Kashmiri Dum Aloo Curry Recipe 

Dum Aloo Curry
Kashmiri Dum Aloo Curry is a very popular dish not only in Kashmir but also in the entire India. Most special thing about it, is the balance of spice, aroma, taste everything is perfect, it's neither much spicy nor bland, it's neither too tangy nor too sweet. Kashmiri Dum Aloo is a very tasty dish which is very easy and quick to prepare. 

Ingredients For Kashmiri Dum Aloo Recipe

For Boiling Potatoes 
  • Potatoes :10 small sized
  • Water : 1 cup
  • Salt : 1/2 teaspoon
  • Oil : For frying 
For Preparing The Gravy Of Kashmiri Dum Aloo
  • Oil : 2 tablespoon
  • Cumin Seeds : 1/2 teaspoon
  • Cinnamon : 1 inch
  • Gloves : 5
  • Green Cardamom : 2
  • Black Cardamom : 2
  • Asafoetida : 1 pinch
  • Kashmiri Red Chili Powder: 1 teaspoon
  • Water : 1 cup
  • Curd : 1 cup
  • Turmeric Powder : 1/2 teaspoon
  • Ginger Paste : 1 teaspoon
  • Fennel Powder : 2 teaspoon
  • Garam Masala Powder : 1/2 teaspoon
  • Fenugreek Leaves : 1 teaspoon
  • Salt : 1/2 teaspoon
Preparation Time : 10 minutes
Cooking Time : 40 minutes
Total Time : 50 minutes
Serves : 4-5 persons 

How To Make Kashmiri Dum Aloo

  1. First we will start with boiling the potatoes using a cup of water and adding 1/2 teaspoon salt. Peel off the potatoes when boiled, then make 2-3 incisions using a forked spoon, this helps in ensuring that the taste of spices go inside the potatoes
  2. Once the potatoes are boiled and peeled, put a cauldron (kadai) on a stove and heat oil on high flame
  3. When oil is heated properly turn the flame to medium and fry the potatoes till they turn brown and bit crispy from outside
  4. When potatoes are fried, take them out and keep aside, now put the oil of the cauldron (kadai) in a separate bowl
  5. Put the cauldron (kadai) on stove again add 2 tablespoon oil from the bowl and heat it. 
  6. Once the oil gets heated up, put cumin seeds, cinnamon, black cardamom, green cardamom, gloves and a pinch of asafoetida in it and fry for sometime
  7. Then add Kashmiri red chili powder, turmeric powder in the cauldron and fry all spices for a minute, once the spices are fried, switch off the stove
  8. Then mix curd in it and mix it well, when curd and spices are mixed properly switch on the gas again and add ginger paste, fennel powder and salt and mix it well
  9. Once done, add the fried potatoes in it and mix it well, then add 1 cup or 1/2 cup water as per your requirement for curry
  10. Then boil this for 25-30 minutes, when gravy and oil starts separating add garam masala powder in it, mix it and switch off the stove 
  11. Crush the fenugreek leaves with palms and sprinkle it over the curry. Kashmiri Dum Aloo Curry is now ready to be served

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