Kashmiri Dum Aloo is quite easy to make as there is no chopping / grinding, you can make the gravy in flat 25mins.Using Kashmiri Red Chilli Powder gives a bright red color to the gravies, I usually use homemade red chilli powder but have kashmiri chilli powder in stock to use for few north indian gravies.While I type this its raining heavily and I wish I had this gravy with phulka now for dinner….yummm combo apt for this chilly weather!
I have tried Dum Aloo quite a few times to master the gravy as I was not confident in my first few trials and everytime I tried I updated the pics and I should admit Dum Aloo post is the one which had the most reclicks here at SharmisPassions, yes changed the pics around 5 times and the final time I clicked it with the confidence of making the gravy perfectly, hopefully 🙂 I got this recipe from my cousin who watched it in a TV show, then I had my own adjustments and here comes the recipe from my kitchen.
Kashmiri Dum Aloo Recipe
Recipe Category: Main | Recipe Cuisine: North Indian
Baby Potatoes – 20
Curd – 3/4 cup
Kashmiri Red Chilli powder – 1 tsp
Fennel Seeds powder – 1/2 tsp (roast the fennel seeds and grind it)
Sukku (Dry Ginger) powder – 1/4 tsp
Cardamom powder – 1/4 tsp
Shahi Jeera – 1/4 tsp crushed
Oil – 3/4 tbsp
Salt – to taste
Oil – 1 tsp
Cloves – 2
- Rinse the potatoes well, parboil it with enough water and required salt until its soft.Prick them with a fork, be careful dont let the potatoes break.In a pan heat oil and fry the potatoes till it shrinks a bit and its golden brown.Drain in a tissue paper and set aside.
- Beat the curd well.In a mixing bowl – add curd,red chilli powder,fennel seeds powder,cardamom powder and dry ginger powder.Mix well and keep aside.In the same pan add a tsp of oil add cloves and let it splutter.
- Then add the curd paste and let it boil for few mins till the raw smell leaves.Once the raw smell leaves and the oil separates then add fried baby potatoes and simmer for 2mins.Add required salt.
- Then dum cook(keep a dosa tawa on the stove and place the pan with a tighly closed lid close it tight such that no steam escapes, keep the flame to low), simmer for 5mins.Open and add crushed jeera and give a quick stir.Switch off.
Serve with any mild pulav or jeera rice or even with plain basmati rice.Goes well even with rotis!
- For Dum Cooking : You can even keep the pan closed tightly with a lid and seal the pan and lid with chapathi dough.This way you can keep the pan straight on the stove itself.
- I choose to tawa fry the potatoes though the orginal recipe called to deep fry them.Its your preference.
- Parboiling potatoes is a optional step.You can even deep fry them directly.
- Cook in low flame or low medium when you are cooking curd as it might curdle easily.
- There is no onion tomato or garlic in this recipe , its spicy gravy so adjust spice level accordingly.
- Choose baby potatoes such that its not too small or too big.Mine was small so I didn’t half them.If you have big potatoes then half each potato.
- You can even temper shahi jeera along with cloves but I prefer adding them at the final stage for the flavour to retain.
- The consistency should be semi thick so adjust accordingly.
- Traditionally the potatoes are used with skin, but if you prefer you can peel them after parboiling.