Kashmiri Dum Aloo


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4/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

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A delicacy from the snow-capped mountains, Kashmiri Dum Aloo is a delicious potato preparation that’s bursting with flavour.

Chilli-coated potatoes are cooked with curds, tomatoes and a flavourful paste of whole spices and sautéed onions.

Dried fenugreek leaves are the ultimate addition to this tasty dish, which gives it a really rich flavour.

You will enjoy not just the taste but also the awesome mouth-feel of this dish. Enjoy it hot with your favourite roti or puris .

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Kashmiri Dum Aloo recipe - How to make Kashmiri Dum Aloo

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

For The Onion Paste
1/2 cup sliced onions
1 tbsp oil
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped green chillies
3 whole dry kashmiri red chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
salt to taste

Other Ingredients
2 cups boiled and peeled baby potatoes
1/2 tsp chilli powder
salt to taste
3 tbsp oil
1/2 cup fresh curds (dahi)
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
3/4 cup fresh tomato pulp
1/2 tsp sugar
1 tsp dried fenugreek leaves (kasuri methi)

For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
For the onion paste

  1. Heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute.
  2. Add the onions and sauté on a medium flame for 1 minute.
  3. Cool and blend in a mixer till smooth without using any water. Keep aside.

How to proceed

  1. Combine the curds and ¼ cup of water in a bowl, mix well and keep aside.
  2. Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.
  3. Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside.
  4. In the same pan, add the cumin seeds.
  5. When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  6. Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Switch off the flame, add the curd-water mixture and sugar and mix well.
  8. Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
  9. Serve hot garnished with coriander.

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Reviews

Kashmiri Dum Aloo
5
 on 07 Nov 16 05:24 PM


This recipe looks so awesome, the taste of it is even better. I served this with hot garlic butter naan and it was over within minutes.
Kashmiri Dum Aloo
5
 on 07 Nov 16 03:45 PM


Sorry Tarla ji but kashmiri''s don''t use ginger garlic paste onion and tomatoes for making dum aloo
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   Hi Priti, kindly mail us your version of this recipe at payal@tarladalal.com , we will have a look at it. thank you
Reply
07 Nov 16 04:41 PM
Kashmiri Dum ALoo
3
 on 01 Dec 10 06:12 PM


A very authentic and grand kashmiri recipe. Made it in a small proportion for trial and it turned out supremely well! Its tasty, goes well with parathas as well as pulao! yumm. :)