Kashmiri Dum Aloo
Kashmiri Dum Aloo is a spicy potato curry made with yogurt and baby potatoes. 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.
Servings: 8 servings
- 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
- ½ tsp Kashmiri chilli powder (paprika is a fine substitute)
- ½ tsp turmeric
- 2 cups coconut milk (canned or freshly extracted)
- 2 tbsp cilantro (or mint, chopped, for garnish)
- Salt to taste
- 1 tbsp lemon juice
For the masala:
- 4 tsp garam masala
- ½ tsp cayenne
- ½ tsp turmeric
- 1 tbsp ground coriander
- 25 almonds (soaked for about an hour)
- 2 tbsp ginger (grated)
- 1 tsp sugar
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.
Calories: 213kcal | Protein: 2.9g | Fiber: 2.7g | Vitamin A: 250IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 1.6mg