Kashmiri Aloo Dum | How to make Kashmiri Aloo Dum

By Dhruba Saikia  |  22nd Apr 2017  |  
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  • Kashmiri Aloo Dum, How to make Kashmiri Aloo Dum
Kashmiri Aloo Dumby Dhruba Saikia
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About Kashmiri Aloo Dum Recipe

An authentic Kashmiri dish from my kitchen

Kashmiri Aloo Dum is an authentic dish which is perfect to serve on all occasions. The Kashmiri Aloo Dum is delicious and has an amazing aroma. Kashmiri Aloo Dum by Dhruba Saikia will help you to prepare the perfect Kashmiri Aloo Dum in your kitchen at home. Kashmiri Aloo Dum needs 25 minutes for the preparation and 40 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kashmiri Aloo Dum. This makes it easy to learn how to make the delicious Kashmiri Aloo Dum. In case you have any questions on how to make the Kashmiri Aloo Dum you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Dhruba Saikia. Kashmiri Aloo Dum will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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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