Dogra Aloo Dum Jammu

Potatoes in spicy Dogra-style gravy with local red chillies from Bhaderwah. Distinct from Kashmiri dum aloo.

Time 50 min · Serves 5 · 138 kcal · Jammu, Jammu & Kashmir

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• Turmeric Powder — 0.5 tsp (ground)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• Potato — 250 g (chopped)
• Garlic — 1 tsp (ground)
• onion — 2 piece (chopped)
• salt (optional) (whole)
• Tomato — 2 piece (chopped)
• coriander powder — 1 tsp (ground)
• Ginger — 1 tsp (ground)

Tempering

• oil — 2 tbsp (whole)
• Cumin Seeds — 1 tsp (whole)

Method

1. Peel the potatoes and cut into halves or quarters. Wash and finely chop the onion and tomatoes.
2. Heat oil in a kadhai. Add cumin seeds and let them splutter.
3. Add the chopped onion and saute until golden brown.
4. Add ginger and garlic, and saute for a minute until the raw smell goes.
5. Add the chopped tomatoes and cook until soft and the oil separates from the masala.
6. Add turmeric powder, red chilli powder and coriander powder. Mix well.
7. Add the potatoes and toss to coat evenly with the masala.
8. Add water as needed, cover and simmer on medium-low flame until the potatoes are fully cooked and the gravy thickens.
9. Adjust salt, garnish with coriander leaves, and serve hot with roti or steamed rice.

Common questions

How many calories in one plate of Dogra Aloo Dum Jammu?

138 kcal per plate.

How much cooking time?

50 min — 15 min prep, 35 min cooking.

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