North Indian · Lunch, Dinner
Kashmiri dum aloo
Baby potatoes simmered in a fennel-spiced yogurt gravy, mild and fragrant in the Kashmiri style.
- Calories
- 555 kcal
- Protein
- 13 g
- Carbs
- 92 g
- Fat
- 15 g
- Prep
- 15 min
- Cook
- 30 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 220 g Potatoes
- 100 g Plain yogurt (curd)
- 3 g Fennel powder (saunf)
- ¾ tsp Chilli powder
- 4 g Ginger
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 4 g Coriander
- 60 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Boil the potatoes until just tender, peel and prick all over with a fork.
- Heat oil and shallow-fry the potatoes for 5 minutes until golden; set aside.
- Whisk the curd with fennel powder, chilli powder and ginger, pour into the same pan and cook gently for 4 minutes, stirring so it doesn't split.
- Return the potatoes, add a splash of water, salt, and simmer 10 minutes; finish with coriander and serve with the rice.
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