Kashmiri dum aloo is a flavorful dry potato curry from the North Indian Kashmiri cuisine. In this recipe, sautéed baby potatoes are cooked with aromatic spices to make a semi-gravy preparation.
The recipe is very simple using just potatoes and spices. There is no onion, garlic, ginger or tomato used to make the gravy base. There are dum aloo recipes that use an onion-tomato gravy base but I like the simplicity of this Kashmiri dum aloo recipe using only potatoes and spices.
Potato is such a versatile ingredient and in this dish, it beautifully takes on the flavor of all the spices. Kashmiri cuisine is known for the use of dry fruits and aromatic whole spices like fennel, bay leaf, cloves, cinnamon, and star anise.
What kind of Potatoes are best for Dum
Indian cuisine is so vast and varied that often the word Indian cuisine would be a misnomer. From the State of Kashmir in the North to the state of Kerala in the South, the ingredients, the cooking methods, the spices, everything changes completely. But one ingredient that is common to every cuisine all over India, is the potato! Whether it is the aloo Kangmet in Manipur, or
In India, we even have a nursery rhythm for kids with potato as the hero —“aloo kachaloo beta khan gaye the” with kind of all the Mr.Potato characters :-).
While I’ve recently (Feb 2018) updated this blog post, this is the very first recipe with which I started this dream of exploring and sharing new recipes with the world through food blogging. I’ve come a long way since October 2010 in writing, food photography, and also recipe videos now (yay! and a big thanks to all you wonderful readers!).
This is the very first food photograph that I took for my blog. The photo has changed but the recipe stays the same! I’m amazed how some recipes like this traditional dum aloo Kashmiri have stood the test of time. I’ve stuck to the same recipe from the day I first made it almost 10 years ago! I hope you like it!
Dum Aloo Kashmiri recipe
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 800 gms baby potatoes
- 3 tbsp vegetable oil
- ½ tsp hing (asafoetida)
- 8 cloves laung
- 2 bay leaves
- 2 black cardamoms
- 1 inch cinnamon stick
- 4 tsp kashmiri red chilli powder
- 2 tsp dry ginger powder
- 2 tsp dry mango powder
- 4 tsp fennel powder
- 2 tsp powdered dry fruits (almond, cashew, and pistachio)
- 1 tsp garam masala
- Salt to taste
- Wash and pressure cook potatoes with 2 cups of water for just one whistle. Put under running water and cool the potatoes.
- Prick the potatoes all over with a toothpick or fork. If a few potatoes are bigger, then cut them into halves r quarters.
- Heat oil in a wok (or kadhai) and sauté potatoes until golden brown in color. Remove the potato and keep aside.
- In the same wok or kadhai, add hing, cloves, bay leaves, black cardamom, and cinnamon. Sauté for a minute on med-high flame.
- Add red chili powder. Mix and then slowly add 2 cups of water.
- Add all other spices. Mix well and cook for a couple of minutes.
- Add the sautéed potatoes to the wok.
- Cover and simmer till the gravy thickens and sticks to the potatoes.
- The size of the potato is important. If small baby potatoes are not available you can use big potatoes cut into pieces. Be careful not to cut too small either.
- Nutritional Information is approximate information for 1 serving.
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