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Kashmiri Dum Aloo

Kashmiri Dum Aloo

Maxx W.
Dum Aloo Kashmiri is a delicious potato-based curry that hails from the aromatic cuisine of Kashmir. This flavorful dish features baby potatoes marinated in yogurt and cooked in a rich, creamy gravy infused with Kashmiri spices.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine kashmiri cuisine
Servings 4
Calories 300 kcal

Ingredients
  

Traditional Dum Kashmiri Aloo Recipe

For the Dum Aloo:

  • 500 g baby potatoes, parboiled
  • 1 cup yogurt
  • 1/2 cup onion, finely chopped
  • 1/2 cup tomato, finely chopped
  • 1/4 cup mustard oil
  • 2 tbsp ginger-garlic paste
  • 1/2 tbsp turmeric powder
  • 1 tbsp Kashmiri red chili powder
  • 1/2 tbsp fennel powder
  • 1/2 tbsp ginger powder
  • 1/2 tbsp garam masala
  • 1/4 cup cup milk
  • Salt to taste

For the Dum Aloo Kashmiri Spice Mix:

  • 4-5 cloves
  • 4-5 green cardamom pods
  • 2-3 black cardamom pods
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 1/2 cumin seeds

For Garnish:

  • Fresh coriander leaves, chopped
  • Saffron strands soaked in warm milk (optional)

Instructions
 

  • Prick the parboiled baby potatoes with a fork and marinate them in yogurt, ginger-garlic paste, and a pinch of salt. Let them sit for 30 minutes.
  • In a pan, heat mustard oil until it starts to smoke. Reduce the heat and let it cool down slightly.
  • Add the marinated potatoes and fry them until they turn golden brown. Remove and set them aside.
  • In the same pan, add the Dum Aloo Kashmiri Spice Mix and let it sizzle. Add the chopped onions and sauté until they turn translucent.
  • Add the tomato, turmeric powder, Kashmiri red chili powder, fennel powder, ginger powder, and salt. Cook until the oil separates.
  • Return the fried potatoes to the pan and stir well to coat them with the spicy mixture.
  • Pour in milk and mix it well. Then, add water as needed to achieve the desired consistency.
  • Cover the pan and let the Dum Aloo simmer on low heat for about 20-25 minutes, or until the potatoes are tender and the oil floats on top.
  • Garnish with fresh coriander leaves and saffron strands soaked in warm milk, if desired.
  • Serve hot with steamed rice, naan, or parathas.

Notes

Culinary Insights

Kashmiri Cuisine's Unique Spices: Kashmiri cuisine is renowned for its use of exotic spices like fennel, saffron, and dried ginger, which impart a unique flavor to Dum Aloo Kashmiri.
Mustard Oil: The pungent flavor of mustard oil is essential for authenticity. However, you can use other cooking oils if you find the taste too strong.
Parboiling Potatoes: Parboiling the potatoes before marinating them in yogurt ensures they cook evenly and absorb the flavors of the marinade.
Dum Cooking: The term "Dum" refers to slow cooking in a sealed vessel, allowing the flavors to meld and intensify. This technique is crucial for Dum Aloo Kashmiri.
Accompaniments: Dum Aloo Kashmiri pairs wonderfully with traditional bread like naan or parathas, but it's equally delightful with steamed rice.
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