Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry (2024)

कश्मीरी दम आलू रेसिपी | शाही कश्मीरी दम आलू | रेस्टोरेंट जैसा कश्मीरी दम आलू - हिन्दी में पढ़ें (Kashmiri Dum Aloo in Hindi)

Other Kashmiri Recipes:

1. If you like thisKashmiri dum aloo recipe | traditionalKashmiri dum aloo curry | restaurant style dum aloo |you can also try out other Kashmiri recipes like:
   • Kashmiri Roti
   • Kashmiri Pulao
   • Kashmiri kahwa

For the Onion Paste:

1. Take a broad non-stick pan and heat the oil in it.
2. Add the cloves. Cloves are essential part of Kashmiri cuisine.
3. Add the cinnamon to heighten the flavor of the onion paste for Kashmiri Dum aloo.
4. Add the ginger.
5. Add the garlic. Both ginger and garlic are loaded with flavor and are added to Indian dishes for the desired pungency.
6. Add the green chillies.
7. Similarly, add the red chillies. Both the chilies will spice up the Onion paste for Kashmiri Dum Aloo.
8. Add the turmeric powder for its beautiful colour.
9. Sauté on a medium flame for 1 minute.
   
10. Add the onions and sauté on a medium flame for 1 minute. You can add white onions if you wish to, but red onions have more flavor.
    
11. Cool the mixture and blend in a mixer till smooth without using any water. Keep aside.

To boil the baby potatoes:

1. Take the baby potatoes and wash them well with water to remove of all the dirt.
2. Take a vessel ,filled with water, put the baby potatoes into it and let it boil for 15-18 minutes or till they are tender. Always put the potatoes in cold water so that they get heated up together and cook evenly.
3. Drain the potatoes and discard the water.
4. Refresh with cold water to prevent carry-over cooking.
5. Remove the peel of the baby potatoes and discard the peel. Keep the baby potatoes aside.

How to proceed for Kashmiri Dum Aloo:

1. To makeKashmiri dum aloo recipe | traditionalKashmiri dum aloo curry | restaurant style dum aloo curry | take a medium sized bowl and put the curd into it.
2. Add ¼ cup of water into this bowl.
3. Mix well using a whisk and keep aside.
   
4. Now, add the baby potatoes.
5. Add the chilli powder for the spice.
6. Add the salt in a deep bowl and toss well. Keep aside.
7. Heat the oil in a broad non-stick pan.
8. Add the chilli potatoes into the bowl.
9. Mix gently and cook on a medium flame for 5 minutes.
   
10. Drain the potatoes and keep aside.
    
11. In the same pan, add the cumin seeds. They will impart and earthy flavour into the gravy of Kashmiri Dum Aloo.
    
12. When the seeds crackle, add the onion paste.
13. Now add the coriander powder.
14. Also, add turmeric powder for the taste.
15. Add the garam masala. This spice mix is the soul of Indian Cuisine.
16. Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
    
17. Now, its time to add the tomato pulp. You can make it at home easily.
18. Add ¼ cup of water to the Kashmiri Dum Aloo gravy at this stage.
19. Add the salt to taste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
    
20. Switch off the flame and add the curd-water mixture. We have switched the flame off as curd tends to curdle if subjected to high temperatures all of a sudden.
21. Add the sugar to balance the flavors of the spices and mix well.
22. Add the dried fenugreek leaves. Always crush the fenugreek leaves between your palms before you add it so that they release their flavor quickly into the gravy.
    
23. Now add the potatoes into the Kashmiri Dum Aloo gravy.
24. Turn the flame on again, mixKashmiri dum aloo | traditionalKashmiri dum aloo curry | restaurant style dum aloo |gently and cook on a medium flame for 1 minute, while stirring occasionally.
    
25. Serve theKashmiri dum aloo | traditionalKashmiri dum aloo curry | restaurant style dum aloo |hot garnished with coriander.
    

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