25-Min Kashmiri Dum Aloo with Green Chutney
Tender potatoes in a spiced tomato-yogurt gravy infused with cardamom, cinnamon, and cloves. Served with bright green chutney and fresh cherry tomatoes for a weeknight version of the classic Kashmir dish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
Ingredients
- 1 lb baby potatoes, halved
- ½ cup plain yogurt
- 1 can (14 oz) canned crushed tomatoes
- 1 medium onion, diced
- 1.5 tbsp kashmiri chili powder
- 2 tbsp ginger-garlic paste
- 1 set whole spices (2 green cardamom pods, 1-inch cinnamon stick, 3 cloves)
- ¼ cup fresh cilantro, mint, or parsley, chopped
- 1 cup cherry tomatoes
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat. Add whole spices and let them crackle for 30 seconds until fragrant.
- 2
Add diced onion and cook, stirring often, until golden and soft, about 4 minutes. Stir in ginger-garlic paste and cook until fragrant, 90 seconds.
- 3
Sprinkle in kashmiri chili powder and stir constantly for 30 seconds so it doesn't burn. Add crushed tomatoes and stir to combine.
- 4
Whisk yogurt in a small bowl, then stir into the gravy. Add potatoes, salt to taste, and 0.5 cup water. Stir well.
- 5
Bring to a simmer over medium heat. Cover and cook until potatoes are tender, 12–15 minutes. Stir once halfway through.
- 6
Taste and adjust salt and spice. Serve in bowls, topped with fresh herbs. Scatter cherry tomatoes alongside and serve green chutney on the side.
Tools you’ll need
- large skillet with lid (12-inch preferred)
- small bowl
- whisk
- wooden spoon
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