Indian
Indian - Chutneys and Sides
Dum Aloo
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 12 baby potatoes, boiled, peeled, and pricked all over
- • 2 tbsp mustard oil
- • 1 cup yogurt, whisked smooth
- • 1 tsp fennel powder
- • 1/2 tsp dried ginger powder
- • 1 tsp Kashmiri red chili powder
- • 1/4 tsp asafoetida
- • 1/2 tsp salt
- • 1 tbsp chopped coriander leaves
Preparation Steps
1
Phase 1
Heat the mustard oil until it smokes lightly, then fry the potatoes until golden on all sides and set aside.
2
Phase 2
Lower the heat, add the asafoetida, fennel powder, ginger powder, and chili powder, and fry for 30 seconds with a splash of water.
3
Phase 3
Take the pan off the heat and stir in the whisked yogurt a little at a time so it does not split.
4
Phase 4
Return the potatoes to the pan, add the salt, cover, and cook on the lowest flame for 12 minutes until the gravy thickens.
5
Phase 5
Garnish with coriander leaves and serve with poori or naan.