Kashmiri Dum Aloo Kashmiri Dum Aloo
Prep 3 hours
Total 4 hours
US | Metric

Kashmiri Dum Aloo

The iconic (and one of the most technical) dishes from Kashmir Valley

Kashmiri Dum Aloo, made with 'THE SPICE ANGEL DUM ALOO MASALA' has a complex flavour profile and is a delicacy in Kashmir and Kashmiri Pandit homes. I consider it among the most technical dishes that I've ever come to make. It is a test of patience and prep, with some remarkable results.

  • Salt (as needed)
  • 350 ml Mustard Oil (you can use Sunflower/ Refined Oil/Ghee too)
  • 1½ tsps Cumin Seeds
  • 2 e. Green Cardamom Pods Crushed
  • 1 f. Black Cardamom Pod Crushed
  • 2 g. Dried Bay Leaves
  • 2½ tbsps The Spice Angel Dum Aloo Masala
  • 350 ml Water

STAGE 1- Boiling

  • Wash the potatoes, soak them in salted water for an hour or two and par boil them in the same salted water
  • Peel the potatoes and using a tooth pick pierce then evenly all across and keep aside

STAGE 2- Deep Frying

  • In a Wok/Kadai, heat the Mustard oil until smoking, reduce the flame and allow the oil cool slightly
  • To test if the oil is too hot, just put a small piece of potato into the oil, if the oil is the right temperature, the potato piece will not brown immediately.
  • Gently place the potatoes (3-5 at a time) and fry on a very low to medium heat
  • Fry the potatoes until Golden, Crispy and seem to have lost most of their moisture (Tip- The best way to know when the Potatoes are well fried, is the point where they start floating on the surface of the oil and have turned a beautiful golden brown.)

STAGE 3- Cooking 'Aloo' (Potato) in 'Dum' (Steam)

  • In the Pressure cooker/ a large cooking pot, toast the whole spices on a gentle/ low flame
  • Take 2-3 Tbsp Mustard Oil from the Wok/ Kadai (used for frying Potatoes) and add it to the spices in the pressure cooker/ the large Pot
  • Slowly stir these spices and reduce the heat
  • Mix  2 tbsps ‘The Spice Angel Dum Aloo Masala’ with Yogurt, keep the rest for the end
  • Add The Spice Angel Dum Aloo Masala’ with Yogurt mixture to the pressure cooker/ large pot
  • Turn up the heat for 2-3 minutes and allow the spice mix to roast again, until oil oozes out
  • Turn down the heat and allow the spice mix to turn vibrant red. (Tip- The point where this roasted spice mix oozes oil and has turned a deep red is the perfect way of proceeding)
  • Add Water to the pressure cooker/ large pot and bring the sauce to boil
  • Add the Deep fried Potatoes gently in the sauce gently and once all have been placed, use a spatula or a large spoon to coat each with the sauce. DO NOT OVER STIR them as it will break the potatoes
  • The sauce should only (about) cover the potatoes
  • Put the lid on the pressure cooker and cook under pressure for less than 5 mins OR cover the large pot with a heavy lid and cook for 15-20 mins on a medium flame
  • Take off the lid, add the remaining ‘THE SPICE ANGEL DUM ALOO MASALA’ and reduce the sauce in the pressure cooker/ large pot, until it is thick

  • Serve with Rice