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
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 2
Stir in ginger-garlic paste and cook until fragrant, about 30 seconds. Add tomato paste and Kashmiri chili powder, stirring to coat.
Step 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.
Step 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
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.
