Dum Aloo

Name: Dum Aloo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 12 pieces Potato; 1 cups Yogurt; 1 tbsp Kashmiri Red Chili Powder; 1 tbsp Fennel Seeds; 1 tsp Ginger Paste; 0.5 tsp Garam Masala; 3 tbsp Mustard Oil; 1 tsp Salt; 1 cups Water

Baby potatoes prick-deep and fried, simmered in a rich Kashmiri spiced yogurt gravy flavored with fennel.

Total Time 45 mins

Difficulty Medium

Servings 3

Start Cooking Mode

Ingredients

12 pieces Potato Recipes →

1 cups Yogurt Recipes →

1 tbsp Kashmiri Red Chili Powder Recipes →

1 tbsp Fennel Seeds Recipes →

1 tsp Ginger Paste Recipes →

0.5 tsp Garam Masala Recipes →

3 tbsp Mustard Oil Recipes →

1 tsp Salt Recipes →

1 cups Water Recipes →

Step-by-Step Instructions

Boil baby potatoes until 80% done, peel, and prick thoroughly with a toothpick.

Deep-fry potatoes in mustard oil until golden brown and crispy; set aside.

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

Heat 1 tbsp mustard oil, add whisked yogurt mixture on low flame, stirring continuously until oil separates.

Stir in fried potatoes, water, and garam masala; cover tightly and simmer on low heat for 15 minutes.

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