Thursday, 6 October 2016


I have posted the recipe of Kashmiri Dum Aloo some time ago, which contains no onion. This recipe is little different but having very good aroma and awesome taste. It goes well with chappati, roti or even with rice. Please try this out.


Baby potatoes - 20 -25, boiled and peeled

Ginger +garlic paste - 1 tsp

Turmeric powder - 2 pinches

Red chilly powder - 2 pinches

Salt - 1/2 tsp

Lemon - 1/2

Onion - 1 small - finely chopped


Tomato - 1 big or 2 small

Green chilly - 2 , chopped

Onion - 1/2 , chopped

Cardamom - 1 pod

Cloves - 2

Cinnamon stick - a small piece

Curd - 3/4 cup, thick


Garam masala powder - 1/2 tsp

Cumin seeds powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Salt - to taste 

Kasoori methi - 1/2 tsp, crushed

Coriander leaves - 2 tsp, finely chopped



In a bowl, add baby potatoes and marinate with ginger garlic paste, turmeric powder, chilli powder, salt and lemon juice of half lemon. Shake well that to make sure that spices are coated well with potatoes. Keep this container in the fridge for 4-5 hours.

Take out the container.

Heat enough oil in kadahi, when hot put all the potatoes in the oil and fry them on a medium hot till brown all over. Remove and keep aside.

Now grind the ingredients, for the masala to smooth. 

Use same kadahi and remaining oil for making dum aloo.

Heat kadahi, when oil is hot add finely chopped onion, fry till they are little brownish.

Now add cumin powder, coriander powder, garam masala powder, turmeric powder and red chilly powder. Stir well.

Then add ground masala and stir well and cook for few minutes, stirring in between. Or till you get aroma. Add about half cup water and salt, cook again. Here you check the salt because you have already added salt to the potatoes.

Now add fried baby potatoes and mix well. If the masala is thick add some more water and cook again.

Add crushed kasoori methi and finally add coriander leaves.

Serve Dum Aloo along with chappatis or Rotis

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