Kashmiri Dum Aloo Recipe has its origin in India’s heaven – Kashmir. Kashmiri Pandits were the ones who invented this recipe. Dum aloo curry is extremely popular across India. This dish has several versions, depending on its native tastes and requirements. However, the version we are briefing you about today is the original version, straight up from the valleys of Kashmir; one that can be easily made with locally available ingredients.
Indian curries are spicy and loaded with different flavours. These are a combination of spices which contains a hero ingredient - VEGETABLES! Out of all the vegetables, potato is one such vegetable and myriad curries are prepared with it. Kashmiri Dum Aloo is prepared using baby potatoes along with the key ingredient that makes the recipe fragrant; Fennel seeds.
While trying to make this dish taste, look and smell authentic, there are a few points that you must consider.
- The first and foremost thing one should consider while making Kashmiri Dum Aloo is the size of the potatoes. The baby potatoes should neither be too small nor of the size of normal potatoes.
- Secondly, it is important to add the perfect proportion of red chilli powder. You can add to the desired taste and preference.
- Lastly, if you're not able to find baby potatoes, you can use the regular potatoes and cut them in half or quarters and use them as baby potatoes.
Let’s Prepare Authentic Kashmiri Dum Aloo:
- Preparation Time: 10-20 minutes
- Time to cook: 50 minutes
- Servings : 4
- Cuisine: Kashmiri
- Course : Curry
- Author : Vasant Masala
Pressure-cook the following items:
- 10 baby potatoes with 1 cup water
- Dash of oil for frying
Ingredients for the curry:
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds/ jeera
- 1 cinnamon stick
- 2 teaspoons black cardamom / badi elachi
- 2 tsp cardamom
- 5 garlic cloves
- asafoetida / pinch hing
- 1 tablespoon Kashmiri red chilli powder
- 1 cup of water
- 3/4 cup curd (yoghurt) (whisked)
- 1 teaspoon ginger powder
- 2 tablespoons fennel powder / saunf powder
- 1/2 teaspoon salt
- 1/4 teaspoon garam masala
How to make it?
- 1st step is to heat 2tbsp oil in a kadai and saute 1/2 tsp cumin, 1 inch cinnamon, 2 black cardamom, 2 black cardamom, 2 green cardamom, 5 cloves and a pinch of hing.
- When everything is sauted well, turn off the flame and add 1 tsp Kashmiri red chilli powder.
- Further, add ½ cup water and ¾ cup curd in the pan.
- Mix well until the curd combines well with the mixture without getting curdled.
- Incorporate the rest of the spices and mix well- 1 tsp ginger powder, 2 tsp fennel powder and ½ tsp salt.
- Mix well making sure the spices is mixed well.
- Now, add the fried potatoes to the pan and mix well.
- Add water (as much needed) adjusting consistency.
- Put the lid and let it simmer for 30 minutes stirring occasionally.
- After half an hour, the curry will separate oil and it will thicken.
- To make it more flavoursome, add ¼ tsp garam masala and mix well.
- Your authentic Kashmiri Dum Aloo is ready to serve hot. Garnish it with coriander leaves and sever with rice or roti.
If you love cooking, you can make this dish because it includes a lot of spices and it is a little tricky to make. It’s tricky but it’s not difficult; meaning to say that its beginner friendly! Even if you're new to the world of cooking, you can try to make this recipe using Vasant Masala's spices. Kashmiri Red Chilli powder from Vasant Masala takes this dish to another level - Its natural and vibrant red colour, makes the dish look eye-feasting. Not only that, its perfect level of spiciness makes this authentic dish taste even better.
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