15-Min Kashmiri Dum Aloo
Tender baby potatoes in a rich, aromatic tomato-based curry with warm spices and a touch of yogurt. Ready in 15 minutes—no long braise required.
- Total time
- 15 min
- Servings
- 4
- Calories
- 210
- Protein
- 6g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 2
Add cumin seeds and toast until fragrant and popping, 30–45 seconds.
Step 3
Stir in ginger-garlic paste and cook until fragrant, about 30 seconds.
Step 4
Add potatoes and stir to coat, then sprinkle Kashmiri chili powder and salt to taste.
Step 5
Pour in crushed tomatoes and stir, then simmer uncovered for 8–10 minutes until potatoes are tender.
Step 6
Stir in yogurt until well combined, then serve hot over rice or with naan.
Tools you’ll need
- 12-inch skillet or large saucepan
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
