Servings
3Prep
5 minCook
20 minDum Aloo (also spelled as Dam Aloo) or Alu Dum is a potato based dish, it is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. Dum Aloo is a popular recipe cooked throughout India. In Bengal, it is a specialty dish eaten mostly with Luchi and is known as “Aloor dum”.
Step by Step Video for ‘Kashmiri Dum Aloo ‘ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for the Kashmiri Dum Aloo Recipe
| Boiled and peeled medium sized potatoes | 5 | |
| Dried Kashmiri red chilli | 5 | |
| Dahi / curd | 1 cup | |
| Jeera / cumin seeds | 1 tbsp | |
| Coriander seeds / dhania seeds | ¾ tbsp | |
| Saunf / fennel seeds | ½ tbsp | |
| Cinnamon / dalchini | 1” | |
| Laung / cloves | 5 | |
| Green cardamom/ hari elaichi | 2 | |
| Black cardamom / Badi elaichi | 1 | |
| Kashmiri red chilli powder | ½ tbsp | |
| Dry ginger powder/ sonth | ½ tsp | |
| Dhania / cilantro | 1 tbsp | |
| Hing / asafoetida | pinch | |
| Salt | as per your taste | |
| Oil | for frying |
Prepping for the Kashmiri Dum Aloo Recipe
- Deseed the dried kashmiri red chilli and soak in ¼ cup of hot water for half an hour.
- Boil and peel the potatoes.
Method for making the Kashmiri Dum Aloo Recipe
2) In a kadai dry roast our whole spices, so first goes in the Cinnamon stick / dal chini followed by the Laung / cloves then the cardamom/ elaichi, then the Black cardamom / Badi elaichi, followed by the Coriander seeds / dhania seeds then the Jeera seeds / cumin seeds and finally by the Saunf / fennel seeds.
3)Once the color starts changing or once the whole spices are roasted add it in a blender and and make a fine powder out of it.
4)Once this garam masala powder is ready remove it in a bowl and keep aside.
5)Then add the soaked kashmir red chilli along with the water and make a smooth paste. Then remove it in a bowl and keep aside.
6)Now take a big mixing bowl and add the curd to it. ( just make sure that the curd that you use is not at all sour)
7)Followed by the Dry ginger powder / sonth and about 2 tbsp of the kashmiri red chilli paste
8)and mix it well and then keep this curd mix aside.
9)Now take the boiled potatoes and using a toothpick make 7-8 holes in it.
10)Meanwhile heat some oil for frying so once it’s hot one by one fry the potatoes until they are golden brown from all sides.
11)Now that all the potatoes are fired keep them aside and take a kadai and add about ⅛ cup of oil in it.
12)Once the oil is hot add a pinch of hing / asafoetida and kashmiri red chilli powder and 2 tbsp of water in it.
The reason I recommend to add water is so that the chilli powder does not get burnt and that it retains its vibrant red colour.
13)Now stir it in for just 15 seconds and add about 3/4 cup of water and once the water gets hot add in the roasted and blended garam masala powder and mix well and once the water comes to a boil add the curd and kashmiri chilli paste mix and stir it in.
14)Make sure you keep constantly stirring the gravy till you see that it has started boiling.
15)Once the gravy is boiling add the salt and mix that in as well
16)Then one by one add the fried potatoes, and cover and cook for the next 7-8 minutes on low flame
17)After 7-8 minutes flip the potatoes and cook for the next 4-5 minutes, also at this time add some dhania which is fresh cilantro, also don’t forget to cover it up
18)After 4 minutes our dum aloo is ready so lets remove it in a serving bowl.
19) Do serve while hot with some lachha paratha or garlic naan
