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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
50 minPrep: 10 minCook: 40 minServes 4KashmiriVegan
kashmiri dum aloodum aloopotato curry
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.
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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.
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
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.
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