Kashmiri Dum Aloo I How to Make Kashmiri Dum Aloo Recipe

If you want to treat your special one with something extremely scrumptious, we have a delicacy from the mountains to burst with the flavor…..Yes the traditional Kashmiri Dum Aloo.

Kashmiri Dum Aloo is a very famous Kashmiri dish made using potatoes simmered in a yogurt based gravy flavored with dry ginger powder,fenugreek and fennel.

It is said that cooking Dum Aloo is an art because it needs to be boiled and fried just right, the spices need to be authentic, and it takes a lot of time and patience to prepare it. 

Lets prepare the traditional, restaurants style kashmiri Dum Aloo.

Dum Aloo is a popular potato dish across India with several different versions popping up specific to the native requirements. Significantly each state has their own recipes with their native ingredients. But this recipe is specific to the Kashmir valley and is prepared with the locally available ingredients.

kashmiri Dum Aloo recipe | how to make authentic kashmiri Dum Aloo recipe

Prep time: 15 mins

Cooking time: 30 mins

Level: Intermediate

Ingredients

  1. Potato , big size – 02 nos
  2. Mustard oil – 02 tbsp
  3. Whole garam masala ,  (cinnamon, bay leaf, cloves,big and small cardamom) –  01 no each
  4. Whole red chilli , broken into pieces – 2 nos
  5. Saunf powder (fennel powder) – 1/2 tsp
  6. Cinnamon powder – 1/2 tsp
  7. Dry ginger powder- 1/2 tsp
  8. Kashmiri mirch- 01 tsp
  9. Coriander powder – 01 tbsp
  10. Salt – to taste
  11. Garam  masala- a pinch
  12. Curd- 01 tbsp
  13. Fenugreek leaves (crushed kasoori methi) – 1/2 tsp
  14. Turmeric powder – a pinch
  15. Cottage cheese ,grated – 02 tbsp
  16. Salt – to taste
  17. Garam masala – a pinch
  18. Coriander leaves , chopped – 01 tsp
  19. Kashmiri chilli powder – a pinch
  20. Fresh tomato puree  – 3 tbsp
  21. Refined Oil – to fry

Method

  1. Wash, peel and make cavities in the potatoes. Parboil and deep fry till golden color.
  2. Make a stuffing of cottage cheese, garam masala, coriander leaves, salt and kashmiri chilli powder. stuffing mixture dum aloo by Chef Ankit
  3. Gently stuff the mixture in the cavities of potatoes.Cut the potatoes into two parts, and keep aside.
  4. Heat mustard oil in kadai, add whole red chilli and  garam masala, let it crackle.
  5. Add turmeric powder, dry ginger powder, dhaniya poder, kashmiri chilli powder, saunf powder, and cook for a few minutes. You can add little water to prevent the masala from burning.
  6. Add fresh tomato puree and cook till masala starts leaving the edges of kadai. Switch off the flame.
  7. Add beaten curd and cook for few minutes, adjust seasoning. Finish with crushed fenugreek leaves and garam masala.
  8. Arrange the hot stuffed potatoes on the plate and pour the sauce on the potatoes. Garnish with crushed fenugreek leaves.