Kashmiri Dum Aloo is a cherished delicacy that hails from the beautiful valley of Kashmir. This aromatic and flavorful dish is unique as it is prepared without the usual trio of onion, garlic, and tomatoes, making it perfect for those who follow a strict no-onion, no-garlic diet or are looking for a lighter yet delicious option. The star of the dish is baby potatoes, which are first boiled and then lightly fried until golden brown. These golden nuggets are then simmered in a rich and tangy yogurt-based sauce, which is infused with an array of traditional Kashmiri spices.
The magic of Kashmiri Dum Aloo lies in its blend of spices that includes fennel powder, dry ginger powder, and garam masala, which impart a distinctive and exotic flavor to the dish. The yogurt provides a creamy base, balancing the heat from the red chili powder and the warmth from the other spices. A touch of asafoetida (hing) adds a subtle depth, enhancing the overall taste. The dish is slow cooked on low heat, allowing the potatoes to absorb the aromatic sauce fully, resulting in a flavorful and satisfying meal. Serve this delectable Kashmiri Dum Aloo with steamed rice or soft, warm rotis, and enjoy a taste of Kashmir in every bite.

One of the most appealing aspects of Kashmiri Dum Aloo is its simplicity and the richness it brings to the table without relying on the commonly used ingredients of onion, garlic, and tomato. The yogurt-based gravy not only adds a creamy texture but also helps in keeping the dish light and easy to digest. The spices used are typical of Kashmiri cuisine, giving the dish its authentic flavor profile that is both comforting and intriguing. This dish is not just a treat for the taste buds but also a testament to the culinary heritage of Kashmir, showcasing how traditional recipes can be adapted to suit various dietary preferences without compromising on taste.

Kashmiri Dum Aloo is more than just a dish; it is a celebration of the rich cultural heritage of Kashmir. Traditionally, this dish is prepared during festive occasions and special gatherings, symbolizing the warmth and hospitality of Kashmiri cuisine. The absence of onion and garlic not only caters to specific dietary preferences but also reflects the region’s unique culinary traditions, where simple ingredients are transformed into gourmet delights. Whether it is a family get-together, a festive celebration, or a comforting weekend meal, Kashmiri Dum Aloo brings a touch of festivity and joy to the table, making every occasion special and memorable.

Ingredients
• 15-20 Baby Potatoes

For Cashew Chili Paste
• 5-6 Cashew Nuts
• 3-4 Kashmiri Whole Dry Chilies

For Yogurt Sauce
• 1 cup Yogurt/Dahi
• 2 tsp Kashmiri Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Fennel Seeds Powder
• 1 tsp Dry Ginger Powder
• 1 tsp Garam Masala
• 2 tsp Coriander-Cumin Powder

Other Ingredients
• ¼ cup Mustard Oil/Cooking Oil
• 1 tsp Caraway Seeds/Shah Jeera
• 1 tsp Cumin Seeds/Jeera
• ½ tsp Asafetida/Hing
• 2 Big Cardamom/Badi Elaichi
• 2-3 Cloves/Laung
• 1 Small Piece of Dalchini/Cinnamon
• 1-2 Bay Leaves/Tej Patta
• 1 Small Piece of Mace/Javintri (opt.)
• 1 tsp Grated Ginger/Adrak
• 2 Green Chili Silted and Chopped/Hari Mirch
• 1 tsp Sugar(opt.)
• Salt as Per Taste
• 1 tsp Kasoori Methi
• 2-3 tbsp Chopped Coriander Leaves
• 2 tbsp Fresh Cream for Garnishing (opt.)

Method
For Cashew Paste
• Soak dry chilies and cashew nuts in a hot water about an hour, then drain, blend and make a smooth paste, set aside.

For Yogurt Sauce
• In a mixing bowl add yogurt, chili powder, turmeric, garam masala, dry ginger powder, fennel seeds powder, coriander-cumin powder, whisk it well and make a smooth sauce. Set aside.

Process
1. In a pressure cooker add washed baby potatoes with enough water and little salt and cook about 2 whistles or parboil in a big pot, do not overcook, each potato should be cooked but firm.
2. Remove skin of each potato and keep aside.
3. In large cooking pan, heat oil, add boiled potatoes, stir fry and cook until golden brown all the side.
4. Remove golden brown and crisp potatoes from the oil and keep aside.
5. In a same hot oil add shah jeera, jeera and hing, then add badi elaichi, laung, Javintri, Dalchini, bay leaves and stir for a few seconds.
6. Now add grated ginger, chopped green chilies and cashew paste, stir and cook about a minute on medium flame.
7. Now add yogurt sauce mix, stir and cook on medium flame until oil starts separating, sauce will look bright orange in a color and slightly thick in texture.
8. Now add cooked potatoes, sugar, salt and 1 cup water. Mix it well, cover with heavy lid and cook it about 8-10 minutes on low flame, allow potatoes to absorb the sauce. Kashmiri dum aloo is ready.
9. Sprinkle kasoori methi and chopped coriander leaves over cooked curry, mix it and serve.
10. Garnish with fresh cream before serving and enjoy with steamed rice or roti.

Tips
• Always use fresh dahi/yogurt, if yogurt is sour, strain and remove sour liquid and then use.
• You can skip cashew nuts if you are allergic to it, instead use 1 tsp roasted chickpeas flour.
• You can skip green chilies and adjust the spice level as per your preferences.
• You can deep fry or air fry boiled potatoes if you want.

Kashmiri Dum Aloo

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Kashmiri Dum Aloo is a cherished delicacy that hails from the beautiful valley of Kashmir. This aromatic and flavorful dish is unique as it is prepared without the usual trio of onion, garlic, and tomatoes, making it perfect for those who follow a strict no-onion, no-garlic diet or are looking for a lighter yet delicious option.

Author: Binjal Pandya

Recipe type: Main

Cuisine: Indian

Serves: 3-4

Ingredients

• 15-20 Baby Potatoes
• For Cashew Chili Paste
• 5-6 Cashew Nuts
• 3-4 Kashmiri Whole Dry Chilies
• For Yogurt Sauce
• 1 cup Yogurt/Dahi
• 2 tsp Kashmiri Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Fennel Seeds Powder
• 1 tsp Dry Ginger Powder
• 1 tsp Garam Masala
• 2 tsp Coriander-Cumin Powder
• Other Ingredients
• ¼ cup Mustard Oil/Cooking Oil
• 1 tsp Caraway Seeds/Shah Jeera
• 1 tsp Cumin Seeds/Jeera
• ½ tsp Asafetida/Hing
• 2 Big Cardamom/Badi Elaichi
• 2-3 Cloves/Laung
• 1 Small Piece of Dalchini/ Cinnamon
• 1-2 Bay Leaves/Tej Patta
• 1 Small Piece of Mace/Javintri (opt.)
• 1 tsp Grated Ginger/Adrak
• 2 Green Chili Silted and Chopped/Hari Mirch
• 1 tsp Sugar(opt.)
• Salt as Per Taste
• 1 tsp Kasoori Methi
• 2-3 tbsp Chopped Coriander Leaves
• 2 tbsp Fresh Cream for Garnishing (opt.)

Instructions

1. For Cashew Paste
2. Soak dry chilies and cashew nuts in a hot water about an hour, then drain, blend and make a smooth paste, set aside.
3. For Yogurt Sauce
4. In a mixing bowl add yogurt, chili powder, turmeric, garam masala, dry ginger powder, fennel seeds powder, coriander-cumin powder, whisk it well and make a smooth sauce. Set aside.
5. Process
6. In a pressure cooker add washed baby potatoes with enough water and little salt and cook about 2 whistles or parboil in a big pot, do not overcook, each potato should be cooked but firm.
7. Remove skin of each potato and keep aside.
8. In large cooking pan, heat oil, add boiled potatoes, stir fry and cook until golden brown all the side.
9. Remove golden brown and crisp potatoes from the oil and keep aside.
10. In a same hot oil add shah jeera, jeera and hing, then add badi elaichi, laung, Javintri, Dalchini, bay leaves and stir for a few seconds.
11. Now add grated ginger, chopped green chilies and cashew paste, stir and cook about a minute on medium flame.
12. Now add yogurt sauce mix, stir and cook on medium flame until oil starts separating, sauce will look bright orange in a color and slightly thick in a texture.
13. Now add cooked potatoes, sugar, salt and 1 cup of water. Mix it well, cover with heavy lid and cook it about 8-10 minutes on low to medium flame, allow potatoes to absorb the sauce. Kashmiri dum aloo is ready.
14. Sprinkle kasoori methi and chopped coriander leaves over cooked curry, mix it and serve.
15. Garnish with fresh cream before serving and enjoy with steamed rice or roti.

Notes

Always use fresh dahi/yogurt, if yogurt is sour, strain and remove sour liquid and then use.
You can skip cashew nuts if you are allergic to it, instead use 1 tsp roasted chickpeas flour.
You can skip green chilies and adjust the spice level as per your preferences.
You can deep fry or air fry boiled potatoes if you want.

3.5.3251

• Suji Halwa (Satyanarayan Prasad)
• Mumbai Street Style Ragda Chaat