Kashmiri Aloo Yakhni
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Ingredients
- 600 g baking potatoes
- 250 g natural yoghurt
- 2 tsp ground fennel
- 1 tsp ground ginger
- 2 bay leaves
- 3 green cardamom pods
- 2 tbsp ghee
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 234 kcal
- Protein
- 6.9 g
- Carbohydrate
- 28.5 g
- of which sugars
- 6.1 g
- Fat
- 9.2 g
- of which saturates
- 5.5 g
- Fibre
- 3.9 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the potatoes and cut into large chunks, then boil for 8 minutes until just tender, drain and pat dry.
- 2
Heat the ghee in a pan and fry the bay leaves and green cardamom pods for 30 seconds, then add the potatoes and fry for 4 minutes until lightly golden.
- 3
Stir in the ground fennel and ground ginger, then whisk in the natural yoghurt and 200ml water.
- 4
Bring to a gentle simmer, stirring constantly, and cook for 12 minutes until the gravy thickens and coats the potatoes.
- 5
Scatter with the chopped coriander and serve with rice.
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