Kashmiri Vegetarian Dum Aloo with Saffron and Yogurt Gravy

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Baby potatoes cooked in a creamy yogurt and saffron sauce, infused with warming Kashmiri spices for a vibrant vegetarian delight. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs baby potatoes, vegetable oil, asafoetida (hing) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, 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 lb baby potatoes
• 1/4 cup vegetable oil
• 1/4 tsp asafoetida (hing)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp ginger powder
• 1 tbsp Kashmiri chili powder
• 1/2 tsp turmeric powder
• 1 tsp fennel powder
• 1/2 tsp ground dry ginger
• 3/4 cup plain yogurt
• 1/4 tsp saffron strands
• 2 tbsp warm water
• 1 tsp salt
• 2 tbsp, chopped fresh coriander leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Boil 1 lb baby potatoes in salted water until just tender, about 10-12 minutes. Drain and let cool slightly.
2. Step 2: Heat 1/4 cup vegetable oil in a heavy skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; fry until they start to pop.
3. Step 3: Add 1/4 tsp asafoetida and 1/2 tsp ginger powder; stir quickly for 30 seconds until fragrant.
4. Step 4: Add 1 tbsp Kashmiri chili powder, 1/2 tsp turmeric powder, 1 tsp fennel powder, and 1/2 tsp ground dry ginger; sauté for 1 minute to release aromas.
5. Step 5: Gently add the boiled potatoes and toss to coat in the spice mixture. Cook for 5 minutes, turning occasionally to brown edges lightly.
6. Step 6: Soak 1/4 tsp saffron strands in 2 tbsp warm water for 5 minutes.
7. Step 7: Lower heat to medium-low and whisk 3/4 cup plain yogurt until smooth; add to the pan along with the saffron water and 1 tsp salt. Stir gently to combine.
8. Step 8: Cover and cook on low heat for 10 minutes until the gravy thickens and coats the potatoes.
9. Step 9: Garnish with 2 tbsp chopped fresh coriander leaves and serve warm.