Vegan Masala Recipe
Kashmiri Dum Aloo
Kashmiri dum aloo cooks browned baby potatoes in a fragrant fennel, ginger and chilli gravy. The sauce is vivid and aromatic, with warmth rather than one-dimensional heat.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
Fennel and Kashmiri chilli give this dish its distinctive personality. Cook the potatoes gently under a lid so they absorb the gravy, then uncover at the end if the sauce needs concentrating.
Serving idea
Best served simply
Serve with plain rice or warm roti, with a little cucumber on the side to keep the plate fresh.
Cook the recipe
Method
- 1
Blend the soaked 60g almonds, 1 inch ginger, grated, 1 tsp garam masala, 1/4 tsp cayenne pepper, 2 tbsp fresh coriander, chopped, 1 tsp sugar and a little water to a smooth paste.
- 2
Toss 3 medium potatoes, cubed, with 2 tbsp oil, 1 tsp chilli powder, 1/2 tsp turmeric and 1 tsp salt until the pieces are well coated.
- 3
Roast the potatoes at 200°C for about 30 minutes, until they are tender at the edges and taking on a little colour.
- 4
Scrape the almond spice paste into a saucepan and bring it to a gentle simmer over low heat.
- 5
Add half of the 1 tin coconut milk and the roasted potatoes, then stir to coat the potatoes in the sauce.
- 6
Cover and simmer on low for 15–20 minutes, stirring once or twice, until the masala thickens and clings to the potatoes.
- 7
Stir in the remaining coconut milk and 1 tbsp lemon juice, then cook for 2 minutes more.
- 8
Taste and adjust the seasoning if needed, then serve hot.
A few useful notes
Notes
- Roasting the potatoes first helps them hold their shape while still taking on the masala. If you boil them instead, keep them just tender so they do not break apart in the sauce.
- The almond paste should simmer gently; if it starts sticking, loosen it with a splash of water and lower the heat. A clean simmer gives the curry a smoother finish.
- Coconut milk is added in two stages so the sauce stays rich without becoming heavy. Stir well after adding the second half so it blends evenly.
- Leftovers keep well for up to 3 days in the fridge. Reheat slowly on the stove with a splash of water if the sauce has thickened too much.
- The flavour settles overnight, and the potatoes take on more of the masala by the next day.
Gather everything first
Ingredients
- 60g almonds, soaked
- 1 inch ginger, grated
- 1 tsp garam masala
- 1/4 tsp cayenne pepper
- 2 tbsp fresh coriander, chopped
- 1 tsp sugar
- 2 tbsp oil
- 1 tsp chilli powder
- 1/2 tsp turmeric
- 3 medium potatoes, cubed
- 1 tsp salt
- 1 tin coconut milk, divided
- 1 tbsp lemon juice
Topic hub
Explore Vegan Indian Curry Recipes
Browse the curated curry hub for related chickpea, dal, potato, tofu and vegetable recipes in one place.
Visit the curry hubCook next
Dum Aloo (Mughlai Style)
Mughlai-style dum aloo nestles little potatoes in a rich, aromatic gravy with cashew, tomato and warming spice. Slow simmering turns humble ingredients into a wonderfully celebratory curry.
Aloo tikki
These golden aloo tikki hide a soft, warmly spiced potato centre beneath a crisp crust. Pile them with chickpeas and chutneys for proper chaat, or enjoy them hot from the pan.
Crispy Potato and Pea Samosas
These samosas hide a fragrant potato-and-pea filling inside crisp, flaky pastry. Cumin, coriander and amchur make every bite savoury, tangy and worthy of a generous spoonful of chutney.
Aloo Baingan Curry
Aloo baingan is one of those quietly brilliant curries: silky aubergine, tender potato and a tomato masala that clings to every piece. It is simple home cooking with a great deal of flavour.
Aloo Methi (Potato and Fenugreek Leaves Curry)
Earthy potatoes and fragrant fenugreek leaves make aloo methi a wonderfully savoury dry curry. It is gently spiced, comforting and especially good scooped up with a warm chapati.
Sweet Potato, Chickpea & Spinach Curry
Sweet potato, chickpeas and spinach make a colourful curry with creamy coconut, warming spice and plenty of texture. The natural sweetness is balanced by tomato, chilli and fresh herbs.
Learn the technique
A UK Seasonal Vegetable Guide for Indian Cooking
A practical guide to choosing, storing and cooking seasonal UK vegetables with Indian spices throughout the year.
Beginner-Friendly Vegan Indian Recipes
Simple vegan Indian dishes perfect for beginners starting their cooking journey.
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.