Comments on: Dum Aloo Recipe (2 Ways) | Kashmiri Dum Aloo & Restaurant Style

By: Dassana Amit

Dassana Amit — Wed, 08 Feb 2023 15:35:12 +0000

In reply to Jyothi Pramesh. Thanks a lot for this lovely feedback. Thanks for the rating too. Happy Cooking!

By: Jyothi Pramesh

Jyothi Pramesh — Tue, 07 Feb 2023 15:31:48 +0000

We tried the Kashmiri dum aloo for dinner tonight and it was great! Quantity was perfect even with everyone reaching for seconds.

I tried it with both rice and chapati and I personally preferred the latter. Overall wonderful recipe, will definitely make it again 🙂

By: Dassana Amit

Dassana Amit — Mon, 23 Jan 2023 15:28:10 +0000

In reply to Smitha Sudarshan. Thanks a lot.

By: Smitha Sudarshan

Smitha Sudarshan — Mon, 23 Jan 2023 14:03:20 +0000

I have tried it twice.. it was instant hit at home..both times

By: Dassana Amit

Dassana Amit — Thu, 20 Aug 2020 17:17:57 +0000

In reply to Vidya. Thank Vidya and glad to know. Thanks for the rating too.

By: Vidya

Vidya — Thu, 20 Aug 2020 16:42:46 +0000

Tried your restaurant style dum aloo. It was super delicious. Everyone liked it very much especially kids. Thanks for this amazing recipe.

By: Dassana Amit

Dassana Amit — Wed, 19 Aug 2020 18:53:02 +0000

In reply to Vidya. If you have a tight fitting lid which won't allow the steam to escape, then no need. The foil is used to seal the pan tightly so that no steam escapes and helps to dum cook. You can even use a moist kitchen napkin and place it on the pan. Then cover the pan with a steel lid. Place a weight (like a mortar or pestle) on the lid so that the steam does not escape.

By: Vidya

Vidya — Wed, 19 Aug 2020 16:28:46 +0000

In reply to dassana amit.

Is it necessary to cover the pan with the foil paper?

By: dassana amit

dassana amit — Sun, 28 Jul 2019 11:51:35 +0000

In reply to Badri. thanks for this feedback on the recipe. glad to know. thanks for the rating too.

By: Badri

Badri — Sun, 28 Jul 2019 04:01:27 +0000

I made this tonight and followed your recipe religiously. At first, I was not optimistic but as it finished, under dum, it turned out to be absolutely delicious.

Fabulous recipe – thank you so much!!!

By: dassana amit

dassana amit — Thu, 30 May 2019 07:37:54 +0000

In reply to Sujatha Kowalczyk. thank you sujatha. glad to know that you like the recipe. even i think photographs makes it better to learn than reading a text. in fact, i prefer photos over videos if i have to learn something. thanks and welcome.

By: Sujatha Kowalczyk

Sujatha Kowalczyk — Wed, 29 May 2019 11:20:11 +0000

I really love your recipe for kashmiri dum aloo. Everytime, I cook, I just take a glance on your method and make it. Thanks for sharing it with us. I also like the photographs which makes it easier to learn rather than reading a text. Fantastic and a thanks a lot once again.

By: dassana amit

dassana amit — Sun, 26 May 2019 14:00:43 +0000

In reply to kiran jaisinghani. you can use lotus stem (kamal kakdi), kohlrabi (ganth gobi) and cauliflower (gobi).