Kashmiri Dum Aloo
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Ingredients
- 700 g baby new potatoes
- 200 g natural yoghurt
- 2 tsp kashmiri chilli powder
- 2 tsp ground fennel
- 1 tsp ground ginger
- 2 bay leaves
- 3 tbsp ghee
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 269 kcal
- Protein
- 6.3 g
- Carbohydrate
- 31.6 g
- of which sugars
- 5.8 g
- Fat
- 12.8 g
- of which saturates
- 7.7 g
- Fibre
- 3.5 g
- Salt
- 0.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the baby new potatoes for 10 minutes until just tender, then drain, prick each one a few times with a fork, and pat dry.
- 2
Heat the ghee in a wide pan and fry the potatoes for 6-8 minutes, turning, until golden on all sides, then lift out and set aside.
- 3
Add the bay leaves to the same pan and fry for 30 seconds, then stir in the kashmiri chilli powder, ground fennel and ground ginger.
- 4
Whisk the natural yoghurt with 200ml water and pour it into the pan, stirring constantly so it does not split.
- 5
Return the potatoes to the pan, cover and simmer gently for 15 minutes until the sauce thickens and clings to the potatoes.
- 6
Scatter with the chopped coriander and serve with rice.
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