Kashmiri Vegetable Dum Aloo with Yogurt and Spices
Tender baby potatoes cooked in a rich yogurt-based gravy with Kashmiri red chili and aromatic spices for a vibrant vegetarian curry. This indian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs pound baby potatoes, peeled, plain yogurt, mustard oil 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
- 1 pound baby potatoes, peeled
- 3/4 cup plain yogurt
- 3 tbsp mustard oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1.5 tsp Kashmiri red chili powder
- 1 tsp fennel powder
- 1/8 tsp asafoetida (hing)
- 1 tsp cumin seeds
- 1 tsp salt
- 1 cup water
- 2 tbsp fresh coriander leaves, chopped
Instructions
- Step 1: Boil 1 pound peeled baby potatoes in salted water for 10 minutes until just tender; drain and set aside.
- Step 2: Heat 3 tbsp mustard oil in a heavy pan over medium heat until hot and shimmering. Add 1 tsp cumin seeds and 1/8 tsp asafoetida; sauté for 30 seconds until fragrant.
- Step 3: Add 1 tsp ginger paste and 1 tsp garlic paste; cook for 2 minutes until raw smell disappears.
- Step 4: Stir in 1.5 tsp Kashmiri red chili powder and 1 tsp fennel powder; cook spices for 1 minute.
- Step 5: Lower heat and whisk in 3/4 cup plain yogurt gradually to avoid curdling; cook the gravy for 5 minutes until thickened.
- Step 6: Add boiled baby potatoes and 1 tsp salt; toss gently to coat potatoes with the gravy.
- Step 7: Pour 1 cup water, cover, and simmer on low heat for 15 minutes until potatoes absorb flavors and sauce thickens.
- Step 8: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kashmiri Vegetable Dum Aloo with Yogurt and Spices 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 Vegetable Dum Aloo with Yogurt and Spices?
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 pound baby potatoes, peeled from drying out.
Can I substitute ingredients in Kashmiri Vegetable Dum Aloo with Yogurt and Spices?
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 Vegetable Dum Aloo with Yogurt and Spices 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 Vegetable Dum Aloo with Yogurt and Spices 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.
