Quick Kashmiri Dum Aloo with Green Chilies
Crispy baby potatoes in a rich tomato-cream sauce with Kashmiri spices and fresh green chilies. Ready in 20 minutes—the weeknight version of a classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 6g
Ingredients
- 1 lb baby potatoes, halved
- 3 tbsp tomato paste
- ½ cup heavy cream
- 2 whole green chilies, sliced
- 1.5 tsp Kashmiri chili powder
- 1 tbsp ginger-garlic paste
Instructions
- 1
Heat 3 tbsp oil in a large skillet over medium-high until shimmering. Add potatoes and cook, stirring occasionally, until golden brown and nearly tender, about 8–10 minutes.
- 2
Stir in ginger-garlic paste and cook until fragrant, about 30 seconds. Add tomato paste and Kashmiri chili powder, stirring to coat.
- 3
Pour in cream and 0.5 cup water. Add sliced green chilies, salt, and a pinch of black pepper. Simmer until potatoes are tender and sauce thickens, about 5 minutes.
- 4
Taste and adjust salt and spice. Serve hot with naan or basmati rice.
Tools you’ll need
- 12-inch skillet or sauté pan
- wooden spoon or spatula
- measuring spoons
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