Kashmiri Dum Aloo : A Mouthwatering Recipe from Kashmir

My latest food blog is about a luscious, flavorful vegetarian dish all the way from Kashmir. Well, I think you can guess it right what I’m talking about; yes, it is the quintessential Kashmiri cuisine – Kashmiri Dum Aloo.

It is a yogurt/curd based red gravy dish with baby potatoes cooked in it, on low flame.

Cooking vegetarian dishes can be a real headache as not many people are keen on eating vegetables. But this Kashmiri cuisine is a delicacy among the vegetarian dishes.

It’s red color, flavor, and smooth consistency also makes it a preferable dish among the non-vegetarians.

Even restaurants also include this dish in their menu for its popularity but it is not the authentic Kashmiri Dum Aloo recipe that one will get to taste.

My blog will provide you an easy step by step method of cooking authentic Kashmiri Dum Aloo recipe.

 

 Ingredients of Kashmiri Dum Aloo recipe:

1. Baby potatoes (here I have used slightly bigger potatoes and cut them into two halves).

 

2. Oil.

 

3.Fennel Powder (Sauf).

 

4.Dry Ginger Powder (Saut).

 

5. Kashmiri Red Chili Powder.

 

6. Asafoetida (Hing)

 

7. Dahi/Yogurt

 

8. Shahi Jeera (Black Cumin)

 

9. Black Cardamon

 

10. Cinnamon

 

11. Salt

 

 

      Method of Preparation:

• Peel off baby potatoes and prick them with a fork.

 

• Boil the Baby potatoes. Then fry them till in hot oil till they turn golden.

 

• In a bowl beat the curd/yogurt properly.

 

• Add fennel powder, ginger powder in the curd and beat again to mix all the ingredients thoroughly.

 

• Add oil to a saucepan and turn on the heat.

 

• As the oil heats up add shahi jeera, black cardamon, cinnamon followed by Kashimir red chili powder (after few minutes) and stir well.

 

• Then add a little water and keep stirring for a while. Keep at low flame.

 

• After some time add the curd/yogurt mixture to the saucepan.

 

• keep stirring all the ingredients for some time at low flame.

 

• Once the gravy comes to a boil and the oil starts separating, its time for the baby potatoes to be added in the gravy.

 

• Stir all the ingredients properly and add salt as per taste.

 

• Cover the saucepan till the dish is completely cooked.

 

• Keep stirring in-between.

 

• Once cooked, turn off the heat and serve hot.

 

• Best serve with nun, parathas, jeera rice, and peas polao.