Restaurant Style Kashmiri Dum Aloo Recipe.

Hello friends today here is a very famous kashmiri cuisine curry for you which is well known as restaurant style kashmiri dum aloo. We have prepared this delicious and finger clicking curry in restaurant style that’s why we have named it. In this Indian curry recipe spices and masala mixture is really very important because it enhances the overall taste. Mainly it is prepared from small potatoes, curd and lots of Indian spices, and all the required ingredients are very simple and commonly available.

Restaurant Style Kashmiri Dum Aloo Recipe. Kashmiri Dum Aloo Recipe. Dum Aloo Recipe. Indian Curry Recipe.
Restaurant Style Kashmiri Dum Aloo Recipe Photo.

You can make this healthy and quick restaurant style kashmiri dum aloo for any parties, festivals or any other special occasions. This curry goes good with roti or naan but you can also have it with jeera rice or phulka is well. Potato curries are commonly cooked in Indian houses as it is loved by most, so if you are get bored with your regular potato curry than you can try it and I am sure you will goanna love this.

Usually this curry is exclusively available in restaurants and dhabas but today we will show you the same recipe and you can make at home without any hesitation and with same taste as you get in restaurants. Along with this you can also do check some other popular Indian curries like paneer butter masala, shahi paneer, aloo matar and much more.  

Ingredients for Restaurant Style Kashmiri Dum Aloo:

14-15 or 500 gm Small Potatoes.
1 Cup Curd.
2-3 tbsp Coriander Leaves.
1 Pinch Asafoetida.
½ tsp Cumin Seeds.
1 tsp Coriander Powder.
½ tsp Garam Masala.
½ tsp Sugar. (Optional).
Cardamom Powder of 4 small cardamoms.
Clove Powder of 3 Cloves.
¼ tsp Turmeric Powder.
1 tsp Kashmiri Red Chilli Powder.
Salt according to taste.
1 tsp Ginger Powder.
1 ½ tsp Fennel Powder.

How to Make Restaurant Style Kashmiri Dum Aloo:

Step 1.

First of all wash potatoes in water nicely then put in pressure and boil till 1 whistle blows, make sure that potatoes boil half not full, when all stem releases open the flame of cooker and peel potatoes, fork all the potatoes nicely.

Step 2.

Heat oil in pan, put potatoes in hot oil and fry at medium high flame till potatoes get golden brown, stir every now and then, take out the potatoes in a plate.

Step 3.

Now take out oil from pan leave 2 tbsp in pan, add in cumin seeds, asafoetida and saute it little then add in coriander powder and turmeric powder and cook the spices for little time.

Step 4.

Now add in curd and cook it till starts boiling, now add in fennel powder, ginger powder, clove powder, cardamom powder, red chilli powder and sugar.
Mix all the spices well then add in salt, garam masala and fried potatoes, mix all the ingredients well, now cover and cook gravy for 5 minutes at medium low heat.

Step 5.

After 5 minutes give it a check if it is completely cooked then turn the heat off and take out in a serving bowl and garnish with some coriander leaves and serve with roti, chapatti or rice as you like.     

Restaurant Style Kashmiri Dum Aloo Recipe
 
Quick and Easy Restaurant Style Kashmiri Dum Aloo Recipe.
Author:
Recipe type: Curries
Cuisine: Indian
Ingredients
  • 14-15 or 500 gm Small Potatoes.
  • 1 Cup Curd.
  • 2-3 tbsp Coriander Leaves.
  • 1 Pinch Asafoetida.
  • ½ tsp Cumin Seeds.
  • 1 tsp Coriander Powder.
  • ½ tsp Garam Masala.
  • ½ tsp Sugar. (Optional).
  • Cardamom Powder of 4 small cardamoms.
  • Clove Powder of 3 Cloves.
  • ¼ tsp Turmeric Powder.
  • 1 tsp Kashmiri Red Chilli Powder.
  • Salt according to taste.
  • 1 tsp Ginger Powder.
  • 1 ½ tsp Fennel Powder.
Instructions
  1. First of all wash potatoes in water nicely then put in pressure and boil till 1 whistle blows, make sure that potatoes boil half not full, when all stem releases open the flame of cooker and peel potatoes, fork all the potatoes nicely.
  2. Heat oil in pan, put potatoes in hot oil and fry at medium high flame till potatoes get golden brown, stir every now and then, take out the potatoes in a plate.
  3. Now take out oil from pan leave 2 tbsp in pan, add in cumin seeds, asafoetida and saute it little then add in coriander powder and turmeric powder and cook the spices for little time.
  4. Now add in curd and cook it till starts boiling, now add in fennel powder, ginger powder, clove powder, cardamom powder, red chilli powder and sugar.
  5. Mix all the spices well then add in salt, garam masala and fried potatoes, mix all the ingredients well, now cover and cook gravy for 5 minutes at medium low heat.
  6. After 5 minutes give it a check if it is completely cooked then turn the heat off and take out in a serving bowl and garnish with some coriander leaves and serve with roti, chapatti or rice as you like.