dinner · vegetarian · gluten-free
Kashmiri dum aloo
Fried baby potatoes slow-cooked in a fiery-red yogurt gravy with fennel and dry ginger—no onion, no garlic.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
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Method
-
1
Fry potatoes until golden.
-
2
Heat mustard oil to smoking, cool slightly; add whole spices and hing.
-
3
Add chili paste off heat, then return to heat and add yogurt gradually, stirring.
-
4
Add fennel, ginger, salt, potatoes and 120 ml water; cover and cook on low 15 minutes.
-
5
Finish with garam masala; serve with rice or roti.
