This baby potato curry from India also known as Dum Olav or Dun Aloo, Kashmiri dum aloo is usually served with rice.
The recipe of Kashmiri dum aloo is different from the regular. It is cooked without onion or garlic and using minimal spices. There are huge variety of Indian potato curry recipes that are cooked in different styles. Dum Aloo or Aloo dum is one of the popular potato recipe on restaurants menu. Even Dum aloo is cooked in various style across India. Punjabi style dum aloo which are popular in restaurants, Bengali Alur dum, Mughlai Dum aloo, but the one I cook at home most of the times is Kashmiri style dum aloo.
How to Make Dum Aloo
Ingredients Needed
Fresh: baby potatoes, fresh tomato pulp, yogurt Spices and Seasonings: dry ginger powder, kashmiri red chili powder, fennel powder/saunf powder, turmeric powder, cinnamon, Nutmeg powder, salt, garam masala powder, bay leaves. Mustard oil
How to Make
Kashmiri dum aloo is different from rest of the versions because of use of fennel and dry ginger. Use of fennel and ginger powder is Kashmiri cuisine gives it a distinct aroma and taste. Also, the gravy in Kashmiri dum aloo is yogurt based. The gravy looks rich, but in the taste and the mouthfeel, this curry is much lighter as it does not contain cream or lot of cashew paste. Kashmiris prefer their food with a lot of spice and heat because of cold climate there so it’s the spiciest dum aloo recipe. The gravy of dum aloo looks vibrant and has rich red colour due to the use of Kashmiri red chilli. In Authentic Kashmiri dum aloo, baby potatoes are deep fried after poking them with a fork. This way after cooking them with spicy gravy the baby potatoes absorb the flavours of aromatic gravy and taste of gravy seeps in. In this recipe, I have not deep fried the potatoes, but just parboiled them with salt and sautéed them in a wok just like this recipe of potatoes. You can air fry them if you wish to. This method works as good as deep fried ones but reduces the oil used in the recipe to a great extent, I find this baby potato curry is tasty too. Also, I did not peel the potatoes, potatoes go in the recipe with skin on as this helps to preserve the nutrition in potatoes. I have made the curry with baby potatoes, you can make a regular potato curry too.
Recipe Notes: Kashmiri Dum Aloo Recipe
Check the consistency of gravy if it is thickened to your preference take it off the heat or otherwise cook it in open till you get the required consistency of gravy. You can add less or more water as per how you want the gravy of Kashmiri dum aloo. To prevent curdling of yogurt always add salt in the last, use good quality fresh curd, sour curd does not work for this recipe. or you can add 1 tablespoon of gram flour/besan while adding yogurt. Original recipe is cooked with peeled baby potatoes. But I prefer to keep the skin on. First it saves a lot of time that is spent on peeling so many baby potatoes and skin preserves nutrition. If you are cooking potatoes with the skin you have to make sure that these are scrubbed and cleaned properly so that there is no dirt on them.
More Recipes to Try
If you love potato/aloo there are many potato curry recipes on the website which you may want to check out.
Instant Pot Aloo matar
Chutney aloo
Vegetable Jhalfrezi
Achari aloo gobhi
Bombay Masala Potato Roast
South Indian Style Chettinad Potato
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