Air Fryer Kashmiri Dum Aloo

Ingredients

• 500 g baby potatoes, peeled and pricked all over with a fork
• 1 cup yogurt, whisked smooth
• 1½ tsp Kashmiri red chilli powder (for colour and mild heat) (optional)
• 1 tsp fennel powder (optional)
• 1 tsp ginger powder or grated fresh ginger (optional)
• ½ tsp garam masala (optional)
• Salt, 2 tbsp oil, water as needed

Steps

1. Toss the pricked baby potatoes with 1 tbsp oil and a little salt.
2. Preheat the air fryer to 200°C, then air fry the potatoes for 8 minutes.
3. Shake the basket and air fry a further 6-7 minutes (about 14-15 minutes total) until the skins are blistered and golden - this replaces deep frying the potatoes for the traditional dish.
4. While the potatoes cook, whisk the yogurt with the chilli powder, fennel, ginger and a splash of water so it won't split, and warm it gently in a pan with the remaining oil over low heat, stirring constantly.
5. Once the potatoes are done, add them to the pan with the yogurt gravy and a little more water to loosen it to a sauce consistency.
6. Simmer gently for 5-6 minutes so the potatoes take on the gravy, stirring often and keeping the heat low so the yogurt doesn't curdle.
7. Finish with garam masala and serve hot with rice or naan.

Tip: Keep the gravy on low heat once the yogurt goes in - a hard boil is what makes yogurt-based curries split and turn grainy.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.