Dum Aloo Kashmiri

Kashmiri Dum Aloo Recipe कश्मीरी दम आलू शाही | Chef Anirudh Sethi | Indian Kashmiri Potato Recipes

A beautiful potato dish from one of the most beautiful places jammu and Kashmir Potatoes cooked in curd & Degi chilli flavoured with dried ginger and fennel.

Dum aloo kashmiri recipe is a very popular Kashmiri vegetarian curry. it has deep-fried baby potatoes simmered in a yogurt based gravy that is tangy, spicy, and hot. It is a very popular  that belongs to the Kashmiri cuisine. It is also one of the most basic vegetarian Kashmiri curries that also has restaurant style versions with no onion no garlic. There is a special garam masala for making dum aloo kashmiri. It has fennel seeds powder, black cardamom, and a few other spices. The spices are lightly roasted and ground fresh every time you make dum aloo recipe. The Kashmiri dum aloo curry has a red, vibrant color from the bright red kashmiri chilies that are ground to a paste and added to the gravy. The mustard oil gives the curry a very earthy fragrance that is so warm and comforting.

Preparation Time 30 mins. Cooking Time 30 mins.
S.No. Ingredient Quantity
1 Ingredients Quantity
2 Potatoes (Medium sized) 1 Kg
3 Curd 250 Grams
4 Saunf (Finely ground – fresh) 30 Grams
5 Saunth Powder 5 Grams
6 Mustard Oil 1000 ml
7 Garam Masala Powder 5 Grams
8 Jeera 5 Grams
9 Heeng 2.5 Grams
10 Black Cardamom 2 Nos.
11 Green Cardamom 2 Nos.
12 Kashmiri Red Chilli Powder 30 Grams
13 Salt To Taste
14 Water 150 ml
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1 • Parboil the potatoes.  If cooking them in a pressure cooker, wait for 1 whistle and remove from flame and let it cool down.
2 • Peel the potatoes and prick them with a tooth-pick.  Fry in oil till golden brown and crisp.
3 • Heat mustard oil in a pan and add heeng, jeera, black cardamom green cardamom and sauté for 2-3 minutes till aromatic.
4 • Add potatoes and the powdered spices along with the curd and cook on dum for 5 minutes.
5 • Add water if required and cook on dum for another 15 minutes.
6 • Serve hot with a garnish of sliced green chillies, ginger juliennes and mint leaves.

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