Kashmiri Dum Aloo
Baby potatoes fried whole then slow-cooked in a yoghurt gravy scented with fennel and dried ginger.
Prep
20 min
Cook
50 min
Total
70 min
Serves
4
Per serving
332 kcal
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Instructions
Step 1: Fry the pricked potatoes in the mustard oil until golden all over, then lift them out.
Step 2: Temper the asafoetida, cloves and cardamom pods in the same oil.
Step 3: Take the pot off the heat, whisk in the plain yoghurt with the Kashmiri chilli powder, fennel powder, dried ginger powder and salt.
Step 4: Return to a low heat, stirring constantly so the yoghurt does not split.
Step 5: Add the potatoes and the water, cover tightly and cook on the lowest heat until the gravy is thick and the potatoes are soaked through.
Ingredients
Quantities update automatically for 4 servings.
- 700 gPotato — small, peeled and pricked
- 300 gPlain yoghurt — whisked
- 2 tspKashmiri chilli powder
- 2 tspFennel powder
- 1 tspDried ginger powder
- ¼ tspAsafoetida
- 3 wholeCloves
- 3 podsCardamom pods
- 60 mlMustard oil
- 1 ¼ tspSalt
- 300 mlWater
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 332 kcal
- Protein
- 6.9 g
- Carbohydrates
- 36.5 g
- Fat
- 18.4 g
- Saturated fat
- 3.6 g
- Fibre
- 5.7 g
- Sugar
- 5.2 g
- Sodium
- 653 mg
These figures are estimates for general information only and are not medical or dietary advice.