Kashmiri Dum Aloo

Ingredients

• 500 g small baby potatoes
• 4 kashmiri dry red chillies, soaked
• 1 cup yoghurt, whisked
• 2 tsp fennel powder
• 1 tsp dry ginger powder
• 3 cloves
• 2 black cardamoms
• 3 tbsp mustard oil

Instructions

1. 1

   Prick potatoes all over with a fork. Deep fry in oil until golden and cooked through. Set aside.

   💡 Tip: Pricking helps the gravy penetrate inside.

   15 min
2. 2

   Blend soaked kashmiri chillies into a smooth paste.

   5 min
3. 3

   Heat mustard oil, fry whole spices. Add chilli paste and cook 5 minutes.

   8 min
4. 4

   Add fennel powder, dry ginger, salt. Stir for 2 minutes.

   2 min
5. 5

   Add yoghurt one spoon at a time on low heat, stirring constantly.

   10 min
6. 6

   Add fried potatoes and 1/4 cup water. Cover and dum cook for 20 minutes. Serve with rice.

   20 min