Kashmiri dum aloo – A spicy potato

Add some golden spice to your life! Yummy for a any night dish to add to your meat meal or a work lunchtime side dish to have the other colleagues wishing they had what you have.

Kashmiri dum aloo - A spicy potato


Serves 4


20-25 baby potatoes

4 tsp Bravoleum Picul Extra Virgin Olive Oil

1 tsp turmeric

1 tsp  Kashmiri chilli powder

2 tbsp chopped mint

2 cups canned coconut milk

1 tbsp lemon juice

Salt to taste


For the masala

4 tsp garam masala

1 tbsp coriander powder

4 tbsp grated ginger

1 tsp sugar

1/2 tsp red chilli powder

1 tsp turmeric

35 almonds, soaked for about half an hour





Set your oven to 220 degrees

Grind together the masala ingredients with enough water to make a thick paste and set aside.

Mix the Bravoleum premium extra virgin olive oil, chili powder, turmeric, and salt to taste and toss the potatoes in the mixture.  Place in the oven for 40minutes. To make sure they’re cooked, check the potatoes by piercing fork in them for softness.

In a saucepan, bring the ground paste to a boil, adding some water if it’s too thick. Pour half the coconut milk and the baked potatoes into the saucepan.

Once the sauce starts to bubble, turn the heat to the lowest setting and place a tight-fitting lid over the saucepan. Let cook 20 minutes. Keep a eye on it and add some water if the sauce starts to dry up.

Add the remaining coconut milk, some salt, and the mint and lemon juice. Stir well and turn off the heat.

Serve hot with pooris or rotis or rice.