Dum Aloo Kashmiri

Name: Dum Aloo Kashmiri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500g baby potatoes, boiled and peeled; 200g yoghurt, whisked; 2 tsp fennel powder; 1 tsp ginger powder; 1 tsp Kashmiri chilli powder; 1 cinnamon stick; 6 cardamom pods; 4 cloves; 4 tbsp mustard oil or ghee; salt to taste

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.

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

medium

Cuisine

Indian

vegetariangluten-free

Ingredients

500gbaby potatoes, boiled and peeled

200gyoghurt, whisked

2 tspfennel powder

1 tspginger powder

1 tspKashmiri chilli powder

1cinnamon stick

6cardamom pods

4cloves

4 tbspmustard oil or ghee

saltto taste

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.

Calories

278

Protein

8.7g

Fat

6.4g

Carbs

58.3g

Fiber

18.6g

Sodium

86mg

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