Authentic Kashmiri Dum Aloo Recipe (No Onion, No Garlic)
35 minutes
1019 reads
About Authentic Kashmiri Dum Aloo Recipe (No Onion, No Garlic)
Indulge in the rich, aromatic flavors of authentic Kashmiri Dum Aloo, a fragrant potato curry beloved across India. This recipe boasts a unique twist – it's completely onion and garlic-free, allowing the warm spices to truly shine. The potatoes are perfectly tender, simmered in a creamy yogurt gravy infused with a blend of warming spices.Served traditionally with roti, naan, or jeera rice, this Kashmiri Dum Aloo is a vegetarian masterpiece, perfect for a comforting weeknight dinner or a special occasion. The vibrant red color from Kashmiri chili powder not only enhances the visual appeal but also contributes a subtle, sweet heat. Prepare to be amazed by the depth of flavor in every bite!Get ready to experience the magic of Kashmiri cuisine with this easy-to-follow recipe. Let's get cooking!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
- 250 gm Baby Potatoes
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seed
- 1 tsp Fennel Seeds
- 3 Cloves
- 1 inch Cinnamon
- 5 Cardamom
- 6 Chillies red
- 1 tsp Kashmiri Chili Powder red
- 1/2 tsp Ginger Powder dry
- 1/4 tsp Asafoetida
- 1/4 tsp Turmeric Powder
- 1 1/4 cup Yogurt
- Salt
- 2 tsp Oil + oil for frying
Instructions
Prepare the Potatoes
- Wash and boil the baby potatoes in a pressure cooker for one whistle. Once the pressure is released, peel and deep-fry the potatoes until golden brown. Remove and place on paper towels to drain excess oil. Gently poke each potato with a fork.
Make the Chili Paste
- Soak the dried red chilies in hot water for 30 minutes. Blend to a smooth paste.
Roast and Grind Spices
- Dry roast the coriander seeds, cumin seeds, fennel seeds, cloves, and cardamom pods in a pan for 2-3 minutes until fragrant. Let them cool completely, then grind into a fine powder.
Prepare the Yogurt Mixture
- In a bowl, whisk together the yogurt, chili paste, and ground spice powder until well combined.
Cook the Dum Aloo
- Heat the vegetable oil in a pan over medium heat. Add the asafoetida, turmeric powder, dry ginger powder, and Kashmiri chili powder. Sauté for 30 seconds until fragrant. Pour in the yogurt mixture, stirring continuously to prevent curdling. Add water and salt, and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Simmer and Serve
- Add the fried potatoes to the sauce. Gently stir to coat. Cover the pan and simmer for 10-15 minutes, or until the potatoes are heated through and the flavors have melded. Garnish and serve hot with roti, naan, or jeera rice.
Recipe Notes
Expert Tips for the Best Kashmiri Dum Aloo:
- For extra richness, use ghee (clarified butter) instead of vegetable oil.
- If you prefer a spicier Dum Aloo, add more Kashmiri chili powder or a few extra dried red chilies.
- Don't overcrowd the pan when frying the potatoes; fry them in batches to ensure even browning.
- Adjust the amount of water to achieve your desired consistency; some people prefer a drier curry, while others prefer a saucier one.
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Recipe Nutrition
Calories: 174kcalCarbohydrates: 22gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 24mgPotassium: 550mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 110mgCalcium: 144mgIron: 3mg
jayashree trao
Articles: 21
3 Comments
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Looks so flavorful! Thanks for posting.
This is wonderful! Can’t wait to taste it.
Absolutely wonderful! Can’t wait to make it.