Kashmiri Dum Aloo Recipe
As a housewife blogger who loves to cook, Kashmiri Dum Aloo holds a special place in my heart. Whenever I make it, the aroma of the spices and the tender texture of the potatoes make me nostalgic for my childhood. It’s a dish that’s both comforting and satisfying, and I always love to experiment with new variations.
What is Kashmiri Dum Aloo
Kashmiri Dum Aloo is a traditional Indian dish that originated in the northernmost state of India, Jammu and Kashmir. It’s a vegetarian dish that’s made with small potatoes that are first deep-fried and then cooked in a rich tomato-based gravy with a variety of spices, including fennel powder, ginger, and cinnamon. The dish gets its name from the slow-cooking process used to prepare it, which is known as “dum cooking.”
Kashmiri Dum Aloo is a delicious and flavorful dish that’s sure to please any palate. Its rich and complex flavors make it a perfect comfort food, and the many variations of the dish make it a versatile recipe that can be adapted to suit any taste. Whether you’re a vegetarian or a meat-eater, you’re sure to enjoy this classic Indian dish.
Variations – Kashmiri Dum Aloo Recipe
One of the variations of Kashmiri Dum Aloo is the Kashmiri Pandit version, which is made without onions and garlic. Another variation is the Punjabi Dum Aloo, which uses a yogurt-based gravy instead of a tomato-based one. Some variations also use cashews and almonds to add a creamy texture to the dish.
Nutrition – Kashmiri Dum Aloo
In terms of nutrition, Kashmiri Dum Aloo is a relatively healthy dish. The small potatoes used in the recipe are a good source of dietary fiber, potassium, and vitamin C. However, the deep-frying process used to prepare the potatoes can increase the calorie count of the dish. It’s also important to note that the use of ghee or clarified butter in the recipe can add significant amounts of saturated fat.
Step by Step Kashmiri Dum Aloo Recipe
Kashmiri Dum Aloo Recipe
Ingredients
- 20-25 baby potatoes / aloo boiled and peeled
- 1 cup tomato puree
- 1 cup yogurt / dahi / curd whisked
- 2 tbsp ghee / clarified butter
- 1 tsp Cumin (Jeera)
- 1 bay leaf / tej patta
- 2 Green cardamom
- 2 cloves
- 1 inch cinnamon
- 1 tsp Fennel (Saunf)
- 1 tsp ginger paste
- 1 tsp Red Chilli Powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- Salt
- 1 tsp sugar
- 1 tsp kasuri methi / dry fenugreek leaves
- coriander leaves / cilantro
Instructions
Pre-Cooking Prep Steps
- Boil the baby potatoes until they are fork-tender.
- Once cool enough to handle, peel the potatoes and keep them aside.
- In a small bowl, whisk the yogurt until it is smooth.
Cooking Steps
- Heat the ghee in a heavy-bottomed pan.
- Once hot, add the cumin seeds, bay leaf, green cardamoms, cloves, cinnamon stick, and fennel seeds. Sauté for 30 seconds until fragrant.
- Add the ginger paste and sauté for another 30 seconds.
- Add the tomato puree, red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for 5-7 minutes on medium heat until the raw smell of the tomatoes goes away.
- Add the whisked yogurt and mix well. Cook for another 5 minutes on low heat, stirring continuously.
- Add the boiled and peeled potatoes, sugar, and dried fenugreek leaves. Mix gently and cook for 10-15 minutes on low heat until the potatoes are coated with the gravy and the flavors are well-incorporated.
- Garnish with chopped coriander leaves and serve hot with rice or naan.
Equipment Used for This Recipe
Notes & Tips
- You can adjust the spice level according to your preference.
- To make the dish vegan, replace ghee with oil and yogurt with coconut milk.
Nutrition Information (Note: Approximate)
FAQs – Kashmiri Dum Aloo Recipe
What is Kashmiri Dum Aloo?
Kashmiri Dum Aloo is a popular dish from the Kashmiri cuisine that features baby potatoes cooked in a rich, creamy gravy made with a blend of spices and yogurt. The dish is known for its vibrant red color, which comes from the use of Kashmiri red chili powder, and its unique flavor profile that combines spicy, sweet, and tangy notes.
What are the variations of Kashmiri Dum Aloo?
Variations of Kashmiri Dum Aloo include:
- Shahi Dum Aloo: This version of the dish features a creamy, cashew-based gravy that adds a luxurious texture and richness to the dish.
- Dum Aloo Banarasi: This variation of the dish is popular in the Banaras region and features baby potatoes stuffed with a spicy filling of onions, ginger, and spices.
- Dum Aloo Kashmiri Style: This version of the dish is the most authentic and traditional version of Kashmiri Dum Aloo, which is made using a blend of aromatic spices, ginger, and Kashmiri chili powder.
What are the nutritional benefits of Kashmiri Dum Aloo?
Kashmiri Dum Aloo is a hearty and satisfying dish that provides several nutritional benefits. Potatoes are an excellent source of dietary fiber, vitamin C, and potassium, which helps regulate blood pressure and supports heart health. The spices used in the dish, such as ginger, cumin, and coriander, provide anti-inflammatory and antioxidant properties that promote overall health and wellbeing.
What makes Kashmiri Dum Aloo stand out from other potato dishes?
Kashmiri Dum Aloo stands out from other potato dishes due to its unique blend of spices and the use of Kashmiri red chili powder, which imparts a distinct flavor and vibrant color to the dish. Additionally, the dish’s preparation method, which involves slow cooking the potatoes in a rich, creamy gravy, results in a tender and flavorful potato that is unlike any other potato dish.
What is the best way to serve Kashmiri Dum Aloo?
Kashmiri Dum Aloo is best served hot and fresh, garnished with fresh coriander leaves and accompanied by steamed rice or naan bread. The dish pairs well with a cooling raita or salad, which helps balance out the spiciness of the dish.
Can I make Kashmiri Dum Aloo ahead of time?
Yes, Kashmiri Dum Aloo can be made ahead of time and stored in an airtight container in the refrigerator for up to three days. To reheat the dish, simply heat it in a pan over medium heat, adding a splash of water or milk to the dish to prevent it from drying out.
How can I make Kashmiri Dum Aloo less spicy?
If you prefer a milder version of Kashmiri Dum Aloo, you can reduce the amount of Kashmiri red chili powder used in the recipe or replace it with a milder chili powder. You can also add a splash of milk or cream to the dish to help balance out the spiciness.
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