Kashmiri dum aloo

Save some calories with this roasted potato dish in an onion yoghurt curry.

Food Recipes Traditionally the potatoes in this dish are deep fried.

Preparation time: 10 minutes

Cooking time: 1 hour

Serves: 4

Ingredients:

250g baby potatoes (new potatoes work best)

100ml hung yoghurt

½tbsp poppy seeds

½tbsp coriander seeds

½tbsp cumin seeds

½tsp dry ginger powder

2-3 cardamoms

salt to taste

1tbsp Kashmiri red chilli powder

½ tsp turmeric powder

1 small sliced onion

1/2 tbsp garlic-ginger paste

2tbsp refined oil

1 tsp garam masala

Fresh coriander to garnish

Ingredients:

-Prick the potatoes all over with a fork.

-Mix yoghurt, salt, chili powder, turmeric and garlic-ginger paste and marinate potatoes for about an hour.

-Remove the potatoes from the marinade and arrange them neatly on a baking sheet. -Roast at 180°C/gas mark 4 for about 20 minutes.
-In a non-stick pan, heat the oil. Add sliced onions and saute till brown.

-Place the onions in a blender. Add 50ml water and blend to a paste.

-Roast coriander seeds, poppy seeds, cumin seeds and cardamoms and grind.

-Combine the onion paste, dry ginger powder and ground spice and blend well.

-Return the paste to the pan and bring to a fast simmer.

-Add roasted potatoes to the mixture and stir well for about 3-4 minutes.

-Add the remaining marinade along with 3-4 tablespoons of water.

-Simmer for about 20-25 minutes.

-Sprinkle the garam masala over the potatoes before serving.

-Garnish with fresh coriander.