How To Cook Dum Aloo Authentic Recipe
It is also known as Bangaldumpa koora, Uralaikilangu Kuzhambu, Aloo torkari
Dum aloo Kashmiri is an extremely delicious main course dish which is actually potatoes cooked in rich spicy yogurt gravy.
Dum Aloo Kashmiri is a winter Indian dish that uses slightly different spices for the season. Dum Aloo Kashmiri can be prepared in various ways. It is considered to be one of the hot and spicy dishes of north India. This is a part of culinary delights originating from the Kashmir’s living in that region and over the period becomes popular all over the world as an integral part of Indian cuisine.
This is an extremely delicious main course item which is actually potatoes cooked in rich spicy yoghurt gravy. This dish is one of the vegetarian delicacies from the Kashmiri cuisine and is prepared during feast, occasions and marriages. Traditionally the Baby potatoes are first fried and then cooked under low pressure in yogurt based gravy. Its taste is very delicious with a blend of so many different spices.
Fennel seeds powder really brings out the flavor of the gravy. Kashmir, the land of fruits and nuts is also famous for its well known for flavorsome Kashmiri Cuisines, more for the non-vegetarian dishes. Traditional Kashmiri form of cooking is known as Wazhawan and consists of mostly non-vegetarian dishes. Kashmir serves the choicest selection of vegetarian and non-vegetarian food in multiple flavors to suit every pocket.
The rich and aromatic flavor of the foods suites all the tastes and tongues unique to Kashmiri cuisine! Many traditional Kashmiri Pundits don’t include garlic and onion to their cooking. One of the distinct characteristics of Kashmiri cuisine is the use of curds in the cooking, giving the dishes a creamy consistency. Saunf (aniseed) and dry ginger are other additive spices used tastefully to enhance the taste of the cuisines. For example some dishes become pungent not because of the use of chilies, but because of dry gingers. Normally in Hindu marriages, as per the Kashmiri cuisine, Wazwan is also prepared but it is limited and contains vegetarian dishes as well.
The dum aloo, kofta, kabargah, methi chaman and chuk wangun are the famous delicacies of pandits. The other difference in cuisines of pandits is that less garlic and onion is consumed and more hing is used. The aroma of these dishes will turn you mad and once you will taste it there is no turn back. Kashmir has developed its own specialties in cooking – its cuisine is unique.
Dum Aloo Kashmiri is made using Kashmiri spices like Kashmiri chilies, fennel/aniseed, and ginger powder. ‘Aloo’ is a Hindi word, which means potato, and ‘dum’ means, ‘pressure’, so this dish is a potato preparation, which is cooked under pressure in its own juices using Kashmiri spices. It is one of the classic and popular Kashmiri dish. Dum Aloo is commonly prepared with Baby Potatoes- the small sized potatoes. It is a mildly spiced dish of baby potatoes cooked in a yogurt based curry. Instead of deep frying the potatoes you can also boil and then cook it in the yoghurt gravy which makes this dish healthier.
It can be served as a main course, along with rice, Naan, Poori, Chapatti or as a side dish. Makes a healthy one-pot dinner for everyday weekday meals, but can also be served at a party or potluck where its fragrance and color will be sure to steal the show!! This is double beneficial as it gives way to taste and also it is low fat food. This could be proved best serving for the health conscious people.
This is traditional Kashmiri delicacy in a rich spicy gravy. This is a part of the culinary delights originating from the Kashmiri Pandits or the Hindus living in the Kashmir region. Over time the Dum Aloo has become one of the signature delicacies of the region and is now popular all over the world as an integral part of Indian cuisine.
Dum Aloo is a favored Indian Curry recipe that you often get to see on many restaurant menus, and this home-made variation is nothing less! Who doesn’t like potatoes? Especially when they are baby potatoes simmered in creamy & aromatic gravy made with cashew nut powder and flavored with traditional Indian spices! What makes this recipe different and special is the choice of yoghurt and cashews as a base for the gravy. With aromatic spices like whole garam masala (cardamom, cinnamon, cloves), fennel, ginger powder adds a unique flavor to the gravy. It is truly a wonderful treat for the family and friends.
For preparing this exotic and delicious dish, boil the potatoes and peel them properly. Now prick the peeled potatoes all over with a fork or tooth pick. Heat oil in pan add cumin seeds, whole garam masala and when they crackle add finely chopped garlic (optional) and sauté well. In a bowl of water add all spice powders (coriander powder, fennel powder, little ginger powder and little chili powder) mix them thoroughly and add into the pan and fry them well. Do not burn the masala and keep stirring. Add whisked curd, salt and mix all ingredients thoroughly and simmer the heat. Add the potatoes and little water close the lid and cook for about 20 mins.
Finally add cashew nut powder to give it a nice nutty taste and it also makes the gravy thick and creamy. The dish is ready to be served. Serve this amazing delicious dish with chapatti (Indian flatbread) or Naan (tandoor roasted Indian flatbread).
Tip – Prick the potatoes with a fork so that they get cooked or fried faster as the size of the potato does matter. It is best using small sized potatoes than the bigger ones. The cuisine of Kashmir is truly unique and has absolutely no comparison. Superb preparation and fabulous aromatic flavor of the Kashmiri food is so alluring that even those who are not feeling hungry end up yearning for more.
Absolutely rich in taste and exotic in flavor, Kashmiri cuisine has become a popular choice. As most of the dishes are rich and spicy they use fennel as it has lots of medicinal values. Fennel is a unique spice with a nice sweetish taste and has got many health benefits. They have seen as a mild appetite suppressant and effective form of remedy for respiratory congestion and cough. Roasted fennel is a tried and tested remedy for relieving gas and stomach acid, and other painful stomach disorders related to digestion.
Mins Cook time
25 mins Total time
25 mins Dum Aloo authentic
Main Ingredient: Potatos
Servings: 4 persons
Ingredients used in Dum Aloo authentic
• Cinnamon sticks chutney 2 numbers.
• Cloves (laung) 5 numbers.
• Fennel seed powder (saunf) 3/4 teaspoons.
• Dry ginger powder (soonth) 1/2 teaspoons.
• Green cardamom (chhoti elaichi) 4 numbers.
• Gramflour (besan) 1/2 1/2 tablespoons.
• Potatoes (small) 500 grams.
• Chilli powder 1 1/2 teaspoons.
• Oil to fry.
• Yogurt (dahi) 1 1/2 cup.
How to make the recipe:
- Grind together – bari elaichi, laung and daalchini. Put aside until further use.
- Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside.
- To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free.
- Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens.
- Serve hot accompanied by boiled rice.