Kashmiri Aloo Dum with Tangy Yogurt Base with Punjabi Paneer Bhurji with Tangy Tomato Reduction

Name: Kashmiri Aloo Dum with Tangy Yogurt Base with Punjabi Paneer Bhurji with Tangy Tomato Reduction
Prep time: 15 min
Cook time: 35 min
Ingredients: 500 g baby potatoes; 200 ml whisked yogurt; 1 tsp Kashmiri chili powder; 1 tsp ginger powder; 1/2 tsp fennel powder; 1/2 tsp asafoetida; 30 ml mustard oil; 250 g crumbled paneer; 100 g chopped tomatoes; 1 tsp cumin seeds; 1/2 tsp turmeric; 1 tsp green chili paste; 1 tsp chopped coriander

⏱️ 15m Prep🔥 35m Cook

Primary Dish

Kashmiri Aloo Dum with Tangy Yogurt Base

Ingredients

• 500 g baby potatoes
• 200 ml whisked yogurt
• 1 tsp Kashmiri chili powder
• 1 tsp ginger powder
• 1/2 tsp fennel powder
• 1/2 tsp asafoetida
• 30 ml mustard oil

Cooking Steps

Prick boiled potatoes, fry in mustard oil until golden.

In pressure cooker, whisk yogurt with spices.

Add potatoes to yogurt gravy and pressure cook for 1 whistle.

The Perfect Pairing

Punjabi Paneer Bhurji with Tangy Tomato Reduction

Ingredients

• 250 g crumbled paneer
• 100 g chopped tomatoes
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp green chili paste
• 1 tsp chopped coriander

Cooking Steps

Sauté cumin and tomatoes in a pan until soft.

Add turmeric, chili paste, and paneer.

Stir-fry for 5 minutes until flavors meld; garnish with coriander.