Kashmiri Dum Aloo
A rich Kashmiri-style potato curry made with coconut milk, warming spices and roasted baby potatoes.
50 minPrep: 10 minCook: 40 minKashmiriVegan
kashmiri dum aloodum aloopotato curry
Method
- 1
Blend soaked almonds, ginger, garam masala, cayenne, coriander, sugar and a little water into a smooth paste.
- 2
Toss baby potatoes with oil, chilli powder, turmeric and salt.
- 3
Roast at 200°C (400°F) for about 30 minutes until fork tender.
- 4
Bring the spice paste to a simmer in a saucepan.
- 5
Add half the coconut milk and the roasted potatoes.
- 6
Cover and simmer on low for 15–20 minutes.
- 7
Stir in remaining coconut milk, lemon juice and herbs.
- 8
Adjust salt and serve hot.
Ingredients
- •20–25 baby potatoes
- •1 tsp neutral oil
- •½ tsp Kashmiri chilli powder (or paprika)
- •½ tsp turmeric
- •Salt to taste
- •2 cups coconut milk
- •1 tbsp lemon juice
- •4 tsp garam masala
- •½ tsp cayenne
- •1 tbsp ground coriander
- •25 almonds, soaked
- •2 tbsp grated ginger
- •1 tsp sugar
- •2 tbsp chopped coriander or mint
Notes
- •For deeper flavour, lightly fry the potatoes before roasting.
- •Add extra coconut milk for a richer sauce.
- •Serve with rice, roti or poori.