Dum Aalu Recipe

Dum Aalu

  • Prep Time
    15 mins
  • Cook Time
    20 mins
  • Difficulty Level
    Advanced

Dum Aalu is a mouthwatering curry preparation using a potato.

Dum Aalu is a famous dish of the Kashmiri cuisine and equally popular throughout India, be it Punjab, UP, Rajasthan, Hyderabad or Lucknow. I have my own changes in the authentic Kashmiri recipe to suit my taste. Hope you all will love this recipe. A true dish perfect for having Zayka ka Tadka in your life 🙂 So, try this recipe at home and let us know how you like the twist.

(This recipe is a part of Zayka ka Tadka contest sponsored by Ciba Tazaa Spices)

For more such exciting recipes like Dum Aalu, please click on the following links:

  1. Tawa Butter Garlic Naan 
  2. Amritsari Stuffed Kulcha
  3. Dal Makhani – Restaurant Style

Current Recipe Rating

(2.5 / 5)

2 ratings

  • Recipe
  • Text size

Ingredients

  • 12-14 equal mid sized potatoes
  • Curd - 1 cup
  • Imly - soaked/pulp extracted - 2 teaspoon
  • Red Chili powder (Kashmiri mirch) - 4-5 teaspoon
  • Garam masala
  • Dalchini - 2 sticks
  • Badi elaichi - 4 piece
  • Cloves - 5-6 piece
  • Tej patta - 4-5 leaves
  • Shahi zeera 1 teaspoon
  • Jeera - 1 teaspoon
  • Asafoetida (Heeng) powder - 2 pinch
  • Ginger powder/paste - 1 teaspoon
  • Salt to taste
  • Poppy seeds - 1 teaspoon
  • Coconut powder - 1 tablespoon
  • Oil to fry
  • Tomato - 2 boiled and pureed

Instructions

  1. Pressure cook the potatoes (2 whistles) Cool and Peel them. Prick each potato with a toothpick at places all around.
  2. Heat oil in a Kadhai When hot, Put potatoes into it, and reduce the flame. Fry till potatoes turn golden brown.
  3. After removing potatoes, drain off all extra oil and just keep about 3-4 tablespoon of oil in the kadhai
  4. Add whole spices. Cook for two minutes. Take a few spoons of water and mix red chili powder in it. Add to the kadhai. Mix well.
  5. Add curd and mix the contents of the kadhai very well. Add pinch of haldi optionally. Do sprinkle some water
  6. Add all powdered masalas now. Add salt, poppy seeds, coconut powder and Imly paste.
  7. Add pureed tomatoes too. Mix all. Cover with lid. Cook for 10- 15 minutes.
  8. Add 4 cups of warm water to the kadhai. Add fried potatoes.
  9. Simmer another 5 mins till gravy thickens a bit. When oil starts leaving sides, off the flame.
  10. Gently serve Kashmiri Dum Aalu hot in bowls.
  • Servings : 6
  • Ready in : 40 mins
  • Special Category : Super Food

Rate this recipe

Thank you for rating!

2 People Rated This Recipe

Average Rating

(2.5 / 5)
No comments yet.

Leave a Reply

About Chef

Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.

Read more about this chef...