THE CARDAMOM-INFUSED SPUDS

(Our Play on Kashmiri Dum Aloo)

THE CARDAMOM-INFUSED SPUDS

Ingredients: 500g Baby potatoes (boiled and peeled), 150g Greek yogurt, 1 tsp Ginger powder, 1 tsp Fennel powder, 1 tsp Turmeric, 2 tsp Kashmiri chili powder, 1 tsp Cardamom powder...

Ingredients

  • 500g Baby potatoes (boiled and peeled)
  • 150g Greek yogurt
  • 1 tsp Ginger powder
  • 1 tsp Fennel powder
  • 1 tsp Turmeric
  • 2 tsp Kashmiri chili powder
  • 1 tsp Cardamom powder

Cooking Method

  1. The Scorch Prick potatoes with a fork and fry in oil until the skins are golden and bubbly.
  2. The Bloom Whisk spices into yogurt with a splash of water to create a vibrant red silk.
  3. The Simmer Add potatoes to the yogurt sauce; cover tightly and simmer for 15 minutes on the lowest heat.
  4. The Final Flourish Garnish with fresh coriander and a final pinch of cardamom.

Cuisine: Indian

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