20-Min Kashmiri Dum Aloo with Roti
Tender baby potatoes in a silky tomato-yogurt curry spiked with Kashmiri chili and ginger. Served with warm roti for scooping up every last drop of that rich red gravy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 lb baby potatoes
- ½ cup plain yogurt
- ¾ cup canned crushed tomatoes
- 1.5 tsp Kashmiri chili powder
- 1 tbsp ginger, grated
- 4 pieces roti or naan
Instructions
- 1
Boil potatoes in salted water until just tender, 8–10 minutes. Drain well.
- 2
Heat 2 tbsp oil in a large skillet over medium. Add ginger and cook 30 seconds until fragrant.
- 3
Stir in Kashmiri chili powder, then add yogurt and tomatoes. Mix until smooth.
- 4
Add cooked potatoes and a pinch of salt. Simmer 5 minutes, stirring gently, until sauce coats the potatoes.
- 5
Warm roti in a dry pan or directly over a low flame, 20 seconds per side.
- 6
Serve curry hot alongside warm roti.
Tools you’ll need
- large saucepan (for boiling potatoes)
- large skillet (for curry)
- wooden spoon
- dry skillet or tongs (for warming roti)
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