Aloo Dum Recipe / Dum Aloo Recipe / Kashmiri Aloo Dum
Aloo dum recipe/ Dum Aloo Recipe / Kashmiri Aloo Dum is a famous dish that has mainly originated in the Indian subcontinent, specifically in the regions of North India. The Aloo dum recipe is mainly prepared with potatoes and various other spices. This dum aloo recipe can be prepared either in the vegetarian way where we will not use any garlic and onion. Another style is the Kashmiri aloo dum which is generally prepared with baby potatoes with yogurt gravy. One another style is Bengali aloo dum which is prepared with mustard oil base and a blend of five spices. Here in my blog, I have prepared Kashmiri aloo dum in a very easy way. This popular recipe is enjoyed not only by the people of India but also across the country and around the world.
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| Aloo Dum Recipe / Dum Aloo Recipe / Kashmiri Aloo Dum |
What is Kashmiri Aloo Dum?
Kashmiri aloo dum is a traditional dish from the cuisine of Kashmiri. It is very popular due to its rich, vibrant, spicy, aromatic flavor, etc. The spices that are mainly used in the Kashmiri aloo recipe are cloves, cinnamon, cardamom, etc. Kashmiri red chilli powder is the special ingredient that is given in this recipe to enhance its red colour. This dum aloo recipe is mainly served with naan, roti, and basmati rice during any occasion, family gatherings, etc. I mainly prepare this recipe during any birthday, or morning to have it with Luchi. Luchi aloo dum or luchi with Kashmiri aloo dum is one of the most popular and tasty lip-smacking recipes.
* Take 10 to 12 small round potatoes, peel them and wash them off
* 2 tablespoons of mustard oil
* ½ tablespoons turmeric powder
* ¼ of salt as required
* 1 tablespoon of Kashmiri red chilli powder
* 2 onion chopped
* 6 to 8 garlic finely chopped
* 1 medium-sized tomato
* 2 tablespoons of yogurt or curd
* ½ tablespoons of ginger( grated)
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* ½ tablespoon cardamom powder
* Ghee as required
* Garam masala as required
How to Make The Kashmiri Aloo Dum?
Step 1) Take 500 grams of baby potatoes and scrub them properly to remove the dirt or mud present in the potatoes. Rinse them properly.
Step 2) Peel the potatoes properly. You can do the peeling after boiling the potatoes also. But here I have done it before and then kept it aside.
Step 3) Place a kadai or frying pan and then add 2 tablespoons of mustard oil. The preparation of Kashmiri aloo dum with mustard oil enhances the flavor and aroma of this recipe.
Step 4) Take the peeled potatoes in a bowl, add turmeric powder, salt, and Kashmiri red chilli powder, and mix it properly.
Step 5) After the pan or kadai gets heated, place the bady potatoes one by one on the kadai and fry them properly. You can cover the kadai as the potatoes will boil faster from inside it.
Step 6) Then chop a few slices of onion and garlic and keep it aside on the plate.
Step 7) Fry the potatoes until they get an orangish look in colour and see that they get boiled from the inside.
Step 8) Then in the middle of the kadai add the pieces of garlic and fry it.
Step 9) Add the chopped onion along with the garlic, fry it mix it with the fried potatoes, and stir it. Here I have fried the potatoes with onion, garlic, spices, etc. because I feel that the taste of the potatoes is enhanced as it mixes with the ingredients.
Step 10) Take 1 medium-sized tomato, chop it and keep it aside in a bowl.
Step 11) After the potatoes are fried, add the chopped tomatoes and mix them thoroughly.
Step 12) In a separate bowl take 2 tablespoons of curd or yogurt and whisk it thoroughly to make a smooth blended paste.
Step 13) Add the smooth paste of yogurt to the fried potatoes with the mixture and mix it thoroughly.
Step 14) After the potatoes get fried with all the mixtures, add some grated ginger and mix it properly.
Step 15) Add cumin powder, and coriander powder to the aloo dum recipe and stir it properly.
Step 16) Mix the Kashmiri aloo dum with these spices and stir it continuously until and unless the oil starts coming out from the bottom.
Step 17) Add two cups of water and stir it continuously on low medium flame. Bring it to gravy form and mix it thoroughly.
Step 18) Grind a few cardamom and add the cardamom powder along with garam masala to the gravy and mix it.
Step 19) Prepare the aloo dum recipe into a semi-thick consistency.
Step 20) Now, the hot and spicy Kashmiri aloo dum is ready to serve. Before serving add one tablespoon of ghee and serve the aloo dum recipe with luchi as luchi with a combination of aloo dum is one of the most popular dishes. If you want to know the Luchi recipe do visit my 'Luchi Recipe' blog.
Expert Tips And Advice:-
1) Mustard oil:- Use mustard oil while preparing the Kashmiri aloo dum as it enhances the flavor and aroma of the recipe.
2) Selection of potatoes:- Choose proper potatoes that are firm and mainly for dum recipes. Soak them in water to avoid discoloration.
3) Use of saffron:- You can also use saffron mixed with warm milk added flavor and aroma to this recipe.
4) Slow cooking with spices:- Cook the potatoes on low heat to allow the flavor to enhance. To prevent sticking stir the potatoes continuously with the added spices.
5) Cashews and raisins:- You can also add a handful of cashews and raisins for added richness. Fry them, blend them into a paste, and add to the gravy.
6) Serve with ghee:- For extra flavor and richness, add some ghee before serving.
FAQs
Can I prepare Kashmiri aloo dum without yogurt?
Yes, you can use cashew paste in place of yogurt, but yogurt adds a creamy texture and flavor increases.
How spicy you can make Kashmiri aloo dum?
The level of spiciness depends upon your preference. You can make it either more spicy or less spicy.
How do I prevent the potatoes from breaking during cooking?
Do not boil the potatoes fully, rather boil them partially to prevent them from breaking.
How many days can I freeze the Kashmiri aloo dum?
You can freeze Kashmiri aloo dum for about 15 days in an airtight container. Then serve it after reheating it in the microwave.
***Thank you***