Kashmiri Dum Aloo

with CURRYiT Kashmiri Rogan Josh

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Dum Aloo is a mouth-watering recipe of baby potatoes, prepared by slowly cooking aloo in a dark red, hot-tasting curd-based gravy. Though Dum Aloo is cherished everywhere and has found a permanent place in restaurants’ menus, it is the much relished Kashmiri Dum Aloo that offers a provincial twist to the dish.

What sets the Kashmiri Dum Aloo apart from the rest of its counterparts, cooked across the country, is the use of fennel and dry ginger powder which offer a rich aroma and flavour to the dish and Kashmiri red chillies that render vibrancy and fiery red hue to the curry, making it spicy and an absolute delight to have in the wintry weather of Kashmir valley.

Those who want to replicate the authentic flavour of Kashmiri Dum Aloo in the dish they prepare, CURRYiT Kashmiri Rogan Josh Paste provides a quick way to make this delicacy with exact taste and mouthfeel to your dish that Kashmiris cast in the Aloo Dum with their assortment of spices.

Tips to Make Your Kashmiri Dum Aloo Extra Special

  • If you don’t have baby potatoes at home, you can also use big potatoes by chopping them in cubes.
  • Scrub or brush the potatoes well to remove the mud. 
  • It isn’t necessary to peel the potatoes. Some people like Dum Aloo with unpeeled potatoes as doing so supplements the nutritional value of the dish.
  • You can also parboil and shallow fry the baby potatoes to reduce your oil intake, however, deep-frying helps spices stick better to the potatoes.
course

Course

Main Course

total time

Total Time

30 Mins

prep time

Prep Time

10 min

servings

Serves

4-6

Ingredients

  • 500g Baby Potatoes
  • CURRYiT Kashmiri Rogan Josh Paste
  • Mustard Oil
  • Chopped Coriander

How To Make Kashmiri Dum Aloo: Directions

  • Deep-fry even-sized petite potatoes in a wok after peeling and poking them with a fork. 
  • Take the potatoes out with a slotted spatula when golden brown. Add 250ml of water and CURRYiT Rogan Josh paste in a pan. Stir them well.
  • Add fried baby potatoes to the mixture in the pan and simmer it for 10 to 15 minutes. Take the dish off the heat when the consistency of gravy is thickened to your preference.
Garnishing Tip: Garnish your home-made Kashmiri Dum Aloo with chopped coriander leaves and serve hot.
Serving Tip: Being one the most consumed Kashmiri cuisines with petite potatoes seasoned with a distinct assortment of spices, Kashmiri Dum Aloo is usually served hot and spicy with Basmati rice. Though people also like to have it with Chapati, pulkas and Parathas.

Frequently Asked Questions

Kashmiri Dum Aloo is a popular Kashmiri cuisine, the preparation of which requires baby potatoes to be simmered or dum cooked (cooked at a low flame) in a yogurt based gravy that is flavoured with dry ginger powder, fennel & Kashmiri chilli powder to render a distinct, spicy flavour.

Soon after the Portuguese introduced potatoes to India in the early seventeenth century, the vegetable was cultivated along the Indian western coast and thereon, a variety of dishes with potato as the main ingredient sprouted. Dum Aloo, which has numerous variations in our country, also came into being around the same time and became people’s comfort food.

Nutritional Value

388.53 Kcal

Energy

1341.83 mg

Sodium

26.65 g

Total Fats

32.95 g

Carbohydrate

2.84 g

Saturated Fat

4.43 g

Total Sugars

4.22 g

Protein

0

Trans Fat

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