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    Kashmiri Dum Aloo

    Baby potatoes simmered slowly in a rich yoghurt-based gravy with Kashmiri chilli and fennel. Deeply aromatic and gently spiced, this dish is luxurious without being heavy.

    Cook Time: 50

    Servings: 4

    Ingredients

    • Baby Potatoes1kg
    • Yoghurt500g
    • Kashmiri Chilli Powder100g
    • Fennel Powder100g
    • Ginger Powder50g
    • Sunflower Oil1L
    Shop ingredients

    Directions

    1. Parboil potatoes, prick and shallow-fry until golden
    2. Whisk yoghurt with chilli, fennel, ginger, and salt
    3. Add potatoes to pan, lower heat, stir in yoghurt mixture
    4. Cover and simmer gently for 20 minutes
    5. Rest briefly before serving

    Buy Recipe Ingredients

    HAYATNA SET YOGHURT 3.5% 400GM FF

    HAYATNA SET YOGHURT 3.5% 400GM FF

    AED 3.50

    Out of stock

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    AACHI IDLY CHILLI POWDER 100GM

    AACHI IDLY CHILLI POWDER 100GM

    AED 3.95

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    PCK GREEN SOUNF 1KG (FENNEL SEEDS)

    PCK GREEN SOUNF 1KG (FENNEL SEEDS)

    AED 43.00

    Out of stock

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    PCK GINGER POWDER 250G

    PCK GINGER POWDER 250G

    AED 8.50

    Out of stock

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    PCK SUNFLOWER OIL 1.5L + 1.5LTR

    PCK SUNFLOWER OIL 1.5L + 1.5LTR

    AED 28.95

    Out of stock

    1
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    Kashmiri Dum Aloo

    Kashmiri Dum Aloo

    Cook Time: 50 | Servings: 4

    Ingredients

    Directions