Kashmiri Dum Aloo in Yogurt Sauce

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

Baby potatoes simmered in a tangy yogurt sauce with fennel and Kashmiri red chili, creating a comforting, aromatic dish. This indian-inspired one pot ready in about 50 minutes blends baby potatoes, plain yogurt, large onion 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and quarter baby potatoes, then boil in salted water for 10 minutes until just tender. Drain and set aside.
  2. Step 2: Finely chop 1 large onion and sauté in 1 tbsp ghee over medium heat for 5 minutes until golden. Add 3 minced garlic cloves, 1 tsp grated ginger, and 1 tsp fennel seeds, cooking for 2 minutes until fragrant.
  3. Step 3: Stir in 1 tbsp Kashmiri red chili powder and 1 cup plain yogurt, then add 1/2 cup water and 1/2 tsp salt. Bring to a gentle simmer, stirring constantly to prevent curdling.
  4. Step 4: Add the boiled potatoes to the sauce, cover, and simmer on low heat for 20 minutes, allowing flavors to meld and the sauce to thicken to a velvety consistency.

Frequently asked questions

How long does Kashmiri Dum Aloo in 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 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 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 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.

What goes well with Kashmiri Dum Aloo in Yogurt Sauce?

Indian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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