Wazwan-Style Dum Aloo with Saffron and Yogurt
Small baby potatoes cooked in a thick yogurt and saffron gravy, slow-cooked to absorb vibrant Kashmiri spices in this signature banquet curry. This indian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs baby potatoes, peeled, plain yogurt, Kashmiri red chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 lb baby potatoes, peeled
- 1 cup plain yogurt
- 1 tbsp Kashmiri red chili powder
- 1 tsp fennel powder
- 1/2 tsp dry ginger powder
- 1/4 tsp asafoetida (hing)
- 3 tbsp mustard oil
- 1 tsp saffron strands soaked in 2 tbsp warm milk
- to taste salt
- 1/2 cup water
- 2 tbsp fresh coriander leaves, chopped
Instructions
- Step 1: Boil 1 lb peeled baby potatoes in salted water for 10 minutes until just tender, then drain and set aside.
- Step 2: In a large non-stick pan, heat 3 tbsp mustard oil over medium heat until it starts to smoke slightly, then reduce to medium-low.
- Step 3: Add 1/4 tsp asafoetida and immediately stir in 1 cup plain yogurt whisked until smooth, cooking gently for 3 minutes until the yogurt thickens and begins to separate.
- Step 4: Stir in 1 tbsp Kashmiri red chili powder, 1 tsp fennel powder, and 1/2 tsp dry ginger powder; cook for 2 minutes until fragrant.
- Step 5: Add the boiled potatoes and 1/2 cup water, mixing to coat the potatoes fully with the spiced yogurt gravy.
- Step 6: Cover and simmer on low heat for 15 minutes, allowing the potatoes to absorb the flavors.
- Step 7: Stir in 1 tsp saffron soaked in 2 tbsp warm milk and season with salt to taste.
- Step 8: Garnish with 2 tbsp chopped fresh coriander leaves just before serving. Serve hot with steamed rice or naan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wazwan-Style Dum Aloo with Saffron and Yogurt 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 Wazwan-Style Dum Aloo with Saffron and Yogurt?
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, peeled from drying out.
Can I substitute ingredients in Wazwan-Style Dum Aloo with Saffron and Yogurt?
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 Wazwan-Style Dum Aloo with Saffron and Yogurt 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 Wazwan-Style Dum Aloo with Saffron and Yogurt 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.
