Vegan Masala Recipe
Kashmiri Dum Aloo
A Kashmiri vegan potato dish built on balanced spices, a properly cooked masala and the sort of practical family cooking that earns a regular place at the table. The best version depends on giving the potatoes time to absorb the seasoning rather than rushing the pan.
From the kitchen
What to expect
Potato dishes like this are best when the spices have been given a little time to catch in the oil before everything comes together. That is what gives the final dish its warmth and depth.
Serving idea
Best served simply
Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.
Cook the recipe
Method
- 1
Blend soaked almonds, 1 inch ginger, grated, garam masala, cayenne, 2 tbsp fresh coriander, chopped, sugar, and a little water into a smooth paste.
- 2
Toss cubed potatoes with oil, chilli powder, turmeric, and 1 tsp salt.
- 3
Roast at 200°C 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 the remaining coconut milk, 1 tbsp lemon juice, and freshly chopped herbs.
- 8
Adjust 1 tsp salt and serve hot.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 inch ginger, grated
- •1 tsp garam masala
- •1 tsp chilli powder
- •1/2 tsp turmeric
- •3 medium potatoes, cubed
- •1 tsp salt
- •60g almonds, soaked
- •1 tsp sugar
- •1/4 tsp cayenne pepper
- •1 tbsp lemon juice
- •1 tin coconut milk
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
- •If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
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