20-Min Kashmiri Dum Aloo
Tender baby potatoes braised in a silky, aromatic tomato-cream gravy infused with kashmiri chili and warm spices. Ready in 20 minutes—no long simmer required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 6g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high heat. Add whole spices; let them crackle and darken slightly, about 60 seconds.
Step 2
Add ginger-garlic paste and kashmiri chili powder. Stir constantly until fragrant, about 30 seconds—don't let it burn.
Step 3
Add potatoes and stir to coat with the spice mixture, about 1 minute. Pour in crushed tomatoes and 0.5 cup water.
Step 4
Bring to a simmer, then cover and cook until potatoes are tender, about 10 minutes. Stir occasionally.
Step 5
Remove from heat and stir in cream. Season with salt and pepper to taste. Garnish with fresh cilantro if you have it.
Step 6
Serve hot with rice, naan, or Indian bread.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon or silicone spatula
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
