Kashmiri Dum Aloo Recipe: baby potatoes fried and added to a fingerlicking yogurt-based curry that’s slow-cooked with fragrant Indian spices. It’s a popular dish from Kashmir Valley, India – Spicy Indian Baby Potato Curry:
Kashmiri Dum Aloo Recipe
All this week, I had been eating pretty simple and mostly healthy food/drinks but now that the weekend is almost here, I’m craving spicy, tangy or absolute fried stuff like this Kashmiri Dum Aloo !
My mind says stick to your health plan but my heart screams FRIED…and I know some of you are definitely thinking the same way –So let’s promise, not to over-indulge and bring on the cheat day 😉
WHAT IS KASHMIRI DUM ALOO ?
Before we start dreaming about our indulgences, let’s take a moment and talk about this gorgeous Kashmiri – a region in northest India
Dum – slow-cooked in a pot
Aloo – potatoes
They are these small golden potatoes that are fried to a rich orange color and then smothered with this lush and gorgeous looking spicy gravy made using spices and yogurt.
They look absolutely tantalizing and that’s exactly what I’m starting my indulgent food weekend.
Kashmiri Dum Aloo Recipe
I’m not much of a ‘Potato’ fan (sorry – I know 😉 and my family was so taken aback by this news and was actually shocked as everyone around loves them!
They can finish a big bowl of potato wedges in minutes and it takes me couple of hours to eat them.
And it was quite a surprise for everyone at home that I wanted to have Kashmiri Dum Aloo – you should have seen their perplexed faces.
Now, this recipe is extremely popular in Kashmir Valley (Northern India) and is made using ‘Kashmiri lal mirch’ (red chili from Kashmir) which are bright red in color but not that hot.
They give a beautiful orangish-red color to the recipe with some hotness. Now, you need to be careful how much you add, as after all it’s chili.
It’s usually made using the ‘golden/small yellow potatoes’ which are nicely cleaned (skin intact) and then fried till they are evenly crisp.
Then we proceed to make a rich-spicy gravy using thick yogurt and few spices along with Kashmiri mirch.
KASHMIRI DUM ALOO INGREDIENTS :
12 Boiled Baby Potatoes
2 Cups Thick Yogurt
1 Tsp Ginger Powder
2 Tbsp Ghee – brown butter
1 Cup Oil – for frying the potatoes
4 Tbsp Oil – to make the curry
2 Cups Water
POWDER SPICES —
- 1 Tsp Kashmiri Lal Mirch (Chilies)
- 1 Tsp Fennel Powder * – See Notes
- 5 Cloves – powdered
- 2 Tsp Coriander Powder
- 2 Tsp Garam Masala
- 1 Tsp Salt – use as per taste
- 1 Small Stick Ratanjot or 2 Drops Orange Color – See Notes
- 1 Tbsp Fenugreek Leaves
WHOLE SPICES —
- 1 Cinnamon Stick
- 4 Green Cardamom
- 2 Black Cardamom
1. You can use any potatoes if you don’t have access to small/golden potatoes. Just chop them into half.
2. If you don’t have Kashmiri mirch/Kashmiri red chilies, use any regular red chili or look for ‘Deggi Mirch’ in Indian grocery stores.
3. If you don’t have thick yogurt, then keep the yogurt you have in a thin cloth and let the water drip away till a thick yogurt consistency is achieved.
Kashmiri Dum Aloo sounds little heavy-duty preparation but it’s actually pretty easy to make and you’re ready with the dish in 20 minutes.
TIP 2:
Make the gravy in large quantity and freeze it for 2 weeks. Whenever you want to eat, just thaw a night before and add fried potatoes.
This tastes FABULOUS the next day (kept in the fridge overnight) as by then the potatoes have nicely soaked in all the spices from the gravy.
It’s mostly eaten with rice or paratha’s (flatbread) but you can enjoy it with any bread/grain of choice. I’m planning to have it with quinoa (to make my sulking mind happy)
I hope you make this recipe soon as you NEED to try it and Have a GREAT WEEKEND ~ XoXo
Tried Our Recipe – AWESOME!!!
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Kashmiri Dum Aloo Recipe - Spicy Indian Baby Potato Curry
Kashmiri Dum Aloo Recipe: whole baby potato fried and added to a fingerlicking yogurt-based curry that's slow-cooked with fragrant Indian spices. Indian Potato in Yogurt Sauce
Ingredients
- 12 Boiled Baby Potatoes
- 2 Cups Thick Yogurt
- 1 Tsp Ginger Powder
- 2 Tbsp Ghee - brown butter
- 1 Cup Oil - for frying the potatoes
- 4 Tbsp Oil - to make the curry
- 2 Cups Water
--- POWDER SPICES ---
- 1 Tsp Kashmiri Lal Mirch (Chilies)
- 1 Tsp Fennel Powder * - See Notes
- 5 Cloves - powdered
- 2 Tsp Coriander Powder
- 2 Tsp Garam Masala
- 1 Tsp Salt - use as per taste
- 1 Small Stick Ratanjot or 2 Drops Orange Color - See Notes
- 1 Tbsp Fenugreek Leaves
--- WHOLE SPICES ---
- 1 Cinnamon Stick
- 4 Green Cardamom
- 2 Black Cardamom
Instructions
- Heat a cup of oil in a medium non-stick pan.
- Add all the boiled potatoes (as much your pan can accommodate) and fry till they are golden brown. This needs to be done on a medium flame.
- Remove the potatoes once fried and keep on a kitchen towel to soak any excess oil. Keep Aside.
- Remove most of the fried oil except 4 tbsp.
- Heat the oil and add all the 'Whole Spices' while the heat is low.
- Saute the whole spices for 10 seconds, add yogurt to it and stir for 1 minute. (This needs to cook on low).
- Now add, red chilies, ginger powder, coriander powder, clove powder, garam masala, salt and saute everything together.
- Reduce the flame to minimum and cover cook for 3-4 minutes (saute every 2 minutes - prevent yogurt from curdling)
- Now, add the baby potatoes, water, fennel powder and cover cook for 4-5 minutes (saute every 2 minutes).
- After 4 minutes, remove the cover, add ghee and cook gravy for another 3 minutes. (by now the gravy would have thickened).
- ** If you are using 'Ratanjot' now add it for giving the gravy a red color or you can use red/orange food color'.
- Turn off the heat and transfer to a serving bowl.
- Decorate with crushed fenugreek leaves (optional)
- Serve hot with choice of side.
Notes
1. Fennel Powder - can be made at home, just pulse few fennel seeds together.
2. Ratanjot - a tree bark from Kashmir valley, used to give red/orange food coloring but you can use red/orange food color too.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 345Total Fat: 85gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 68gCholesterol: 49mgSodium: 200mgCarbohydrates: 50gFiber: 7gSugar: 11gProtein: 18g
46 Replies to "Kashmiri Dum Aloo Recipe - Spicy Indian Baby Potato Curry"
Hedi May 16, 2016 (9:30 am)
That looks so so good. I have to say I am impressed how many varieties Indian cuisine has!
Molly Kumar May 16, 2016 (4:58 pm)
Seriously the variety is endless and has lot of similarity with other world cuisine too – thanks for visiting 🙂
Manju | Cooking Curies May 16, 2016 (7:26 am)
This reminds me that i havent made an Aloo Dum in ages!! You are tempting me to make one now 🙂
Molly Kumar May 16, 2016 (4:59 pm)
Hehehhehe, make them soon then 🙂
Laura | Wandercooks May 16, 2016 (7:20 am)
Tantalising is the word! I cannot wait to blend up that sauce, it’s mouthwatering enough on screen – cannot wait to have that simmering away in my kitchen! 🙂
Molly Kumar May 17, 2016 (2:54 am)
Hehehhe, I’m so glad you liked it Laura. It really was amazing and you must try this soon!
Michelle May 16, 2016 (5:07 am)
Looks really flavorful, I’m looking forward to trying this recipe. Thanks for sharing!
Molly Kumar May 21, 2016 (4:45 pm)
I’m so glad you liked the recipe – Thanks for visiting Michelle.
Sharee @ Savory Spicerack May 15, 2016 (9:15 pm)
OMG Molly I love this yogurt gravy with potatoes! I have already pinned tons of your recipes for some catering events! Pinning this one too! Keep them coming! Love your new profile pic too! xo
Molly Kumar May 21, 2016 (3:34 pm)
Aweee, Thanks so much Sharee – Hugs, Molly
Jolina - The Unlikely Baker May 15, 2016 (7:09 pm)
This looks fantastically spicy! Love spicy food, the kind that makes you teary eyed haha. We’re lucky our local supermarket has a pretty decent international food aisle with lots of Indian selections so most of the ingredients you listed look familiar. We also enjoy exploring different cuisines so this will definitely go to our must-try list! – Potato Fan lol
Molly Kumar May 17, 2016 (3:03 am)
Hahhahahha, I think I’ll turn into a potato fan soon if I kept eating this again n again. Thanks for visiting and I hope you get to try this soon!
Jessica {Swanky Recipes} May 15, 2016 (3:21 pm)
I love all the spices and seasoning in this dish. That’s how you know it’s going to taste awesome! I’d love to make this for the fam soon, yum! That yogurt gravy is on point, too!
Molly Kumar May 21, 2016 (4:46 pm)
Thanks Jessica. I actually make a big batch of this yogurt gravy and keep using for next 2-3 days 🙂
Sarah @ Champagne Tastes May 15, 2016 (1:45 am)
Ooo I’m always looking for new curry recipes! This sounds so amazing! And thanks for the tip on straining yogurt- sometimes all I can find is the low fat kind and it is SO WATERY!!
Molly Kumar June 10, 2016 (3:25 am)
Thanks Sarah, I’m glad you liked the recipe and the tip!
Revathi Palani May 14, 2016 (12:58 pm)
Potato in any form is my favorite. But these dum aloos looks incredibly delicious and mouthwatering. Yummy .
Molly Kumar May 17, 2016 (3:01 am)
Thanks 🙂
swayam May 14, 2016 (7:30 am)
This is one of my fave potato dishes!! U have made it beautifully Molly. Love this!
Molly Kumar May 17, 2016 (3:01 am)
Thanks Swayam – Hugs 🙂
Kate @ VeggieDesserts May 14, 2016 (7:16 am)
Yum! I agree, if you’re going to have a cheat day, make it a good one. This is perfect – it sounds so fragrant and delicious.
Molly Kumar May 17, 2016 (3:02 am)
Absolutely, make it good and don’t regret later 😉 Thanks Kate !
Uma May 14, 2016 (4:48 am)
Looks tasty and flavorful! One of my favorite veggie and dish:)
Molly Kumar May 15, 2016 (10:27 pm)
Thanks UMA 🙂
Anjali May 14, 2016 (3:59 am)
I’ve always loved this dish growing up…all the flavors are delicious! I need to try and recreate a vegan version of it soon! Love the photographs!!
Molly Kumar May 15, 2016 (10:28 pm)
Thanks so much Anjali, I just love that we have so many variations with our curry dishes 🙂
[email protected] May 14, 2016 (3:56 am)
I adore potatoes cooked in Indian style spices and this looks wonderful!
Molly Kumar May 15, 2016 (10:29 pm)
Thanks Mel.
Sophia | Veggies Don't Bite May 14, 2016 (3:37 am)
Potatoes are such a versatile food! I love the little ones that you can eat in one bite. YUM!
Molly Kumar May 15, 2016 (10:30 pm)
Seriously Sophia, whenever I eat potatoes, I usually eat the small round ones 🙂
ludmilla May 14, 2016 (12:32 am)
It’s such a beautiful dish!! Your photos are gorgeous!! The combination of the gravy and the rice… yummy!!!
Molly Kumar May 17, 2016 (3:00 am)
Aweee, thanks Ludmilla – Hugs, Molly
Immaculate May 13, 2016 (11:51 pm)
Always intrigued about cooking with Yogurt ..Not anymore ! Quick question, is it used here to thicken the sauce or mellow out the flavors.? Looks Delish!!!
Molly Kumar May 15, 2016 (10:32 pm)
Thanks Immaculate. In this particular curry recipe, the base of the curry is yogurt (as we have not used any onion or tomato). But in many curries, where it’s added along with onions/tomatoes, it’s usually to give a nice texture to the sauce and sometimes to mellow the flavors (if too many spices are used).
Jenn May 13, 2016 (8:13 pm)
That gravy sounds wonderful. My hubby actually doesn’t really like potatoes either, so we rarely eat them. I could probably eat this whole thing myself though, so there’s that. 🙂
Molly Kumar May 17, 2016 (3:00 am)
Hahahhaha, Jenn – I can so imagine you relishing it all by yourself 😉 You add replace potatoes with meat too!
Kelly @ TastingPage May 13, 2016 (7:35 pm)
What a lovely and hearty dish. It’s beautiful and looks so tasty!
Molly Kumar May 13, 2016 (8:57 pm)
Thanks Kelly 🙂
Madeline May 13, 2016 (5:36 pm)
This sounds so delicious and flavorful! Not sure if I’ve had anything like it, but I would love to try it <3
Molly Kumar May 17, 2016 (2:58 am)
You should try them soon then, you’d love it!