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
- 1 lb baby potatoes (or small new potatoes), halved
- 1 can (14.5 oz) canned crushed tomatoes
- ½ cup heavy cream (or yogurt)
- 1 tbsp kashmiri chili powder
- 1 tbsp ginger-garlic paste
- 1 batch whole spices (2 bay leaves, 4-5 green cardamom, 4-5 cloves, 1-inch cinnamon stick)
Instructions
- 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.
- 2
Add ginger-garlic paste and kashmiri chili powder. Stir constantly until fragrant, about 30 seconds—don't let it burn.
- 3
Add potatoes and stir to coat with the spice mixture, about 1 minute. Pour in crushed tomatoes and 0.5 cup water.
- 4
Bring to a simmer, then cover and cook until potatoes are tender, about 10 minutes. Stir occasionally.
- 5
Remove from heat and stir in cream. Season with salt and pepper to taste. Garnish with fresh cilantro if you have it.
- 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
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