Kashmiri Dum Aloo with Fennel-Yogurt Gravy
A wholesome Indian recipe crafted for health-conscious eating — nutritious, delicious, and easy to make at home.
Kashmiri dum aloo skips onion and garlic. Heat comes from Kashmiri chilli, depth from fennel and dry ginger, and silk from whisked yogurt. We roast or bake baby potatoes instead of deep frying.
Ingredients
How to Make It
Parboil baby potatoes; drain. Prick and bake/roast with a little oil until lightly browned.
Heat oil; crackle caraway and hing. Add chilli paste; cook briefly.
Lower heat; stir in yogurt gradually. Add fennel, ginger and salt.
Add potatoes and a little water; cover and dum-cook on low 12–15 minutes until gravy coats them.
Nutrition per serving
* Approximate values per serving
Health Benefits
Baking potatoes instead of frying cuts oil sharply. Yogurt gravy brings tang and calcium without cream.
Pro Tips
- →Whisk yogurt well and keep heat low to prevent splitting.
- →Prick potatoes so gravy enters.
- →Use true Kashmiri chilli for colour without harsh heat.
Variations
- 1Use regular potato cubes if baby potatoes are unavailable.
- 2Add a pinch of garam masala at the end.
Frequently Asked Questions
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