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  • Dum Aloo Recipe: Kashmiri Dum Aloo | Quick And Easy

    Kashmiri Dum Aloo Recipe – Quick and Easy Kashmiri Dum Aloo is the perfect dish: an uncomplicated potato recipe that has the delicious and complex flavours of Kashmir. Yummy potato wedges slow-cooked in a flavourful yogurt-based spiced masala to give you that unparalleled taste…the taste of Paradise!

    Looking to learn how to make Kashmiri dum aloo?  We’ve got a wonderfully easy Kashmiri dum aloo recipe just for you. A dish popular across India, with many different versions from Bengal, to Punjab, to Kashmir of course, this potato dish will satisfy you with its complex flavour, delectable textures, and the simplicity of its cooking process. This yogurt-based dish is flavoured with cinnamon, cardamom, clove, cumin, and fennel, among other aromatics, for a cuisine defining Kashmiri Dum Aloo recipe.

    Learn how to cook Kashmiri dum aloo step by step with our easy Kashmiri dum aloo recipe video along with detailed ingredients, method, preparation time and cooking time. Indulge in the flavours of ‘Paradise’

    You will also like to try:

    Dilli Wali Aloo | Delhi Style Potato Curry

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  • RECIPE

    INGREDIENTS

    350 gram potatoes, peeled, cut into wedges, and boiled till tender
    vegetable oil, to fry

    -
    1 tablespoon vegetable oil
    1 piece cinnamon, 1-inch
    3 green cardamom pods
    1 black cardamom pod (badi elaichi)
    2 cloves (laung)
    2 clove garlic, finely chopped
    110 gram onions, (about 1 large onion), finely chopped
    1 teaspoon ginger, finely chopped
    1 teaspoon coriander powder
    1 teaspoon fennel powder (saunf)
    1/2 teaspoon roasted cumin powder
    1/2 teaspoon turmeric powder (haldi)
    1/2 cup yogurt
    150 gram tomato, (about 1½ medium tomatoes), freshly pureed
    1 1/2 teaspoon red chilli powder, combined with 1 cup water
    1 1/2 teaspoon salt, or to taste

    COOKING METHOD

    1. Use a fork to pierce potato wedges all over
       
    2. Place a heavy kadhai or wok on medium heat; pour in about ¼-inch oil. When the oil is hot, but not smoking, carefully slide in boiled potatoes wedges in a single layer without crowding the pan. Fry for about 3 minutes on each side till golden all over. Remove and drain on kitchen paper. Repeat in batches for remaining potatoes.
       
    3. Add 1 tablespoon oil to a kadhai or wok over medium heat. Once hot, toss in cinnamon, green cardamom, black cardamom, cloves, garlic, and onion. Sauté till golden brown in colour, 3 to 5 minutes. Add ginger, coriander powder, fennel powder, roasted cumin powder and turmeric powder; stir well and cook for 1 minute. Tip in yogurt and stir vigorously and continuously for 2 minutes.
       
    4. Add fresh tomato puree and cook for an additional 4 to 5 minutes. Pour in the combined red chilli powder and water, toss in salt,  and add fried potatoes. Stir gently to mix. Allow to cook, stirring occasionally, for about 20 minutes, till the masala naps the potatoes and reduces to a fairly thick consistency.
       
    5. Serve hot.

      Cook’s Note: This dish can be made with small new potatoes whole rather than wedges of larger potatoes.
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