Kashmiri-Style Vegetable Dum Aloo with Mustard Oil

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

Baby potatoes simmered in a tangy yogurt and Kashmiri chili sauce, enriched with mustard oil and traditional spices, delivering vibrant flavor and warmth. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs 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 210 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.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Boil 15 small peeled baby potatoes in salted water for 10-12 minutes until just tender; drain and set aside.
  2. Step 2: Heat 3 tbsp mustard oil in a deep skillet over medium heat until smoking point, then reduce to medium-low and add 1/4 tsp asafoetida and 1 tsp ground fennel seeds; sauté for 30 seconds until fragrant.
  3. Step 3: Add 1.5 tbsp Kashmiri red chili powder and 1/2 tsp turmeric powder; stir quickly for 15 seconds to prevent burning.
  4. Step 4: Lower heat and add 3/4 cup whisked plain yogurt slowly in a steady stream, stirring constantly to avoid curdling.
  5. Step 5: Mix in 1/2 tsp dry ginger powder, 1 tsp salt, and 1 cup water; bring the sauce to a gentle simmer.
  6. Step 6: Add the boiled baby potatoes and coat them thoroughly with the sauce; cover and cook on low heat for 15 minutes until potatoes absorb the flavors and sauce thickens.
  7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves before serving hot with rice or flatbread.

Frequently asked questions

How long does Kashmiri-Style Vegetable Dum Aloo with Mustard Oil take to make?

Total time is about 45 minutes (15 min prep + 30 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 Kashmiri-Style Vegetable Dum Aloo with Mustard Oil?

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 baby potatoes, peeled from drying out.

Can I substitute ingredients in Kashmiri-Style Vegetable Dum Aloo with Mustard Oil?

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-Style Vegetable Dum Aloo with Mustard Oil 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-Style Vegetable Dum Aloo with Mustard Oil 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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