Traditional Kashmiri Dum Aloo recipe | How to make Kashmiri Dum Aloo with Air Fried Baby Potatoes

Creamy flavorful Kashmiri Dum Aloo recipe with Air fired Baby Potatoes

Kashmiri Cuisine is not only famous for it non vegetarian dishes but also for it's simple and flavorful vegetarian dishes and breads tea recipes.

Kashmiri Dum Aloo is a traditional potato based semi dry curry from Kashmiri Cuisine. It is a spicy creamy curd based potato curry spiced with spices like fennel and red chilli powder. Potatoes for the curry are parboiled , then deep fried and added to curry.

To avoid the too much oil in the recipe I have cut the oil content and AIR FRIED BABY POTATOES with only 2 tbsp. of oil.

It is one of those delicious and flavorful curry that one can make when we run out of veggies, for days when we want to have NO ONION GARLIC meals . Also you can make and serve at your parties and special occasions.

Dum Aloo curry is very popular in India and there are lot many variations for this gravy. There is a Punjabi Dum Aloo, Bengali Dum Aloo from Bengal state.

You can even find variations in Kashmiri Dum Aloo recipe, like many people make it with onion and garlic too, and many add tomatoes in the curry.

The curry is GLUTEN-FREE and can be made VEGAN FRIEDNLY.

Dum Aloo curry is one such jewel from Kashmiri Cuisine, so simple and quick to make and so rich in flavors.

Ingredients to make Kashmiri Dum Aloo

Baby Potatoes- Usually baby potatoes are used to make curry, but if it is not available then you can use your regular potatoes. Cut big potatoes in quarters to make the curry.

Curd/Yogurt- Use fresh curd/yogurt. I avoid using sour curd in the recipe as it spoils the taste of curry. Vegans can substitute dairy curd/yogurt in the recipe with plant based yogurt preferably cashew yogurt. I personally haven't tried it but one of my friend has used it and approved it for the recipe.

Powdered Spices- Fennel Powder, Kashmiri Chilli Powder, Dry Ginger Powder(Saunth). To make fennel powder, dry roast fennel seeds in a pan on low heat. Once you smell the aroma, take off heat. Cool completely and grind to fine powder.

Whole Spices- Cumin Seeds, Bay Leaf, Cloves, Black Peppercorns, Cinnamon Stick, Black Cardamom, Green Cardamom(optional).

Addition of Fennel Powder in the curry masala sets Kashmiri Dum Aloo apart from other variations of Dum Aloo. As you can see minimum spices are added to the curry so we have use our spices in such a way that these lend maximum flavor to our curry.

Kashmiri Red Chilli Powder is available at Indian grocery stores or online. It lends color to curry and is not very spicy. You can adjust chilli powder as per your heat tolerance.

Mustard Oil- Traditionally mustard oil is used to fry potatoes and used in curry. Mustard oil has a very pungent taste and it should be heated to it's smoking point.

You can use any good plant based oil if you do not like mustard oil for your cooking.

Others- Salt as per taste, fresh coriander/cilantro for garnish.

How to make Kashmiri Dum Aloo

1. Wash nicely and cook potatoes in a pan till half done. You can also pressure cook potatoes till one whistle. Let the pressure come down naturally.
2. Once done, keep potatoes to cool completely.
3. Then peel off the skin. You can use with skin also.
4. Prick potatoes using a tooth pick.
5. In a bowl take peeled potatoes, add 1/4 tsp of red chilli powder, 1/2 tsp salt and 1 tbsp. oil. Coat potatoes nicely in oil .
6. Air fry potatoes for 10-12 mins.
7. Meanwhile, in a bowl add curd/yogurt, add red chilli powder(1-2 tsp or as required), fennel seeds powder, dry ginger powder and mix till yogurt is smooth.
8. Coarsely grind cloves, cardamoms and black peppercorns. Use mortar pestle.
9. Now heat oil in a pan, add bay leaf, cinnamon stick, cumin seeds once seeds crackle add the above coarsely ground spices. Sauté for a a few seconds.
10. Now add the yogurt mix. Keep on stirring else the mixture will curdle.
11. Now add air fried potatoes and about 1 cup water( for semi dry curry ).
12. Cook till the gravy starts to thicken and coats the potatoes nicely.
13. Once done, take off the heat. Before serving garnish with fresh coriander leaves/cilantro and enjoy with bread of your choice.

Serving Suggestions

It is best enjoyed with hot chapatis or parathas ( with dry version) or with steamed rice (with semi dry curry).

Related Breads which you can serve with Dum Aloo- Whole Wheat Naan, Ajwain Paratha, Ajwain Poori, Bedmi Poori, Methi Bajra Poori, Chapatis, Missi Roti

Soft and Fluffy Sheermal bread recipe from Kashmiri Cuisine.

Related Rice that you can serve with semi dry Kashmiri Dum Aloo -- Steamed Rice, Jeera Rice, Fresh Mint Leaves and Peas Pulao

Another flavorful recipe on the blog from Kashmiri Cuisine

Checkout these baby potato recipes..

Do make this delicious Kashmiri Aloo at home for your special occasions or days when you abstain from onion and garlic in your meals. It is a perfect for serving at parties or for days when you run out of veggies.. Also, it is a low oil recipe with minimum spices..so can be enjoyed by all the age groups.

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