Easy Kashmiri Dum Aloo | Restaurant Style in Easy Steps
This easy recipe of kashmiri 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.
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
Video
Notes
1. Boil potatoes up to one whistle only. Overcooking makes them soft and they absorb a little more oil while frying.
2. I have shallow fried the potatoes to reduce the fat content in the curry but for an authentic rich flavour, deep fry the potatoes.
3. Keep the flame on a low setting while shallow frying the boiled potatoes and stir occasionally.
4. 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.
5. I kept the consistency of dum aloo a little dry, to make thin consistency add a little more water in it.
6. 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.