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.
Table of Contents
About 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.
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.
About Restaurant Style Dum Aloo
This Dum Aloo Recipe makes for a truly rich, creamy, restaurant-style version that you can make for special occasions or when you want to have a rich baby potato curry.
The recipe uses a mix of onions, cashews, curd along with spices. No tomatoes are added in this recipe.
This dish is simply delicious and has North Indian flavors in it. It tastes damn good with Indian flatbreads like roti, paratha or naan.
In this dum aloo, the gravy as well as the baby potatoes are dum cooked. Sealing the pan tightly and slow cooking the gravy in it, does bring a different flavor in this dish.
Tips for making dum aloo
- Instead of cashews, you can use almonds.
- I have kept the recipe healthy as I have not fried the potatoes. If you want you can parboil and then fry the potatoes or fry the potatoes directly.
- Baby potatoes are used in preparing dum aloo. But if you do not get baby potatoes, then you can use regular potatoes. Just cook the potatoes in a pan with water till they are almost cooked.
- Spice powders can be added less or more as per your choice.
- If you want, you can even try the dhungar method once the dum aloo gravy is done, to infuse a smoky charcoal aroma in the dish.
Serve this rich baby potato gravy with roti, paratha and naan. You can also have it with steamed rice or jeera rice.
How to make Dum Aloo Restaurant Style
Preparation
1. Rinse and scrub 250 grams baby potatoes very well in water. then bring 2.5 cups water to a boil.
2. Add the baby potatoes. Cover with a lid and cook the potatoes for 12 to 15 minutes on a medium flame.
3. Simmer till the baby potatoes are almost cooked. Do not overcook them. In the below photo, the baby potatoes are almost done.
4. Drain all the water and let the potatoes become warm or cool at room temperature.
5. Once the baby potatoes become warm, then peel them. Prick them with a fork or toothpick. If you want, you can keep the peels on them.
For making ground paste
6. When you keep the baby potatoes for cooking, soak 10 cashews in ⅓ cup hot water for 20 to 30 minutes.
7. In a grinder jar, take 1 cup roughly chopped onions, soaked cashews, ½ inch ginger (chopped), 5 small to medium garlic cloves (chopped) and ½ teaspoon fennel seeds.
8. Add 2 tablespoons water and grind to a smooth paste.
9. Then add the ¼ cup fresh curd (yogurt).
10. Just blend for some seconds till the curd mixes very well with the onion paste. Do not overdo.
Making dum aloo
11. Heat 2 tablespoons ghee in a pot or pan. Once the ghee becomes hot, then on a low to medium flame, add the following whole spices – 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small to medium tej patta (Indian bay leaf) and ½ teaspoon shah jeera (caraway seeds). Let the spices crackle.
12. Keep the flame to a low or you can switch the flame off. Then add the onion-curd paste.
13. Mix very well with a spoon.
14. Cover the pan with its lid and cook the masala paste. The pan needs to be covered with a lid as a lot of spluttering happens. In between do check after every 2 to 3 minutes so that the masala does not stick to the pan. Also stir very well
15. The paste needs to be cooked till the color changes and you see some specks of ghee floating on the top and the sides. Sautéing the masala takes about 7 to 8 minutes on a low to medium flame.
16. Then add the following spice powders – ½ teaspoon turmeric powder, ½ teaspoon red chilli powder (or Kashmiri red chilli powder), ½ teaspoon coriander powder (ground coriander) and ½ teaspoon garam masala powder.
17. Mix the spice powders very well.
18. Add the baby potatoes. Mix them gently with the sautéed masala paste.
19. Pour 1 cup of water.
20. Season with salt as required. Mix very well.
21. Again mix very well.
Dum Cooking Baby Potatoes Curry
22. Seal the pan tightly with a foil.
23. Cover the pan with its lid.
24. On a low flame dum cook the gravy for 10 to 12 minutes. Switch off the flame and allow the gravy to rest for 3 to 4 minutes.
Then open the lid and the foil. The dum aloo is ready now and some last finishing touch is needed.
25. Add 1 tablespoon chopped coriander leaves. Mix very well.
26. Serve restaurant style dum aloo with chapatis or naan or pooris or cumin rice or pudina paratha or tandoori rotis.
More potato recipes
- Aloo matar
- Potato curry
- Aloo palak
- Banarasi Dum Aloo – No Onion No Garlic.
- Bengali Alur Dom – Bengali Style Dum Aloo.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Kashmiri Dum Aloo
Ingredients
for cooking potatoes
- 500 grams potatoes or 20 to 22 baby potatoes
- 3 to 3.5 cups water
- ¼ teaspoon salt
other ingredients
- 3 teaspoon kashmiri red chili powder (or deghi mirch), mixed in 2 tablespoon water
- ½ tablespoon ginger powder
- 1 tablespoon fennel powder
- 1 teaspoon caraway seeds (shah jeera)
- 1 inch cinnamon
- 3 cloves
- 1 black cardamom
- 4 to 5 black peppers
- 1 green cardamom – optional
- 6 tablespoon fresh full fat curd, beaten or whisked till smooth (yogurt)
- 1.5 cups water
- ¾ cup mustard oil for frying potatoes
- 2 tablespoon fresh mustard oil for making gravy or reserve 2 tablespoon mustard oil from the ¾ cup that is used for frying potatoes.
- salt as required
- some caraway seeds as garnishing – optional
Instructions
preparation
- Rinse the baby potatoes well. Brush or scrub the mud etc from them. Take 3.5 cups water in a pan. Add the potatoes.
- On a medium to high flame boil the water, so that the potatoes are half cooked.
- Drain them and allow to become warm or cool down at room temperature.
- 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.
- With a fork, tooth pick or skewer, poke holes in the potatoes all over. Halve them or you can keep them whole if they are small. This is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
- Whisk the fresh full fat curd or yogurt till smooth. Keep aside.
- In a small bowl, take kashmiri red chili powder and water.
- Mix and stir well to get a smooth mixture.
frying potatoes
- In a pan heat mustard oil till it begins to smoke.
- Add the parboiled peeled potatoes and begin to fry them on a low to medium flame.
- With a slotted spoon, turn them over while frying, when one side is light golden.
- Remove the potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the center.
- Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
- If you want you can again poke holes in the fried potatoes. This is an optional step.
making kashmiri dum aloo
- Lower the flame. Remove the extra oil and keep 2 tbsp oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
- Then add the red chili + water solution and stir well. Be careful as the mixture splutters.
- Now add the beaten curd. When you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.
- After adding curd, add water and continue to stir.
- Stir and mix very well.
- Then add fennel powder. If you do not have ready fennel powder than you have to make it. Roast the fennel lightly on a pan or tava. When cooled, then in a mortar & pestle pound the roasted fennel seed to a medium fine powder. You can also grind in a small spice grinder or coffee grinder.
- Add the whole spices and ginger powder. Stir well.
- Now add the potatoes. Again stir.
- Season with salt and stir again.
- Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the potato gravy on dum.
- 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, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
- Sprinkle some caraway seeds from top (optional) and serve kashmiri dum aloo hot with naan, rotis or rice
Notes
- The spiciness of the dish can be reduced by reducing the chilli powder and ginger powder.
- The baby potatoes could also be roasted or steamed instead of parboiling and later frying them.
- It is best to have this dish in the winters and rainy seasons.
- Quality of curd matter. Always use full fat curd and as soon as you add the curd, mix it quickly.
- When you are mixing the curd, lower the flame or switch off the flame.
- Also you can add some corn starch or gram flour to the curd so that it does not curdle in the gravy.
Nutrition Info (Approximate Values)
Dum Aloo Restaurant Style
Ingredients
for cooking baby potatoes
- 250 grams baby potatoes or 15 to 20 baby potatoes
- 2.5 cups water for cooking baby potatoes
- ¼ teaspoon salt
for making ground paste
- 10 cashews
- ⅓ cup hot water for soaking cashews
- 100 grams onions or 1 cup roughly chopped onions or 1 large onion chopped
- ½ inch ginger
- 5 small to medium garlic cloves
- ½ teaspoon fennel seeds
- 2 tablespoons water, for grinding
for making dum aloo gravy
- 2 tablespoons Ghee you can also use 2 tablespoons oil
- ¼ cup Curd (yogurt) or 4 tablespoons curd
- 1 inch cinnamon
- 2 cloves
- 2 green cardamoms
- 1 small to medium tej patta (indian bay leaf)
- ½ teaspoon shah jeera (caraway seeds)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder kashmiri red chilli powder
- ½ teaspoon Coriander Powder (ground coriander)
- ½ teaspoon Garam Masala
- 1 cup water
- salt as required
- 1 tablespoon chopped coriander leaves (cilantro leaves)
Instructions
cooking baby potatoes
- Rinse and scrub 250 grams baby potatoes very well in water. Then bring the water to a boil.
- Add the baby potatoes.
- Cover with a lid and cook them for 12 to 15 minutes.
- Simmer till the baby potatoes are almost cooked. Do not over cook them.
- Drain all the water and let them become warm or cool down at room temperature.
- Once they become warm, then peel them. Prick the baby potatoes with a fork. If you want, you can keep the peels on them.
making paste for dum aloo
- When you keep the potatoes for cooking, soak 10 cashews in ⅓ cup hot water for 20 to 30 minutes.
- In a grinder jar, take 1 cup roughly chopped onions, soaked cashews, ½ inch ginger (chopped), 5 small to medium garlic cloves (chopped) and ½ teaspoon fennel seeds.
- Add 2 tablespoons water and grind to a smooth paste.
- Then add the ¼ cup fresh curd.
- Just blend for some seconds till the curd mixes very well with the onion paste. Do not over do.
making dum aloo gravy
- Heat 2 tablespoons ghee in a pot or pan. Once the ghee becomes hot, then on a low to medium flame, add the following whole spices – 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small to medium tej patta and ½ teaspoon shah jeera (caraway seeds). Let the spices crackle.
- Keep the flame to a low or you can switch the flame off. Then add the onion-curd paste.
- Mix very well with a spoon.
- Cover the pan with its lid and cook the masala paste on a low flame. The pan needs to be covered with a lid as a lot of spluttering happens.
- In between do check after every 2 to 3 minutes so that the masala does not stick to the pan. Also stir very well.
- The paste needs to be cooked till the color changes and you see some specks of ghee floating on the top and the sides.
- Then add the following spice powders – ½ teaspoon turmeric powder, ½ teaspoon red chilli powder or kashmiri red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.
- Mix the spice powders very well.
- Add the baby potatoes and mix them with the sautéed masala paste.
- Pour 1 cup water. season with salt as required and mix very well.
- Seal the pan tightly with a foil. Then cover the pan with its lid.
cooking dum aloo
- On a low flame dum cook for 10 to 12 minutes.
- Switch off the flame and allow the gravy to rest for 3 to 4 minutes. Then open the lid and the foil.
- Add 1 tablespoon chopped coriander leaves. Mix very well.
- Serve restaurant style dum aloo with chapatis, naan, pooris or jeera rice.
Notes
- This recipe cannot be doubled.
Nutrition Info (Approximate Values)
This Dum Aloo recipe from the archives first published in April 2012 and has been republished and updated on 3rd June 2020.
We tried the Kashmiri dum aloo for dinner tonight and it was great! Quantity was perfect even with everyone reaching for seconds.
I tried it with both rice and chapati and I personally preferred the latter. Overall wonderful recipe, will definitely make it again 🙂
Thanks a lot for this lovely feedback. Thanks for the rating too. Happy Cooking!
I have tried it twice.. it was instant hit at home..both times
Thanks a lot.
Tried your restaurant style dum aloo. It was super delicious. Everyone liked it very much especially kids. Thanks for this amazing recipe.
Thank Vidya and glad to know. Thanks for the rating too.
I made this tonight and followed your recipe religiously. At first, I was not optimistic but as it finished, under dum, it turned out to be absolutely delicious.
Fabulous recipe – thank you so much!!!
thanks for this feedback on the recipe. glad to know. thanks for the rating too.
Is it necessary to cover the pan with the foil paper?
If you have a tight fitting lid which won’t allow the steam to escape, then no need. The foil is used to seal the pan tightly so that no steam escapes and helps to dum cook. You can even use a moist kitchen napkin and place it on the pan. Then cover the pan with a steel lid. Place a weight (like a mortar or pestle) on the lid so that the steam does not escape.
I really love your recipe for kashmiri dum aloo. Everytime, I cook, I just take a glance on your method and make it. Thanks for sharing it with us. I also like the photographs which makes it easier to learn rather than reading a text. Fantastic and a thanks a lot once again.
thank you sujatha. glad to know that you like the recipe. even i think photographs makes it better to learn than reading a text. in fact, i prefer photos over videos if i have to learn something. thanks and welcome.
I like the way you display photos of different cooking stages. It helps me alot. I cooked this recipe today and everybody loved it.
Keep it up!! Your page helps many newly married like me 😀
thank you hima for sharing the feedback. glad to know and wish you all the best.
Thanks for sharing this recipe
Welcome Seema
I havent tried this yet…years before I had a kashmiri colleague who used to make kashmiri dum aloo out of whole big potatoes… browned thoroughly thro the centre floating in thin aromatic gravy.. no tomato onion garlic…….and her Method was exactly this recipe of yours ..I used to think …how can it be..no onion garlic tomato…she is missing some ingredients….. so glad to read this….It is indeed authentic kashmiri pandit dum aloo…the key is the mustard oil , kashmiri chilli , and fennel and dry ginger powder
thanks kamala for this lovely comment. agree with you about the key ingredients. i do make some kashmiri recipes at times and its these spices that add a lot of flavor and taste. in fact onion, garlic and tomato is not at all missed in these recipes. do try the kashmiri dum aloo and i hope you like it.
Hello,
In the recipe intro above you have mentioned.
” i have had the fortune of having readers, who share their traditional recipes with me. one of my readers shared the authentic kashmiri dum aloo that is made by her mother. i did give a try and love it. her recipe has few basic spices and not like this recipe. i will share her authentic recipe of kashmiri dum aloo too.”
kashmiri dum aloo is bolded but no link. when will this authentic recipe be posted?
Thanks,
G
Welcome G. Thanks for reminding. I will try to add the recipe soon.
Dear Veg Recipes of India, your recipes are beautiful and even more is the pictorial presentation step by step. Its very inspiring the read understand and make the dishes
Thanks a ton for your presentation style
Welcome Sunder. Glad to know that you like recipes presentation.
Can we use fresh cream or stored cream if curd not available
Kittu, i won’t suggest. the taste will change completely.
This recipe was amazing! I air fried the potatoes ( philips air fryer) with a little olive oil, used red red red chilly powder added some kasuri methi and finely chopped coriander stalks at the end . The end result was a visual and gastronomic pleasure .
Thanks Neeta for sharing your positive feedback. glad to know that you liked the recipe.
What other variations can be made. Instead of potatoes?
you can use lotus stem (kamal kakdi), kohlrabi (ganth gobi) and cauliflower (gobi).
Hi I love all your recipes. I have learnt a lot abt cooking from your blog. Ok a quick question. I followed your recipe to the T(at least I think I did) but my gravy didn’t thicken, it was watery even after cooking for 20 mins on slow flame. Is it because I added too much water or the curd has split? Please help
the curd has split and thats why the extra water. if you cook further without using a lid all the water evaporated and the split curd nicely coats the potatoes. this way also the potatoes taste good. when preparing any gravy with curd, always use full fat fresh curd. curd made from skimmed milk or low fat milk will split. another option is that you can add some cornstarch or besan or cashew powder to avoid the curd from getting split.
I just love your blog….. All your recipes are awesome….. I learnt alot of recipes from here…. Thank you so much… ????
Welcome Nikitha. Glad to know this.
Are we supposed to add spices like cinnamon n all just like that or grind them.
pratibha, whole spices. no need to grind.
Can we use fresh ginger paste instead of dry ginger powder plz suggest…
you can use fresh ginger paste.
Can I use normal potatoes and make it after cutting them?? Sorry if that sounded stupid..
athira, you can use normal potatoes. but just cook them about 75%. do not cook them completely.
it’s good
thank you for positive views.
I loved it alot.. the way you presented recepies in details and very detailed pictues…GOD! remarkable! Good Job you real food lover! 🙂
thank you so much jitu for your kind words and positive views 🙂
Tried your recipe for kashmiri dum aloo today. Was skeptical initially, about cooking curds and adding chilli powder paste to the oil. But, followed the recipe to the T. Well, it turned out too good. Thanks for a wonderful recipe.
thanks shilpa and nice to know. in fact this kashmiri dum aloo is the way its made by kashmiri pandits. there are some variations in few of the spices added, but curd, red chilli powder, saunf powder and dry ginger powder are the essential ingredients used in the recipe.
Very yummy and easy to ready recipe. Thx we can easily make food with ur help and got appreciation
glad to know this thankyou for your positive feedback 🙂
Dassana, I very often watch your site and learnt many things.
what I want to comment on this Kashmiri Dum Aloo, is that : try this recipe with adding cloves in the oil in the first place and add asafoetida powder later on.
I also prepare kashmiri dum aloo almost in a same fashion but at first I add cloves…..it gives a very good smell and taste.
thankyou for sharing your tips and suggestions saswati 🙂
Amit when ever I use curd for gravy.. it leads to curdling.. i switch off the flame and then add .. also keep stirring.. bt still.. same happened to this gravy ?
use curd which is fresh. also you have to stir quickly as soon as you add. you can also switch off the flame and then add curd. a tip to avoid curdling is to add 2 to 3 teaspoons of besan/gram flour or corn starch. hope these suggestions help.
I have tried most of your recipes and they turned out very good. this one is also very tempting i will give a try. The step by step recipes with photos help a lot. Thanks for sharing such nice recipes. 🙂
welcome and thankyou ashwini 🙂
Taste Enjoy with family.
welcome anil and glad you family liked the duma loo recipe from our blog.
Hello ..this is first recipe i tried from ur site and it turned out fabbbbbbb …..infact my husband now keep asking for making it but wanna ask my curd curdlea evrytym …..ny tips plsss…..in ny case it tasted grtttt
pleased to know this arti thankyou so much for your positive words 🙂
Hello,i faced bit of a problem with curd.I switch off the flame,allowed the gravy to be a bit cool and then added curd whisking regularly,but still it cuddled
Does the quality of curd matters? I don’t know,this happens with me often that my curd cuddles. Any suggestions ?
reeta, quality of curd matter. always use full fat curd and as soon as you add the curd, mix it quickly with the rest of the spices.
secondly, when you are mixing the curd, lower the flame.
also you can add some corn starch or besan to the curd so that it does not curdle in the gravy.
For the first time, I have seen the genuine dum aaloo recipie. One suggestion long strands of ginger can also be added where available. Garnishing with corriander leaves adds to the flavour. Best served with Plain white rise and Arhar dal.
thankyou rajeev for sharing this information glad you liked the kashmiri aloo dum recipe. again thankyou for your kind words 🙂
Hello Dassana..
Really Thank you for such a good blog..
I tried Kashmiri Dum aloo recipe, My husband loved it. 🙂
pleased to know this riteeka thankyou so much and you are welcome 🙂
Hi, kashmiri dum alu is very tasty dish and you put the recipe with step by step. Very nice, however my suggestion if the mustered oil is used , the taste will be more authentic, since all kashmiri dishes are cooked in mustrered oil. Thank you for uploading tasty recipies.
Thank you mamta. I know about mustard oil and have been making this recipe with mustard oil for some years now. I have to update this post with better pics and more info.
Dassana Amit,
Could you please give your email once again to email you the Kashmiri dum aloo recipe as we have discussed. Sorry I totally forgot about it.
its alright sohni. you can send the recipe at vegrecipesofindia@gmail.com
Excellent
Hi Dassana, such a beautiful recipe. I am going to try it the next time we buy baby potatoes. Question – any substitutes for caraway seeds? Can I use cumin or nigella seeds or carom seeds? Likewise for the fennel powder?
I need to travel a bit to buy Indian spices, but do not want to delay cooking this dish for too long.
Thank you!
Z
thanks zeenat. there is no substitute for caraway seeds. don’t add nigella or carom seeds. they will change the whole flavor. though you can add cumin but the taste and aroma of caraway seeds is totally different from cumin. in this recipe fennel is a must. there is no substitute for fennel. i would suggest to buy spices online and then make this recipe.
Thanks Dasanna for your inputs, will try out the recipe soon.
you are welcome
Is it necessary to fry potatoes? ??
yashasvee, yes it is. thats how it is traditionally made.
So fantastic to be able to get authentic Indian recipes. When I came back from India all the “so-called” Indian food here tasted no where near as wonderful as the food in India. I am so pleased to have found your recipe site. Thankyou.
welcome linda. thanks for your motivating feedback.
I tried this recipe without curd and it turned out to be a instant hit among my family members..
Thanks and keep adding new simple dishes like this..
welcome ashish. thanks for sharing this positive feedback.
Hey!….I made this today and guess what! It turned out to be so yummy!…The credits goes to you!…can’t wait to try more of your upcoming recipes!….Keep on rocking! 🙂
thanks a lot maya for the feedback 🙂
I tried this but it didn’t turn out well.
1. It dominantly had a sour taste.
2. The gravy was watery even after reducing it for 10 mins.. Finally added some cornflour to thicken it.
priya, there is a slightly sour taste. it is because of the curd. it does not have a sweet taste. the water, if you cook it further more then water will reduce more and you will have a proper gravy.
Hello dassana,
thanks for all your wonderful recipes. Today I tried the kashmiri dum aloo, but hey! I followed your recipe (as always) and this time something went wrong. It never thickened to a tasty gravy, it stayed very watery. Any clue? U r sure about nearly 375ml of water and the lid should stay on?
All best
Christoph
welcome christoph. the gravy thickens. you have to reduce the water content and yes it cooked with a lid on top. actually the thickening varies with the intensity of the heat, the size of the pan etc. it is the correct amount of water. even after 10 to 15 mins if the gravy does not thicken, then open the lid and simmer till it starts thickening. in this recipe we don’t use any thickening agent like cream or cashew paste. so the consistency is not like the gravy dishes one gets to see in restaurants. the gravy is there though and some of it coats the potatoes. i hope this helps.
Truly love your work. Can you please post the recipe for Bengali dum aloo that you have pictured in the luchi recipe?
thanks subalakshmi. will add in some time.
Genuine Kashmiri dishes are never very hot. You should use Kashmiri chillies, which are not as hot but give a deep red color.
thanks utpal. i know. but while making this dish i have used hot chilli powder.
I have been looking around on the internet for the method my mom used to prepare dum aloo. And it frustrates me to see how scores of people have spread their own version of dum aloo preparation on internet (specially youtube) which is miles away from the real stuff.
Although I had an idea about the preparation, but still I needed some help.
Thanks to you now I know at least one of the 2-3 ways in which dum aloo is prepared. Thanks a ton.
By the way – why are you not on youtube? Or are you there?
thanks. when i had checked on the web, i saw so many versions. thankfully i have a few nice traditional kashmiri cookbooks. i always refer to them when i make the kashmiri pandit cuisine. in facts its one of my favorite cuisines. i have made so many dishes and they all have been awesome. will be posting a few recipes soon.
i just started my youtube channel. just one video posted so far. here is the link: http://www.youtube.com/user/vegrecipesofindia
Hi Dassana,
can we make dum aloo without curd also ?
this kashmiri dum aloo cannot be made without curd. there is a punjabi dum aloo recipe on the blog, where i have not used curd. you can check the recipe here: https://www.vegrecipesofindia.com/punjabi-dum-aloo/
There are about 3 different ways/types in dum aloo… try visiting Kashmir sometime… will be worth if you could attend some oldschool Kashmiri wedding
i know of two types – one this recipe and one with onions-tomato-garlic-ginger base. which is the third type? sure, i would love to go there and even attend a traditional kashmiri wedding.
love the recipe and the pic of potatoes…they seems to be falling….whts the secret???
hey nisa, there is no secret… it is just the glass table below that is giving that effect.
Hi dassana,
Can this recipe be made without frying potatoes….only boiling will do..
dear renuka, boiling will also do. frying them makes crisp and they taste good in the spicy masala. as an alternative you can you can roast/grill or bake the potatoes too in the oven. just parboil them and then drizzle some oil and roast or bake in the oven. other way to minimize the oil, is to pan fry the parboiled potatoes till they get some brown spots and crispiness.. just add a few teaspoons of oil in a non stick frying pan. pan fry the potatoes till browned.
in case you are just going to add boiled, then boil them completely and prick with a fork so that the potatoes absorb the masala while cooking.
thanks for the reply Dassana….deep frying was restricting me to try the receipe ..now I can try it with alternative ways…
welcome renuka.
Hi Dassana..Thanks 4 such lovely and beautiful recipes..I need ur help..Just want to make red sauce pasta at home.. wl be very grateful if u could plz share d recipe for this.. thanks 🙂
i have already replied to your comment on this link here: https://www.vegrecipesofindia.com/sun-dried-potato-chips/comment-page-1/#comment-26227
hey dassana,
Thanks so much for the recipe..made it for dinner tonight and it was enjoyed by my family..it was absolutely delicious!!!!
Let me say it again….UR SIMPLY THE BEST!!!
thanks a ton alison. feeling good 🙂
Great Job on the Kashmiri Dum Aloo! Not many people keep it this authentic!! And the Falling potatoes do look like they are falling 😀
BTW – thanks for pointing out the bug on my subscription link.. My endearing hubby had been playing around with the plugins and in his infinite wisdom (he thinks he has it ) forgot to reconfigure it :))
thanks ansh. the potatoes were shot overhead on a glass table. i checked the subscribtions links and they are fine now. following you through facebook and twitter.
My first visit to your blog and I loved it! You have a lovely blog and the Kashmiri Dum Aloo is looking absolutely stunning and tempting. Delicious post indeed.
thanks taruna. felt nice to know that you liked the pics as well as the post.
that pictures of the potatoes is very interesting. i can eat anything potato.. and this looks so simple and so delicious! tomorrows lunch plan has been edited!
Thank you so much for the mention! Your Dum Aloo looks gorgeous! Such a lovely red color. I am sure it tastes great!
my pleasure chinmayie….. yes the dum aloo tasted great.
Wonderful recipe and clicks! Love the picture of the potatoes, they seem to be falling!
your comment brought a smile to me… the hubby also said the same thing when he saw this photo 🙂
PLZ. ALSO SEND THE RECIPE IN HINDI LANGUAGE
the website is made in such a way that unable to send the recipe in hindi language. though you can use the google translate button on the left hand side bar to translate the text in hindi.
Looks tempting Though Hot!!!, will try during Monsoon rains of Mumbai !