20-Minute Kashmiri Dum Aloo
Baby potatoes in a rich tomato-yogurt sauce, spiked with warm spices and cooked in one skillet until tender and glossy. Ready in 20 minutes—no soaking, no long simmer.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 6g
Ingredients
- 1.5 lbs baby potatoes (about 1.5 lbs)
- ¾ cup plain yogurt
- 1 can (14.5 oz) canned crushed tomatoes
- 1 medium onion, finely diced
- 1 tbsp ginger-garlic paste
- 1.5 tbsp Kashmiri chili powder, cumin, and fennel seeds (or garam masala)
Instructions
- 1
Halve the baby potatoes. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Add diced onion and cook, stirring often, until soft and just starting to brown, ~4 minutes.
- 3
Stir in ginger-garlic paste and spice blend; cook until fragrant, about 30 seconds.
- 4
Add crushed tomatoes and yogurt, stirring until smooth. Add potatoes and 0.5 tsp salt.
- 5
Cover, reduce heat to medium, and simmer until potatoes are fork-tender, 10–12 minutes.
- 6
Uncover, stir gently, and taste for salt and spice. Serve hot with naan or rice.
Tools you’ll need
- large skillet (12-inch) with lid
- wooden spoon
- cutting board and knife
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