15-Min Kashmiri Dum Aloo
Tender baby potatoes in a rich, aromatic tomato-based curry with warm spices and a touch of yogurt. Ready in 15 minutes—no long braise required.
- Total time
- 15 min
- Servings
- 4
- Calories
- 210
- Protein
- 6g
Ingredients
- 1.5 lb baby potatoes (or fingerling, halved if large)
- ½ cup plain yogurt
- 1 can (14 oz) crushed tomatoes or tomato puree
- 2 tbsp ginger-garlic paste
- 2 tsp Kashmiri chili powder (or paprika for milder heat)
- 1 tsp cumin seeds
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add cumin seeds and toast until fragrant and popping, 30–45 seconds.
- 3
Stir in ginger-garlic paste and cook until fragrant, about 30 seconds.
- 4
Add potatoes and stir to coat, then sprinkle Kashmiri chili powder and salt to taste.
- 5
Pour in crushed tomatoes and stir, then simmer uncovered for 8–10 minutes until potatoes are tender.
- 6
Stir in yogurt until well combined, then serve hot over rice or with naan.
Tools you’ll need
- 12-inch skillet or large saucepan
- wooden spoon
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