Dum Aloo is a spicy potato curry from Kashmir, one of the world’s most naturally beautiful but also extremely turbulent regions. This recipe is usually made with yogurt, but for my vegan version I use a delicious combination of coconut milk and lemon juice with traditional spices. A vegan, gluten-free, soy-free recipe.
Before it exploded with violence in the 1980s, Kashmir, a disputed territory between India and Pakistan, was known for being a paradise on earth. This valley nestled in the gorgeous Himalayas was a popular haunt for honeymooners and tourists local and foreign, and a backdrop for many of Bollywood’s extravagant movies. There was a time when, it seemed, no Hindi movie could be made without at least a duet by the heroine and the hero, in matching bouffant hairdos, cavorting around on Kashmir’s snowy slopes.
Not surprising, because this is truly a magnificent land, with a beauty that ranges from the stately, awe-inspiring, almost forbidding gray slopes of Leh dotted with brilliant blue-green lakes, to the verdant, softer beauty of Srinagar, a city that sits on the glossy Dal lake.
Unfortunately, today it is extremely unsafe for tourists to travel to this strife-smothered land, with the exception of places like Leh bordering Tibet. But there’s another gift from Kashmir you can still enjoy, within the safety of your home: its rich, luxurious, slow-cooked cuisine.
Typically, Kashmiri cuisine tends to be heavy on meat. But the Kashmiri Dum Aloo I have for you today is one of the few delightfully vegetarian dishes this region is known for.
In its traditional form, Dum Aloo is not suitable for vegans, because it includes cream or yogurt, or sometimes both.
For my vegan Kashmiri Dum Aloo, I replace the yogurt with coconut milk and lemon juice. The creaminess of the coconut milk is perfect with the texture of the potatoes, which turn spongy when cooked and soak up all those delicious spices.
To achieve the perfect 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.
The sauce is perfection itself: creamy and luscious. You might find yourself licking the ladle often as you cook. But save some, because Dum Aloo is delicious with poori, fried Indian breads, or roti, or this 20-minute Dill Turmeric Pilaf with Pistachios.
Kashmiri Dum Aloo
Ingredients
- 20-25 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.
- 1 tsp vegetable oil
- 1/2 tsp Kashmiri chilli powder, or use paprika
- 1/2 tsp turmeric
- Salt to taste
- 2 cups canned or freshly extracted coconut milk
- 2 tbsp chopped mint or coriander for garnish
- 1 tbsp lemon juice
For the masala:
- 4 tsp garam masala
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric
- 1 tbsp coriander powder
- 25 almonds, soaked for about half an hour
- 2 tbsp grated ginger
- 1 tsp sugar
Instructions
- Grind together the masala ingredients with enough water to make a thick paste. Set aside.
- Mix the oil, chili powder, 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).
- In a saucepan, bring the ground paste to a boil, adding more water or vegetable stock if it's too thick. Then add half the coconut milk and the baked 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 or vegetable stock 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.
- Serve hot with pooris or rotis or rice.
Notes
Nutrition
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Pavani says
May 12, 2009 atCreamy and delicious looking aloo dish. Love the addition of almonds, will try this soon. Have a wonderful rest of the week.
anudivya says
May 12, 2009 atWhen 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.
Gita's Kitchen says
May 12, 2009 atWow, 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 🙂
Indhu says
May 12, 2009 ataahaa… yummy dish… love the gravy base of coconut milk and lemon juice 🙂
Sharmila says
May 12, 2009 atWay 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! 🙂
Mints! says
May 12, 2009 atI 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.
Priya says
May 12, 2009 atRich, creamy and delicious DUm Aloo Vaishali, looks really fabulous!
Shreya says
May 12, 2009 atLove 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!
Kitchen Flavours says
May 12, 2009 atCooking with skin is something new….Looks creamy and yum…
rekhas kitchen says
May 12, 2009 atwow simply superb so creamy gravy making me hungry
Ashwini says
May 12, 2009 atWow, Gravy looks so creamy and delicious. Love anything with coconut milk and aloo. Looks so tempting with pooris. Yummmmm
Priya says
May 12, 2009 atthe curry looks fabulous! I wish I could come over 🙁
Bex says
May 12, 2009 atyet another wonderful looking dish I will have to make
Ashwini says
May 12, 2009 atcreamy sauce with baby potatoes..looks delicious…
Kalai says
May 12, 2009 atrich and Creamy gravy,pic makes me to drool.
Cham says
May 13, 2009 atDid the roasting spud gives such a glorious look! It is splendid ur dish 🙂
jodye says
May 13, 2009 atThis looks delicious, such a wonderful color! I love your coconut milk idea, I think anything is better with coconut milk!
Pavithra Kodical says
May 13, 2009 atDum aloo looks delicious and creamy..
Vegan Magic says
March 2, 2012 atThank 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!
Krupa says
May 10, 2013 atThanks 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.
Anonymous says
July 21, 2013 atVaishali,
If I want to make this sauce for Cauliflower, do you suggest roasting in the oven? How should I proceed?
Thanks
Vaishali says
March 11, 2019 atYes, proceed the same way as for the potatoes!
Andrea says
June 29, 2017 atJust cooked this up and served it with rice. Turned out good and my Pakistani mother-in-law said she liked it. I would maybe add onion and garlic next time and possibly try it with yogurt instead of coconut milk, but then of course it wouldn’t be vegan.
Caroline May says
July 27, 2017 atOh my goodness, that is one of the yummiest things I’ve ever cooked! I made extra and froze some, and I kept thinking about it sitting there in the freezer and salivating. The sauce would go beautifully with roasted aubergine, I bet