Kashmiri Dum Aloo

Kashmiri dum aloo is baby potatoes coated in spicy and delicious tomato onion gravy is a perfect gravy dish to enjoy with poori and or naan bread.

What is Kashmiri Dum Aloo?

Kashmiri dum aloo is a gravy of baby potatoes cooked in tomato yogurt gravy on low or dum cooking until all the spices and flavors coated with the potatoes.

Dum aloo is a perfect dish to serve your guests along with poori, paratha or naan bread. So, if you run out of special party food and have some unexpected guests make this rich and delicious Kashmiri dum aloo and let your guests enjoy the flavors.

Basic Ingredients for Dum Aloo:

The basic ingredients to make Kashmiri dum aloo are listed below.

• Firstly-Baby potatoes or small salad potatoes are perfect to make the dish. Make sure to use the potatoes which aren’t too sweet in taste.
• Ground masala- The ground masala listed in the recipe will bring pout all the unique flavors and taste to the dish.
• Yogurt-Beaten yogurt for that richness and a little bit of tanginess in the dish.
• Tomatoes- To add a bit of sweet and sour flavors along with a nice color use plum tomatoes to make the dish.
• Spices- Do not omit the spices like fenugreek/ginger powder Kashmiri red chili powder, they are the star ingredient of the Kashmiri cooking.
• Salt- Last but not least had to use the salt.
• Oil- Any kind of cooking oil is fine but I would recommend using mustard oil for that extra zing.
• Coriander leaves-Definitely brings out fresh flavors in the dish. The day I clicked the recipe, I did not have coriander leaves.

How to make Kashmiri Dum Aloo:

The process of making dum aloo is very simple, just make sure to not overboil the potatoes. They should be slightly stiff.

After that fry, the potatoes in oil for getting the golden color, make the ground masala and set it aside.

Later on saute the tomatoes along with yogurt, spices and ground masala and add water to achieve the desired consistency of gravy.

Finally, add the fried potatoes and simmer the dish to cook on dum, viola the dish will be ready before you know it.

Serving Suggestions:

Serve this luscious and spicy dum aloo gravy with poori, paratha, naan bread or even chapatis. I, sometimes make it slightly thin gravy and serve the dish with rice as well. So be your own master of creativity and enjoy the dish any way you want.

Looking for more such potato recipes to get some ideas for your lunch or dinner? Do not miss my Aloo Palak Sabzi and Dahi Wale Aloo and the best one’s Peyaj Aloo Bhajja.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Kashmiri Dum Aloo

Sapana Behl

Kashmiri dum aloo is baby potatoes coated in spicy and delicious tomato onion gravy is a perfect gravy dish to enjoy with poori and or naan bread.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Indian, North Indian

Servings 4 People

Equipment

• Wok

Ingredients

  

1x2x3x

• 1/2 kg potatoes small sized baby potatoes

To be grounded

• 2 teaspoon fennel seeds
• 2 teaspoon fenugreek seeds
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 4 cloves

Other ingredients

• 1 cup yogurt/curd beaten
• 2 cup tomato purée
• 2 teaspoon green chilly paste
• 2 teaspoon dried ginger powder /saunth
• 1/2 teaspoon asafetida
• 2 teaspoon dried fenugreek leaves/kasuri methi
• 2 tablespoon or as required kashmiri chilli powder
• 2 teaspoon coriander powder
• 2 teaspoon garam masala
• salt to taste
• 4 cups water or as required
• vegetable oil for frying
• 1/2 cup coriander leaves chopped
• 1 tablespoon clarified butter, optional

Instructions

 

• Boil the potatoes and cut into two halves or leave as such if they are really small. Prick them with a fork and set aside.
• Heat a nonstick pan, dry roast the spices to be grounded and blend in a food processor.
• Add half of this grounded masala in beaten curd and add dried ginger powder. Whisk this curd again and set aside.
• Heat oil in an open mouthed wok. Fry the potatoes from both sides till golden and drain on paper towel.
• Remove all the oil from wok leaving around 4 tablespoon in it. Add asefetida , dried fenugreek leaves ,sauté for 1 minute.
• Now add Kashmiri mirch powder from side of wok keeping it on low heat add tomato purée and green chilly paste. Sauté for 5 minutes.
• Add the curd we prepared and stir it for 2 minutes . Now add the remaining grounded masala , coriander powder , salt and garam masala. Add 4 cups of water . Cook for 5-7 minute.
• Let it boil. Add the fried potatoes and let it cook for 10 minutes on low heat (slow or dum cooking) till all spices get absorbed in potatoes and a nice gravy is formed.
• Remove from heat , add chopped coriander and clarified butter.
• Serve hot with chapati or Poori.

Notes

1. You may adjust water as per the consistency you want for the gravy.
2. Add chillies as per your taste.
3. Do not use too sour yougurt ot else the gravy will be way too tangy.

Keyword Gravy Dishes, Kashmiri Dum Aloo

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Kashmiri Dum Aloo and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, and  Pinterest.

Best Regards,
Sapana Behl