The Punjabi version of dum aloo is made with onions and tomatoes. The spices are subtle and are balanced by lots of yogurt, making this dum aloo sour and spicy. Hyderabadi dum aloo is also a popular variation that is made in the south-Indian style and uses coconut, tamarind for the masala base, and spices like mustard seeds, curry leaves are also used.Īs I mentioned, Kashmiri dum aloo has flavours from whole and powdered spices. The biggest difference in both versions is the use of onion, garlic, and tomatoes in the Punjabi version. The two most popular versions are the Kashmiri dum aloo and Punjabi dum aloo. Variationsĭum aloo can be prepared in many ways depending on the region. Since onion and garlic is not used, it is satvik and can also be made for fasting/vrat.
Kashmiri dum aloo has a different taste when compared to regular curries. The main flavouring spice of this dish is fennel powder which adds a unique and distinctive taste.
Ginger is also used in dried form (called saunth). This dish does not use onion, tomato, or garlic. This is a very popular dish from Kashmiri cuisine and is very easy to make. Kashmiri dum aloo is a simple potato curry made with baby potatoes simmered in yogurt and spice gravy. Tips for making perfect Kashmiri dum aloo.Kashmiri dum aloo step-by-step recipe with video and photos.
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