Kashmiri Dum Aloo

All you need is two ingredients to make this Indian classic, Dum Aloo. “Dum” cooking is a slow cooking method where vegetables, lentils or meat are braised until tender. This version is made with potatoes (“aloo”) and we think baby-sized ones work best. Using a jar of our simmer sauce ensures that zero prep time is required!

Serves 2-3


1 ½ lb baby potatoes

1 jar Maya Kaimal Kashmiri Curry Simmer Sauce

Diced red onion and chopped cilantro for garnish

To serve:

1 package Aromatic White Organic Basmati Rice   (heated according to the instructions on the package) or naan of your choice.


Step 1
Par-boil potatoes in salted water first until just tender. Drain and pat dry.

Step 2
In a skillet, heat oil over medium heat, add potatoes and shake pan frequently until brown spots appear in many places.

Step 3
Add Kashmiri Curry and stir to combine. Bring to a boil and reduce to a gentle simmer. Stir occasionally for about 10 minutes.

Step 4
Garnish with red onion and cilantro. Serve with steamed rice or naan.