Dum Aloo (2 Ways) | Kashmiri Dum Aloo & Restaurant Style
Dum Aloo is a delicious recipe of baby potatoes cooked in a gravy or sauce. This dish is made in various ways in Indian Cuisine. In this post I am sharing 2 such popular variations of dum aloo.
- Kashmiri Dum Aloo – Authentic Spicy Version
- Dum Aloo Restaurant Style – Rich Creamy version with North Indian Flavors
Both the recipes taste good and you can make any one of them.
About This Kashmiri Dum Aloo
Spicy and delish is this Kashmiri Dum Aloo where baby potatoes are simmered (dum cooked) in a spicy curd (yogurt) based gravy or sauce. This is a delicious recipe from the Kashmiri cuisine.
Out of all the recipes I make with baby potatoes, Kashmiri dum aloo is the most repeated one. The reason being it is easy and I just need to prepare rice and a side veggie dish or salad by the side.
This recipe was first adapted by me from a small palm sized cookbook having many Kashmiri recipes. After that, I have made this recipe many times and it is always a winner. Some key points below.
- Flavors: This recipe of Kashmiri dum aloo is more like the way the actual Kashmiri dum aloo is – sour and spicy. The gravy or sauce does not taste like the ones you get in the restaurants – which is a creamy, sweet gravy made with onion & tomatoes.
- No onion no garlic: the recipe does not have any onion or garlic in it. So this is a satvik recipe.
- Baby potatoes: baby potatoes are parboiled and then fried. Later these fried baby potatoes are added in the gravy or sauce and slow simmered. The baby potatoes absorb the flavors of the spices and curd while cooking.
- Saving time: when I am short of time, I fry the potatoes directly in oil or steam them completely till done. When I have time, I parboil the potatoes and then saute or pan fry till golden. You can choose any option you want.
- Red chilli powder: In the recipe I highly recommend to add Kashmiri red chilli powder or deghi mirch as they are not very hot or pungent and give a nice red color to the final dish. I have also made this Kashmiri dum aloo with a few varieties of red chilli powder and they made the dish too spicy. If you cannot handle the heat, then reduce the amount of the Kashmiri red chilli powder.
- Other spices: This traditional recipe has spices like Kashmiri red chilli powder, ginger powder, fennel powder which are aromatic and combine to give a lovely warm flavor to the whole dish.
- For mild gravy versions: For less spicy and mild gravy I suggest you to check this Punjabi dum aloo (without curd).
I always serve Kashmiri aloo dum with steamed basmati rice. Though you can also serve with roti or naan or paratha or tandoori roti or khasta rotis or poori. But I feel it goes best with steamed basmati rice.
Trivia
Have you ever wondered why Kashmiris use dry ginger powder and not fresh ginger. Whereas in the rest of the Indian cuisine, fresh ginger is added. Any guesses? well I have heard that since Kashmir is far away tucked in the mountains, it used to be very difficult to procure fresh ginger, hence the use of dry ginger powder.
How to make Kashmiri dum aloo
Preparation
1: Rinse 500 grams baby potatoes (20 to 22 nos) well. Remove the mud etc from them by scrubbing or brushing. You can also soak them in some warm water for 15 to 20 minutes and then rinse them.
2. Take 3.5 cups water + ¼ tsp salt in a pan.
3. Add the potatoes.
4. On a medium to high flame boil the water, so that the potatoes are half cooked. About 9 to 10 minutes. You can even pressure cook the baby potatoes with 3 cups water for 1 whistle.
5. Drain them and allow to become warm or cool down at room temperature.
6. Peel the potatoes. This task takes a lot of time, so do it while listening to music or watching your favorite tv show. if you want you can keep the peels too.
7. With a fork, toothpick or skewer, poke holes in the potatoes all over. This is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked. Halve them if they are big or you can keep them whole if they are small and then poke them.
8. Whisk 6 tablespoons fresh full fat curd or yogurt till smooth. Keep aside.
9. In a small bowl, take 3 teaspoons Kashmiri red chili powder and 2 tablespoons water.
10. Mix and stir well to get a smooth mixture.
Frying potatoes
11: in a pan heat ¾ cup mustard oil till it begins to smoke. Add the parboiled peeled baby potatoes and begin to fry them on a low to medium flame.
12. With a slotted spoon, turn them over while frying, when one side is golden.
13. Remove the baby potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the center.
14. Place them on kitchen paper towels to remove excess oil. Fry all the baby potatoes till golden and crisp.
15. If you want you can again poke holes in the fried baby potatoes. This is an optional step.
Making Kashmiri dum aloo
16. Lower the flame. Remove the extra oil and keep 2 tablespoons oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well. You can also use 2 tablespoons of fresh mustard oil for the gravy.
17. Then add the red chilli + water solution and stir well. Be careful as the mixture splutters.
18. Now add the beaten curd.
19. As soon as you add the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.
20. After adding curd, add water and continue to stir. Mix very well.
21. Then add 1 tablespoon fennel powder. If you do not have ready fennel powder than you have to make it. Roast ¾ tablespoon fennel lightly in a small pan or tava. When cooled, then in a mortar & pestle pound the roasted fennel seed to a medium fine to fine powder. You can also grind in a small spice grinder or coffee grinder.
22. Add the whole spices – 1 teaspoon shah jeera, 1 inch cinnamon, 3 cloves, 1 black cardamom, 4 to 5 black peppers & 1 green cardamom (optional).
23. Add ½ tablespoon dry ginger powder. Stir well.
24. Now add the fried baby potatoes. Stir again. Season with salt. Mix well.
25. Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the baby potato gravy on dum.
26. The gravy should become thick. You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
27. Sprinkle some caraway seeds from top (optional) and Serve Kashmiri dum aloo hot with steamed basmati rice. The second-best option is to serve with Indian flatbreads like naan, roti or plain paratha.
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