Baby potatoes curry spiced with fennel, ginger and whole spices, Kashmiri Dum Aloo is a delicious way to enjoy potatoes in a new flavor!

Overview

Dum aloo is a spicy curry usually made with baby potatoes and widely popular in India. Now there are many ways to make it but one of the most famous one is “Kashmiri Dum Aloo” originating from the state of Jammu & Kashmir and hence the name.

Tips

• Use small size potato as they cook fast and taste better.
• Authentic kashmiri dum aloo has no cream, no tomato, no onion, no ginger and no garlic.
• Uses spices like fennel powder, ginger powder and kashmiri red chili powder to get authentic taste.
• Potatoes get it’s bright red color from the liberal use of kashmiri red chili powder.
• Piercing the potatoes allows potato to cook evenly and soak gravy properly.

Video Recipe

Ingredients

Frying

• Potato - 10 to 12 portion

Dry Ingredients

• Coriander seeds - 1 tbsp
• Black pepper - 1 tsp
• Fennel (saunf ) seeds- 1 tbsp
• Cinnamon - 3 to 4 pods
• Cardamom (elaichi) - 3 to 4 pods
• Cloves - 4 to 5 pods
• Amchur powder - 1 tsp

Wet Ingredients

• Kashmiri Red Chilli - 8 to 10 pods
• Cashew - 8 to 10 pods

Instructions

• Step 1 : Potato preparation
  • Wash the potato with warm water.
  • Peal the potato skin.
  • Use fork and pierce the potato 5 to 6 times covering all sides.
  • Shallow fry the potato until it turn brown.
• Step 2 : Dry ingredients preperation
  • Dry roast coriander, cumin , fennel , cinamon seeds
  • Add cinamon , cloves and elaichi pods and roast them evenly.
  • Grind the spices into fine coarse and transfer to mixing bowl.
  • Add amchur & black pepper powder.
  • Spices mixture is ready.
• Step 2 : Wet ingredients Gravy preperation
  • De-seed the kashmiri red chilli pods to remove the bitterness from chilli.
  • Soak them into warm water for 30 mins and grind them. Read chilli paste is ready.
  • Soak the cashew for 30 mins and grind them. Cashew paste is ready.
  • Add red chilli and cashew paste to 2 cup yogurt and mix well.
  • Add homemade dum aloo masala to yogurt gravy and transfer to pan.
  • Add water, salt and allow to cook for 5 min until oil is separated on the sides of pan.
  • Add the fried potato and simmer the gravy for 10 min to allow potato to soak the gravy.
  • Kashmiri Dum Aloo is ready garnish with coriander and serve with chapati or naan bread.

Enjoy the bursting flavours of authentic traditional indian delicacy … !