Kashmiri dum aloo is baby potato curry from Kashmir. Potatoes spiced with fennel, dry ginger and red chilli cooked in yogurt based gravy taste absolutely delicious.
This baby potato curry from India also known as Dum Olav or Dun Aloo, Kashmiri dum aloo is usually served with rice.
The recipe of Kashmiri dum aloo is different from the regular. It is cooked without onion or garlic and using minimal spices.
There are huge variety of Indian potato curry recipes that are cooked in different styles. Dum Aloo or Aloo dum is one of the popular potato recipe on restaurants menu.
Even Dum aloo is cooked in various style across India. Punjabi style dum aloo which are popular in restaurants, Bengali Alur dum, Mughlai Dum aloo, but the one I cook at home most of the times is Kashmiri style dum aloo.
How to Make Dum Aloo
Fresh: baby potatoes, fresh tomato pulp, yogurt
Spices and Seasonings: dry ginger powder, kashmiri red chili powder, fennel powder/saunf powder, turmeric powder, cinnamon, Nutmeg powder, salt, garam masala powder, bay leaves.
How to Make
Kashmiri dum aloo is different from rest of the versions because of use of fennel and dry ginger. Use of fennel and ginger powder is Kashmiri cuisine gives it a distinct aroma and taste. Also, the gravy in Kashmiri dum aloo is yogurt based.
The gravy looks rich, but in the taste and the mouthfeel, this curry is much lighter as it does not contain cream or lot of cashew paste. Kashmiris prefer their food with a lot of spice and heat because of cold climate there so it’s the spiciest dum aloo recipe.
The gravy of dum aloo looks vibrant and has rich red colour due to the use of Kashmiri red chilli.
In Authentic Kashmiri dum aloo, baby potatoes are deep fried after poking them with a fork. This way after cooking them with spicy gravy the baby potatoes absorb the flavours of aromatic gravy and taste of gravy seeps in.
In this recipe, I have not deep fried the potatoes, but just parboiled them with salt and sautéed them in a wok just like this recipe of potatoes. You can air fry them if you wish to.
This method works as good as deep fried ones but reduces the oil used in the recipe to a great extent, I find this baby potato curry is tasty too.
Also, I did not peel the potatoes, potatoes go in the recipe with skin on as this helps to preserve the nutrition in potatoes. I have made the curry with baby potatoes, you can make a regular potato curry too.
Recipe Notes: Kashmiri Dum Aloo Recipe
- Check the consistency of gravy if it is thickened to your preference take it off the heat or otherwise cook it in open till you get the required consistency of gravy. You can add less or more water as per how you want the gravy of Kashmiri dum aloo.
- To prevent curdling of yogurt always add salt in the last, use good quality fresh curd, sour curd does not work for this recipe.
- or you can add 1 tablespoon of gram flour/besan while adding yogurt.
- Original recipe is cooked with peeled baby potatoes. But I prefer to keep the skin on. First it saves a lot of time that is spent on peeling so many baby potatoes and skin preserves nutrition.
- If you are cooking potatoes with the skin you have to make sure that these are scrubbed and cleaned properly so that there is no dirt on them.
More Recipes to Try
If you love potato/aloo there are many potato curry recipes on the website which you may want to check out.
Kashmiri Dum Aloo Recipe - How to Make
- 400 g baby potatoes
- 150 g onion paste
- ¼ cup fresh tomato pulp
- ¼ cup yogurt whisked
- ¼ teaspoon ginger powder
- 2 teaspoon kashmiri red chili powder
- 1 tablespoon fennel powder saunf powder
- ¼ teaspoon turmeric powder
- 3 Tbsp mustard oil
- ½ inch cinnamon ½piece
- 1 pinch Nutmeg powder
- Salt to taste
- 1 teaspoon garam masala powder
- 2-3 leaves bay
- How to Make Kashmiri dum aloo
- Scrub and rinse the baby potatoes well. Cook these potatoes in hot water for 3-4 minutes.
- Now take them out of hot water and when slightly cool poke few holes in the potatoes with a fork. This is very important as this helps the potatoes to absorb the flavours of gravy.
- Now brush the potatoes with some oil and bake them in the oven for about 20 minutes. Another method is to cook potato with 1 ½ tablespoon of oil in a wok for about 9-10 minutes over medium-low heat. In this method cover them with a lid for 2-3 minutes in between. cook them till the skin becomes slightly brown and crisp.
- By the time you can make gravy simultaneously if you like. Otherwise you can start with the gravy only after you finish frying the potatoes.
- Now heat rest of the mustard oil in the pan, add asafoetida powder and onion paste.
- Cook the onion paste till it starts to leave the sides of the pan and add tomato pulp to it.
- Cook the tomato pulp, till the masala starts to leave sides of the pan.
- At this stage add in the spice powders red chilli, turmeric powder, ginger powder, nutmeg, fennel powder garam masala and cinnamon as well bay leaves.
- Mix well and add whisked yogurt at this stage. Keep whisking the masala in pan when you add yogurt and cook it on slow heat.
- While adding curd you have to whisk it continuously so that it does not split. That’s why add salt only when you are finished cooking the gravy.
- After this add the cooked/baked potatoes and add about a cup of water.
- Now bring the gravy to a boil and cover with a lid and allow the potato curry to simmer on lowest heat for 10 minutes or so.
- Add salt as per your taste.
- You can finish with some coriander leaves, however that is entirely optional.
- Serve this kashmiri dum aloo with steamed rice or paratha/chapati as per your liking.