Kashmiri Dum Aloo is one of the most preferred vegetarian curries. Baby potatoes are deep fried and cooked in a vibrant and spicy yoghurt based curry with a blend of spices and kashmiri chillies that pairs well with any Indian flat bread.
Moving towards the northern tip of India is Jammu and Kashmir, a beautiful and princely state, commonly called as J and K. It is located mostly in the Himalyan mountains and shares borders with the states of Himachal Pradesh and Punjab to the south.
This state consists of three regions, Jammu, the Kashmir Valley and Ladakh. Jammu is the winter capital while Srinagar is the summer capital. The beautiful mountain scapes with snow, the many historical shrines and the adventurous Leh region summarizes this beautiful state in short.
Coming to the cuisine of Jammu and Kashmir, it is different, lip smacking and mesmerising. The spices used in abundance are red chillies, dry ginger, saunf and clove. Though, majority of the people are non-vegetarians, the few vegetarians are from the Brahmin cult and they follow a strict no onion garlic diet. Thus, it is a blend of both kind of individuals, both the meat eaters and the vegetarians.
Today, this post is part of Shhhh secret group challenge and I was paired with Archana of The Mad Scientists Kitchen. She has a wide range of tasty recipes from salads to desserts. Do check her blog.
The secret ingredients given to me were curd and cardamom and I prepared the Kashmiri Dum Aloo. It was delicious and paired well with roti. I referred Sanjeev Kapoors book for this Kashmiri cuisine. It is an authentic dish without onion and garlic. I would like to state the fact that since we do not like very hot, I reduced the red chilly powder and red chilly.
kashmiri dum aloo
kashmiri dum aloo
My other potato recipes on the blog are Alu Matar Grilled Baby Potatoes   Aloo Jeera Alu Methi
Kashmiri Dum Aloo
Ingredients
Method
- Wash the potatoes, rub them well. Put fresh water and cook them for one whistle in a pressure cooker.
- Soak the red chilly in hot water. After some time, make a paste of it.
- Roast the spices in a low flame. When cool, grind them to a powder.
- Peel the skin of the potatoes, fry them in oil and poke them with a fork.
- Whisk the curds, mix the spice mix and red chilly paste into it.
- Take oil in a pan, (mustard oil preferably), once it is heated, add the turmeric powder, chilly powder, asafoetida and ginger powder. Saute it, then add the curd mix to it. Mix it well, add salt and water to it.
- Put the fried potatoes into it. Let cook on a low flame for ten to fifteen minutes.
- Garnish with fresh chopped coriander leaves.
kashmiri dum aloo
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The dum aloo looks so good! Love the deep red colour! 🙂
The Kashmiri Dum Aloo look so lovely with a nice rich colour
Dum aloo with mildly spiced pulao makes a prefect pair, i love this dum aloo very much. Simply love the colour of this dish, very pretty and catchy.
The color of this dish beckoned me right away Jayashree! I have not made Dum Aloo in a long time and your mouthwatering photo is telling me that I have to make this right away !
Full of flavors, dum aloo looks tempting, look at the color of the gravy just feel like making it now.
This sounds so delicious, I can’t believe I’ve never tried it before, definitely adding it to my list!
I would love to visit India and try it’s delicious food right at the source! Beautiful dish, perfect combination of spices and ingredients!
Wow, you had me the second I read deep fried potatoes. I am positive I would love this! It is drool worthy!
This dish is totally new to me but it looks absolutely delicious! Thanks for the recipe!
It’s really interesting reading about the different food choices from different regions. I find it quite unusual to not add onion and garlic to this type of dish, but it looks and sounds utterly delicious. The colour is amazing.