Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Dum aloo is a traditional Kashmiri potato-based dish that's prepared with fried baby potatoes cooked in a spicy yogurt-based gravy. You can use small potatoes if baby potatoes are not available. Potato is a cheap and healthy vegetable available all round the year.
Kashmiri cuisine does not use onions or tomatoes. You can have this dish with roti, paratha, naan, or rice or use it as a side dish too.
Potatoes are a very versatile food and have some pretty good nutritional values and health benefits.
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|Prep time||Cook time||Ready in||Yields|
3 to 4 servings
- vegetable oil for frying
- 3 tbsp mustard oil
- 500 grams baby potatoes/small potatoes, half boiled & peeled
- 1 cup dahi/yogurt, whisked till smooth
- 1/4 tsp heeng/asafoetida
- 2 tej patta/bay leaves
- 1 inch cinnamon stick
- 3 green cardamom
- 1 black cardamom
- 5 cloves
- 1 tbsp saunf/fennel seeds
- 1 tsp roasted jeera/cumin seed powder
- 1/2 tsp sonth/dry ginger powder
- 2 tsp kashmiri red chilli powder
- 1.25 tsp salt
- 250 ml water, use more if you need more gravy
- Poke holes in the potatoes all around taking care not to break them.
- Heat oil and deep fry them on low heat till light brown.
- Simultaneously prepare the gravy. Keep pan on medium heat and add mustard oil.
- Once oil is medium hot add the whole spices. Stir a few times, add the rest of the spices and stir for 15–20 seconds.
- Reduce heat to low, add the dahi and keep stirring as you add it in to prevent it from curdling. When well mixed, add water and salt. Mix again.
- Raise heat to low medium till the gravy comes to a boil then reduce to low.
- When potatoes are fried add to the gravy and mix well. Reduce heat to low & cover with a lid
- Cook for 12–15 minutes till gravy thickens. Ours took 15 minutes to cook.
- To watch the Kashmiri dum aloo being prepared please check out my recipe video below
© 2018 Rajan Singh Jolly