Kashmiri Dum Aloo in Spiced Tomato and Yogurt Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Baby potatoes simmered in a rich Kashmiri-style tomato and yogurt gravy infused with warm spices and a touch of sweetness. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes blends small baby potatoes, peeled, mustard oil, asafoetida (hing) into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Boil 1 lb peeled small baby potatoes in salted water until just tender, about 10-12 minutes. Drain and set aside.
  2. Step 2: Heat 3 tbsp mustard oil in a deep skillet over medium heat until hot and slightly smoking. Add 1/4 tsp asafoetida and immediately add the boiled potatoes, frying for 5 minutes until edges are lightly golden and crisp.
  3. Step 3: Add 1 tsp ginger paste and 1 tsp garlic paste, sauté for 1 minute until fragrant.
  4. Step 4: Stir in 1 tbsp dried Kashmiri red chili powder, 1 tsp fennel powder, 1 tbsp coriander powder, and 1/2 tsp turmeric powder, cooking the spices for 2 minutes until fragrant and the oil separates.
  5. Step 5: Add 1 cup pureed tomatoes, 3/4 cup whisked yogurt, 1 tsp sugar, and 1 tsp salt. Mix well and cook for 5 minutes until the sauce thickens.
  6. Step 6: Pour in 1 cup water, bring to a gentle simmer, cover, and cook for 15 minutes on low heat until potatoes absorb the flavors.
  7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves before serving. Enjoy with steamed basmati rice or flatbread.

Equipment for this recipe

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Frequently asked questions

How long does Kashmiri Dum Aloo in Spiced Tomato and Yogurt Sauce take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Kashmiri Dum Aloo in Spiced Tomato and Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Kashmiri Dum Aloo in Spiced Tomato and Yogurt Sauce?

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 Kashmiri Dum Aloo in Spiced Tomato and Yogurt Sauce 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 Kashmiri Dum Aloo in Spiced Tomato and Yogurt Sauce 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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