Slow-cooked baby potatoes in a yogurt-fennel sauce (Kashmiri dum aloo) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 559) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of ground cayenne pepper and paprika for Kashmiri chile powder. The book’s suggested garam masala is Kashmiri p.29.

  • annmartina on September 07, 2020

    I substituted the combination of ground cayenne pepper and paprika for Kashmiri chile powder and omitted the last 1/2 tsp. of cayenne pepper.

  • amraub on March 21, 2012

    Excellent. Flavour penetrated well. Not too spicy to serve to spice-averse guests.

  • ntt2 on February 22, 2012

    This is an excellent curry. I made several changes -- I tempered curry leaves and used panch phoron instead of the garam masala.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.