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Dum Aloo

Kashmiri Dum Aloo is one of the most iconic dishes of the Kashmiri cuisine. It is made with potatoes that are deep-fried until golden brown and then cooked in a spicy and aromatic gravy.

Dum Aloo

INGREDIENTS

Serves: 2-4

  • Potatoes, medium sized

  • Oil, for frying

  • Oil

  • Curd

  • Cumin Seeds

  • Cinnamon Stick

  • Bay Leaf

  • Cloves

  • Black Cardamom

  • Green Cardamom

  • Kashmiri Red Chili Powder

  • Fennel Powder

  • Ginger Powder

  • Asafetida Powder

  • Garam Masala Powder

  • Salt

  • Water

4-6

1½ cup

4 tbsp

½ cup

½ tsp

1

1

4-5

1

1-2

1-1½ tsp

3 tsp

½ tsp

½ tsp

1 tsp

To taste

2½ cups

RECIPE

STEP 01

Wash the potatoes and put them in a pressure cooker. Add enough water to cover the potatoes and 1/2 teaspoon of salt.

STEP 02

Pressure cook the potatoes with just two whistles. Avoid overcooking.

STEP 03

Now, peel the skin of the potatoes and pierce them through and through with a toothpick at 2-3 places.

STEP 04

Heat the oil in a kadhai and deep fry the potatoes on medium flame until they turn reddish brown.

STEP 05

Remove the potatoes from the oil and place them in a bowl.

STEP 06

In a separate utensil, heat 4 tbsp of oil on medium flame. Add bay leaf, cumin seeds, cinnamon, green and black cardamom, and a pinch of asafetida. Saute well.

STEP 07

Add chili powder and whisked curd to the oil and keep stirring until a homogeneous mixture is formed. To this add fennel and ginger powder and mix well.

STEP 08

Add 2.5 cups of water to the mixture and mix well. Add salt and let it boil.

STEP 09

Add the fried potatoes to the mixture and let it boil. Cover with a lid and cook on low flame for at least 20 minutes until the gravy thickens and permeates the potatoes.

STEP 10

Finally, add garam masala and let it boil for 2-3 minutes. Serve it hot.

Sprinkling salt on food in pan
Mom's Cooking Secret
  • While frying the potatoes, keep sprinkling a handful of water into the kadhai. This will help the oil penetrate the potatoes.
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