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Dum Aloo Kashmiri
Whole baby potatoes shallow-fried until golden, then simmered in a fragrant yoghurt sauce spiced with fennel, ginger and whole warming spices, a festive dish from Kashmir served with rice and chutney.
Ingredients
Instructions
Prick potatoes all over with a fork. Shallow-fry in mustard oil until golden.
Temper whole spices in remaining oil.
Whisk together yoghurt with fennel, ginger and chilli powder.
Add potatoes, pour yoghurt sauce over, cover.
Simmer on very low heat 20 minutes. Serve with rice and chutney.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
