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Kashmiri Dum Aloo is a traditional Kashmiri dish that is made of potatoes simmered in yogurt-based gravy. Spices like ginger powder, fennel powder, and Kashmiri red chili powder are used to make this dish. This curry is easy and delicious and goes well with rice, roti, or both.
Kashmiri dum aloo is one of the potato curries I love making for dinner parties or get-togethers. It's easy, takes only about 30 minutes to make, and really wows the guests. The fantastic red hues because of Kashmiri chili make it really pretty without that much spice.
What Ingredients Do We Need to Make Kashmiri Dum Aloo?
Potatoes- The hero of the dish, baby potatoes. Though you can make this dish with any other potato, baby potatoes are ideal. They are just perfect for boiling and frying. Frying them till they look golden brown is more convenient when their size is small.
Yogurt- We will need whisked yogurt, so you can use any yogurt/dahi you choose. For vegan alternatives, vegan yogurts can be used.
Kashmiri Red Chilli Paste- We will soak dry Kashmiri red chilies and make them into a smooth paste. This makes the color of the curry a beautiful red, minus all the spice.
Dry Ginger Powder- This spice powder is hot and gives the curry a distinct flavor.
Fennel Powder- This spice powder is quite uncommon and used in mostly Kashmiri recipes. Using it in all the authentic recipes makes it unique.
Coriander Powder
Garam Masala Powder
Black Cardamom
Mustard Oil/Oil of Your Choice- Mostly, Kashmiri dishes are prepared in mustard oil; however, you can use the oil you choose.
Kashmiri Red Chili Powder
Salt
Sugar
How to Make Kashmiri Dum Aloo-
First, boil baby potatoes and peel them. Then, deep fry them till they look golden brown. After that, make a tangy, spicy curry of yogurt and all the spices. Simmer fried potatoes in the curry for some time till they absorb them. The curry should look thick and luscious.
What to Serve With Kashmiri Dum Aloo?
I like serving Baked Naan Bread, Saffron Rice, and some Dal Palak/Lentil Soup with spinach.
You may also want to check other Kashmiri recipes as well-
Baingan/Eggplant in Kashmiri Yogurt Sauce.
Lastly, Dum Arbi /Colocasia roots in Kashmiri Style Yoghurt Gravy.
How Long Can You Store this Kashmiri Dum Aloo?
It tastes great the other day. The flavors mixed give a wonderfully rich taste.
For instance, I sometimes intentionally make it the previous night and serve it for dinner. It tastes great after a day's gap.
You can freeze it in a freezer-safe container and keep it in the fridge for at least one week.
Just freeze it in small containers and microwave it before serving. However, please do not put the thawed items back, as they can get spoilt.
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Kashmiri Dum Aloo
Ingredients
Method
- Boil baby potatoes in Instant pot for high pressure for 1 minute.Relaese the pressure manually .
- Peel the potatoes .They should be firm .Prick them with a toothpick or fork.
- Deepp fry them in oil till they look golden and crispy.
- Remove them in plate lined by paper towel.
- Heat oil in a ifferent pan.
- Whisk the yoghurt and mix it ½ cup of water .Keep it aside.
- In a second bowl mix coriander powder ,fennel powder,dry ginger powder and turmeric powder with ¼ cup of water .
- Take all the dry red chilies and remove the seeds from them .Make a smooth puree out of it .
- Mix this red chili puree with yoghurt .
- Take another pan .Heat 2 ytbsp of oil to it .
- Add asafoetida and black cardamom to it .Let it splutter .
- Add all the spice mixed with water to it .Stir it contiuously to make it a nice paste .
- Add all the yoghurt ,red chili mix to it .
- Stir it continouslyy,other wise yoghurt will curdle .
- Add fried potatoes in it Let me simmer it for 5-10 minutes..or till it looks /Start thicening.
- Add garam masala powder.Stir it once .Check the sesaoning .
- Enjoy with roti or rice.
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