Kashmiri Vegetarian Dum Aloo with Saffron and Yogurt Gravy

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

Baby potatoes cooked in a creamy yogurt and saffron sauce, infused with warming Kashmiri spices for a vibrant vegetarian delight. This indian-inspired vegetarian (vegetarian) 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.

Prep: 15 min Cook: 30 min Serves 3 Indian cuisine 250 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Kashmiri Vegetarian Dum Aloo with Saffron and Yogurt Gravy 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 Vegetarian Dum Aloo with Saffron and Yogurt Gravy?

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 from drying out.

Can I substitute ingredients in Kashmiri Vegetarian Dum Aloo with Saffron and Yogurt Gravy?

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 Vegetarian Dum Aloo with Saffron and Yogurt Gravy for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Vegetarian Dum Aloo with Saffron and Yogurt Gravy 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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