easy kashmiri dum aloo recipe | how to make authentic kashmiri dum aloo
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 50 minutes
- Total time: 60 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: kashmiri
Ingredients
to pressure cook:
- 10 baby potato / aloo
- 1 cup water
- oil for frying
for curry:
- 2 tbsp oil
- ½ tsp cumin / jeera
- 1 inch cinnamon
- 2 black cardamom / badi elachi
- 2 cardamom
- 5 cloves
- pinch hing / asafoetida
- 1 tsp kashmiri red chilli powder
- 1 cup water
- ¾ cup curd / yogurt (whisked)
- 1 tsp ginger powder
- 2 tsp fennel powder / saunf powder
- ½ tsp salt
- ¼ tsp garam masala
Method
- firstly, in a kadai heat 2 tbsp oil and saute ½ tsp cumin, 1 inch cinnamon, 2 black cardamom, 2 cardamom, 5 cloves and pinch hing.
- turn off the flame and add 1 tsp kashmiri red chilli powder.
- further, add ½ cup water and ¾ cup curd.
- mix well till the curd combines well without getting curdled.
- now add 1 tsp ginger powder, 2 tsp fennel powder and ½ tsp salt.
- mix well making sure the spices are mixed well.
- add in fried potato and mix well.
- add ½ to 1 cup water adjusting consistency.
- cover and simmer for 30 minutes stirring occasionally.
- after 30 minutes, the curry will separate oil and also thicken.
- now add ¼ tsp garam masala and mix well.
- finally, serve kashmiri dum aloo with roti / rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.