Kashmiri Dum Aloo( No Onion No Garlic) | Kashmiri Alu'r Dum | Indian Spicy Potato curry without Onion and Garlic

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Kashmiri Dum Aloo is a famous Indian Veg curry recipe which is a no onion no garlic recipe. It's a spicy dum aloo which goes well with Polau, khichuri/ khichdi, roti(chapati), paratha, puri, kachori or with any Indian bread. You can serve this dish in any occasion. This is very appropriate party recipe for the people who don't eat onion and garlic. As it is a Kashmiri recipe, here Kashmiri red chilli powder is used very generously. In this recipe, dry ginger powder, fennel (saunf) powder and green cardamom powder also played a great role. Beaten curd is also a main ingredient. I love this potato preparation very much. Lets go through the recipe.


 Preparation Time : 15 minutes

Cook Time       : 35 minutes

Serves            : 6-8 people

 

Ingredients:

  • Boiled small Potatoes: 15-18 pieces
  • Mustard oil: For frying the potato + 6 tablespoon for cooking
  • Black peppercorn: 12-15 pieces
  • Cinnamon stick: 3-4 pieces
  • Green cardamom: 5-6 pods
  • Whole caraway seeds(shahi jeera): 1/2 teaspoon
  • Asafoetida: 1/2 teaspoon
  • Crushed Clove: 1/2 teaspoon
  • Kashmiri red chilli powder: 2 tablespoon
  • Turmeric powder(optional): 1/2 teaspoon
  • Coriander powder: 1 teaspoon
  • Roasted cumin powder: 1 teaspoon
  • Garam masala powder: 1 teaspoon            
  • Green cardamom powder: 2 teaspoon            
  • Fennel(saunf) powder: 1.5 tablespoon
  • Dry ginger powder: 1 tablespoon
  • Beaten curd: 1 coffee cup
  • Salt to taste
  • Sugar: 1 teaspoon
  • Coriander leaves: 2 tablespoon

How to Make:

  1. First Peel boiled potatoes with your hand.
  2. Then Prick each potato with fork from all sides.
  3. Chop the coriander leaves & keep aside.
  4. Pour the mustard oil  in a pan and heat properly.
  5. Once hot, add potatoes for frying. Add the potatoes very carefully as the oil is too hot.
  6. When one side is done, turn the potatoes and let fry the other side.
  7. Fry the potato until it gets golden at medium heat.
  8. Then take out the potatoes and place them directly into a Kitchen tissue paper. Keep aside.
  9. Now reduce the extra oil and leave 6 tablespoon oil in pan.
  10. Add Cinnamon stick, Black peppercorn, Caraway seeds, green cardamom(break it before adding). Let it crackle.
  11. Add Crushed clove, Asafoetida in oil. Stir well.
  12. Then add turmeric powder and kashmiri red chilli powder.
  13. Stir well for few seconds.
  14. Add beaten curd and mix very well.
  15. Add coriander powder, dry ginger powder, salt to taste.
  16. Mix well and cook at medium flame.
  17. Add required amount of hot water into it and mix well.
  18. Add fennel powder and mix it.
  19. Now let it boil at medium heat for couple of minutes.
  20. When you can see oil is coming on top, that means masala is cooked properly. Then add fried potatoes. 
  21. Add Sugar.
  22. Cover and cook for 5-7 minutes.
  23. Finally add green cardamom powder, garam masala powder, roasted cumin powder. Give it a good stir.
  24. Sprinkle some chopped Coriander leaves from top and switch off the flame.
  25. Serve it and enjoy with pulao, roti/chapati, puri, kachuri.

My Tip: 

  • Small sized potatoes is the best choice for Kashmiri Dum Aloo but if you don't have then you can take normal potatoes and cut them into two.
  • Don't skip the potato pricking step. It is very important for any dum aloo preparation as in dum aloo we used the whole small potatoes or big pieces of potatoes. So, if you prick the potato, all the flavour of spices will go inside which makes your potato tasty.
  • Add required amount(mentioned in steps) of water means you have to add water according to how much gravy you want. Keep it in mind, gravy will get reduced after cooking and will be little dry after coming to normal temperature.

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