Kashimiri Allo Dum – Dum Pukht Best




Mughlai Cuisine or Nawabi cuisine was predominantly a kind of  experimentation . Gastronomy is science … Proved by Royal Khansama’s …

This whole month we would discuss recipes by the process of Dum Pukht …

Dum pukht  or slow oven cooking is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers. The technique may be based on earlier Persian cooking methods introduced to India, but tradition assigns its origin in India to the reign of Nawab Asaf-Ud -Daulah (1748–97). Historically Awadhi, it is now also commonly used in other cuisines like Mughlai / Punjabi / Hyderabadi .

Dum Aloo is a popular recipe cooked throughout India.The Bengali version of alur dom has another interesting history, In 1784 Oudh was struck by a famine . Had this not happened, Bengali’s favourite “Aloor Dom” probably won’t have appeared in the culinary map. In an attempt to feed the poor, philanthropist Nawab Asaf -ud -Daulah created employment with masonry work at the ” Barra Immambara”. There, to cook and serve warm food to the workers, he employed the “Nanbais” (Bazaar cooks). They found a way to go about this difficult task. They resorted to an ancient recipe found in “Ain-i-Akbari” where beef was stewed overnight in a “deg”, basically the technique of “Dum Pukht”. Turnip, which the Kashmiris had introduced in Oudh, replaced the beef. This way the hungry workers could be fed at a moment’s notice with warm food. After the British captured Oudh in 1856, Waji Ali Shah moved to Calcutta along with the culinary treasure of his “Nanbais .


  • Baby potatoes peeled -20 ( Must … This only give the desired )
  • Yogurt 2 cups
  • Kashmiri red chillies 5-6
  • Oil to deep fry
  • Mustard oil  ( Absolute Must … or dish would not taste the same with some other oil )
  • Fennel seed (saunf) powder 2 tablespoons
  • Ginger dried powder 1 teaspoon
  • Roasted cumin powder 1/2 teaspoon
  • Green cardamom powder 1/2 teaspoon
  • Salt to taste
  • Asafoetida a pinch
  • Clove powder a pinch


  • Prick peeled potatoes with a fork and soak in salty water for 15-20 minutes. Drain.
  • Heat mustard oil in a non-stick pan till smoking point. Take pan off heat.
  •  Grind Kashmiri chillies with a little water till a smooth paste is formed.
  • Heat sufficient oil in a non-stick kadai. Add potatoes one-by-one and fry on medium heat till evenly golden brown.
  • Take yogurt in a bowl. Add fennel powder, soonth, roasted cumin powder, green cardamom powder, salt and red chilli paste. Mix well.
  •  Heat mustard oil again. Add asafoetida, clove powder, ¼ cup water and yogurt mixture. Mix well.
  • Check if the potatoes are cooked from inside by cutting into two.
  •  Drain fried potatoes from oil and put in yogurt mixture. Allow potatoes to cook in the gravy for 10-15 minutes.

Serve hot with steamed rice / Naan … Though my favorite is Luchi ( Puri which is bengali type made from Maida )


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