Kashmiri Dum Aloo

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My recipe for the day is a classic from Kashmir, the beautiful state in the north of India: Dum Aloo.

Although potatoes are the chief ingredient in Dum Aloo, it is not usually a vegan dish because it includes cream or yogurt, or sometimes both. While one can easily substitute the yogurt with soy yogurt, which works exactly like yogurt in cooked dishes, I prefer instead to use coconut milk and some lemon juice here. The creaminess of the coconut milk is perfect with the spongily delicious texture of the potatoes.

To achieve that texture, the potatoes are usually deep-fried first. I take a healthier shortcut: I marinate the potatoes in some simple spices and roast them in the oven, in their jackets. The baking cooks them and gives the potato skins a crunchy texture, which emulates the deep-frying without the fat, and works beautifully in the final dish. Perfect.

It’s Monday night, and it’s getting late, so here goes the recipe. Enjoy, everyone, and have a great week!
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Kashmiri Dum Aloo

10-15 baby potatoes (If you can’t find these, use the smallest potatoes you can find, and halve or quarter them. Then follow the rest of the recipe instructions). If using whole baby potatoes, poke them all over with a fork.

Mix 2 tsp of canola oil + 1/4 tsp red chilli powder + 1/4 tsp turmeric + salt to taste and toss the potatoes in the mixture. Place in a 400-degree oven and roast 30 minutes or until the potatoes are cooked through. (Pierce with a fork to test).

1 cup coconut milk

For the masala, grind together using just enough water to keep the blades moving:

1 tbsp garam masala

1 tbsp coriander powder

15-20 almonds, soaked for about half an hour

1 tbsp grated ginger

1/2 tsp turmeric

1/2 tsp red chilli powder

1/2 tsp sugar

Other ingredients:

1 tbsp canola or vegetable oil

1/2 chopped mint or coriander for garnish

1 tbsp lemon juice

Heat the oil in a saucepan.

Add the ground masala and stir for a couple of minutes.

Add half the coconut milk and then the potatoes.

Once the sauce starts to bubble, turn the heat to the lowest setting and place a tight-fitting lid over the saucepan. Let cook 20 minutes. Add some water if the sauce dries up.

Add the remaining coconut milk, more salt if needed, and the mint/coriander leaves. Stir well and turn off the heat.

Serve hot with chapatis or with whole-wheat puris, as I did. This also pairs really well with some South Indian Coconut Rice.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

21 thoughts on “Kashmiri Dum Aloo

  1. Permalink  ⋅ Reply

    Pavani

    May 12, 2009 at 2:02am

    Creamy and delicious looking aloo dish. Love the addition of almonds, will try this soon. Have a wonderful rest of the week.

  2. Permalink  ⋅ Reply

    anudivya

    May 12, 2009 at 2:31am

    When I saw the pic first, I thought the potatoes were fried… then I realised you roasted them in the oven. The skin looks so crispy and perfect.

  3. Permalink  ⋅ Reply

    Gita's Kitchen

    May 12, 2009 at 2:42am

    Wow, thats a creamy and delicious dum aloo…I love the way you have oven fried the potatoes instead of deep fyring them…I should try these soon :)

  4. Permalink  ⋅ Reply

    Indhu

    May 12, 2009 at 3:02am

    aahaa… yummy dish… love the gravy base of coconut milk and lemon juice :)

  5. Permalink  ⋅ Reply

    Sharmila

    May 12, 2009 at 3:55am

    Way to go Vaishali … I was wondering about that curd thing too … coconut milk … too good! And the roasted potatoes have the perfect colour ! :-)
    You have a great week too! :-)

  6. Permalink  ⋅ Reply

    Mints!

    May 12, 2009 at 6:33am

    I love dum aaloo but don’t make it as it involvs deep frying. But I like your take on it, keeping the skin and baking. And I am sure coconut milk and almonds give richness and the creaminess.
    I will sure make this soon as I am getting nice yellow baby potatoes in my CSA bag soon.

  7. Permalink  ⋅ Reply

    Priya

    May 12, 2009 at 8:10am

    Rich, creamy and delicious DUm Aloo Vaishali, looks really fabulous!

  8. Permalink  ⋅ Reply

    Shreya

    May 12, 2009 at 10:37am

    Love the rich creamy texture as seen in the picture. Adding coconut milk is a great idea, and this recipe is perfect for the health-conscious:-)Those puris look so non-oily and I love the oh!-so-perfect colour!

  9. Permalink  ⋅ Reply

    Ashwini

    May 12, 2009 at 2:29pm

    Wow, Gravy looks so creamy and delicious. Love anything with coconut milk and aloo. Looks so tempting with pooris. Yummmmm

  10. Permalink  ⋅ Reply

    Priya

    May 12, 2009 at 3:14pm

    the curry looks fabulous! I wish I could come over :(

  11. Permalink  ⋅ Reply

    Bex

    May 12, 2009 at 4:29pm

    yet another wonderful looking dish I will have to make

  12. Permalink  ⋅ Reply

    Ashwini

    May 12, 2009 at 5:33pm

    creamy sauce with baby potatoes..looks delicious…

  13. Permalink  ⋅ Reply

    Kalai

    May 12, 2009 at 8:23pm

    rich and Creamy gravy,pic makes me to drool.

  14. Permalink  ⋅ Reply

    Cham

    May 13, 2009 at 3:50am

    Did the roasting spud gives such a glorious look! It is splendid ur dish :)

  15. Permalink  ⋅ Reply

    jodye

    May 13, 2009 at 4:18am

    This looks delicious, such a wonderful color! I love your coconut milk idea, I think anything is better with coconut milk!

  16. Permalink  ⋅ Reply

    Vegan Magic

    March 2, 2012 at 12:57pm

    Thank you so much for this wonderful recipe Vaishali. I made it several times with regular potatoes and recently with whole baby potatoes. The coconut gravy is simply amazing!

  17. Permalink  ⋅ Reply

    Krupa

    May 10, 2013 at 2:25am

    Thanks Vaishali for the brilliant idea..I tried my recipe with coconut milk and it turned out amazing!!!! So glad I looked at your site before experimenting on my own.

  18. Permalink  ⋅ Reply

    Anonymous

    July 21, 2013 at 12:52am

    Vaishali,

    If I want to make this sauce for Cauliflower, do you suggest roasting in the oven? How should I proceed?

    Thanks

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