The real and authentic Kashmiri Dumaloo ! Warning: This will make you feel hungry

The real and authentic Kashmiri Dumaloo ! Warning: This will make you feel hungry

So, A lot has been talked about the famous Kashmiri Dum aloo. Some say you put onions. Some famous chefs go around and “teach” you to cut the potato in two halves. Well, if that is the case, I don’t think they are cooking it in authentic style or simple they aren’t cooking the Dum aloo.

It all starts when I was a kid. As a kid, I would observe my mom boiling potatoes. I mean they must be around 25 potatoes in a big bowl. I used to wonder why are we eating the whole potato like this.

This is how it looks:

Kashmiri Dum alo High On Food

After they were properly boiled, she used to make me sit and peel off the cover of the potatoes. They used to be very hot. 

Its very important that you should boil it properly. To check if it is done or not, you simply put the non-sharpened edge of the knife inside the potato. If it goes and comes out properly, they are done otherwise not.

After I was done peeling them, she would come sit beside me and instruct me how to insert knitting needle in a potato. She would explain that you don’t make a lot of holes, only three to four. Unlike other kids, I never cried, I in fact enjoyed doing that. I never cooked Dum aloo during my childhood but I must have peeled at least 1000 potatoes. Hahaha.

Yes, it’s true, A kashmiri person will understand that. On every big occasion, almost all kashmiri families will have this dish for sure, EYES CLOSED. Dum aloo is one of the most proud Kashmiri dish.

Why do you use knitting needles for cooking Dum aloo?

I would say it is cultural. Back in the time, Kashmiri women were mostly housewives and it used to be mostly cold. So, making woolen sweaters was on the cards and hence knitting needles. Now-a-days, people used toothpicks, matchsticks on any other thing  which solves the purpose.

It is very important that you make only three to four holes throughout the potato, one end to the other end. Because you are going to deep fry them. If you make a lot of holes, there are high chances that it may break and on the same side, few holes mean that the masala won’t go inside them.

Here’s how it looks like:

Kashmiri Dum Aloo High On Food

Now, you have to deep fry them on a low to medium flame. If you fry them on high flame, they will only be cooked from outside not inside and you don’t want that to happen. A lot of patience is needed.

Kashmiri Dum aloo High On Food

After half an hour of hard work, I didn’t only deserve but earned the fried aloo or deep-fried potato. Sprinkle some salt and still it tastes awesome.

The Final Step:

This is a very common step. You will find this in every kashmiri Dish. I call it the Kashmiri Tadka. To know in detail, click here.

After 45 minutes to 1 hour, it’s finally cooked and its amazing!

Kashmiri Dum aloo High On Food

Do tell me how you feel about the dish.

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12 thoughts on “The real and authentic Kashmiri Dumaloo ! Warning: This will make you feel hungry

  1. Mukesh says:

    This simple and subtle steps to prepare , created an interest to cook the dish , will definitely try my first Kashmiri dumaloo at home.

  2. Neha says:

    Sounds great Sam! I wish you had penned down the recipe for the gravy as well..

  3. SUBITA KHER says:

    Waah kya baat hai…..Try also other dishes. liked all the dishes.

  4. Samvit Kher says:

    Hi Neha, thanks for the response. This link http://highonfood.in/the-famous-kashmiri-tadka/ will help you.
    Do reply if you want to know in detail 🙂

  5. malvika kher says:

    What a lovely way to tell recipes!! Way to go Sam

  6. harshil says:

    i asked my mom to cook Dum Aloo yest and she was shocked by my knowledge of making the dish 😛

    1. Samvit Kher says:

      I am glad that the article helped you. Do tell me when you are planning to cook. 🙂

  7. Samvit Kher says:

    Thanks Malvika ! I write what I feel! 🙂

  8. Anita says:

    i am going to try this. Am enjoying reading all your useful tips,cultural references and childhood anecdotes . Keep writing

    1. Samvit Kher says:

      Thanks Anita 🙂

  9. dear samvit.....i am sure that the way you have explained the recipes of kashmiri Damalu ...none in the world can defer cooking this mouth watering dish says:

    I have planned to cook this dish on su.day

    1. Samvit Kher says:

      Thank you!!! Keep visiting highonfood.in

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