25-Min Kashmiri Dum Aloo with Roti & Jalebi
Tender baby potatoes in a rich, aromatic tomato-yogurt gravy with warm spices, served with pillowy roti and sweet jalebi. A weeknight version of the Kashmiri classic.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 1 lb baby potatoes, halved
- ½ cup yogurt, full-fat
- ¾ cup canned tomato sauce
- 1 medium onion, minced
- 1 tbsp ginger-garlic paste
- 1 tsp kashmiri chili powder
- 1 tsp whole spices (cardamom, bay leaf, cinnamon stick)
- 4 pieces roti, store-bought or homemade
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add minced onion and ginger-garlic paste; cook until onion turns golden and fragrant, about 4 minutes.
- 3
Stir in kashmiri chili powder and whole spices; toast for 30 seconds until the fragrance blooms.
- 4
Add potatoes, tomato sauce, and 0.25 cup water; bring to a simmer and cook covered for 10 minutes.
- 5
Whisk yogurt with 2 tbsp water, then slowly stir into the curry to avoid curdling; simmer 3 minutes more.
- 6
Warm roti in a dry skillet and serve alongside the curry with jalebi on the side.
Tools you’ll need
- large skillet with lid
- wooden spoon
- whisk
- measuring spoons
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