)
Yoghurt: 1 Cup
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
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
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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