Braised Kashmiri Dum Aloo with Yogurt and Kashmiri Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender baby potatoes braised in a rich, aromatic yogurt-based sauce infused with traditional Kashmiri spices for a comforting curry experience. This indian-inspired curry (vegetarian) ready in about 55 minutes pairs grams baby potatoes, plain yogurt, mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (8 ratings) Prep: 15 min Cook: 40 min Serves 4 Indian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Boil 500 grams baby potatoes in salted water until just tender, about 10 minutes. Drain and peel the skins carefully once cool enough to handle.
  2. Step 2: Heat 3 tbsp mustard oil in a heavy-bottomed pan over medium heat until shimmering. Add 1 tsp cumin seeds, 1 cinnamon stick, 4 green cardamom pods, and 4 cloves; sauté for 1 minute until fragrant.
  3. Step 3: Add 1/4 tsp asafoetida, 1 tsp dried ginger powder, 2 tsp Kashmiri red chili powder, 1 tsp fennel powder, and 1/2 tsp dry mango powder to the pan. Stir quickly for 30 seconds to bloom the spices.
  4. Step 4: Reduce heat to low and whisk in 1 cup plain yogurt until smooth. Add 1 tsp salt and 1 cup water, stirring gently to combine.
  5. Step 5: Carefully add the peeled potatoes to the sauce, cover, and simmer on low heat for 20 minutes, turning potatoes occasionally to coat evenly, until the sauce thickens and potatoes absorb the flavors.
  6. Step 6: Garnish with 2 tbsp chopped fresh coriander leaves before serving warm with steamed rice or flatbread.

Frequently asked questions

How long does Braised Kashmiri Dum Aloo with Yogurt and Kashmiri Spices take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Kashmiri Dum Aloo with Yogurt and Kashmiri Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams baby potatoes from drying out.

Can I substitute ingredients in Braised Kashmiri Dum Aloo with Yogurt and Kashmiri Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Kashmiri Dum Aloo with Yogurt and Kashmiri Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Braised Kashmiri Dum Aloo with Yogurt and Kashmiri Spices vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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