How to make Dum Aloo Dhaba Style – Dum Aloo is single handedly the most popular Main course dish. The Name ‘Dum‘ originates from cooking the Potatoes under pressure without letting the steam release.
Kashmiri Dum Aloo is usually made in a earthen pot covered with a lid and the edges are sealed with dough. My Recipe is a Punjabi take on this dish Adapted to fit busy lives of people in this day and age.
You will find a lot of Recipe’s online claiming their Kashmiri Dum Aloo to be authentic, what surprises me the most is that they miss the basic element of cooking the recipe.
I will in future be sharing the Authentic Kashmiri Dum Aloo recipe, made exactly how its made in Kashmir.
This is the dish you will find in the Dhaba’s and Restaurants across the world.
Serve this Laccha Pudina Paratha and our Dal Tadka!!
Dum Aloo ~ Dhaba Style !!
Ingredients
Saute Potatoes
- Mustard Oil – 2 Tbsp
- Boiled Potatoes – 5
- Salt – 1 Tsp
Paste
- Vegetable Oil – 2 Tbsp
- Cloves – 7
- Black Cardamom – 2
- Green Cardamom – 4
- Cinnamon Stick - 1
- Fennel Seeds ¬¬¬¬– 1 Tsp
- Bay leaves – 2
- Ginger – 1 Tbsp
- Garlic – 1.5 Tbsp
- Onion – 1
- Red Tomatoes – 3
- Salt – ½ Tsp
- Cashew – 6
Gravy
- Vegetable Oil – 2 Tbsp
- Cumin – 1 Tsp
- Dry Red Chillies – 3
- Green Chillies – 4
- Yogurt / Curd – 1/3 Cup
- Turmeric – ½ Tsp
- Coriander Powder – 1.5 Tbsp
- Kashmiri Red Chili Powder – 1 Tbsp
- Ginger Powder – 1 Tsp
- Water – 1 Cup
- Salt – ½ Tsp
- Cream – 1 Tsp
- Kasoori Methi / Dry Fenugreek Seeds – 1 Tbsp
- Garam Masala – 1 Tsp