🇮🇳 Indian Vegetarian

Kashmiri Dum Aloo Yakhni

Name: Kashmiri Dum Aloo Yakhni
Prep time: 20 min
Cook time: 39 min
Total time: 59 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 3 medium, cubed Potato; 1 tsp Red Chili Powder; 1 tsp Fennel; 1 tsp Green Cardamom

🇮🇳 Indian

Baby potatoes poached in fennel-scented yogurt yakhni, Kashmir without the chilli heat. A proper gravy curry — the kind that demands something bread-shaped for mopping. Serve with jeera rice or flaky parathas.

Prep 20 min Cook 39 min Serves 3 Medium

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Potato3 medium, cubed
Red Chili Powder1 tsp
Fennel1 tsp
Green Cardamom1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Soften the onions over medium heat till they slump and turn bronze at the edges.
2
Add ginger garlic paste with a splash of water and scrape up the browned bits.
3
Add the tomato with turmeric, chili and coriander powder; fry till the masala darkens and splits.
4
Stir in the potato and yogurt, saute five minutes, then add hot water and cook covered until done.
5
Swirl in cream or a spoon of whisked yogurt off the flame, then shower with cilantro.

Chef's tip

Hot water, never cold, keeps the gravy from turning greasy and dull.

Cook it with your pantry → Share this page: /dish/30662

Video: Aelvi Yakhin | Potato Yakhni Recipe | Aaloo Ki Yakhni Tasty & Unique · on YouTube