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Dum Aloo (2 ways) | Kashmiri Dum Aloo and Restaurant Style Aloo Dum : FOOD

Dum Aloo is a delicious recipe for baby potatoes cooked in a sauce or sauce. This dish is prepared in different ways in Indian cuisine. In this post I share 2 such popular variations of dum aloo.

  1. Kashmiri Dum Aloo – Authentic Spicy version
  2. Dum Aloo restaurant style – Rich creamy version with North Indian flavors

Both recipes taste good and you can make either of them.

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kashmiri dum aloo recipe, kashmiri dum aloo

About this Kashmiri Dum Aloo

This Kashmiri Dum Aloo is spicy and delicious where baby potatoes are cooked (boiled down) in a spicy sauce or quark-based sauce (yogurt). This is a delicious recipe from Kashmiri cuisine.

Of all the recipes I make with baby potatoes, Kashmiri dum aloo is the most frequently repeated. The reason is that it is easy and all I have to do is prepare rice and a side dish of vegetables or salad next to me.

I first adapted this recipe from a small palm-sized cookbook with many Kashmiri recipes. After that I made this recipe many times and it is always a winner. Some important points below.

  1. Flavors: This recipe from Kashmiri dum aloo is more like the actual Kashmiri dum aloo – sour and spicy. The sauce or sauce doesn’t taste like it does in restaurants – a creamy, sweet sauce made from onions and tomatoes.
  2. No onion, no garlic: The recipe does not contain onions or garlic. So this is a Satvik recipe.
  3. Baby potatoes: Baby potatoes are cooked and then fried. Later, these fried baby potatoes are added to the sauce or sauce and slowly cooked. The baby potatoes absorb the aromas of the spices and the curd during cooking.
  4. To save time: If I don’t have much time, I fry the potatoes directly in oil or steam them completely until they’re done. If I have time, I cook the potatoes and fry or fry them until golden brown. You can choose any option.
  5. Red chili powder: In the recipe, I strongly recommend adding Kashmiri red chili powder or deghi mirch, as these are not very hot or spicy and give the final dish a nice red color. I also made this kashmiri dum aloo with a few types of red chili powder and they made the dish too spicy. If you can’t handle the heat, reduce the amount of Kashmiri Red Chili Powder.
  6. Other spices: This traditional recipe contains spices such as kashmiri red chili powder, ginger powder and fennel powder, which are aromatic and give the whole dish a nice warm taste.
  7. For mild sauce versions: For less spicy and mild sauce, I recommend checking this out Punjabi dum aloo (without curd).

I always serve kashmiri aloo dum with steamed basmati rice. You can also serve with Roti or Naan or Paratha or Tandoori Roti or Khasta Rotis or Poori. But I think it goes best with steamed basmati rice.

useful information

Have you ever wondered why Kashmiris use dry ginger powder and not fresh ginger? While fresh ginger is added to the rest of Indian cuisine. Any ideas? Well, I heard that it was very difficult to get fresh ginger in the past because cashmere is far away in the mountains, hence the use of dry ginger powder.

How to make kashmiri dum aloo

preparation

Rinse 1: 500 grams of baby potatoes (20 to 22 nos) well. Remove the sludge, etc. by scrubbing or brushing. You can also soak them in warm water for 15 to 20 minutes and then rinse them off.

Potatoes for Kashmiri dum aloo recipe

2. Take 3.5 cups of water + ¼ tsp salt in a pan.

Salt for Kashmiri dum aloo recipe

3. Add the potatoes.

Potatoes for Kashmiri dum aloo recipe

4. Boil the water with a medium to high flame so that the potatoes are half cooked. About 9 to 10 minutes. You can even boil the baby potatoes with 3 cups of water for 1 pipe under pressure.

Make Kashmiri Dum Aloo Recipe

5. Drain them and let them warm or cool at room temperature.

Make Kashmiri Dum Aloo Recipe

6. Peel the potatoes. This task takes a lot of time, so do it while listening to music or watching your favorite TV show. If you want, you can keep the bowls.

Make Kashmiri Dum Aloo Recipe

7.Punch holes in the potatoes with a fork, toothpick or skewer. This is done so that when the potatoes are cooked on dum, they absorb the aromas of the masala in which they are cooked. Halve them when they are large, or you can hold them whole when they are small and then nudge them.

Make Kashmiri Dum Aloo Recipe

8. Stir 6 tablespoons of fresh whole fat curd cheese or yogurt until smooth. Stay aside.

Curd cheese for Kashmiri Dum Aloo recipe

9. In a small bowl, take 3 teaspoons of Kashmiri Red Chili Powder and 2 tablespoons of water.

Chili for Kashmiri Dum Aloo recipe

10. Mix and stir well to get a smooth mixture.

Chili for Kashmiri Dum Aloo recipe

Fry potatoes

11: Heat up a cup of mustard oil in a pan until it starts to smoke. Add the parboiled peeled baby potatoes and start roasting them on a low to medium flame.

Potatoes for Kashmiri dum aloo recipe

12. Turn over with a slotted spoon when roasting when one side is golden.

Potatoes for Kashmiri dum aloo recipe

13. Remove the golden and crispy baby potatoes with a slotted spoon. Roast them well, otherwise they will remain uncooked from the center.

Potatoes for Kashmiri dum aloo recipe

14. Place them on paper towels to remove excess oil. Fry all baby potatoes until golden and crispy.

Potatoes for Kashmiri dum aloo recipe

15. If you want, you can put holes in the fried baby potatoes again. This is an optional step.

Potatoes for Kashmiri dum aloo recipe

Do kashmiri dum aloo

16. Lower the flame. Remove the extra oil and keep 2 tablespoons of oil in the same pan. Let the oil temperature drop. Put Asafoetida powder in the same oil. Mix well. You can also use 2 tablespoons of fresh mustard oil for the sauce.

Make Kashmiri Dum Aloo Recipe

17. Then add the red chilli + water solution and stir well. Be careful if the mixture splinters.

Make Kashmiri Dum Aloo Recipe

18. Now add the whipped curd.

Curd cheese for Kashmiri Dum Aloo recipe

19. As soon as you add the curd with a spoon or whisk, stir it continuously so that the curd does not split. Add the curd on a low flame.

Curd cheese for Kashmiri Dum Aloo recipe

20. After adding curd, add water and keep stirring. Mix very well.

Water for Kashmiri dum aloo recipe

21. Then add 1 tablespoon of fennel powder. If you don’t have finished fennel powder, you need to make it. Leicht Lightly roast tablespoons of fennel in a small pan or tava. After cooling, crush the roasted fennel seeds in a mortar and pestle to a medium-fine to fine powder. You can also grind in a small spice or coffee grinder.

Fennel for Kashmiri dum aloo recipe

22. Add all the spices – 1 teaspoon of Shah Jeera, 1 inch of cinnamon, 3 cloves, 1 black cardamom, 4 to 5 black peppers and 1 green cardamom (optional).

Spices for Dum Aloo recipe

23. Add ½ tablespoon of dry ginger powder. Mix well.

Ginger for Dum Aloo recipe

24. Now add the fried baby potatoes. Stir again. With salt. Mix well.

Salt for Dum Aloo recipe

25. Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we cook the baby potato sauce on Dum.

Dum Aloo recipe, Kashmiri Dum Aloo recipe

26. The sauce should get thick. You can always add less or more water, depending on how thick or thin the sauce should be. If you cook more, the sauce will reduce more. Depending on what you prefer, you can cook less or more time.

Dum Aloo recipe, Kashmiri Dum Aloo recipe

27. Sprinkle some caraway seeds from above (optional) and Serve Kashmiri dum aloo hot with steamed basmati rice. The second best option is to serve with Indian flatbreads like Naan, Roti or Paratha.

Dum Aloo Recipe, Kashmiri Dum Aloo, Kashmiri Dum Aloo Recipe


More potato recipes

  1. Aloo Matar
  2. Potato curry
  3. Aloo Palak
  4. Banarasi Dum Aloo – No onion, no garlic.
  5. Bengali Alur Cathedral – Bengali Style Dum Aloo.

This entry is from the archive and was republished and updated on June 3, 2020.

Many of my recipes contain detailed step-by-step photos and useful tips to make it easy and perfect.

Kashmiri Dum Aloo

Baby potatoes cooked in a spicy yoghurt sauce or sauce (cooked dumb). An authentic recipe from the Kashmiri kitchen.

Servings (change number on scale):2nd to 3

(1 CUP = 250 ml)

preparation

  • Rinse the baby potatoes well. Brush or scrub the mud etc. from them. Take 3.5 cups of water in a pan. Add the potatoes.

  • Boil the water with a medium to high flame so that the potatoes are half cooked.

  • Drain them and let them warm or cool at room temperature.

  • Peel the potatoes. This task takes a lot of time, so do it while listening to music or watching your favorite TV show. If you want, you can keep the bowls.

  • Use a fork, toothpick, or skewer to pierce holes anywhere in the potatoes. Halve them or you can keep them whole when they’re small. This is done so that when the potatoes are cooked on dum, they absorb the aromas of the masala in which they are cooked.

  • Stir the fresh full fat curd or yogurt until smooth. Stay aside.

  • In a small bowl, take Kashmiri Red Chili powder and water.

  • Mix and stir well to get a smooth mixture.

Fry potatoes

  • Heat the mustard oil in a pan until it starts to smoke.

  • Add the parboiled peeled potatoes and start roasting them on a low to medium flame.

  • Turn over with a slotted spoon when roasting when one side is light gold.

  • Remove the potatoes, which are golden and crispy, with a slotted spoon. Roast them well, otherwise they will remain uncooked from the center.

  • Place them on kitchen paper towels. Fry all potatoes until golden and crispy.

  • If you want, you can put holes in the fried potatoes again. This is an optional step.

Make Kashmiri Dum Aloo

  • Lower the flame. Remove the extra oil and keep 2 tablespoons of oil in the same pan. Let the oil temperature drop. Put Asafoetida powder in the same oil. Mix well.

  • Then add the red chilli + water solution and stir well. Be careful if the mixture splinters.

  • Now add the whipped curd. If you add the curd with a spoon or whisk, stir it continuously so that the curd does not split. Add the curd on a low flame.

  • After adding curd, add water and keep stirring.

  • Stir and mix very well.

  • Then add fennel powder. If you don’t have finished fennel powder, you need to make it. Fry the fennel lightly on a pan or tava. After cooling, crush the roasted fennel seeds in a mortar and pestle to a medium-fine powder. You can also grind in a small spice or coffee grinder.

  • Add all the spices and ginger powder. Mix well.

  • Now add the potatoes. Stir again.

  • Season with salt and stir again.

  • Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we cook the potato sauce on dum.

  • The sauce should get thick.

  • You can always add less or more water, depending on how thick or thin the sauce should be. If you cook more, the sauce will reduce more. Depending on what you prefer, you can cook less or more time.

  • Sprinkle some caraway seeds from above (optional) and serve hot Kashmiri Dum aloo with Naan, Rotis or rice

proposals

  1. The spiciness of the dish can be reduced by reducing the chilli powder and the ginger powder.
  2. The baby potatoes could also be roasted or steamed instead of boiled and later roasted.
  3. It is best to have this dish in winter and in the rainy season.

Tips on using curd cheese in the recipe

  1. Quark material quality. Always use full fat curd and mix it quickly as soon as you add the curd.
  2. If you mix the curd, lower the flame or turn the flame off.
  3. You can also add some cornstarch or grams of flour to the curd so that it doesn’t curdle in the sauce.

Nutritional information

Kashmiri Dum Aloo

Amount per serving

Calories 470 Calories from fat 279

% Daily value *

fat 31g48%

Saturated fat 4g25%

cholesterol 7 mg2%

sodium 406 mg18%

potassium 1261 mg36%

carbohydrates 41g14%

Fiber 10g42%

Sugar 3g3%

protein 10 g20%

Vitamin A. 950IU19%

vitamin C 29.1 mg35%

calcium 222 mg22%

iron 10.1 mg56%

* The daily percentages are based on a 2000 calorie diet.

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About Restaurant Style Dum Aloo

This Dum Aloo recipe is a really rich, creamy, restaurant style version that you want for special occasions or if you want a rich baby potato curry.

The recipe uses a mixture of onions, cashew nuts, curd cheese and spices. This recipe does not contain tomatoes.

This dish is simply delicious and has North Indian flavors. It tastes damn good with Indian flatbreads like Roti, Paratha or Naan.

In this Dum Aloo both the sauce and the baby potatoes are cooked. If you close the pan tightly and slowly cook the sauce contained in it, this dish gets a different taste.

Dum Aloo recipe, Dum Aloo

Tips for Dum Aloo

  • Instead of cashew nuts, you can also use almonds.
  • I kept the recipe healthy I didn’t roast the potatoes there. If you want, you can cook the potatoes and then fry them or fry them directly.
  • Baby potatoes are used to prepare Dum Aloo. But if you don’t get baby potatoes, you can use normal potatoes. Simply boil the potatoes in a pan with water until they are almost done.
  • Spice powder can be added less or more at your choice.
  • If you want, you can even try the Dhungar method once the Dum Aloo sauce is ready to add a smoky charcoal aroma to the bowl.

Serve this rich baby potato sauce with roti, paratha and naan. You can also have it with steamed rice or jeera rice.

How To Make Dum Aloo Restaurant Style

preparation

1. Rinse and scrub 250 grams of baby potatoes very well in water. then bring 2.5 cups of water to a boil.

Baby potatoes for Dum Aloo recipe

2. Add the baby potatoes. Cover with a lid and cook the potatoes on a medium flame for 12 to 15 minutes.

Potatoes to make Dum Aloo recipe

3. Simmer until the baby potatoes are almost cooked. Don’t boil them over. In the photo below, the baby potatoes are almost done.

Potatoes to make Dum Aloo recipe

4. Drain all the water and let the potatoes get warm or cold at room temperature.

Potatoes to make Dum Aloo recipe

5. Once the baby potatoes are warm, peel them. Prick them with a fork or toothpick. If you want, you can keep the bowls on it.

Baby potatoes for Dum Aloo recipe

For the production of ground paste

6. If you are storing the baby potatoes for cooking, put 10 cashew nuts in ⅓ cup of hot water for 20 to 30 minutes.

Cashew nuts to make Dum Aloo recipe

7. In a mill glass, take 1 cup of roughly chopped onions, soaked cashew nuts, ½ inch of ginger (chopped), 5 small to medium cloves of garlic (chopped), and ½ teaspoon of fennel seeds.

Make Dum Aloo recipe

8. Add 2 tablespoons of water and grind to a smooth paste.

Make Dum Aloo recipe

9. Then add the ¼ cup of fresh curd cheese (yogurt).

Make Dum Aloo recipe

10. Simply mix for a few seconds until the curd mixes very well with the onion paste. Don’t overdo it.

make restaurant style Dum Aloo recipe

Do dum aloo

11. Heat 2 tablespoons of ghee in a saucepan or pan. Once the ghee gets hot, add the following whole spices on a low to medium flame – 1 inch of cinnamon, 2 cloves, 2 green cardamoms, 1 small to medium Tej Patta (Indian bay leaf) and ½ teaspoon of Shah Jeera (caraway). Let the spices crackle.

Spices for Dum Aloo recipe

12. Keep the flame low or you can turn off the flame. Then add the onion quark paste.

Onion paste for Dum Aloo recipe

13. Mix very well with a spoon.

Prepare Dum Aloo recipe

14. Cover the pan with the lid and cook the masala paste. The pan must be covered with a lid as there is a lot of stuttering. Check every 2 to 3 minutes in between so that the masala does not stick to the pan. Also stir very well

Prepare Dum Aloo recipe

15. The paste needs to be cooked until the color changes and you can see some ghee stains floating on the top and sides. Frying the masala takes about 7 to 8 minutes on a low to medium flame.

Prepare Dum Aloo recipe

16. Then add the following spice powder: ½ teaspoon of turmeric powder, ½ teaspoon of red chili powder (or Kashmiri red chili powder), ½ teaspoon of coriander powder (ground coriander) and ½ teaspoon of Garam Masala powder.

Spices to prepare Dum Aloo recipe

17. Mix the spice powder very well.

Spices to prepare Dum Aloo recipe

18. Add the baby potatoes. Mix them gently with the sautéed masala paste.

Add potatoes to make Dum Aloo recipe

19. Pour 1 cup of water.

Aloo for Dum Aloo recipe

20. Season with salt as needed. Mix very well.

Dum Aloo recipe

21. Mix very well again.

Water for Dum Aloo's recipe

Dum who cooks baby potato curry

22. Close the pan tightly with a foil.

Dum Aloo recipe

23. Cover the pan with the lid.

Dum Aloo recipe

24. Cook the sauce on a low flame for 10 to 12 minutes. Turn off the flame and let the sauce rest for 3 to 4 minutes. Then open the lid and the film. The Dum Aloo is now ready and a final touch is required.

Make Dum Aloo recipe

25. Add 1 tablespoon of chopped coriander leaves. Mix very well.

Dum Aloo Recipe, Dum Aloo Recipe Restaurant Style

26. Serve Dum aloo in the restaurant style Chapatis or Naan or Pooris or cumin rice or Pudina Paratha or Tandoori Rotis.

Dum Aloo Recipe, Dum Aloo Recipe Restaurant Style

Many of my recipes contain detailed step-by-step photos and useful tips to make it easy and perfect.

Dum Aloo restaurant style

A simply delicious recipe from Dum Aloo in restaurant style. This simple aloo-dum recipe uses a mixture of onions, cashew nuts, curd cheese and spices. This recipe does not contain tomatoes.

Dum Aloo recipe

Diet:gluten-free, vegetarian

Servings (change number on scale):4th

(1 CUP = 250 ml)

for cooking baby potatoes

for the production of Dum Aloo Sauce

Boil baby potatoes

  • Rinse and scrub 250 grams of baby potatoes very well in water. Then bring the water to a boil.

  • Add the baby potatoes.

  • Cover with a lid and cook for 12 to 15 minutes.

  • Simmer until the baby potatoes are almost cooked. Don’t boil them over.

  • Drain all water and let it warm or cool at room temperature.

  • Once they get warm, peel them. Prick the baby potatoes with a fork. If you want, you can keep the bowls on it.

Make paste for Dum Aloo

  • If you keep the potatoes for cooking, put 10 cashew nuts in ⅓ cup of hot water for 20 to 30 minutes.

  • In a mill glass, take 1 cup of roughly chopped onions, soaked cashew nuts, ½ inch of ginger (chopped), 5 small to medium cloves of garlic (chopped), and ½ teaspoon of fennel seeds.

  • Add 2 tablespoons of water and grind to a smooth paste.

  • Then add the ¼ cup of fresh curd cheese.

  • Simply mix for a few seconds until the curd mixes very well with the onion paste. Don’t overdo it.

Make Dum Aloo Sauce

  • Heat 2 tablespoons of ghee in a saucepan or pan. Once the ghee gets hot, add the following whole spices on a low to medium flame – 1 inch of cinnamon, 2 cloves, 2 green cardamoms, 1 small to medium tej patta, and ½ teaspoon of Shah Jeera (caraway). Let the spices crackle.

  • Keep the flame low or you can turn off the flame. Then add the onion quark paste.

  • Mix very well with a spoon.

  • Cover the pan with the lid and cook the masala paste on a low flame. The pan must be covered with a lid as there is a lot of stuttering.

  • Check every 2 to 3 minutes in between so that the masala does not stick to the pan. Also stir very well.

  • The paste needs to be cooked until the color changes and some ghee stains float on the top and sides.

  • Then add the following spice powder – ½ teaspoon of turmeric powder, ½ teaspoon of red chili powder or Kashmiri red chili powder, ½ teaspoon of coriander powder and ½ teaspoon of Garam Masala powder.

  • Mix the spice powder very well.

  • Add the baby potatoes and mix them with the sautéed masala paste.

  • Pour 1 cup of water. season to taste with salt and mix very well.

  • Close the pan tightly with a foil. Then cover the pan with the lid.

Cook Dum aloo

  • Cook on a low flame for 10 to 12 minutes.

  • Turn off the flame and let the sauce rest for 3 to 4 minutes. Then open the lid and the film.

  • Add 1 tablespoon of chopped coriander leaves. Mix very well.

  • Serve Dum Aloo in restaurant style with chapatis, naan, pooris or jeera rice.

  • This recipe cannot be doubled.

Nutritional information

Dum Aloo restaurant style

Amount per serving

Calories 158 Calories from fat 72

% Daily value *

fat 8g12%

Saturated fat 4g25%

Monounsaturated fat 1g

cholesterol 18 mg6%

sodium 756 mg33%

potassium 374 mg11%

carbohydrates 18g6%

Fiber 2g8th%

Sugar 2g2%

protein 3g6%

Vitamin A. 290IU6%

vitamin C 15.5 mg19%

calcium 55 mg6%

iron 1.1 mg6%

* The daily percentages are based on a 2000 calorie diet.

All of our content and photos are protected by copyright. Please do not copy. If you as a blogger would like to adapt this recipe or create a YouTube video, please write the recipe in your own words and give a clickable link back to the recipe at this URL.
Then follow and SUBSCRIBE TO to us on youtube for the latest recipe video updates.

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