Dum Aloo Kashmiri
Tender potatoes braised in a fragrant, tomato-based sauce infused with Kashmiri chilies, fennel, and warm spices. A vegetarian showstopper that tastes like it simmered for hours but comes together in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Halve baby potatoes lengthwise. Slice onions into thin half-moons.
Step 2
Heat coconut oil in a heavy-bottomed pot over medium-high heat.
Step 3
Toast fennel and cumin seeds in the hot oil, stirring, until fragrant, 60 seconds.
Step 4
Add sliced onions. Sauté until light golden and soft, 6–7 minutes, stirring occasionally.
Step 5
Stir in ginger-garlic paste and kashmiri chili powder. Cook for 60 seconds until fragrant.
Step 6
Pour in crushed tomatoes, add bay leaves, and stir. Bring to a gentle simmer.
Step 7
Add potato halves, salt, and black pepper. Stir gently to coat with sauce.
Step 8
Cover pot with foil, then place lid on top. Reduce heat to medium-low.
Step 9
Braise for 25–30 minutes until potatoes are fork-tender, stirring gently once halfway through.
Step 10
Remove from heat. Stir in yogurt until the sauce is creamy and well combined.
Step 11
Taste and adjust salt and chili powder. Let rest uncovered for 2 minutes.
Step 12
Serve hot in a bowl with steamed basmati rice or warm naan.
Tools you’ll need
- heavy-bottomed pot with lid (4–5 quarts)
- foil
- wooden spoon or spatula
- measuring spoons
- measuring cups
- cutting board
- sharp knife
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