Kashmiri Dum Aloo Recipe
Lusciously creamy, fresh, vibrant in color, super spicy Kashmiri Dum aloo Recipe with layers of fabulous flavor. SO EASY, comforting! Pairs amazingly well with anything and on your table in Less than 30 mins! 
Kashmiri Dum aloo recipe is very famous recipe in Kashmiri region.
The colour of this recipe is usually the bright vibrant red colour that comes from the Kashmiri dry red chillies / badge chilli we use.
It is one of the dynamically flavourful recipe, with rich in flavour and spicy!
You can also reduce the amount of dry chillies to reduce the heat.
Try this Shahi Paneer and Kadai paneer for other awesome sides dishes!
What You'll Find in This Post (Show all)
Why this recipe works
Simple and Easy: This Kashmiri dum aloo recipe is so simple and quick.
Freshly ground dum aloo masala: Is there anything better than making curry from the freshly ground masala?The flavours and the taste is always Better, Unique and Best from the freshly grounded paste.
Spice-level: You can adjust the spice level as you like.
How to make traditional Kashmiri Dum Aloo Recipe:
Tips to make kashmiri Dum Aloo Recipe:
Get your baby potatoes which are firm and tender. Potatoes with discolouration on skin should be omitted.
Yoghurt/curd has to be fresh and full fat to get the nice creamy texture, As soon as you add the curd mix it quickly.
Tomato: You can add 1 finely chopped tomato in oil and saute that gives more tastier dum aloo. Adding tomato also reduces heat.
Mustard oil: Traditionally dum aloo is made using mustard oil, that gives some distinct flavour. You can make this recipe using mustard oil.
FAQ:
How do you serve dum aloo?
Dum aloo can be served with Roti, naan bread, steamed rice or any flavoured rice.
How long can you store Dum aloo in refrigerator?
You can store dum aloo in refrigerator for 3 to 4 days.
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Kashmiri Dum Aloo
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Total Time: 27 minutes
- Yield: 3 1x
Description
Lusciously creamy, fresh, vibrant in colour, super spicy Kashmiri Dum aloo Recipe with layers of fabulous flavour. SO EASY, comforting! Pairs amazingly well with anything and on your table in less than 30 mins!
Ingredients
- 1/2 kg Baby potatoes (boiled and peeled)
- 2 tbs Oil
- 1 tsp Kashmiri redchilli powder
- 1 tsp Turmeric powder
- 1 tsp jeera
- 1 bay leaf
- 1 tsp coriander leaves
- 1 tsp dried fenugreek leaves (kasuri methi)
- 3 Tbs yogurt/curd
- 1 tsp salt
To Grind:
- 3 Kashmiri chilies
- 3 dry red chilies
- 1 cinnamon
- 1 cardamom
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp peppercorns
- 6 garlic pods
- 1 tbsp Ginger
Instructions
Prep work:
- Pressure cook baby potatoes for 2 whistles until they are soft and tender. Peel the skin and keep aside.
To Grind:
- Take a blender to add dry red chilies, Kashmiri chilies, garlic, ginger, peppercorns, fennel seeds, coriander seeds, cardamom, cinnamon.
- Add 1/4 cup of water and grind to a smooth paste.
Marination:
- Add the ground paste to the boiled potatoes.
- Mix well, so the masalas are well coated. Let it marinate for 5 or10 mins.
To make dum aloo:
- Heat up oil, add jeera and bay leaflet it sizzles for few seconds.
- Add Kashmiri red chili powder and turmeric powder
- Stir and cook for few seconds.
- Add marinated potatoes and keep stirring for few minutes over medium heat, till the raw smell of the masala leaves off.
- Add 1/2 cup of water, cover and cook for 5 mins, till the oil oozes out.
- Now bring the heat to low, add yogurt/curd and quickly stir. Cook just for a minute.
- Sprinkle some finely chopped coriander leaves and crushed Kasuri methi leaves.
Notes
Get your baby potatoes which are firm and tender. Potatoes with discolouration on skin should be omitted.
Yoghurt/curd has to be fresh and full fat to get the nice creamy texture, As soon as you add the curd mix it quickly.
Tomato: You can add 1 finely chopped tomato in oil and saute that gives more tasty dum aloo. Adding tomato also reduces heat.
Mustard oil: Traditionally dum aloo is made using mustard oil, that gives some distinct flavour.
- Category: sidedishes
- Cuisine: Indian
Woow…itwas such a finger licking recipe .
★★★★★
Hi Priya,
Thank You so much!
Hello, The recipe seems to be delicious. Can I add some tomatoes to make gravy rich
Hi Tina, Yes! You can add tomatoes. Add finely chopped or pureed tomato.
TASTY GRAVY!
★★★★★
Wow I started cooking during lockdown easy to follow recipes and yummy too.Thank you
★★★★★
Thank you, Anitha. I’m so glad you are loving it.
I followed your recipe. It turned out to be easy to make and very delicious!! Thank you!
★★★★★
Thank You Amit.
Tried this today . Such a simple recipe and it turned out to be so good !!
Thank You Shailaja.
Made it last night, skipped the ginger garlic and tomato and still was a finger kicking good preparation. Thank you for simplifying the recipe, cuts down cooking time, fat content, all in all, good.
★★★★
Hi Mridu Garg Shahi, Thank You so much. I truly Appreciate your comment.