Dum Aloo Kashmiri Style with Spiced Potato Dumplings
Baby potatoes simmered slowly in a rich, aromatic gravy with Kashmiri red chili and yogurt for a flavorful vegetarian dish. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs (about 1 lb) baby potatoes, peeled, mustard oil, asafoetida (hing) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 15 pieces (about 1 lb) baby potatoes, peeled
- 4 tbsp mustard oil
- 1/4 tsp asafoetida (hing)
- 1 tsp fennel powder
- 1 tsp dry ginger powder (sonth)
- 2 tsp Kashmiri red chili powder
- 1 tsp cumin seeds
- 1/2 cup yogurt, beaten
- 1.25 tsp salt
- 1 cup water
- 2 tbsp fresh coriander leaves, chopped
- a pinch saffron strands
- 2 tbsp warm milk
Instructions
- Step 1: Boil 15 peeled baby potatoes in salted water for 10 minutes until just tender; drain and set aside.
- Step 2: Heat 4 tbsp mustard oil in a deep pan over medium heat until hot; add 1 tsp cumin seeds and 1/4 tsp asafoetida, sauté for 30 seconds until fragrant.
- Step 3: Add boiled potatoes and fry on medium heat for 7-8 minutes, turning occasionally until skins are lightly golden and crisp.
- Step 4: In a small bowl, soak a pinch of saffron strands in 2 tbsp warm milk for 5 minutes.
- Step 5: Reduce heat to low; add 1 tsp fennel powder, 1 tsp dry ginger powder, 2 tsp Kashmiri red chili powder, and 1.25 tsp salt to the pan, stirring gently to coat potatoes.
- Step 6: Stir in 1/2 cup beaten yogurt gradually, mixing gently to avoid curdling; add 1 cup water and the saffron milk mixture.
- Step 7: Cover the pan and simmer on low heat for 20 minutes until potatoes absorb the flavors and sauce thickens.
- Step 8: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or roti.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dum Aloo Kashmiri Style with Spiced Potato Dumplings take to make?
Total time is about 50 minutes (15 min prep + 35 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 Dum Aloo Kashmiri Style with Spiced Potato Dumplings?
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 mustard oil from drying out.
Can I substitute ingredients in Dum Aloo Kashmiri Style with Spiced Potato Dumplings?
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 Dum Aloo Kashmiri Style with Spiced Potato Dumplings 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 Dum Aloo Kashmiri Style with Spiced Potato Dumplings 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.
