25-Min Kashmiri Dum Aloo in Red Gravy
Tender baby potatoes braised in a vibrant tomato-cream sauce infused with kashmiri chili, ginger, and aromatic spices. A weeknight-friendly shortcut version that captures the warming, fragrant richness of the classic without the long simmer.
- Total time
- 25 min
- Servings
- 4
- Calories
- 310
- Protein
- 6g
Ingredients
- 1.5 lbs baby potatoes, halved
- 1 can (14 oz) canned crushed tomatoes
- ½ cup heavy cream or Greek yogurt
- 2 tbsp ginger-garlic paste
- 1.5 tsp kashmiri chili powder
- ¾ tsp garam masala
- ½ tsp fennel seeds
Instructions
- 1
Heat 3 tbsp oil in a heavy skillet over medium-high until shimmering.
- 2
Add fennel seeds and toast until fragrant, about 30 seconds, then add ginger-garlic paste.
- 3
Cook paste for 60 seconds, then stir in kashmiri chili powder and garam masala for another 30 seconds.
- 4
Add potatoes and stir to coat in spices for 2 minutes, then pour in crushed tomatoes and 0.5 cup water.
- 5
Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-14 minutes until potatoes are tender.
- 6
Stir in cream, season with salt and pepper to taste, and simmer uncovered 1-2 minutes until silky and glossy.
Tools you’ll need
- 12-inch heavy-bottomed skillet with lid
- wooden spoon or spatula
- measuring spoons and cups
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