Kashmiri Dum Aloo
A rich Kashmiri-style potato curry featuring coconut milk, warming spices, and tender roasted baby potatoes.
Method
- 1
Blend soaked almonds, ginger, garam masala, cayenne, coriander, sugar, and a little water into a smooth paste.
- 2
Toss cubed potatoes with oil, chilli powder, turmeric, and 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, lemon juice, and freshly chopped herbs.
- 8
Adjust salt and serve hot.
Ingredients
- •60g almonds, soaked
- •1 inch ginger, grated
- •1 tsp garam masala
- •1 tsp sugar
- •2 tbsp oil
- •1 tsp chilli powder
- •1/2 tsp turmeric
- •1 tsp salt
- •1 tbsp lemon juice
- •3 medium potatoes, cubed
- •1 tin coconut milk
- •1/4 tsp cayenne pepper
- •2 tbsp fresh coriander, chopped
Notes
- •For a richer flavour, roast the potatoes until golden brown.
- •You can adjust the amount of chilli powder for desired heat.
- •Storage: This dish keeps well in the fridge for up to 3 days.
- •Reheat gently on the stove, adding a splash of water if needed.
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