Kashmiri Aloo Dum | How to make Kashmiri Aloo Dum

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ByDhruba Saikia
Created on 22nd Apr 2017
  • Kashmiri Aloo Dum, How to make Kashmiri Aloo Dum
Kashmiri Aloo Dumby Dhruba Saikia
  • Kashmiri Aloo Dum | How to make Kashmiri Aloo Dum (4 likes)

  • 0 reviews
    Rate It!
  • By Dhruba Saikia
    Created on 22nd Apr 2017

About Kashmiri Aloo Dum

An authentic Kashmiri dish from my kitchen

Kashmiri Aloo Dum is an aromatic, flavorful and delicious dish which is very much popular in Jammu and Kashmir. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Kashmiri Aloo Dum is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Kashmiri Aloo Dum at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 25.0 for the preparation and 40.0 to cook it perfectly. On the Better Butter website, you can find the recipe of Kashmiri Aloo Dum by Dhruba Saikia in step by step with pictures so you can easily learn how to cook the perfect Kashmiri Aloo Dum at your home without any difficulties. Kashmiri Aloo Dum is one of the representative dishes of Jammu and Kashmir which you can serve in any special occasions.

  • Prep Time25mins
  • Cook Time40mins
  • Serves4People
Kashmiri Aloo Dum

Ingredients to make Kashmiri Aloo Dum

  • 1. Baby potato 30 pcs (equal size)
  • 2. Plain curd 1 ½ cup
  • 3. Water 1 cup
  • 4. Roasted Saunf (Fennel Seeds) 1 ½ tbsp
  • 5. Roasted jeera 1 tsp
  • 6. Kashmiri mirch (whole) 5 pc
  • 7. Dry ginger ¾ inch
  • 8. Green elaichi powder ½ tsp
  • 9. Cloves powder ½ tsp
  • 10. Hing or asafoetida 1 pinch
  • 11. Salt to taste
  • 12. Mustard oil for deep frying
  • 13. Mustard oil (lightened) for gravy 3 tbsp

How to make Kashmiri Aloo Dum

  1. Well, for the preparation today everything was ready at hand, except for dry ginger which is an important ingredient of this dish. To keep the authenticity undeviated due to the absence of one item, I have grated the ginger and microwaved it to dry for 6 minutes.
  2. I have peeled the potatoes and half boiled them in salty water. After which I have pricked them all using a toothpick. The potatoes were then deep fried in mustard oil till they turn golden brown in medium heat.
  3. Lightened the oil for the gravy by heating it to its boiling point and keeping it aside for later use.
  4. Since, most of the spices are going to the curd before any processing, I have blended them together. The Kashmiri mirch soaked in water for about 20 minutes with a little water was ground to fine paste along with elaichi powder, dried ginger, roasted saunf and roasted jeera.
  5. The curd was beaten adding 1 cup of water and the paste of spices along with salt to taste and blended smooth.
  6. In the wok, where mustard oil was preheated and left to cool was heated again and for tempering the gravy a pinch of asafoetida or hing was added along with the cloves powder. Before the clove powder is burned the curd Mixture is added and boiled in medium heat. Once boiling started the fried potatoes are added and cooked further for 15-20 minutes.
  7. Served hot with rice to delight an awesome dinner. Thanks.

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