kashmiri dum aloo

Kashmiri Dum Aloo Recipe

Kashmiri Dum Aloo Recipe – Authentic Kashmiri Aloo

Kashmiri Dum Aloo Recipe is another delightful recipe of potatoes which taste super scrumptious. So, here’s super tempting and delicious recipe of Kashmiri dum aloo for you all. The potatoes are sautéed in curd and a spice based masala and is top favorite among many. We often make many dishes with potatoes but this delectable kashmiri dum aloo is the most repeated one. Not just because everyone loves it but also because it’s really easy to make.

Kashmiri Dum aloo, prepared with small potatoes in unique and spicy-tarty flavor are really scrumptious to eat. These can be prepared with or without gravy. This rich gravy based dish can be prepared whenever you have guests at your home or on any special occasion. Try this easy to follow recipe of kashmiri dum aloo and impress your dear ones. Enjoy!

Directions

Making:

Rinse the potatoes thoroughly. Pressure cook the potatoes until it whistles once. We need to partially cook the potatoes. Let the steam escape on its own and take the potatoes out.

kashmiri dum aloo

Let them cool down and peel them. Now prick the potatoes from all sides with a fork.

kashmiri dum aloo

Heat some oil in a wok and drop as many potatoes as possible in the wok to deep fry until golden brown. Keep the flame medium. Drain out the fried potatoes on paper kitchen towel to remove excess oil.

kashmiri dum aloo

Leave 2 tbsp oil in the wok and drain out the rest. To it add cumin seeds and asafoetida. When the seeds splutter add coriander powder, turmeric powder and saute for a while.

kashmiri dum aloo

Add whisked curd to the this masala and keep stirring constantly until the masala starts simmering. Now add fennel powder, ginger powder, clove powder, cardamom powder, red chilly powder and sugar in the curd mixture. Mix everything really well.

kashmiri dum aloo

When you see gentle boil in the gravy, add salt, garam masala and fried potatoes. Mix well. Stir constantly until the potatoes are coated well.

kashmiri dum aloo

Cover and let the sabzi simmer on low flame for 5 minutes so that the potatoes absorb the masala nicely. Kashmiri dum aloo is now ready, turn off the flame. Transfer it to a serving bowl.

kashmiri dum alooServing:

Garnish this scrumptious and super tasty kashmiri dum aloo with some chopped coriander and serve steaming hot with any Indian bread like chapatti, naan, parantha or poori. In fact, it also goes well with plain rice or jeera rice.

kashmiri dum alooSuggestion:

  • You can make this dish with some gravy as well, if desire. For this, after you see gentle boil in the curd, add 1 cup of water and stir continuously until it starts simmering. Add potatoes and rest of the spices as mentioned and prepare the sabzi.
  • For 4 to 5 members
  • Time – 45 minutes

Kashmiri Dum Aloo Recipe kashmiri dum aloo
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Small potatoes - 14 to 15 (500 grams)
  • Curd - 1 cup
  • Green coriander - 2 to 3 tbsp
  • Asafoetida - 1 pinch
  • Cumin seeds - ½ tsp
  • Coriander powder - 1 tsp
  • Garam masala - ½ tsp
  • Sugar - ½ tsp (optional)
  • Green cardamom (peel and make powder) - 4
  • Clove - 3 (powdered)
  • Turmeric powder - ¼ tsp
  • Kashmiri red chilly powder - 1 tsp
  • Salt - more than 1 tsp (to taste)
  • Ginger powder - 1 tsp
  • Fennel powder - 1.5 tsp
Instructions
  1. Rinse the potatoes thoroughly.
  2. Whisk curd until it becomes smooth.
  3. Pressure cook the potatoes until it whistles once. We need to partially cook the potatoes.
  4. Let the steam escape on its own and take the potatoes out.
  5. Let them cool down and peel them.
  6. Now prick the potatoes from all sides with a fork.
  7. Heat some oil in a wok and drop as many potatoes as possible in the wok to deep fry until golden brown. Keep the flame medium.
  8. Drain out the fried potatoes on paper kitchen towel to remove excess oil.
  9. Leave 2 tbsp oil in the wok and drain out the rest. To it add cumin seeds and asafoetida.
  10. When the seeds splutter add coriander powder, turmeric powder and saute for a while.
  11. Add whisked curd to the this masala and keep stirring constantly until the masala starts simmering.
  12. Now add fennel powder, ginger powder, clove powder, cardamom powder, red chilly powder and sugar in the curd mixture. Mix everything really well.
  13. When you see gentle boil in the gravy, add salt, garam masala and fried potatoes. Mix well.
  14. Stir constantly until the potatoes are coated well.
  15. Cover and let the sabzi simmer on low flame for 5 minutes so that the potatoes absorb the masala nicely.
  16. Kashmiri dum aloo is now ready, turn off the flame. Transfer it to a serving bowl.
  17. Garnish this scrumptious and super tasty kashmiri dum aloo with some chopped coriander and serve steaming hot with any Indian bread like chapatti, naan, parantha or poori. In fact, it also goes well with plain rice or jeera rice.

 

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