Indian
Indian - Regional Mains
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
- • 600g baby potatoes, boiled and peeled
- • 4 tbsp mustard oil
- • 1/2 tsp asafoetida
- • 1 tbsp dry ginger powder
- • 2 tsp fennel powder
- • 2 tsp Kashmiri chili powder
- • 1 cup yogurt, whisked
- • 2 green cardamoms, crushed
- • 2 tbsp chopped coriander
Preparation Steps
1
Phase 1
Prick the potatoes all over and fry in hot mustard oil until golden and crusted; drain and set aside.
2
Phase 2
Keep 2 tbsp oil in the pan; add the asafoetida and crushed cardamoms.
3
Phase 3
Whisk the Kashmiri chili, fennel, and ginger powders into the yogurt; pour in with 1 cup water, stirring continuously.
4
Phase 4
Return the potatoes, cover, and cook on low heat 20 minutes until the gravy is thick and the oil separates.
5
Phase 5
Scatter coriander on top and serve Kashmiri-style with roti or rice.