Kashmiri Dum Aloo Recipe

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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 served in bowl, chopped coriender leaves sprinkled on top

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!

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:

ingredients to make dum aloo is taken in plates and bowls
Take all your ingredients to make kashmiri dum aloo
peeled baby potatoes are taken in white bowl
Prep work: Pressure cook baby potatoes for 2 whistles until they are soft and tender. Peel the skin and keep aside.
ingredients to grind is taken in plate along with blender
Take a blender add dry red chillies, Kashmiri chillies, garlic, ginger, peppercorns, fennel seeds, coriander seeds, cardamom, cinnamon.
ground masala is in blender jar
Add 1/4 cup of water and grind to a smooth paste.
ground masala is being added to baby potatoes in white bowl
Add the ground paste to the boiled potatoes.
baby potatoes are marinated in white bowl
Mix well, so the masalas are well coated. Let it marinate for 5 or 10 mins.
jeera and bayleaf are sizzled in oil in pan
Heat up oil, add jeera and bay leaf let it sizzle for few seconds.
A bowl of chili powder and turmeric powder is being added
Add Kashmiri red chilli powder and turmeric powder
chili powder and turmeric powder is being added to oil in pan
Stir and cook for few seconds.
marinated baby potatoes is being added to pan
Add the marinated potatoes
baby potatoes with masalas are well sauted in pan
keep stirring for few minutes over a medium heat,till the raw smell of the masala leaves off.
dum aloo is being cooked in pan
Add 1/2 cup of water, cover and cook for 5 mins, till the oil oozes out.
yogurt is being added to curry in deep pan
Now bring the heat to low, add yoghurt/curd and quickly stir. Cook just for a minute.
coriender leaves is sprinkled on top of dum aloo
Sprinkle some finely chopped coriander leaves and crushed kasthuri methi leaves.(dried fenugreek leaves)

close up shot of dum aloo recipe is served in ceramic bowl

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.

kashmiri dum aloo recipe is served in ceramic bowl, chopped coriender leaves are sprinkled on top

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.

dum aloo sprinkled with chopped coriender leaves on top is served in beige ceramic bowl

More Recipes you would love to try:

Punjabi Tawa Aloo 

Rajasthani Laal Maas

Punjabi Matar Paneer 

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Kashmiri Dum Aloo


  • Author: Nithya Narasimhan
  • 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

Scale
  • 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:

  1. Pressure cook baby potatoes for 2 whistles until they are soft and tender. Peel the skin and keep aside.

To Grind:

  1. Take a blender to add dry red chilies, Kashmiri chilies, garlic, ginger, peppercorns, fennel seeds, coriander seeds, cardamom, cinnamon.
  2. Add 1/4 cup of water and grind to a smooth paste.

Marination:

  1. Add the ground paste to the boiled potatoes.
  2. Mix well, so the masalas are well coated. Let it marinate for 5 or10 mins.

To make dum aloo:

  1. Heat up oil, add jeera and bay leaflet it sizzles for few seconds.
  2. Add Kashmiri red chili powder and turmeric powder
  3. Stir and cook for few seconds.
  4. Add marinated potatoes and keep stirring for few minutes over medium heat, till the raw smell of the masala leaves off.
  5. Add 1/2 cup of water, cover and cook for 5 mins, till the oil oozes out.
  6. Now bring the heat to low, add yogurt/curd and quickly stir. Cook just for a minute.
  7. 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

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{Gravy/curry} Recipes VEG | 30 Minutes Recipes | Curries & Gravy | Lunch Recipes | Side Dish for Bread/Roti {VEG} | Side Dishes | What's for Dinner?

7 Comments

  1. Woow…itwas such a finger licking recipe .

    1. Nithya Narasimhan says:

      Hi Priya,
      Thank You so much!

  2. Hello, The recipe seems to be delicious. Can I add some tomatoes to make gravy rich

    1. Nithya Narasimhan says:

      Hi Tina, Yes! You can add tomatoes. Add finely chopped or pureed tomato.

  3. TASTY GRAVY!

  4. Wow I started cooking during lockdown easy to follow recipes and yummy too.Thank you

    1. Nithya Narasimhan says:

      Thank you, Anitha. I’m so glad you are loving it.

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