Dum Aloo | How to make Dum Aloo

By Anshuma Bachloo  |  24th Apr 2016  |  
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  • Dum Aloo, How to make Dum Aloo
  • Prep Time

    60

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

61

0





About Dum Aloo Recipe

It's a Kashmir dish, it's way of cooking is very different than cook I. Other parts of Northern India it is eaten on special occasions and weddings festivals, especially Kashmiri birthdays celebrated according to Hindi calendar.

Dum Aloo

Ingredients to make Dum Aloo

  • potatoes 1/2 kg or 10 potatoes
  • Dahi/ yoghurt 250 gms
  • oil 500 ml
  • salt as per taste
  • red chilli powder 2 tsp
  • Kashmiri lal mirchi 2 tsp
  • saunf powder 2 tsp
  • Sabut dry ginger powder 1 and 1\2 tsp
  • Kashmiri tiki of garam masala 1/2 tsp
  • Kada garam masala 1/2 tsp
  • bay leaves 4-5
  • cinnamon stick 1-2
  • Badi eilachi 1-2
  • Long 4-5
  • Kali mirchi sabut 4-5 pieces
  • Sabut lal mirch 4-5 pieces
  • Optional sukhi ka sure methi 1 tsp

How to make Dum Aloo

  1. Wash the potatoes which are reddish in colour.
  2. Take the pressure cooker and boil them till 2-3 whistles blow. Peel them with a tooth pick and make a hole in it but don't break it.
  3. Now take a pan, put in oil and deep fry them first for 10 mins on a high flame. Then lower the flame and cook till it turns dark brown in colour.
  4. Now take a pan, heat oil. Add all the kada garam masala and sabut lal mirch as well. Now add the dahi with all the masala which you have kept aside.
  5. When you start boiling the aloo, take a bowl put in the dahi, all dry masalas like haldi namak mirch, both kashmiri and normal mirch saunf. Saute and put aside till they are deep fried.
  6. Now now add the kashmiri, garam masala, tikki. Stir for 5 mins.
  7. Now add the aloo, put in 1/2 glass of water and let it boil for 5 mins. For the next 30 mins, keep it on a low flame and let it cook while stirring.
  8. Let it cook till the oil separates and it's dense. (If you like add sukhi kasuri methi as well)
  9. When it's done serve it hot with rice.

My Tip:

Deep fry on a low flame and cook 1 day before the occasions, it will enhance the taste best of this Kashmiri dum aloo.

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