Traditional Kashmiri Dum Aloo Recipe

Kashmiri Dum Aloo originates in Kashmir and India and is among the most popular vegetarian cuisines. Follow a long list of steps to recreate the traditional Kashmiri Dum Aloo recipe. Ultimately, you can make baby potato curry spiced with different flavors. So, let’s jump to the recipe. 

Ingredients for Traditional Kashmiri Dum Aloo Recipe:

Ingredients are everything! Always remember this line before you stand in front of the stove. The Kashmiri aloo dum recipe requires a list of the following items. That includes; 

Here’s a reordered and slightly rephrased version of your ingredient list:

• 3 lb baby potatoes (about 680 gm), 14 in number
• Oil for frying the potatoes
• 4-5 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 4 bay leaves
• 2 cinnamon sticks
• 2 black cardamom pods
• 4 green cardamom pods
• 6 cloves
• 2 tablespoons Kashmiri red chili powder
• 3 tablespoons plain yogurt, whipped
• 2 tablespoons fennel powder
• 1 teaspoon ginger powder
• 1.5 teaspoons salt or to taste
• 3-4 cups water

How to make Traditional Kashmiri Dum Aloo Recipe:

The historic Kashmiri Dum Aloo recipe has almost no curry; however, if you find curry in it, it’s because of our formula, which elevates the taste buds. Now, without wasting a single moment, follow our step-by-step guide to make the best dum aloo recipe ever. 

Step 1:

Get a big pan and boil water in it. Once you notice the water bubbling, add potatoes. Let them get cooked properly. Ensure they are correctly done so you can easily peel their skin off. ( An advanced tip to fasten the process is to let the potatoes rest in warm water for 15-20 minutes before turning off the stove. 

Step 2:

Get a toothpick and puncture each peeled potato. Make sure to do this procedure with all of the potatoes. Do this step carefully, as the toothpick must pass through without damage. 

Step 3:

Every household has a Karahi in their arsenal. If you don’t have one, get one! Heat oil in it and wait until the oil gets warm. Once the oil is hot, drop and put potatoes in them slowly. Consider putting one at a time to avoid oil leaving the Karahi. 

Step 4:

You have to cook the potatoes until they are golden brown. However, make sure the potatoes attain this color from all sides. In the end, use a paper towel to drain the oil. 

Step 5:

Wait for some time to let the potatoes get cooled. Use a toothpick and start puncturing the potatoes all over again. 

Step 6: 

Now comes the main part: making the sauce for Dum Aloo. Put some oil in the pan and wait until it gets heated. With the required temperature obtained, add cumin seeds, bay leaves, cinnamon sticks, green cardamon, black cardamon, and cloves. Don’t forget to saute it for at least a minute. After that, mix whipped yogurt with the red chili powder. Keep working on the mixture until you start seeing a bright red color. 

Step 7:

The potatoes that you saved earlier, it’s time to fuse them up with the spice mix. During that, add the ginger powder, fennel powder, and salt. Moreover, add 1.5 to 2 cups of water in it. 

Step 8: 

Now, all you have to do is wait. Cover the pan and let it simmer until very little sauce remains. You can also cook depending upon your choice, as you might like a thick sauce or none. As the original dish has no curry. 

Serve the dish with the side dishes of your liking; however, they are best served with roti and rice. Besides that, check out the recipe for Peshawari Dal Makhani Recipe.

Some Useful Tips:

In our recipe, we like it with curry; however, if you don’t want that, just let it simmer until it gets dried. 

Also, in your morning routine if you want to eat something good. Consider checking out the recipe for delicious Pan-Bread Recipe.