Ingredients:

A bowl of curd (Should not be too sour. Whip it with a fork or spoon to smoothen it.)
Mustard oil (generous quantity for frying the potatoes and then 2 tbsp to cook them)
Asafoetida a pinch
Cloves 4
Green cardamom 3
Cinnamon stick 1 (small)
Salt to taste
Fennel powder 3 tsp
Dried ginger powder 1 tsp
Garam masala 1½ tsp
Kashmiri chilli powder 3 tsp

Method:

  1. Take some small to medium sized potatoes and boil them in a pressure cooker. But don’t over boil them.
  2. Now make 8-10 holes in each boiled potato with the help of a toothpick. Ensure that the toothpick penetrates from one end and comes out from the other end.
  3. This step is very important as the masala seeps inside the fried potatoes only through these holes. The true test of the perfect dum aloo is that when you break it open, it’s juicy and filled with the masala from inside.
  4. Now put a generous amount of mustard oil in a kadhai and slowly leave the potatoes into it one by one. Deep fry them.
  5. Take them out once they are a golden brown colour.
  6. Heat about two tbsp mustard oil (you can use the leftover oil used for frying the potatoes) in a cooker.
  7. Add heeng (asafoetida) and the bowl of curd.
  8. Keep stirring continuously adding a little water from time to time.
  9. Now add the kasmiri chilli powder, salt, cloves, cardamom, cinnamon stick, fennel powder and dried ginger powder.
  10. Let it simmer for a while.
  11. Add the fried potatoes to the mixture and add more water to it. Add the garam masala now.
  12. Let it boil without any lid for a while.
  13. Now cover the cooker with the lid without the whistle. Leave a little gap, to allow some steam to escape.
  14. Don’t overcook the potatoes.
  15. The masala is now seeping into the fried potatoes as they simmer and soften in the ’dum’ or steam.
  16. Once the gravy has reduced and thickened sufficiently take the cooker off the flame.

Note:

You can keep more gravy or reduce it further according to your taste. Keep in mind that it will thicken naturally once it cools. Also you need more gravy if you want to relish the dum aloos with rice, the Kashmiri way.

About the Chef

Born and brought up in Jammu, Tosha Dabral is settled in Dehradun and is a proud grandmother of four amazing grandchildren.
A hands on homemaker who is proficient in needle work, crochet, and knitting, she ran a school in her younger years.
She loves to decorate her home creatively.
Cooking is her passion and she loves to try her hand at different cuisines.
She loves to prepare traditional recipes and feed family and friends.

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Showing 3 comments
  • Dimple Oberoi
    Reply

    Really miss this dish alot….. In Goa we don’t get good baby potatoes ……well I just love this dish with chapatis

  • Sangeeta Ganjoo
    Reply

    This is d most loving and delicious authentic dish of Kashmir. Yummyyyy😘😘😘

  • Shagun
    Reply

    We have grownup eating dum aloos at home.Still my taste buds can’t get over their yummy flavour and aroma. Correct recipe of dum aloo is still not known to many..even in restaurants we dont get the authentic one to taste. Thanks for sharing the correct recipe of dum aloo on this forum.

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