Kashmiri Dum Aloo

Kashmiri Dum Aloo is a rich and flavorful dish featuring tender baby potatoes simmered in a fragrant spice blend, creating a delightful balance of taste and aroma. This healthy variation uses minimal oil and incorporates yogurt for creaminess, making it perfect for a nutritious lunch.

Ingredients

• Baby potatoes - 400 grams
• Yogurt (plain, low-fat) - 100 grams
• Mustard oil - 2 tablespoons
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Kashmiri red chili powder - 1 tablespoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Salt - to taste
• Fresh coriander leaves - for garnish
• Water - 200 milliliters

Steps

1. Wash and boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let them cool slightly, then peel the skins off.
2. In a bowl, whisk together the yogurt, ginger paste, garlic paste, Kashmiri red chili powder, turmeric powder, and salt to create a marinade.
3. Heat mustard oil in a heavy-bottomed pan over medium heat. Once hot, add cumin seeds and let them splutter.
4. Add the boiled and peeled potatoes to the pan, stirring gently to coat them with the oil. Sauté for about 5 minutes until they start to brown slightly.
5. Pour the yogurt marinade over the potatoes, mixing gently to coat. Add water and bring to a simmer.
6. Cover the pan, reduce the heat to low, and let it cook for 15-20 minutes, allowing the flavors to meld and the potatoes to absorb the spices.
7. Once done, sprinkle garam masala on top and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 290
• Protein: 6 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from potatoes, aiding in overall health.
• Low-fat yogurt provides protein and probiotics, supporting gut health.

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