Name: Dum Aloo Kashmiri
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 500 grams Potato; 1 cups Yogurt; 1 tbsp Ginger Paste; 1 tsp Fennel Seeds; 1.5 tbsp Kashmiri Red Chili Powder; 0.5 tsp Turmeric Powder; 0.5 tsp Garam Masala; 3 tbsp Mustard Oil; 1.25 tsp Salt; 1.5 cups Water

Step-by-Step Instructions

Boil baby potatoes until 70% cooked, peel, prick all over with a fork, and deep-fry in mustard oil until golden brown crust forms.

Whisk yogurt with Kashmiri red chili powder, crushed fennel seeds, ginger paste, turmeric, and salt.

Heat 1 tbsp mustard oil in a pan, pour in whisked yogurt mixture on low heat, and stir constantly until oil separates.

Add fried baby potatoes and water; cover and simmer on low heat for 15 minutes until potatoes absorb flavors.

Finish with garam masala and serve warm.

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