Kashmiri Dum Aloo

Kashmiri Dum Aloo is a flavorful, spicy, warming and tangy recipe of child potatoes slow-cooked in a yogurt based mostly gravy or sauce. The gravy is spicy and made with out onion and garlic. This genuine and fashionable recipe from the Kashmiri Pandit delicacies options warming and fragrant spices; each entire and floor; mixed along with curd (yogurt). Pair this strong dish with steamed rice for a comforting meal.

About Kashmiri Dum Aloo

Dum Aloo is a well-liked Indian potato-based gravy dish that has many regional variations to it. On this publish, I’ve shared the recipe of an genuine spicy model of Kashmiri Dum Aloo.

It’s also often called ‘Dum Olav’ in Kashmiri language. It is a typical preparation of the Kashmiri Pandit delicacies. Thus, a no onion, no garlic recipe.  

Tremendous delectable, this Kashmiri Dum Aloo has child potatoes simmered and sluggish cooked in steam (dum cooked) in a spicy curd (yogurt) based mostly gravy or sauce.

A scrumptious recipe from the Kashmiri Pandit delicacies, this model is probably the most repeated one at my house too. The reason is it’s simple and I simply want to arrange rice and a aspect veggie dish or salad to go along with it.

I all the time serve this Kashmiri Dum Aloo with steamed basmati rice. Though, you too can relish it with flatbreads like roti, naan, paratha, tandoori roti, khasta roti or poori.

However I really feel it goes finest with steamed basmati rice. Earlier than you bounce onto the recipe, I’ve some extra scoop on this dish within the following sections. Do give it a learn.

Have you ever ever puzzled why Kashmiris use dried ginger powder and never contemporary ginger. Whereas in the remainder of the Indian delicacies, contemporary ginger is added.

I’ve heard that since Kashmir is much away tucked within the mountains, it was once very troublesome to acquire contemporary ginger there. Therefore, the usage of dried ginger powder dominates Kashmiri delicacies.

About The Recipe

This recipe of Kashmiri Dum Aloo was first tailored by me from a palm-sized cookbook having many Kashmiri recipes.

After that, I’ve made this recipe many instances and it has all the time been a winner. Sharing some key factors about this dish, that I’ve learnt all this whereas:

This recipe of Kashmiri Dum Aloo is extra like the way in which the precise basic recipe is – warming, bitter and spicy. The gravy or sauce doesn’t style like those you get within the eating places, which is a creamy, candy gravy made with onion, nuts and tomatoes.

The flavors are spicy, pungent and tangy. Chances are you’ll or could not like these flavors as they don’t evaluate with the candy, creamy gravies often served in eating places. Like I’ve talked about above the recipe doesn’t have any onion or garlic in it. So, it’s a satvik recipe.

Child potatoes are parboiled after which fried in mustard oil, which infuses the sharp and pungent mustard-oil aroma within the potatoes.

Later, these fried potatoes are added within the gravy or sauce and simmered on sluggish warmth. The newborn potatoes take in the flavors of the spices and curd whereas cooking.

Within the recipe, I counsel to make use of Kashmiri purple chili powder or deghi mirch as these will not be spicy, but give a pleasant purple colour to the ultimate dish.

I’ve additionally made this dish with just a few different styles of purple chili powder which have turned the dish too spicy. In case you can not deal with the warmth, then scale back the amount of the Kashmiri purple chili powder.

This conventional recipe has spices like Kashmiri purple chili powder, ginger powder (saunth) and fennel powder which might be fragrant and mix to present a stunning heat taste to the complete dish.

When I’m in need of time, I fry the potatoes straight in oil or steam them utterly until carried out. When I’ve time, I parboil the potatoes after which sauté or pan fry until golden. You possibly can select any choice you need.

There are various variations of this dish made throughout India from area to area. In case you are a fan of this potato preparation, do test my very flavorful, creamy and restaurant like Mughlai fashion Dum Aloo.

One other tasty variant is the Banarasi Dum Aloo from the delicacies of Banaras (Varanasi) from the state of Uttar Pradesh. But yet one more variant which I’ve shared is the really pleasant Bengali model of Alur Dom.

Step-by-Step Information

Learn how to make Kashmiri Dum Aloo

Boil Child Potatoes

1. Rinse 500 grams (20 to 22) child potatoes effectively. Take away the mud, and many others. from them by scrubbing or brushing.

You may as well soak them in some heat water for 15 to twenty minutes after which rinse them.

2. Take 3.5 cups water and ¼ teaspoon salt in a pan.

3. Add the potatoes.

4. On medium to excessive warmth, boil the water in order that the potatoes are half-cooked or parcooked. This takes about 9 to 10 minutes.

You possibly can even stress prepare dinner the newborn potatoes in 3 cups water for 1 whistle.

5. Drain the water from the potatoes and permit to turn into heat or cool all the way down to room temperature.

6. Peel the potatoes. This process takes loads of time. So, do it whereas listening to music or watching your favourite TV present. 

If you’d like, you’ll be able to hold the peels too.

7. With a fork, toothpick or skewer, poke holes within the potatoes throughout.

That is carried out in order that when cooking on dum, the potatoes take in the flavors of the masala during which they’re getting cooked.

Halve them, if they’re huge or you’ll be able to hold them entire, if they’re small after which poke them.

Extra Preparation

8. Whisk 6 tablespoons contemporary full fats curd (yogurt) until easy. Put aside.

9. In a small bowl, take 1 tablespoon Kashmiri purple chili powder and a couple of tablespoons water.

For a vivid purple colour and the correct quantity of spiciness within the dish, I’d counsel to make use of Kashmiri purple chilli powder.

Another number of purple chilli powder, will change the colour in addition to alter the spiciness within the gravy, relying on the pungency and hotness of the chilli powder.

10. Stir and blend effectively to get a easy and even combination with none lumps.

Fry Child Potatoes

11. In a pan, warmth ¾ cup mustard oil until it begins to frivolously smoke on medium to medium-high warmth.

Add the parboiled peeled child potatoes and start to fry them on medium-low to medium warmth.

12. With a slotted spoon, flip them over whereas frying, when one aspect is golden.

13. Fry the second aspect till golden. Flip over as wanted and fry the newborn potatoes till they appear crisp and golden.

Take away the newborn potatoes which have turned golden and crisp with a slotted spoon. Proceed to fry the remaining potatoes till they flip golden.

Since they are going to be of various sizes, just a few smaller ones will get fried sooner as in comparison with the medium-sized ones.

Guarantee to fry them effectively or else they continue to be raw from the middle.

14. Place the fried potatoes on kitchen paper towels to take away extra oil. Fry all of the potatoes till golden and crisp, in batches if utilizing a small or medium-sized kadai (wok).

15. If you’d like, you’ll be able to once more poke holes within the fried child potatoes. That is an non-obligatory step.

Make Gravy

16. In one other pan or kadai warmth 2 tablespoons of mustard oil. Maintain warmth to low or medium-low.

Add a pinch of asafoetida (hing) and stir to mix.

17. Scale back warmth to low or flip off the warmth. Add the ready purple chilli powder and water combination. Stir and blend. Watch out because the combination splutters.

18. With the warmth lowered or turned off, subsequent add the crushed curd (yogurt).

19. As quickly as you add the curd, with a spoon or wired whisk, start to stir constantly in order that the curd doesn’t break up and separate.

Add the curd on low warmth or you’ll be able to choose to show off the warmth.

20. Subsequent, add 1¼ to 1½ cups of water and proceed to stir. Combine very effectively.

21. Then, add 1 tablespoon fennel (saunf) powder.

In case you would not have readymade fennel powder, than you’ll have to make it. Roast ¾ tablespoon fennel seeds frivolously in a small frying pan or griddle. When cooled, then pound in a mortar-pestle to a medium wonderful to wonderful powder. You may as well grind in a small spice grinder or espresso grinder.

22. Add 1 teaspoon caraway seeds (shahi jeera), 1 inch cinnamon, 3 cloves, 1 black cardamom, 4 to five black peppercorns and 1 inexperienced cardamom (non-obligatory).

23. Add ½ tablespoon dry ginger powder (saunth/sonth) and blend effectively.

Make Kashmiri Dum Aloo

24. Now, add the fried child potatoes. Stir and blend once more.

25. Season with salt based on style. Combine effectively.

26. Cowl the pan tightly with a lid and prepare dinner on low to medium warmth for 8 to 10 minutes. Right here, we’re cooking the newborn potato gravy on dum.

27. The gravy ought to turn into thick. You can additionally make a thicker semi-dry consistency for those who want.

Bear in mind you’ll be able to all the time add much less or extra water relying on how thick or skinny you need the gravy.

Moreover make an observation that for those who prepare dinner for extra time, the gravy will scale back extra however the potatoes can get overdone and turn into mushy or disintegrate within the gravy.

27. Sprinkle 2 to three pinches of caraway seeds on prime (non-obligatory). Serve Kashmiri Dum Aloo sizzling with steamed basmati rice.

The second-best choice is to serve with Indian flatbreads like naan, roti or plain paratha.

About Kashmiri delicacies

Primarily non-vegetarian, the delicacies of Kashmir is as heavenly because the place itself is. Nonetheless, it’s not simply in regards to the non-vegetarian feast that dominates the Kashmiri meals tradition. There are a number of vegetarian dishes too which might be equally beautiful in addition to scrumptious.

These are part of the on a regular basis meals for the Kashmiri Pandits of this area. For instance, a few of the Kashmiri recipes that I’ve on my weblog are majorly vegetarian, like this Kashmiri Dum Aloo, Kashmiri Biryani, Kashmiri Pulao and the quintessential Methi Chaman.

So, it might simply be stated that Kashmiri delicacies has influences of each Mughlai delicacies and the delicacies of the Pandits.

A really vital a part of Kashmiri delicacies is the custom of ‘wazwan’ – a multi-course meal consisting of many basic Kashmiri dishes.

Wazwan is a well-liked type of neighborhood feasting that’s ready throughout particular events like weddings, and many others. and festivals in Kashmir. Among the highlights are that it often consists of 36 programs.

Other than breads, major course curries, a plethora of vegetarian dishes made from contemporary greens, and many others., Kashmiri delicacies can also be recognized for its distinctive drinks. Among the well-known ones embrace tea specialties just like the Kahwa and midday chai.

Professional Ideas

• As an alternative of parboiling and frying later, you’ll be able to even bake/roast or steam the newborn potatoes for a wholesome twist. You may as well choose to boil the potatoes till nearly tender however a bit agency. Don’t fry them later.
• Use curd or yogurt that’s contemporary and never very bitter or overly tangy. Guarantee to make use of curd created from entire milk.
• Don’t make this dish with toned yogurt or low fats curd as some of these curd, could break up and separate whereas cooking.
• For the perfect style and taste, I counsel to not scale back or skip any of the bottom spices. Having stated that if you’re illiberal to spicy meals, scale back the chilli powder and ginger powder by a bit.
• Combine the curd effectively, as quickly as you add within the gravy. Additionally, whereas doing so, both decrease or flip off the warmth.
• To keep away from curdling of the curd, you too can add some gram flour (besan) or cornstarch (cornflour) to the curd.
• Often child potatoes are utilized in getting ready the dish. But when you don’t get child potatoes, use common potatoes. Cook dinner the potatoes in a pan with water till parcooked or half-cooked. As soon as cooled, cube them into chunks and fry.
• Since this dish is wealthy and spicy, the perfect time to have it’s throughout monsoons or winters.

FAQs

How is Kashmiri Dum Aloo totally different from North Indian model?

Probably the most hanging distinction between the 2 is that Kashmiri Dum Aloo has no onion or garlic added to it, whereas the North Indian or Punjabi variations often have onion and garlic in it.

Kashmiri Dum Aloo additionally classically makes use of mustard oil whereas the North Indian variations may be cooked in ghee or different vegetable oils.

Additionally, contemporary ginger is added in a North Indian flavored aloo dum whereas dried ginger powder is utilized in a Kashmiri preparation.

Utilizing a mixture of floor spices like fennel powder, asafoetida, ginger powder and an ample quantity of Kashmiri purple chilli powder along with the yogurt, imparts a fancy and distinctive taste profile to this dish.

This mixture makes it stand out from the richer, creamier, candy, and spiced North Indian-style variations which comprise onions, cashews, tomatoes, cream and spices.

Extra Child Potato Recipes To Attempt!

Please make sure to fee the recipe within the recipe card or go away a remark under in case you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.

Kashmiri Dum Aloo from the archives was first revealed on April 2012.