Dum Aloo Kashmiri
Tender potatoes braised in a fragrant, tomato-based sauce infused with Kashmiri chilies, fennel, and warm spices. A vegetarian showstopper that tastes like it simmered for hours but comes together in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 1.5 lbs baby potatoes, unpeeled
- 3 whole onions, medium
- 1.5 tbsp ginger-garlic paste
- 1 can (14.5 oz) canned crushed tomatoes
- 2 tsp kashmiri chili powder
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- 2 whole bay leaf
- ½ cup yogurt, plain
- 3 tbsp coconut oil or ghee
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- 1
Halve baby potatoes lengthwise. Slice onions into thin half-moons.
- 2
Heat coconut oil in a heavy-bottomed pot over medium-high heat.
- 3
Toast fennel and cumin seeds in the hot oil, stirring, until fragrant, 60 seconds.
- 4
Add sliced onions. Sauté until light golden and soft, 6–7 minutes, stirring occasionally.
- 5
Stir in ginger-garlic paste and kashmiri chili powder. Cook for 60 seconds until fragrant.
- 6
Pour in crushed tomatoes, add bay leaves, and stir. Bring to a gentle simmer.
- 7
Add potato halves, salt, and black pepper. Stir gently to coat with sauce.
- 8
Cover pot with foil, then place lid on top. Reduce heat to medium-low.
- 9
Braise for 25–30 minutes until potatoes are fork-tender, stirring gently once halfway through.
- 10
Remove from heat. Stir in yogurt until the sauce is creamy and well combined.
- 11
Taste and adjust salt and chili powder. Let rest uncovered for 2 minutes.
- 12
Serve hot in a bowl with steamed basmati rice or warm naan.
Tools you’ll need
- heavy-bottomed pot with lid (4–5 quarts)
- foil
- wooden spoon or spatula
- measuring spoons
- measuring cups
- cutting board
- sharp knife
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