dum aloo recipe | kashmiri shahi dum aloo recipe | kashmiri dum aloo

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dum aloodum aloo recipe | kashmiri shahi dum aloo recipe | kashmiri dum aloo recipe with step by step photo and video recipe. dum aloo is most famous indian curry of kashmir, north india. in restaurant style kashmiri dum aloo recipe is thick yoghurt based curry prepared with baby potatoes. adding curd to this curry, brings a different dimension and taste to this beautiful thick curry.

dum aloo recipe is one of the simple and basic veg curries of india. there are other versions of this curry like punjabi dum aloo recipe and bengali dum aloo recipe. i personally like kashmiri dum aloo recipe out of all other variety. the main reason, because it is simple without any creamy tomato based gravy. here is a best recipe you can surprise your friends and family along with garlic butter naan or rotis. the flavours are enhanced when dum aloo is cooked on low flame.

kashmiri dum aloo

in authentic dum aloo recipe, once the baby potatoes are cooked they are deep fried till they turn golden brown. you do not have to worry, as i have not deep fried. without compensating with flavours and taste, i have fried with very less oil in kadai. the recipe taste exactly the one served in restaurant as i have asked the chef to share the recipe. one important note not to miss, always poke the aloos well before frying. this helps potatoes to become spongy and absorbs juices from gravy and taste great.

potatoes are most popular vegetable across the world. they are rich in potassium and vitamins. believe it or not potatoes are good for digestion and reduces cholesterol. it also helps in treating kidney stone and nourishes skin. if you are looking for curry recipes then check out paneer kadaimalai kofta recipe, rajma masala recipealoo gobi, paneer burjipalak panerstuffed brinjal, aloo bhaji.

kashmiri shahi dum aloo recipe | dum aloo recipe |  kashmiri dum aloo video recipe:

shahi kashmiri dum aloo recipe | kashmiri dum aloo recipe card:

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dum aloo recipe | kashmiri shahi dum aloo recipe | kashmiri dum aloo
 
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dum aloo recipe | kashmiri shahi dum aloo recipe | kashmiri dum aloo
Author:
Recipe type: side dish
Cuisine: north indian
Serves: 4 Servings
Ingredients
for aloo preparation:
  • 8 baby potatoes / aloo
  • 2 cups water, or as required
  • salt to taste
  • 4 tbsp oil
  • 1 tsp kashmiri chilli powder
  • ½ tsp turmeric powder
for masala paste / gravy:
  • 1 inch cinnamon stick, dalchini
  • 3 cloves
  • 2 cardamom, elachi
  • ½ onion, thinly sliced
  • ¾ tsp ginger-garlic paste
  • 1 large tomato, finely chopped
  • 10-12 cashews
for dum aloo recipe:
  • 1 tsp oil
  • ¾ tsp jeera / cumin seeds
  • 1 - 1½ tsp chilli powder, adjust to your spice level
  • ¼ tsp turmeric powder
  • ¾ tsp coriander powder
  • ¼ tsp cumin powder / jeera powder, optional
  • ¼ cup curd / yogurt
  • ¾ - 1 cup water, adjust to required consistency
  • salt to taste
  • 1 tsp kasuri methi / dry fenugreek leaves
  • few coriander leaves, finely chopped
Instructions ( 1 cup =255 ml)
aloo preparation recipe:
  1. pressure cook 8 baby potatoes with 2 cups of water and salt. pressure cook for 1-2 whistle.
  2. once pressure releases, allow the potatoes to cool. then peal off the skin from the potatoes.
  3. poke all over the potatoes well with fork. do not break the potatoes, be gentle.
  4. in a large kadai, add 4 tbsp of oil.
  5. once the oil turns hot, add chilli powder and turmeric powder.
  6. immediately, add the boiled potatoes.
  7. saute till they turn golden brown. approx. 3-5 minutes.
  8. then keep the fried aloos aside.
masala paste / gravy recipe:
  1. to the same oil, add spices like cinnamon, cloves and cardamom. saute till they turn fragrant.
  2. next add in sliced onions and saute till they turn translucent.
  3. now add ginger-garlic paste and continue to fry.
  4. once the raw smell on ginger-garlic disappears, add chopped tomatoes and saute till they turn soft.
  5. also add few cashews and saute. turn off the flame.
  6. once the mixture is cooled, blend to smooth paste without adding water.
dum aloo recipe:
  1. in a same kadai, add a tsp of oil along with cumin seeds.
  2. once they splutter, add prepared masala paste and fry for 5-6 minutes.
  3. now add spices like chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste.
  4. continue to fry till oil separates.
  5. turn the flame to low and add curd. give a good mix.
  6. adjust the spices now. add more chilli powder or salt if required.
  7. add 1 cup of water or as required to adjust the consistency.
  8. give a good stir and boil for 2 minutes on medium flame.
  9. finally, add fried aloos to the gravy.
  10. close the lid and allow aloo to cook on low flame for 20 minutes. keep stirring in between if required. this helps aloo to cook completely absorbing the flavours of gravy.
  11. lastly add some crushed kasuri methi.
  12. garnish with coriander leaves and serve dum aloo hot with rice, chapathi or naan.


kashmiri shahi dum aloo recipe | kashmiri dum aloo step by step photo recipe:

note: i have missed salt and spices while editing in the video posted on facebook. for the updated recipe, check out my youtube video and below recipe.

aloo preparation recipe:

  1. pressure cook 8 baby potatoes with 2 cups of water and salt. pressure cook for 1-2 whistle.dum aloo
  2. once pressure releases, allow the potatoes to cool. then peal off the skin from the potatoes.dum aloo
  3. poke / prick all over the potatoes well with fork. do not break the potatoes, be gentle.dum aloo
  4. in a large kadai, add 4 tbsp of oil.kashmiri dum aloo
  5. once the oil turns hot, add chilli powder and turmeric powder.kashmiri dum aloo
  6. immediately, add the boiled potatoes.kashmiri dum aloo
  7. saute till they turn golden brown. approx. 3-5 minutes. then keep the fried aloos aside.kashmiri dum aloo

masala paste / gravy recipe:

  1. to the same oil, add spices like cinnamon, cloves and cardamom. saute till they turn fragrant.kashmiri dum aloo
  2. next add in sliced onions and saute till they turn translucent.kashmiri dum aloo
  3. now add ginger-garlic paste and continue to fry.kashmiri dum aloo
  4. once the raw smell on ginger-garlic disappears, add chopped tomatoes and saute till they turn soft.kashmiri shahi dum aloo
  5. also add few cashews and saute. turn off the flame.kashmiri shahi dum aloo
  6. once the mixture is cooled, blend to smooth paste without adding water.kashmiri shahi dum aloo

dum aloo recipe:

  1. in a same kadai, add a tsp of oil along with cumin seeds.kashmiri shahi dum aloo
  2. once they splutter, add prepared masala paste and fry for 5-6 minutes.kashmiri shahi dum aloo
  3. now add spices like chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste.
    dum aloo
  4. continue to fry till oil separates.kashmiri shahi dum aloo
  5. turn the flame to low and add curd. give a good mix.kashmiri shahi dum aloo
  6. adjust the spices now. add more chilli powder or salt if required.
  7. add 1 cup of water or as required to adjust the consistency.kashmiri shahi dum aloo
  8. give a good stir and boil for 2 minutes on medium flame.dum aloo
  9. finally, add fried aloos to the gravy.dum aloo
  10. close the lid and allow aloo to cook on low flame for 15-20 minutes. keep stirring in between if required. this helps aloo to cook completely absorbing the flavours of gravy.dum aloo
  11.  lastly add some crushed kasuri methi.dum aloo
  12. garnish with coriander leaves and serve dum aloo hot with rice, chapathi or naan.
    kashmiri dum aloo


notes:

  • i have fried aloos with less oil, you can also deep fry for authentic dum aloo preparation.
  • do not over cook potatoes in pressure cooker, as you have to cook further in gravy for 15-20 minutes. slow cooking aloos in gravy helps to absorb flavours.
  • adjust the chilli powder according to your spice level. i have used almost 2 tsp to make it slightly spicy.
  • use cashews to get creamy gravy. however, to make it more creamy and rich, add fresh cream at the end.
  • if you do not have baby potatoes, you can use big potatoes dicing into half.
  • always add curd on low flame, else the curd will curdle and you will not get smooth texture.
  • poke / prick the aloos well. this helps aloo to absorb the gravy and become juicy.
  • to make authentic kashmiri dum aloo recipe add fennel powder to the masala.

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43 COMMENTS

  1. I tried this recipe today and it turned out to be really yum. We had it with rice. Thank you so much for the great recipe..will try again for sure!

  2. Hi.. I’m a big fan of ur recipes.. could you please share which brand of grinder you use?
    it looks very nice n handy.. is it portable?
    I’m traveling abroad so I thought this would be easy to carry so I can make Indian dishes there

  3. I made this today with about 20 baby potatoes. I added tomato puree(1/2cup) along with chopped tomatoes for the masala, skipped garlic, added a tsp of sugar and finally sprinkled garam masala pwdr. It turned out so tasty. Love your recipes and videos and photo instructions!

  4. Hi.. I absolutely lovedd this recipe.. it really did turn out lik dum aloo from a restaurant.. however to give it that extra richness I added butter at d end as I just felt something was missing and this did the trick for me 😉

    Thank you for ur amazing and easy recipes..

  5. Hi ur recipes r very simple and has a great taste.. I made dum aloo and it came out very well. Thanks plz keep adding to the recipes list for us to try.. ☺

  6. I really appreciate ur dishes….. Meanwhile I try too .. simple recepie s fantastic cooking method…
    It’s would be helpful for me if u post a video regarding Sambar recepie.. eg tomato .Dal ,veg sambhar

    • Hi Vaishali, I have already posted several dal and sambar recipes in my blog. Just check out the category section for various varieties.

  7. Hi
    I have tried many of your recipes, it came out very well and tasty . I have a great passion in cooking which keeps me busy in trying new reciepes. Continue your postings

  8. We have tried many of your recipes and they are wonderful in taste and texture. Specially we vegetarians love all these. Thank you for your deliciously fantastic treats.

  9. Your recipes look so good and also the ingredients used by you are mostly available at home….. How can I subscribe to you posts so as to receive the recipes on my mail id….

  10. Hi, i saw your recipe for garlic naan and you used a tawa…i wanted to know what type of tawa was it in terms of material? Was an iron, non stick?

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