Kashmiri Dum Aloo
KASHMIRI DUM ALOO is a popular side dish from north India. Its one of my favorite side dishes to order when we go to a restaurant. There are many versions of dum aloo. Some make it using beaten yoghurt as a base , sans onions and tomatoes. There are some recipes which include just tomatoes and onions. My version is a bit different but does the magic in our mouth.
I love how the cute little baby potatoes dunked in golden colored curry looks it looks so inviting . It also uses few ingredients and simple to make, on days we don’t have too many ingredients at hand .
Pro Tip, If you want to make it a healthier version you can bake the potatoes in oven and add it to the curry, but it may not taste authentic.
How to make this easy curry, using baby potatoes.
Kashmiri Dum Aloo
- 10 no.s Baby Potatoes
- 1 tbsp Salt (to taste)
- 3 tsp Kashmiri Red chilli Powder
- 1 tsp Cumin powder
- 1/4 tsp Turmeric powder
- Oil (to shallow fry)
- 1 Small Onion
- 2 no.s Green chillies
- 1 Cup Yoghurt
- 2 tsp Coriander powder
- 1 tsp Fennel Seeds powder
- 4 tbsp Mustard Oil
- 1 tsp Ginger garlic paste
- 1 tsp cumin seeds
- 2 medium size Tomato puree
- Kasuri Methi
- 1 tsp sugar (optional)
- 1/2-1 cup water (as desired)
- Corriander leaves (to garnish)
- 1 tbsp Fresh cream
- 1 tbsp Ghee
- 1 tsp Garam masala
- pressure cook 10 baby potatoes with little salt, peel them and pierce them with a fork on its surface.
- To the boiled, peeled, pieced baby potatoes, add 1 tsp Kashmiri red chilli powder
- In a pan , add oil and shallow fry the baby potatoes until golden
- Grind one chopped onion and two green chillies to a smooth paste
- In a bowl, add 1 cup of yoghurt and add 1 tsp Kashmiri red chilli powder, coriander powder , fennel seed powder and whisk well
- Now to a pan , add mustard oil, add cumin seeds and allow it to sputter
- Next add 1 tsp of red chilli powder and allow it cook for few seconds in the oil, This brings a nice color to the gravy. Be careful not to burn it.
- Next add the ground onion paste and cook well until the onions raw small goes and becomes thick.
- Add the tomato puree and cook till the oil separates slightly on the sides. If you have used less oil , oil may not show on the side but you can see that the tomato onion paste has cooked well and looks combined.
- Next add in the beaten yoghurt mixture and stir it in well.
- Cover and simmer it for 5 mins or until the gravy is formed well. You can see the oil floats on the top slightly as shown in the picture.
- Next add in kauri methi and salt and mix in well. If you prefer you can add a spoon of sugar to bring out the flavors.
- Now add in the shallow fried potatoes and cover it and cook for 5 mins.
- Add garam masala powder. adjust consistency at this stage, if you want more runny gravy add 1/2 cup of water and then cover and simmer it for 5 more mins
- when the oil starts separating from the sides you know your dum aloo is ready.
- garnish with a little bit of fresh cream, ghee and coriander leaves. Enjoy with pulao or roti.
Check out the recipes below,