Dum aloo is a traditional curry in Kashmiri Pandit cuisine. It is quite popular with foodies as everyone loves a good potato curry. It is a perfect weeknight dinner when served with tandoori roti.
There is something special about Kashmiri food.Although nowadays, you hear only about wazwan there are many unique dishes which belong to the state.Be it Nuun chai or Nadier Palak.Veth Tsaman or the most commonly known Rajma curry.You can recreate the Kashmiri magic in the ambiance of the house even if you cannot visit it as much as you would like to.This baby potato recipe for chapathi is simple to cook.
Potato recipes
Aloo or potato may be a foreign import to India.However, we use it in many different ways.Aloo recipes are plentiful.You will find so many variations in curries with one common ingredient potato.Stuff,bake,fry,curry and enjoy it just the way you like.You can never go wrong with potatoes.All age groups love it be it children or aged.Be it samosa or aloo halwa,aloo sabji or aloo bada. Each of us has our own favorite potato dish.Some people even make dum aloo biryani.But that recipe is for later. Pair it with roti,rice or poori or eat it just hot from stove with some bread if you are lazy 🙂
Equipment
- steamer
- kadai/frying pan (traditional method)
- or air fryer for low oil version
Ingredients
- baby potatoes
- tomatoes
- green chillies
- oil
- whisked plain yogurt
Spices:
- turmeric powder
- coriander powder
- ginger garlic paste
- powdered fennel seeds or saunf
- garam masala powder or you may optionally add whole spices- (2-3 cloves,1 piece cinnamon stick ,1-2 green & 1 black cardamom)
- salt as per taste
- water
- Garnish: Chopped cilantro
refer to recipe card for details.
Easy Dum Aloo recipe | kashmiri dum aloo recipe
Equipment
- steamer
- kadai/frying pan (traditional method)
- or air fryer for low oil version
Ingredients
- ½ kg baby potatoes
- 2 medium size tomatoes
- 1 green chillies
- 2 tablespoon oil
- ¼ cup whisked yogurt / thick curd
Spices:
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon ginger garlic paste
- 1 tablespoon powdered fennel seeds or saunf
- 1 tablespoon garam masala powder or you may optionally add whole spices-2-3 cloves,1 piece cinammon,1-2 green cardamom & 1 black cardamom
- salt as per taste
- 1.5 cup Water
- Garnish: Chopped coriander leaves
Instructions
For traditional method
- Steam baby potatoes till slightly soft and prick them.
- Sauté them in little oil along with salt. Keep it aside.
For low oil air fryer version
- Place the peeled potatoes in the air fryer basket after brushing 1- 2 teaspoon oil.
- Air fry them for 12-14 mins at 180 deg C and add them to the gravy as per the steps below.
For gravy
- Heat oil, add ginger garlic paste and cumin seeds.
- Add tomato paste, cook for 5 minutes.
- Add all spices ,cook for 5 minutes.
- Add yogurt and mix well.
- Add potatoes with 1.5 cup water. Simmer for 10-15 minutes until the potatoes cooked.
- Garnish with chopped coriander.
- Serve hot with roti or poori.
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Instructions
For traditional method
- Steam baby potatoes till slightly soft and prick them.
- Sauté them in little oil along with little salt. Keep it aside.
For low oil air fryer version
- Place the peeled potatoes in the air fryer basket after brushing 1- 2 teaspoon oil.
- Air fry them for 12-14 mins at 180 deg C and add them to the gravy as per the steps below.
To make dum aloo gravy:
- Heat oil, add ginger garlic paste and cumin seeds on a low flame.
- Add tomato paste, cook for 5 minutes.
- Add all spice powders ,cook for 5 minutes, until raw smell disappear.
- Now, add yogurt and mix well.
- Add potatoes with 1.5 cup water. Simmer for 10-15 minutes, on medium heat, until the potatoes cooked.
- Garnish with chopped coriander.
- Serve hot with roti or poori.
Storage
Store it in refrigerator for 3-4 days. You can also freeze it and reheat later.
FAQ
mustard oil
Conclusion: Serve restaurant style dum aloo with indian bread or jeera rice for a comforting meal.
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