Saucepans and Spices

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RESTAURANT STYLE KASHMIRI DUM ALOO

Shilpa Anand

Dum aloo is a famous dish/ curry of Kashmir.

Baby potatoes are fried and then simmered in a yogurt based sauce with minimal spices. This is a no onion no garlic recipe. Enjoy 

INGREDIENTS:

  • 8-10 baby potatoes(the ones I’ve used are slightly bigger, you can use smaller potatoes as well) 

  • 1cup Dahi ( hung curd, beaten)

  • 2-3 tbsp Shilpa’s Masala Mill Kashmiri chili powder 

  • 2tsp fennel seeds(saunf)

  • 1tsp coriander seeds

  • 4cardamon

  • 4-5 black pepper

  • 3-4 cloves 

  • 1-2 small pieces of mace 

  • 1tsp dry ginger powder ( saunth)  

  • ¼ tsp turmeric powder

  • 2tbsp cashew paste or ¼ cup milk powder or ¼ cup Mawa ( I’ve used milk powder today)

  • Salt to taste 

  • Mustard oil ( or any other oil)

  • ½ tsp hing( asafoetida) 

  • ½ tsp shah jeera( I’ve used jeera) 

  • 2tsp Kasuri Methi 

  • Coriander leaves, chopped 

  • Few raisin and cashews for garnish

INSTRUCTIONS:

  • Parboil the potatoes ( one whistle in a pressure cooker as we will fry the potatoes later)

  • Cool and peel the potatoes

  • Prick them with fork or toothpick 

  • Heat oil in a pan on med-high

  • Fry potatoes until golden in color, stirring them continuously to get even color

  • Traditionally these potatoes are double fried. So fry once, cool slightly and then fry again. Keep aside ( I’ve only fried them once)

  • Dry roast fennel seeds, coriander seeds, black pepper, cloves, and mace. Cool and grind. Keep aside

  • In another pan, heat mustard oil 

  • Add shah jeera and hing. 

  • Keep flame on low

  • Add Kashmiri chili powder, turmeric and dry ginger powder and Kasuri Methi 

  • Fry for 1min adding little water 

  • Add yogurt and stir continuously until oil separates on surface 

  • Add few coriander leaves

  • Add hot water and boil the masala. Add salt

  • Add fried  potatoes 

  • Now add the dry roasted masala

  • Add more water to adjust consistency 

  • Cover and cook for 5-8 mins 

  • Now add milk powder/ cashew paste or Mawa 

  • Simmer for around 6-7 mins 

  • And that’s it, your easy and delicious Kashmiri Dum aloo is ready

  • Serve hot garnished with raisins, cashews, and coriander and enjoy with naans, Rotis and jeera rice

SPICE LEVEL: 🌶🌶🌶