Spiced Kashmiri Dum Aloo with Potatoes and Peas
Creamy potato curry simmered in a mild tomato-based gravy with Kashmiri red chili powder and whole spices. This indian-inspired vegetarian ready in about 55 minutes pairs peeled and cubed potatoes, fresh or frozen green peas, medium, pureed tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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
- 1.5 lbs, peeled and cubed potatoes
- 1 cup, fresh or frozen green peas
- 2 medium, pureed tomato
- 1 tbsp kashmiri red chili powder
- 2 tbsp ghee
- 1/2 cup, finely chopped onion
- 1 tbsp, grated ginger
- 2 cloves, minced garlic
- 1/2 tsp whole cumin seeds
- 1 tsp ground coriander
- 1/2 tsp salt
- 1 cup water
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat ghee in a deep skillet over medium heat. Add cumin seeds and cook until they sizzle (about 30 seconds), then add chopped onion and cook until golden (6-7 minutes).
- Step 2: Stir in grated ginger, minced garlic, and ground coriander, cooking for 2 minutes until fragrant. Add pureed tomatoes and Kashmiri red chili powder, stirring constantly for 5 minutes until oil separates from the mixture.
- Step 3: Add cubed potatoes, peas, salt, and water to the skillet, stirring to coat. Bring to a gentle simmer, cover, and cook for 20 minutes until potatoes are tender but hold shape.
- Step 4: Uncover and simmer uncovered for 5 more minutes to thicken the sauce slightly, stirring occasionally to prevent sticking.
- Step 5: Remove from heat, stir in fresh cilantro, and serve hot with naan or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Kashmiri Dum Aloo with Potatoes and Peas take to make?
Total time is about 55 minutes (20 min prep + 35 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 Spiced Kashmiri Dum Aloo with Potatoes and Peas?
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 peeled and cubed potatoes from drying out.
Can I substitute ingredients in Spiced Kashmiri Dum Aloo with Potatoes and Peas?
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 Spiced Kashmiri Dum Aloo with Potatoes and Peas 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.
What goes well with Spiced Kashmiri Dum Aloo with Potatoes and Peas?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
