20-Min Kashmiri Dum Aloo
Tender baby potatoes braised in a silky, aromatic tomato-cream gravy infused with kashmiri chili and warm spices. Ready in 20 minutes—no long simmer required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- 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 heat. Add whole spices; let them crackle and darken slightly, about 60 seconds.
Step 2
Add ginger-garlic paste and kashmiri chili powder. Stir constantly until fragrant, about 30 seconds—don't let it burn.
Step 3
Add potatoes and stir to coat with the spice mixture, about 1 minute. Pour in crushed tomatoes and 0.5 cup water.
Step 4
Bring to a simmer, then cover and cook until potatoes are tender, about 10 minutes. Stir occasionally.
Step 5
Remove from heat and stir in cream. Season with salt and pepper to taste. Garnish with fresh cilantro if you have it.
Step 6
Serve hot with rice, naan, or Indian bread.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon or silicone spatula
- measuring cups and spoons
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.
