Step by Step to make Dum Aloo
Pierce through the small potatoes using a fork. Soak in water mixed with salt.
Drain and heat a pan with oil. Deep fry the potatoes and remove to a kitchen paper.
For the marinade, mix the curds/yogurts along with ginger powder, cardamon powder, fennel powder.
Mix the fried potatoes to the masala and keep it aside.
Keep the potatoes aside for 10 mintues
Heat a pan with oil, add the clove powder, hing.
Then add hot water and bring to boil.
Add the marinade along with potatoes to the boiling water.
Allow it to cook on high for couple of minutes.
Take the dough and closely cover the lid with the pan. This makes sure the alo gets cooked in Dum.
Kashmiri Dum Aloo
Making with dum:
This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked under pressure in its own juices.
For the Marinade:
Baby potatoes / even small potatoes - 1 Kg
Kashmiri red chillies - 3-4 nos roasted and powdered
Fresh yoghurt - 2 1/2 cups (must not be sour)
Ginger powder - 1 tsp
Fennel/aniseed powder - 1 tbsp
Cardamom powder - 1/2 tsp
For the Masala:
Mustard oil - 4 tbsps
Cloves roasted and powdered - 6
A pinch of asafetida
Vegetable/ canola/ sunflower cooking oil to deep fry potatoes
Cumin seeds, - 1 tsp, roasted gently and ground into a powder
Garam masala - 1 tsp
Salt to taste
A cup of firm dough made from flour and water
Oil for deep frying the potatoes.
Method to prepare:
Wash the potatoes well and poke all over with a fork. Then soak in water for 20 minutes. You can mix a tsp of salt to the water you are going soak the potatoes.
Heat a pan with oil for deep frying, Then reduce to medium flame and roast all the potatoes till golden in colour. Drain on a kitchen towel and keep aside
Make a paste of curds/yogurt, chili powder, ginger, cardamom and fennel powders. Then add the potatoes well with this paste and keep it aside.
Heat the mustard oil in another pan, add the clove powder and asafetida and mix well.
Then add a half cup of hot water and salt to taste and bring to a boil.
To this mix, add in the potato-yoghurt mix, stir thoroughly and cover.
To do the dum, seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutes.
Serve hot with Chapatis or Naan
To all my ICC members, please link your Kashmiri Dum Aloo post to Mr. Linky.
Happy Cook says
Looks super yumm, I would be more that happy with that delicious gravy.
Wow u have posted already...Yummy dum aloo..will post mine tomorrow..
its very good recipe and looks yummy Srivalli...I am sad that I wont be doing the ICC this month ....but will surely make this curry sometime soon!
Looks delicious Srivalli!
I won't be participating this time. My hubby is not very keen on eating it and I don't feel like making this dish just for myself... I will join you ladies next month... who knows, I might still end up cooking dum aloo, since I have 36 more hours to the deadline, it is only noon on the 14th in my part of the world.
Nice and spicy looking dum aloo.
looks sooooooooo tempting...
Priya (Yallapantula) Mitharwal says
I am being a procrastinator and going to try it out at the last minute, love this one 🙂
Wow Srivalli,Looks so delish!I am going to make this for breakfast today.Will come back later and post it.
looks yummy. Though I made it did not take pics. I too thought it was a bit sour and the curd in mine looked curdled to me and thats always a turn off.
Gayathri's Cook Spot says
Yummy dum aloo..
Have posted and linked, Valli...
Vegetarian Zest says
The step by step pictures are really helpful for people like me, who have never tried it even for once.
Just now posted my version.I have used another recipe for a thicker gravy,hope it is ok..
Planning to make it for dinner, tonight!!!! Will post it by night!!!
veena krishnakumar says
Srivalli, it was a lovely taaty challenge. Thank you. And your pictorial is very helpful. Looks delicious
it came really very well and tasty delicious..
Hey just posted my version..the curd in the gravy curdled for some reason and the gravy just soaked u and was dry by the time we ate it so cooked up some more gravy and it tasted heavenly!! thx again for this recipe
veena Aravind says
yummy! would be making it soon !!
HI Sri, posted mine...
Mine and your photos matches 🙂
I have not typed the recipe as I used 1/4 qty of the original one.
Hope its fine.
Waiting for the next.
Spoonfuls of love, added to every recipe !!! says
Wowwww ... looks kewl ...
Shruthi Hebbur says
when i was cooking this. the aroma from teh curry was too good. hubby was asking " till how long"... . at teh end of cooking. i felt the curry was too watery and i added cahewnut pioiwder to make it thicker and it tasted even more good. thansk for the recipe srivalli
rekhas kitchen says
that was a superb flavor full recipe we enjoyed a lot thanks valli.
Vaishali Sharma says
Tried the recipe Srivalli and turned out great. I did reduce the amount of yogurt though! I have posted and attached my link.
Great choice for ICC Valli. Never tried Kashmiri cuisine before. Loved the end result (made some of my own changes, hope you won't mind). Looking forward to next month's challenge.
This is my fav. recipe which I learnt from my Kashmiri friend. Lovely explanation & looks very tasty.
Rev - http://www.relishdelish.blogspot.com
Dish came out pretty good. I have posted and attached the link.
Have posted n addad my recipe here...
Have a nice time..:)
Sorry fr the late entry..hav posted it and linked it!
Monika (Sin-A-Mon) says
phew mine is finally up 😀 😀