Kashmir x Sweden
Dum aloo hasselback potatoes
Crisp hasselbacks basted in Kashmiri dum aloo gravy. Every slit gets its share of fennel and chilli.
75 minTime
6 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original290kcalsame
6 gproteinsame
6 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Heat the oven to 220°C. Lay each potato between two chopsticks and cut thin slices down to the sticks.
- 2Heat the mustard oil until it smokes, then cool slightly. Toss the potatoes with 2 tbsp of it and salt. Roast 40 minutes.
- 3Heat the remaining oil, add asafoetida and whole spices. Take off the heat and add the Kashmiri chilli mixed in 50 ml water.
- 4Whisk the curd with ground fennel, dry ginger and the rest of the water. Add to the pan slowly on low heat, stirring all the time. Simmer 8 minutes with salt.
- 5Pour the gravy around the potatoes, spoon some into the slits and bake 15 minutes more. Sprinkle garam masala.
Serve it like this
Stand the potatoes in their baking dish, gravy pooled around them, and bring the dish straight to the table.