Kashmiri-style Vegetable Dum Aloo with Tamarind Sauce

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

Baby potatoes cooked in a tangy tamarind and Kashmiri spice sauce, garnished with fresh herbs for a vibrant vegetarian curry. This indian-inspired vegetarian ready in about 45 minutes blends baby potatoes, peeled, vegetable oil, medium (150 g) onion, finely chopped 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 220 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: 30 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Boil 1 lb peeled baby potatoes in salted water for 10 minutes until just tender but not falling apart. Drain and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a deep skillet over medium heat. Add 1 medium finely chopped onion and sauté for 6 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp ginger paste, cooking for 2 minutes until aromatic.
  4. Step 4: Stir in 1 tsp Kashmiri red chili powder, 1 tsp ground cumin, and 1 tsp ground coriander, cooking the spices for 1 minute.
  5. Step 5: Add 2 tbsp tamarind paste and 1 1/2 cups water, stirring to combine. Bring the sauce to a gentle simmer.
  6. Step 6: Add the boiled baby potatoes and 1 tsp salt to the sauce, cover, and cook for 15 minutes over low heat until the potatoes absorb the tangy flavors.
  7. Step 7: Just before serving, sprinkle with 2 tbsp chopped fresh cilantro and 1 tbsp chopped fresh mint leaves to brighten the dish.

Frequently asked questions

How long does Kashmiri-style Vegetable Dum Aloo with Tamarind Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Kashmiri-style Vegetable Dum Aloo with Tamarind 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-style Vegetable Dum Aloo with Tamarind 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-style Vegetable Dum Aloo with Tamarind 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-style Vegetable Dum Aloo with Tamarind 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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