Kashmiri Dum Aloo

Taken from ARF Newsletter

Ingredients with directions:

10-15 baby potatoes (If you can't find these, use the smallest potatoes you can find, and halve or quarter them. Then follow the rest of the recipe instructions). If using whole baby potatoes, poke them all over with a fork. Mix 2 tsp of oil + 1/4 tsp red chilli powder + 1/4 tsp turmeric + salt to taste and toss the potatoes in the mixture. Place in a 400-degree oven and roast 30 minutes or until the potatoes are cooked through. (Pierce with a fork to test).

1 cup coconut milk

For the masala, grind together using just enough water to keep the blades moving: 1 tbsp garam masala, 1 tbsp coriander powder, 15-20 almonds, soaked for about half an hour, 1 tbsp grated ginger, 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1/2 tsp sugar.

Other ingredients:

1 tbsp canola or vegetable oil, 1/2 chopped mint or coriander for garnish, 1 tbsp lemon juice, Heat the oil in a saucepan.

Add the ground masala and stir for a couple of minutes.

Add half the coconut milk and then the potatoes.

Once the sauce tarts to bubble, turn the heat to the lowest setting and place a tight-fitting lid over the saucepan. Let cook 20 minutes. Add some water if the sauce dries up.

Add the remaining coconut milk, more salt if needed, and the mint/coriander leaves. Stir well and turn off the heat.

Serve hot with chapatis or with whole-wheat puris, as I did. This also pairs really well with some South Indian Coconut Rice.