Kashmiri Dum Aloo Recipe: Kashmiri Dum Aloo is a popular North Indian curry known for its rich flavor and aromatic spices. Baby potatoes are deep-fried and then simmered in a luscious gravy made with yogurt and a variety of spices including Kashmiri red chilies, fennel powder, cardamom powder, cumin-coriander powder, ginger, and garlic. Follow this easy curry recipe with step-by-step photos to learn how to make authentic Kashmiri Dum Aloo.
Ingredients: Kashmiri Dum Aloo Recipe
- 12 small potatoes
- 1½ cups yogurt (not sour)
- 4 dry Kashmiri red chilies, deseeded and powdered
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon dry ginger powder)
- 1 teaspoon crushed garlic
- 1 tablespoon cashew nut powder
- 1/3 teaspoon green cardamom powder
- 1/2 teaspoon fennel seed powder
- 1/3 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 bay leaf, broken into pieces
- 1 pinch asafoetida
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1 tablespoon fresh coriander leaves, chopped (optional)
- 4 tablespoons + extra for deep frying cooking oil
- Salt
- 1/3 cup water
Directions: Kashmiri Dum Aloo Recipe
- Peel the small potatoes and prick them with a fork. If small potatoes are unavailable, chop large potatoes into big chunks and prick them. Soak them in salted water for 15 minutes.
- Heat oil in a kadai for deep frying. Drain the potatoes, wipe them clean, and deep-fry them over medium heat until golden brown. Drain and transfer to a plate.
- Mix yogurt, Kashmiri chili powder, ginger, garlic, cashew nut powder, fennel seed powder, cardamom powder, cumin powder, and coriander powder in a small bowl. Whisk to combine the flavors of all the ingredients.
- Heat 4 tablespoons of oil in another pan. Add bay leaves and asafoetida and sauté for 30 seconds.
- Add 1/3 cup water, salt to taste, and turmeric powder.
- Bring the mixture to a boil and then add the spiced yogurt mixture prepared in step 3.
- When it starts to boil, add the fried potatoes and garam masala powder.
- Cook over medium heat until the potatoes absorb the gravy and the oil starts to come to the surface. Turn off the heat.
- Transfer the Kashmiri Dum Aloo to a serving bowl and garnish with fresh coriander leaves.
Tips and Variations: Kashmiri Dum Aloo Recipe
- For variation, add chopped onion and garlic paste in step 4.
- Ensure the yogurt is not sour; otherwise, the curry may taste sour.
- For a less oily version, use boiled potatoes and sauté them in 1 tablespoon of oil instead of frying them.
Taste: Spicy
Serving Ideas: Serve with butter naan, tandoori roti, plain paratha, or steamed rice for a delicious lunch or dinner.
Conclusion:
In conclusion, Kashmiri Dum Aloo Recipe is a delectable North Indian curry that delights the taste buds with its flavorful gravy and tender potatoes. With its blend of aromatic spices and creamy yogurt base, this dish is sure to be a hit at any meal. Whether enjoyed with bread or rice, Kashmiri Dum Aloo offers a culinary experience that is both comforting and satisfying.
FAQs about Kashmiri Dum Aloo Recipe
What makes Kashmiri Dum Aloo special?
Kashmiri Dum Aloo stands out due to its rich flavor and aromatic spices, making it a favorite North Indian curry.
Can I use large potatoes instead of small ones?
Yes, if small potatoes are unavailable, you can chop large potatoes into big chunks and use them in the recipe.
How can I make the curry less oily?
To reduce the oil content, you can use boiled potatoes and sauté them in a minimal amount of oil instead of deep-frying.
Is it necessary for the yogurt to be unsour?
Yes, using unsour yogurt is essential to prevent the curry from tasting sour.
What are the serving suggestions for Kashmiri Dum Aloo?
Kashmiri Dum Aloo pairs well with butter naan, tandoori roti, plain paratha, or steamed rice for a satisfying lunch or dinner.
