Kashmiri Dum Aloo
1 ½ lb baby potatoes
1 jar Maya Kaimal Kashmiri Curry Simmer Sauce
Diced red onion and chopped cilantro for garnish
1 package Aromatic White Organic Basmati Rice (heated according to the instructions on the package) or naan of your choice.
Par-boil potatoes in salted water first until just tender. Drain and pat dry.
In a skillet, heat oil over medium heat, add potatoes and shake pan frequently until brown spots appear in many places.
Add Kashmiri Curry and stir to combine. Bring to a boil and reduce to a gentle simmer. Stir occasionally for about 10 minutes.
Garnish with red onion and cilantro. Serve with steamed rice or naan.