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.
2 tsp canola oil
¼ tsp red chilli powder
¼ tsp turmeric
Salt to taste
1 cup coconut milk
½ chopped mint or coriander for garnish
1 tbsp lemon juice
For the masala:
½ tsp red chilli powder
½ tsp turmeric
1 tbsp coriander powder
15-20 almonds, soaked for about half an hour
1 tbsp grated ginger
½ tsp sugar
Mix 1 tsp oil, ¼ tsp chilli powder, ½ tsp turmeric and 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).
Grind together the masala ingredients with enough water to make a thick paste. Set aside.
Heat the remaining 1 tsp 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 and lemon juice. Stir well and turn off the heat.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/kashmiri-dum-aloo/