Kashmiri Dum Aloo with Fennel Seed

Name: Kashmiri Dum Aloo with Fennel Seed
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 500 g Baby potatoes; 1 cup Plain yogurt; 1 tbsp Fennel seeds, ground; 1 tsp Dried ginger powder; 1 tsp Kashmiri chili powder; 1/2 tsp Asafoetida; 3 tbsp Mustard oil or oil; 1 tsp Garam masala

Baby potatoes in a yogurt gravy flavored with ground fennel and dried ginger.

⏱ 45 min · 🍽 4 servings · by Naturalition

Digestive health Gluten-free Naturalition Core Dinner Fennel

Ingredients

•500 g Baby potatoes
•1 cup Plain yogurt
•1 tbsp Fennel seeds, ground
•1 tsp Dried ginger powder
•1 tsp Kashmiri chili powder
•1/2 tsp Asafoetida
•3 tbsp Mustard oil or oil
•1 tsp Garam masala

Method

1. Boil potatoes until just tender, peel, prick and fry in oil until golden.

2. Whisk yogurt with fennel, ginger, chili and salt until smooth.

3. In the same pan heat a little oil with asafoetida and slowly add the yogurt, stirring so it does not split.

4. Add potatoes and 1/2 cup water and simmer covered 12 minutes.

5. Finish with garam masala.

Learn about the seeds

🌱 Fennel Seed 🌱 Mustard

Who should be careful

General food information, not medical advice. Check with your doctor if you are pregnant, nursing, on medication or managing a health condition. Contains dairy.

General guidance only, not medical advice. Ask your doctor if you have a condition, allergy or take medication.