Description
Spiced potatoes simmered in a fragrant yogurt sauce. A flavorful side dish perfect for any occasion.
Ingredients
Units
Scale
- 1 lbs (454 g) Potatoes
- 1 tsp Cumin Seeds
- 3 Cloves
- 1 pinch Asafoetida
- 2 tsp Red chili powder
- 1/2 tsp Turmeric
- 1 tsp Ground ginger
- 1 tsp Aniseed powder
- 1/2 cups (118 ml) Yoghurt
- 1 tsp Garam masala
- 1 tsp Powder 1 black cardamom,1/2 inch cinnamon and black pepper
- Salt
- 1/2 cups (118 ml) Mustard Oil
Instructions
- Boil the potatoes until tender. Once cool, peel and prick the potatoes all over with a toothpick. Set aside.
- Heat some oil in a wok or deep dish and fry the potatoes until golden on all sides. Strain with a slotted spoon and set aside in a tray.
- Add about 1/4 cup of oil back into the wok and add cloves, cumin, and asafoetida.
- Stir, lower the heat, and slowly add the red chili and turmeric along with a tablespoon of water. Make sure not to burn the chili and turmeric.
- Stir until the oil separates from the sides and mixes with the chili/turmeric for about 3-4 minutes, stirring continuously.
- Beat the yogurt with a little bit of water to smooth. Add the beaten yogurt to the mixture while still stirring.
- Add the ground aniseed and ginger and continue to cook constantly, stirring until you see oil separating.
- Add the potatoes and mix thoroughly so that they are coated in the mixture. Add just enough water to cover the potatoes.
- Cook on low heat until oil separates and the sauce thickens. Add a little water if too dry.
- Add garam masala and the cardamom spice mix. Adjust the seasonings.
- Serve hot with your favorite bread or rice.
Notes
- For a richer flavor, use Greek yogurt instead of regular yogurt.
- To prevent the potatoes from breaking during frying, ensure they are completely dry before adding them to the hot oil.
- Leftover Kashmiri Dum Aloo can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10