For: Nitra Fennel Powder (Saunf)
Kashmiri Dum Aloo
- Vegetarian
- Indian
- 40 min
- Serves 4
Baby potatoes simmered in a smooth yoghurt gravy flavoured with fennel powder, dry ginger and Kashmiri chilli. Fennel gives this classic Kashmiri-style curry its sweet, aromatic character.
Method
- 1
Prick and fry the potatoes
Prick the boiled baby potatoes all over with a fork. Heat 2 tablespoons of oil and fry for 5 to 6 minutes until golden. Set aside.
- 2
Mix the yoghurt
In a bowl, whisk the yoghurt with the fennel powder, ginger powder, Kashmiri chilli powder and salt until smooth.
- 3
Temper the oil
Heat the remaining oil in a pan. Add the cloves, cardamom and asafoetida and let them sizzle for 15 seconds.
- 4
Add the yoghurt
Lower the heat and pour in the spiced yoghurt, stirring continuously for 3 to 4 minutes so it does not split.
- 5
Simmer
Add the fried potatoes and 1 cup of water. Cover and simmer on low heat for 10 to 12 minutes until the gravy thickens and turns glossy red.
- 6
Finish
Sprinkle in the garam masala, garnish with coriander and serve hot with naan or rice.
Whisk the yoghurt well and keep the heat low when it goes into the pan. Stir without stopping for the first few minutes to keep the gravy smooth.