Traditional Kashmiri Dum Aloo Recipe | कश्मीरी दम आलू बनाने का असली तरीका

March 21, 2021 Shubhra Food 0

Kashmiri dum aloo is the recipe cooked with baby potatoes, spiced with fennel, ginger, curd and whole spices. I am using cashew nuts just to give richness to the gravy and it may be a twist to the basic recipe of Kashmiri Dum Aloo. It is a delicious way to enjoy potatoes in a new flavour! If you are tired of eating the same old potato curry, then give this recipe a try! Goes well with rice or any flatbreads.

Let’s learn step by step process to prepare this recipe. Kindly watch the embedded video and subscribe to our channel for more such recipes, vlogs, knowledge stories, health & beauty tips.

Traditional Kashmiri Dum Aloo

10 Pieces Baby potatoes
10 Pieces Kashmiri red chillies (Remove its seeds )
7 Pieces Cashew nuts
½ Cup Curd
1 Piece Black & green cardamom
2 Pieces Cloves
4 Pieces Black peppercorns
½ tbsp Coriander seeds
1 Piece Cinnamon stick
½ tbsp Fennel seeds
½ tsp Cumin seeds
½ tsp Turmeric powder
½ tbsp Coriander powder
1 Cup Oil (For frying )
½ tbsp Mustard oil (For cooking )
½ tbsp Kashmiri red chilli powder
1 tsp Salt (As per the taste )
2 tbsp Chopped coriander leaves (For garnishing )
1 tbsp Giner paste

Boil baby potatoes in one whistle.
Take Kashmiri red chillies and deseed them.
Add boiling water in the deseeded red chillies, also soak some cashew nuts.
After 20 minutes grind the green chilli to form a smooth paste.
Grind cashew nuts in the same jar and mix both the ingredients together.
Add ½ cup of curd in the same mixture.
In a wok add all the raw hot spices and dry roast them.
Crush them in the traditional mortar.
Add the crushed ingredients into the paste of spices, add turmeric powder & coriander powder.
Add 1/2 tsp of ginger paste and whisk the ingredients to form a smooth paste.
Heat oil in a wok and fry the potatoes.
Remove it from the oil when it turns golden.
In another wok add mustard oil.
Add Kashmiri red chilli powder.
Add spice paste into the wok and mix it well.
Add fried potatoes and boil it covering the lid, this process will extract the oil from curd and our recipe will start looking the same as shown.
Serve it with any flatbread or rice.