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Dum Aloo
Baby potatoes slow-cooked in a rich spiced yoghurt gravy — a Kashmiri classic with deep warming flavours.
Total time
55 min
Prep
20 min
Cook
35 min
Difficulty
medium
Cuisine
Indian
vegetariangluten-free
Ingredients
600gbaby potatoes, parboiled and pierced
300mlfull fat yoghurt
2large onions, diced
4 clovesgarlic, minced
2cmfresh ginger, minced
2 tspKashmiri chilli powder
1 tspground cumin
1 tspground coriander
1 tspgaram masala
1 tspturmeric
4 tbspmustard oil or ghee
4cardamom pods
1 handfulfresh coriander
Instructions
1
Fry parboiled potatoes in oil until golden, remove.
2
Fry cardamom in remaining oil, add onions and cook until golden.
3
Add garlic and ginger, cook 2 minutes.
4
Add all spices, cook 2 minutes.
5
Add yoghurt a spoonful at a time, stirring constantly.
6
Add 200ml water and bring to a simmer.
7
Add fried potatoes, cover and cook on low heat 20 minutes.
8
Scatter with coriander and serve with rice or roti.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
260
Protein
9g
Fat
4.3g
Carbs
50.6g
Fiber
10.5g
Sodium
48mg
Reviews
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★★★★★
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