Kashmiri Dum Aloo / Dahi Wale Dum Aloo is the main course Indian curry dish made with baby potatoes cooked in curd and a spicy gravy mixture. It is ideally served with chapatti, paratha, poori, or any rice dish.
What is Dum Aloo
Dum aloo is a creamy and rich potato curry dish very popular in the Kashmir valley from where it got its name.
Traditionally baby potatoes are used in the making of dum aloo. They are first, deep-fried and then cooked in onion and tomato-based spicy and rich gravy for few minutes so that flavours get infused well with the potatoes.
There are different variants of making dum aloo like Punjabi style dum aloo, Kashmiri style dum aloo, Bengali style dum aloo curry. The difference between them is the type of gravies used in making the dish. Gravy may be dry or thin consistency. It may be with or without onion and garlic use. Gravy can be prepared only in curd and spicy mixture or a spicy hot version with tomato, onion, garlic, ginger, and cream-based gravy. Here, I am sharing with you dahi wale dry dum aloo curry recipe.
About Potatoes
Potatoes are one of the common food items of every household. We all love to eat potato-based dishes. They are used in the making of different main course dishes, side dishes, chat, pakodi, halwa, sweets. They are rich in starch and gives a feeling of fullness for a longer time.
How to prepare dahi wale Kashmiri dum aloo
First, pressure cook baby potatoes up to a whistle. you can also use big potatoes if baby potatoes are available just cut them into big pieces. A spice mixture is prepared by the roasting and grinding of spices -cinnamon, clove, fennel seeds, small cardamom, big cardamom, whole red chilli, cumin, and coriander seeds.
Do shallow frying of boiled potatoes and finally mixed with dahi, onion, and tomato-based gravy and lastly, add the freshly grounded dry spice mixture. Cook on low flame till they are done. And yes, do not forget to poke the aloo with the help of a fork before shallow frying them. It helps in absorbing the gravy and flavours and cook well from the inside as well.
Perfect time to enjoy Dahi wale dum aloo
This dum aloo curry is an easy and basic recipe of potato and can be prepared for lunch, dinner, or any special occasion like a kitty party, birthday party. So try this low-fat version of mouth-watering dahi wale Punjabi style dum aloo curry and. You can also try my other Indian curry recipes Dry masala tinda, Bharwa masala bhindi, Bharwa karela, Kadhai paneer, Dry kundru veg
Health benefits of eating potatoes
- Potato is a delicious as well as a versatile root vegetable and a staple food in every household.
- It contains resistant starch that is very beneficial in controlling blood sugar levels. Resistant starch is also good for the growth of gut bacteria and thus improving digestive health.
- Potatoes are gluten-free and can also be consumed by people with gluten sensitivity.
- They are very nutritious and gives a feeling of fullness, curbs hunger pangs, and help in weight loss.
Step by step preparation of Kashmiri Dum Aloo
1. Wash baby potatoes and transfer them to a pressure cooker and pressure cook for up to one whistle. Once the pressure is released, open the lid and drain extra water. Let them cool for some time. Then peel them off.
2. Now with the help of a fork prick them nicely.
3. Put a small pan on a low flame. Add cinnamon stick, clove, small and big cardamom, coriander seeds, cumin seeds, fennel powder, and whole red chilli. Lightly roast them. Cool them a little bit and transfer them into a grinder jar, make a coarse powder of it. Keep aside.
4. Now in a big pan, heat 3 tbsp oil and add boiled potatoes, shallow fry them till they become light golden. Transfer them to a plate and keep them aside.
5. Again add 2 tbsp oil in the same pan, a bay leaf, a pinch of heeng and onion paste. Saute them for 2-3 minutes. Add garlic paste and cook further for 1-2 minutes.
6. After that add tomato puree, mix well, cover the pan with a lid and cook for 3-4 minutes.
7. Now add ground dry masala powder, ginger powder, salt and garam masala, mix well and saute it for 1-2 minutes.
8. Beat curd very well and add into the gravy. Stir continuously till it nicely blends with the gravy. Cover and cook it till the gravy starts leaving oil.
9. At this stage add a little water, shallow fried potatoes and kasoori methi. Mix well. Add more water if needed, cover the pan and cook further for 4-5 minutes.
10. Switch off the flame, garnish with green coriander leaves and serve warm.
Serving suggestions
Kashmiri dum aloo goes well with poori, paratha or any rice dish. It also served with naan or even with plain chapatti.
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Tips and Tricks
- Boil potatoes up to one whistle only. Overcooking makes them soft and they absorb a little more oil while frying.
- I have shallow fried the potatoes to reduce the fat content in the curry but for an authentic rich flavour, deep fry the potatoes.
- Keep the flame on a low setting while shallow frying the boiled potatoes and stir occasionally.
- Firstly, beat the curd well and then add to the gravy. Stir continuously for 1-2 minutes till it blends well with the gravy. Otherwise, it will get curdle and you do not get a smooth gravy.
- I kept the consistency of dum aloo a little dry, to make thin consistency add a little more water in it.
- Always cook dum aloo curry on low flame. It helps in the proper cooking of potatoes from the inside as well as spices get infused nicely with potatoes.Â
Recipe card for Kahmiri dum aloo
How to Make Kashmiri Dum Aloo / Dahi Wale Dum aloo
Ingredients
How to make dry masala for dum aloo
- 1 inch cinnamon stick (dalchini)
- 1 black cardamom
- 1 green cardmom
- 2 laung
- ½ tsp cumin seeds (jeera)
- 1 tsp coriander seeds (dhania)
- 1 tsp fennel seeds or powder (saunf)
How to make curry for dum aloo
- 500 gm Baby potato
- 3+2 tbsp oil
- 1 Bay leaf (tej patta)
- 1 pinch heeng
- ¼ tsp ginger powder
- ¼ tsp garam masala
- 1 tsp salt
- 1 tsp kasoori methi
- 2 mediun size onion (pureed)
- 3 medium size tomato (pureed)
- 1 tsp garlic paste
- ½ cup curd
- 1 tbsp green coriander leaves (for garnishing)
Instructions
- Wash baby potatoes and transfer them to a pressure cooker and pressure cook for up to one whistle.
- Once the pressure is released, open the lid and drain extra water.
- Let them cool for some time. Then peel them off.
- Now with the help of a fork prick them nicely.
- Put a small pan on a low flame. Add cinnamon stick, clove, small and big cardamom, coriander seeds, cumin seeds, fennel powder and whole red chilli. Lightly roast them. Cool them a little bit and transfer them into a grinder jar, make a coarse powder of it. Keep aside.
- Now in a big pan, heat 3 tbsp oil and add boiled potatoes, shallow fry them till they become light golden. Transfer them to a plate and keep them aside.
- Again add 2 tbsp oil in the same pan, a bay leaf, a pinch of heeng and onion paste. Saute them for 2-3 minutes. Add garlic paste and cook further for 1-2 minutes.
- After that add tomato puree, mix well, cover the pan with a lid and cook for 3-4 minutes.
- Now add ground dry masala powder, ginger powder, salt and garam masala, mix well and saute it for 1-2 minutes.
- Beat curd very well and add into the gravy. Stir continuously till it nicely blends with the gravy.
- Cover and cook it till the gravy starts leaving oil.
- At this stage add a little water, shallow fried potatoes and kasoori methi. Mix well.
- Add more water if needed, cover the pan and cook further for 4-5 minutes.
- Switch off the flame, garnish with green coriander leaves and serve warm
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Notes
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