Kashmiri Dum Aloo is a flavorful, spicy, warming and tangy recipe of child potatoes slow-cooked in a yogurt primarily based gravy or sauce. The gravy is spicy and made with out onion and garlic. This genuine and well-liked recipe from the Kashmiri Pandit delicacies options warming and fragrant spices; each entire and floor; mixed along with curd (yogurt). Pair this strong 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 put up, I’ve shared the recipe of an genuine spicy model of Kashmiri Dum Aloo.
It is usually 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.
Tremendous delectable, this Kashmiri Dum Aloo has child potatoes simmered and sluggish cooked in steam (dum cooked) in a spicy curd (yogurt) primarily based gravy or sauce.
A scrumptious recipe from the Kashmiri Pandit delicacies, this model is probably the most repeated one at my residence too. The reason is it’s straightforward and I simply want to organize rice and a aspect veggie dish or salad to go along with it.
I all the time serve this Kashmiri Dum Aloo with steamed basmati rice. Though, you too can relish it with flatbreads like roti, naan, paratha, tandoori roti, khasta roti or poori.
However I really feel it goes finest 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 contemporary ginger. Whereas in the remainder of the Indian delicacies, contemporary ginger is added.
I’ve heard that since Kashmir is way away tucked within the mountains, it was once very troublesome to acquire contemporary ginger there. Therefore, the usage of 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 all the time 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. Chances are you’ll or could not like these flavors as they don’t evaluate 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 infant potatoes take up the flavors of the spices and curd whereas cooking.
Within the recipe, I recommend to make use of Kashmiri crimson chili powder or deghi mirch as these usually are not spicy, but give a pleasant crimson coloration to the ultimate dish.
I’ve additionally made this dish with a couple of different types of crimson chili powder which have turned the dish too spicy. In the event you can’t deal with the warmth, then cut back the amount of the Kashmiri crimson chili powder.
This conventional recipe has spices like Kashmiri crimson 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 wanting time, I fry the potatoes straight 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 may select any choice you need.
There are numerous variations of this dish made throughout India from area to area. If you’re a fan of this potato preparation, do examine 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 another variant which I’ve shared is the really pleasant Bengali model of Alur Dom.
Step-by-Step Information
Tips on how to make Kashmiri Dum Aloo
Boil Child Potatoes
1. Rinse 500 grams (20 to 22) child potatoes properly. Take away the mud, and so on. from them by scrubbing or brushing.
You too can 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 9 to 10 minutes.
You may even strain prepare dinner the newborn potatoes in 3 cups water for 1 whistle.
5. Drain the water from the potatoes and permit to turn into heat or cool all the way down to room temperature.
6. Peel the potatoes. This job takes plenty of time. So, do it whereas listening to music or watching your favourite TV present.
In order for you, you’ll be able to preserve 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 up the flavors of the masala through which they’re getting cooked.
Halve them, if they’re massive or you’ll be able to preserve them entire, if they’re small after which poke them.
Extra Preparation
8. Whisk 6 tablespoons contemporary full fats curd (yogurt) until easy. Put aside.
9. In a small bowl, take 1 tablespoon Kashmiri crimson chili powder and a pair of tablespoons water.
For a shiny crimson coloration and the correct quantity of spiciness within the dish, I’d recommend to make use of Kashmiri crimson chilli powder.
Every other number of crimson 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 properly 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 frivolously 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 aspect is golden.
13. Fry the second aspect 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 couple of smaller ones will get fried sooner as in comparison with the medium-sized ones.
Guarantee to fry them properly 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. In order for you, you’ll be able to 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. Hold 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 crimson chilli powder and water combination. Stir and blend. Watch out because the combination splutters.
18. With the warmth decreased or turned off, subsequent add the crushed 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 cut up and separate.
Add the curd on low warmth or you’ll be able to decide to show off the warmth.
20. Subsequent, add 1¼ to 1½ cups of water and proceed to stir. Combine very properly.
21. Then, add 1 tablespoon fennel (saunf) powder.
In the event you shouldn’t have readymade fennel powder, than you’ll have to make it. Roast ¾ tablespoon fennel seeds frivolously 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 too can 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 properly.
Make Kashmiri Dum Aloo
24. Now, add the fried child potatoes. Stir and blend once more.
25. Season with salt in keeping with style. Combine properly.
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 turn into thick. You might additionally make a thicker semi-dry consistency for those who choose.
Bear in mind you’ll be able to all the time add much less or extra water relying on how thick or skinny you need the gravy.
Moreover make a remark that for those who prepare dinner for extra time, the gravy will cut back extra however the potatoes can get overdone and turn into mushy or disintegrate within the gravy.
27. Sprinkle 2 to three pinches of caraway seeds on prime (optionally available). Serve Kashmiri Dum Aloo sizzling 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 selection 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, a number of 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 will probably simply be mentioned that Kashmiri delicacies has influences of each Mughlai delicacies and the delicacies of the Pandits.
A really important 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 number of the highlights are that it often consists of 36 programs.
Other than breads, primary course curries, a plethora of vegetarian dishes product of contemporary greens, and so on., Kashmiri delicacies can also be recognized for its distinctive drinks. A number of the well-known ones embody tea specialties just like the Kahwa and midday chai.
Skilled Ideas
- As a substitute of parboiling and frying later, you’ll be able to even bake/roast or steam the newborn potatoes for a wholesome twist. You too can decide to boil the potatoes till nearly tender however a bit agency. Don’t fry them later.
- Use curd or yogurt that’s contemporary and never very bitter or overly tangy. Guarantee to make use of curd comprised of entire milk.
- Don’t make this dish with toned yogurt or low fats curd as most of these curd, could cut up and separate whereas cooking.
- For the most effective 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 properly, 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 too can add some gram flour (besan) or cornstarch (cornflour) to the curd.
- Often child potatoes are utilized in getting 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 most effective 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 product of child potatoes which are first parboiled, after which fried and cooked in a wealthy, spicy curd gravy or sauce. It additionally basically makes use of Kashmiri crimson chili powder, dried ginger powder and mustard oil as a number of the different elements.
No. Conventional Kashmiri Dum Aloo is just not candy however sizzling and pungent.
How is Kashmiri Dum Aloo totally different from North Indian model?
Probably the most placing 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 might be cooked in ghee or different vegetable oils.
Additionally, contemporary 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 crimson chilli powder along with the yogurt, imparts a fancy and distinctive taste profile to this dish.
This mixture 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 strong recipe of child potatoes sluggish cooked in a yogurt primarily based gravy or sauce. The recipe is spicy and made with out onion and garlic. This genuine and well-liked dish from the Kashmiri Pandit delicacies made with child potatoes fried in mustard oil, consists of spices, each entire and floor; along with contemporary curd (yogurt).
Prep Time 30 minutes
Cook dinner Time 20 minutes
Whole Time 50 minutes
Forestall your display from going darkish whereas making the recipe
Boiling Potatoes
Rinse the newborn potatoes very properly 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 turn into heat or cool at room temperature.
- Peel the potatoes. This job takes plenty of time, so do it whereas listening to music or watching your favourite television present. In the event you choose you’ll be able to preserve the peels too.
- With a fork, tooth decide or skewer, poke holes within the potatoes throughout. Halve them or you’ll be able to preserve them entire if they’re small. That is finished in order that when cooking on dum, the potatoes take up the flavors of the masala through which they’re getting cooked.
Whisk the contemporary full-fat curd or yogurt until easy. Hold apart.
In a small bowl, take kashmiri crimson chili powder and a pair of tablespoons water.
Combine and stir properly to get a easy and even combination.
Frying potatoes
In a pan warmth mustard oil on medium to medium-high until it begins to frivolously 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 aspect is mild golden. Fry the second aspect 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 turn into crispy and golden. Fry the potatoes properly 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.
In order for you you’ll be able to 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 frivolously sizzling, add the crimson chili + water combination and stir properly. Watch out because the combination splutters.
- Subsequent, cut back warmth to a low and add the crushed 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 cut 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 an excellent combination.
Subsequent add the fennel powder
Add the entire spices and ginger powder. Stir and blend properly.
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 turn into thick.
- You may all the time decide so as to add much less or extra water relying on how thick or skinny you need the gravy. Moreover make a remark that for those who prepare dinner for extra time, the gravy will cut back extra however the potatoes can get overdone and turn into mushy or disintegrate within the gravy.
Sprinkle the caraway seeds from prime (optionally available) and serve Kashmiri Dum Aloo sizzling with steamed rice.
- For the most effective 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 infant potatoes may be baked/roasted or air-fried or steamed as a substitute of parboiling and later frying them.
- You might additionally use the identical mustard oil that was used to fry the newborn potatoes for making the gravy. Swap off the warmth after frying the potatoes. Let the oil temperature cut back. Turning off the warmth brings down the oil temperature. Rigorously take away the additional oil utilizing a spoon and preserve 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 comprised of entire milk.
- Keep in mind that as quickly as you add the curd to the pan, combine it shortly.
- Moreover, if you find yourself including and mixing the curd, decrease the warmth or flip off the stovetop.
- Optionally you’ll be able to add some cornstarch or gram flour (besan) to the curd in order that it doesn’t curdle or separate within the gravy.
Diet Details
Kashmiri Dum Aloo
Quantity Per Serving
Energy 513 Energy from Fats 288
% Day by 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 Okay 9µg9%
Calcium 191mg19%
Vitamin B9 (Folate) 45µg11%
Iron 4mg22%
Magnesium 98mg25%
Phosphorus 238mg24%
Zinc 2mg13%
* P.c Day by day Values are primarily based on a 2000 calorie weight loss plan.
Kashmiri Dum Aloo from the archives was first printed on April 2012.
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