Yogurt-Infused Dum Aloo with Cardamom

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

Potatoes simmered in a creamy yogurt sauce with cardamom, a comforting Kashmiri twist on a classic dish. This indian ready in about 60 minutes pairs Baby potatoes, Plain yogurt, medium Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 45 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and cut 2 lbs baby potatoes into 1-inch cubes. Heat 2 tbsp vegetable oil in a deep skillet over medium heat.
  2. Step 2: Add 1 medium chopped yellow onion and cook until soft, about 5 minutes. Add 2 minced garlic cloves and 1 tsp minced fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 1/2 tsp Kashmiri red chili powder, 1/2 tsp ground cumin, and 1/2 tsp ground coriander, cooking for 30 seconds.
  4. Step 4: Add 1 medium pureed tomato and 1/2 tsp salt, cooking for 3 minutes until the mixture thickens.
  5. Step 5: Stir in 1 cup plain yogurt and 1/2 cup water, then add 2 lbs potato cubes. Cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking.
  6. Step 6: Crush 3 cardamom pods and add to the pot, stirring well. Cover and cook for 15 minutes more until potatoes are tender.
  7. Step 7: Sprinkle with 1/4 tsp garam masala and serve warm with naan.

Frequently asked questions

How long does Yogurt-Infused Dum Aloo with Cardamom take to make?

Total time is about 60 minutes (15 min prep + 45 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 Yogurt-Infused Dum Aloo with Cardamom?

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 Yogurt-Infused Dum Aloo with Cardamom?

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 Yogurt-Infused Dum Aloo with Cardamom 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 Yogurt-Infused Dum Aloo with Cardamom?

Indian indian 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.

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