Indian cuisine · Vegetable Dishes

Dum Aloo

Deep-fried baby potatoes braised in a sealed pot in a spiced yogurt-fennel sauce, Kashmiri style.

Ingredients · for 4 servings

• 800g small potatoes
• 250g yogurt
• 2 tsp Kashmiri chili powder (mild)
• 1 tsp ground fennel seed
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 4 cardamom pods
• 2 cloves
• 1 pinch asafoetida (hing)
• 3 tbsp ghee
• 800ml oil for frying
• Salt

Instructions

1. Peel the potatoes, prick them all over several times with a fork and pat them completely dry so the oil doesn't spatter.
2. Heat the frying oil to 170°C and deep-fry the potatoes for 6–8 min. until golden brown and firm on the outside; drain on kitchen paper.
3. Stir the yogurt smooth with the Kashmiri chili powder, fennel, ground ginger, turmeric and salt – whisked well, it won't curdle later.
4. Heat the ghee in a wide pot and toast the cardamom pods, cloves and asafoetida for 30 sec. until fragrant.
5. Remove the pot from the heat, stir in the spiced yogurt while whisking constantly, return to low heat and let thicken for 3 min.
6. Add the potatoes, pour in 150ml water, cover and braise (dum) over the lowest heat for 20 min., and serve with a thick sauce that clings to the spoon, alongside basmati rice.