20-Min Kashmiri Dum Aloo with Roti
Tender baby potatoes in a silky tomato-yogurt curry spiked with Kashmiri chili and ginger. Served with warm roti for scooping up every last drop of that rich red gravy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Boil potatoes in salted water until just tender, 8–10 minutes. Drain well.
Step 2
Heat 2 tbsp oil in a large skillet over medium. Add ginger and cook 30 seconds until fragrant.
Step 3
Stir in Kashmiri chili powder, then add yogurt and tomatoes. Mix until smooth.
Step 4
Add cooked potatoes and a pinch of salt. Simmer 5 minutes, stirring gently, until sauce coats the potatoes.
Step 5
Warm roti in a dry pan or directly over a low flame, 20 seconds per side.
Step 6
Serve curry hot alongside warm roti.
Tools you’ll need
- large saucepan (for boiling potatoes)
- large skillet (for curry)
- wooden spoon
- dry skillet or tongs (for warming roti)
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.
