25-Min Kashmiri Dum Aloo
Baby potatoes braised in a silky tomato-cream gravy spiked with ginger, garlic, and warm spices. Finished in minutes with a pressure cooker — all the depth of a slow braise, none of the wait.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1.5 lbs baby potatoes (or red potatoes, halved)
- ½ cup plain yogurt
- 1 can (14 oz) crushed tomatoes
- 2 tbsp ginger-garlic paste
- 1.5 tsp kashmiri chili powder
- 1 tsp fennel seeds
- ½ cup coconut milk or heavy cream
- 2 tbsp ghee or neutral oil
Instructions
- 1
Heat ghee in a pressure cooker over medium. Toast fennel seeds 30 seconds until fragrant, then add ginger-garlic paste.
- 2
Cook paste for 1 minute stirring constantly. Add kashmiri chili powder, stir for 15 seconds until it coats the oil.
- 3
Stir in yogurt, then crushed tomatoes. Add potatoes and coconut milk. Stir well to combine.
- 4
Close the lid, bring to high pressure. Cook for 8 minutes on high pressure, then quick-release the steam.
- 5
Open carefully. Potatoes should be fork-tender and gravy silky. Season with salt and black pepper to taste.
- 6
Serve hot in bowls, spooning gravy over potatoes. Pair with basmati rice or warm naan.
Tools you’ll need
- 6-quart pressure cooker
- wooden spoon or silicone spatula
- measuring spoons
- measuring cups
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