Kashmiri Dum Aloo is a flavorful, spicy, warming and tangy recipe of child potatoes slow-cooked in a yogurt based mostly gravy or sauce. The gravy is spicy and made with out onion and garlic. This genuine and in style recipe from the Kashmiri Pandit delicacies options warming and fragrant spices; each complete and floor; mixed along with curd (yogurt). Pair this sturdy dish with steamed rice for a comforting meal.
About Kashmiri Dum Aloo
Dum Aloo is a well-liked Indian potato-based gravy dish that has many regional variations to it. On this publish, I’ve shared the recipe of an genuine spicy model of Kashmiri Dum Aloo.
Additionally it is referred to as ‘Dum Olav’ in Kashmiri language. This can be a typical preparation of the Kashmiri Pandit delicacies. Thus, a no onion, no garlic recipe. Â
Tremendous delectable, this Kashmiri Dum Aloo has child potatoes simmered and sluggish cooked in steam (dum cooked) in a spicy curd (yogurt) based mostly gravy or sauce.
A scrumptious recipe from the Kashmiri Pandit delicacies, this model is probably the most repeated one at my house too. The reason is it’s simple and I simply want to arrange rice and a facet veggie dish or salad to go along with it.
I at all times serve this Kashmiri Dum Aloo with steamed basmati rice. Though, you can even relish it with flatbreads like roti, naan, paratha, tandoori roti, khasta roti or poori.
However I really feel it goes greatest with steamed basmati rice. Earlier than you soar onto the recipe, I’ve some extra scoop on this dish within the following sections. Do give it a learn.
Have you ever ever puzzled why Kashmiris use dried ginger powder and never recent ginger. Whereas in the remainder of the Indian delicacies, recent ginger is added.
I’ve heard that since Kashmir is way away tucked within the mountains, it was very tough to acquire recent ginger there. Therefore, using dried ginger powder dominates Kashmiri delicacies.
About The Recipe
This recipe of Kashmiri Dum Aloo was first tailored by me from a palm-sized cookbook having many Kashmiri recipes.
After that, I’ve made this recipe many instances and it has at all times been a winner. Sharing some key factors about this dish, that I’ve learnt all this whereas:
This recipe of Kashmiri Dum Aloo is extra like the way in which the precise basic recipe is – warming, bitter and spicy. The gravy or sauce doesn’t style like those you get within the eating places, which is a creamy, candy gravy made with onion, nuts and tomatoes.
The flavors are spicy, pungent and tangy. You could or might not like these flavors as they don’t examine with the candy, creamy gravies often served in eating places. Like I’ve talked about above the recipe doesn’t have any onion or garlic in it. So, it’s a satvik recipe.
Child potatoes are parboiled after which fried in mustard oil, which infuses the sharp and pungent mustard-oil aroma within the potatoes.
Later, these fried potatoes are added within the gravy or sauce and simmered on sluggish warmth. The child potatoes take in the flavors of the spices and curd whereas cooking.
Within the recipe, I recommend to make use of Kashmiri pink chili powder or deghi mirch as these should not spicy, but give a pleasant pink coloration to the ultimate dish.
I’ve additionally made this dish with a number of different forms of pink chili powder which have turned the dish too spicy. If you happen to can’t deal with the warmth, then cut back the amount of the Kashmiri pink chili powder.
This conventional recipe has spices like Kashmiri pink chili powder, ginger powder (saunth) and fennel powder which are fragrant and mix to offer a stunning heat taste to the complete dish.
When I’m in need of time, I fry the potatoes immediately in oil or steam them fully until finished. When I’ve time, I parboil the potatoes after which sauté or pan fry until golden. You’ll be able to select any choice you need.
There are lots of variations of this dish made throughout India from area to area. If you’re a fan of this potato preparation, do test my very flavorful, creamy and restaurant like Mughlai fashion Dum Aloo.
One other tasty variant is the Banarasi Dum Aloo from the delicacies of Banaras (Varanasi) from the state of Uttar Pradesh. But yet one more variant which I’ve shared is the really pleasant Bengali model of Alur Dom.
Step-by-Step Information
How one can make Kashmiri Dum Aloo
Boil Child Potatoes
1. Rinse 500 grams (20 to 22) child potatoes effectively. Take away the mud, and so on. from them by scrubbing or brushing.
You may as well soak them in some heat water for 15 to twenty minutes after which rinse them.
2. Take 3.5 cups water and ¼ teaspoon salt in a pan.
3. Add the potatoes.
4. On medium to excessive warmth, boil the water in order that the potatoes are half-cooked or parcooked. This takes about 9Â to 10Â minutes.
You’ll be able to even strain prepare dinner the newborn potatoes in 3 cups water for 1 whistle.
5. Drain the water from the potatoes and permit to change into heat or cool all the way down to room temperature.
6. Peel the potatoes. This process takes lots of time. So, do it whereas listening to music or watching your favourite TV present.Â
If you would like, you may maintain the peels too.
7. With a fork, toothpick or skewer, poke holes within the potatoes throughout.
That is finished in order that when cooking on dum, the potatoes take in the flavors of the masala through which they’re getting cooked.
Halve them, if they’re huge or you may maintain them complete, if they’re small after which poke them.
Extra Preparation
8. Whisk 6 tablespoons recent full fats curd (yogurt) until easy. Put aside.
9. In a small bowl, take 1 tablespoon Kashmiri pink chili powder and a couple of tablespoons water.
For a shiny pink coloration and the correct amount of spiciness within the dish, I’d recommend to make use of Kashmiri pink chilli powder.
Some other number of pink chilli powder, will change the colour in addition to alter the spiciness within the gravy, relying on the pungency and hotness of the chilli powder.
10. Stir and blend effectively to get a easy and even combination with none lumps.
Fry Child Potatoes
11. In a pan, warmth ¾ cup mustard oil until it begins to evenly smoke on medium to medium-high warmth.
Add the parboiled peeled child potatoes and start to fry them on medium-low to medium warmth.
12. With a slotted spoon, flip them over whereas frying, when one facet is golden.
13. Fry the second facet till golden. Flip over as wanted and fry the newborn potatoes till they appear crisp and golden.
Take away the newborn potatoes which have turned golden and crisp with a slotted spoon. Proceed to fry the remaining potatoes till they flip golden.
Since they are going to be of various sizes, a number of smaller ones will get fried sooner as in comparison with the medium-sized ones.
Guarantee to fry them effectively or else they continue to be raw from the middle.
14. Place the fried potatoes on kitchen paper towels to take away extra oil. Fry all of the potatoes till golden and crisp, in batches if utilizing a small or medium-sized kadai (wok).
15. If you would like, you may once more poke holes within the fried child potatoes. That is an optionally available step.
Make Gravy
16. In one other pan or kadai warmth 2 tablespoons of mustard oil. Maintain warmth to low or medium-low.
Add a pinch of asafoetida (hing) and stir to mix.
17. Cut back warmth to low or flip off the warmth. Add the ready pink chilli powder and water combination. Stir and blend. Watch out because the combination splutters.
18. With the warmth diminished or turned off, subsequent add the overwhelmed curd (yogurt).
19. As quickly as you add the curd, with a spoon or wired whisk, start to stir constantly in order that the curd doesn’t break up and separate.
Add the curd on low warmth or you may choose to show off the warmth.
20. Subsequent, add 1¼ to 1½ cups of water and proceed to stir. Combine very effectively.
21. Then, add 1 tablespoon fennel (saunf) powder.
If you happen to should not have readymade fennel powder, than you’ll have to make it. Roast ¾ tablespoon fennel seeds evenly in a small frying pan or griddle. When cooled, then pound in a mortar-pestle to a medium high-quality to high-quality powder. You may as well grind in a small spice grinder or espresso grinder.
22. Add 1 teaspoon caraway seeds (shahi jeera), 1 inch cinnamon, 3 cloves, 1 black cardamom, 4 to five black peppercorns and 1 inexperienced cardamom (optionally available).
23. Add ½ tablespoon dry ginger powder (saunth/sonth) and blend effectively.
Make Kashmiri Dum Aloo
24. Now, add the fried child potatoes. Stir and blend once more.
25. Season with salt in response to style. Combine effectively.
26. Cowl the pan tightly with a lid and prepare dinner on low to medium warmth for 8 to 10 minutes. Right here, we’re cooking the newborn potato gravy on dum.
27. The gravy ought to change into thick. You may additionally make a thicker semi-dry consistency in case you desire.
Bear in mind you may at all times add much less or extra water relying on how thick or skinny you need the gravy.
Moreover make an observation that in case you prepare dinner for extra time, the gravy will cut back extra however the potatoes can get overdone and change into mushy or crumble within the gravy.
27. Sprinkle 2 to three pinches of caraway seeds on high (optionally available). Serve Kashmiri Dum Aloo scorching with steamed basmati rice.
The second-best choice is to serve with Indian flatbreads like naan, roti or plain paratha.
About Kashmiri delicacies
Primarily non-vegetarian, the delicacies of Kashmir is as heavenly because the place itself is. Nevertheless, it isn’t simply in regards to the non-vegetarian feast that dominates the Kashmiri meals tradition. There are a number of vegetarian dishes too which are equally beautiful in addition to scrumptious.
These are part of the on a regular basis meals for the Kashmiri Pandits of this area. For instance, among the Kashmiri recipes that I’ve on my weblog are majorly vegetarian, like this Kashmiri Dum Aloo, Kashmiri Biryani, Kashmiri Pulao and the quintessential Methi Chaman.
So, it could possibly simply be mentioned that Kashmiri delicacies has influences of each Mughlai delicacies and the delicacies of the Pandits.
A really vital a part of Kashmiri delicacies is the custom of ‘wazwan’ – a multi-course meal consisting of many basic Kashmiri dishes.
Wazwan is a well-liked type of neighborhood feasting that’s ready throughout particular events like weddings, and so on. and festivals in Kashmir. A few of the highlights are that it often consists of 36 programs.
Other than breads, foremost course curries, a plethora of vegetarian dishes made from recent greens, and so on., Kashmiri delicacies can also be identified for its distinctive drinks. A few of the well-known ones embody tea specialties just like the Kahwa and midday chai.
Professional Ideas
- As a substitute of parboiling and frying later, you may even bake/roast or steam the newborn potatoes for a wholesome twist. You may as well choose to boil the potatoes till nearly tender however a bit agency. Don’t fry them later.
- Use curd or yogurt that’s recent and never very bitter or overly tangy. Guarantee to make use of curd created from complete milk.
- Don’t make this dish with toned yogurt or low fats curd as most of these curd, might break up and separate whereas cooking.
- For the perfect style and taste, I recommend to not cut back or skip any of the bottom spices. Having mentioned that if you’re illiberal to spicy meals, cut back the chilli powder and ginger powder by a bit.
- Combine the curd effectively, as quickly as you add within the gravy. Additionally, whereas doing so, both decrease or flip off the warmth.
- To keep away from curdling of the curd, you can even add some gram flour (besan) or cornstarch (cornflour) to the curd.
- Often child potatoes are utilized in making ready the dish. But when you don’t get child potatoes, use common potatoes. Cook dinner the potatoes in a pan with water till parcooked or half-cooked. As soon as cooled, cube them into chunks and fry.
- Since this dish is wealthy and spicy, the perfect time to have it’s throughout monsoons or winters.
FAQs
Since conventional Kashmiri Pandit delicacies can also be an essential a part of the general Kashmiri delicacies, Dum Olav or Kashmiri Dum Aloo is known as a veg, no onion and no garlic preparation in that area.
Kashmiri Dum Alu is mainly made from child potatoes which are first parboiled, after which fried and cooked in a wealthy, spicy curd gravy or sauce. It additionally primarily makes use of Kashmiri pink chili powder, dried ginger powder and mustard oil as among the different substances.
No. Conventional Kashmiri Dum Aloo just isn’t candy however scorching and pungent.
How is Kashmiri Dum Aloo totally different from North Indian model?
Essentially the most hanging distinction between the 2 is that Kashmiri Dum Aloo has no onion or garlic added to it, whereas the North Indian or Punjabi variations often have onion and garlic in it.
Kashmiri Dum Aloo additionally classically makes use of mustard oil whereas the North Indian variations could be cooked in ghee or different vegetable oils.
Additionally, recent ginger is added in a North Indian flavored aloo dum whereas dried ginger powder is utilized in a Kashmiri preparation.
Utilizing a mixture of floor spices like fennel powder, asafoetida, ginger powder and an ample quantity of Kashmiri pink chilli powder along with the yogurt, imparts a posh and distinctive taste profile to this dish.
This mix makes it stand out from the richer, creamier, candy, and spiced North Indian-style variations which include onions, cashews, tomatoes, cream and spices.
Extra Child Potato Recipes To Attempt!
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Kashmiri Dum Aloo
Kashmiri Dum Aloo is a flavorful, spicy, tangy and sturdy recipe of child potatoes sluggish cooked in a yogurt based mostly gravy or sauce. The recipe is spicy and made with out onion and garlic. This genuine and in style dish from the Kashmiri Pandit delicacies made with child potatoes fried in mustard oil, consists of spices, each complete and floor; along with recent curd (yogurt).
Prep Time30 minutes
Cook dinner Time20 minutes
Whole Time50 minutes
Forestall your display from going darkish whereas making the recipe
Boiling Potatoes
Rinse the newborn potatoes very effectively in water. Brush or scrub the mud and so on from them.
Take 3.5 cups water in a pan. Add the potatoes.
On a medium to excessive warmth boil the water, in order that the potatoes are half-cooked.
Drain the water and let the par-cooked potatoes change into heat or cool at room temperature.
- Peel the potatoes. This process takes lots of time, so do it whereas listening to music or watching your favourite television present.If you happen to desire you may maintain the peels too.
- With a fork, tooth choose or skewer, poke holes within the potatoes throughout. Halve them or you may maintain them complete if they’re small.That is finished in order that when cooking on dum, the potatoes take in the flavors of the masala through which they’re getting cooked.
Whisk the recent full-fat curd or yogurt until easy. Maintain apart.
In a small bowl, take kashmiri pink chili powder and a couple of tablespoons water.
Combine and stir effectively to get a easy and even combination.
Frying potatoes
In a pan warmth mustard oil on medium to medium-high until it begins to evenly smoke.
Add the parboiled peeled potatoes and start to fry them on a medium-low to medium warmth.
With a slotted spoon, flip them over whereas frying, when one facet is gentle golden. Fry the second facet till golden.
Fry the potatoes till they’re evenly golden and crispy. Flip over as wanted whereas frying.
- Take away the potatoes that are golden and crispy with a slotted spoon and proceed frying the remaining potatoes which nonetheless have to change into crispy and golden.Fry the potatoes effectively or else they continue to be raw from the middle.
Place the fried potatoes on kitchen paper towels. Fry all of the potatoes till golden and crisp.
If you would like you may once more poke holes within the fried potatoes. That is an optionally available step.
Making kashmiri dum aloo
Warmth 2 tablespoons mustard oil in one other pan on low to medium-low warmth.
When the oil is evenly scorching, add the pink chili + water combination and stir effectively. Watch out because the combination splutters.
- Subsequent, cut back warmth to a low and add the overwhelmed curd. If you find yourself including the curd, stir it constantly with a spoon or wired whisk within the pan, in order that the curd doesn’t break up.Add the curd on a low warmth or flip off the warmth.
After including curd, add water and proceed to stir and blend to get a fair combination.
Subsequent add the fennel powder
Add the entire spices and ginger powder. Stir and blend effectively.
Now add the fried child potatoes. Once more stir to mix.
Season with salt and blend once more.
Cowl the pan tightly with a lid. Cook dinner for 8 to 10 minutes on a low to medium-low warmth.
The gravy ought to change into thick.Â
- You’ll be able to at all times choose so as to add much less or extra water relying on how thick or skinny you need the gravy.Moreover make an observation that in case you prepare dinner for extra time, the gravy will cut back extra however the potatoes can get overdone and change into mushy or crumble within the gravy.
Sprinkle the caraway seeds from high (optionally available) and serve Kashmiri Dum Aloo scorching with steamed rice.
- For the perfect style and taste, I recommend to not cut back or skip any of the bottom spices. Having mentioned that if you’re illiberal to spicy meals, cut back the chilli powder and ginger powder by a bit.
- The child potatoes may be baked/roasted or air-fried or steamed as an alternative of parboiling and later frying them.
- If you happen to should not have prepared fennel powder than you need to make it. Roast the fennel evenly on a pan or tava. When cooled, then in a mortar & pestle pound the roasted fennel seed to a medium high-quality powder. You may as well grind in a small spice grinder or espresso grinder.
- You may additionally use the identical mustard oil that was used to fry the newborn potatoes for making the gravy. Change off the warmth after frying the potatoes. Let the oil temperature cut back. Turning off the warmth brings down the oil temperature. Fastidiously take away the additional oil utilizing a spoon and maintain 2 tablespoons oil in the identical kadai or pan.
- It’s best to have this dish within the winters and wet seasons.
- High quality of the curd issues. At all times use full-fat curd or curd created from complete milk.
- Keep in mind that as quickly as you add the curd to the pan, combine it rapidly.
- Moreover, if you find yourself including and mixing the curd, decrease the warmth or flip off the stovetop.Â
- Optionally you may add some cornstarch or gram flour (besan) to the curd in order that it doesn’t curdle or separate within the gravy.
Vitamin Details
Kashmiri Dum Aloo
Quantity Per Serving
Energy 513 Energy from Fats 288
% Every day Worth*
Fats 32g49%
Saturated Fats 5g31%
Polyunsaturated Fats 6g
Monounsaturated Fats 17g
Ldl cholesterol 8mg3%
Sodium 703mg31%
Potassium 1322mg38%
Carbohydrates 53g18%
Fiber 9g38%
Sugar 5g6%
Protein 9g18%
Vitamin A 967IU19%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.2mg12%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin B12 0.2µg3%
Vitamin C 51mg62%
Vitamin D 0.1µg1%
Vitamin E 1mg7%
Vitamin Ok 9µg9%
Calcium 191mg19%
Vitamin B9 (Folate) 45µg11%
Iron 4mg22%
Magnesium 98mg25%
Phosphorus 238mg24%
Zinc 2mg13%
* % Every day Values are based mostly on a 2000 calorie food regimen.
Kashmiri Dum Aloo from the archives was first printed on April 2012.
