Kashmiri Dum Aloo

Before it exploded with violence in the 1980s, Kashmir, a disputed territory between India and Pakistan, was known for being a paradise on earth. This valley nestled in the gorgeous Himalayas was a popular haunt for honeymooners and tourists local and foreign, and a backdrop for many of Bollywood’s extravagant movies. There was a time when, it seemed, no Hindi movie could be made without at least a duet by the “heroine” and the “hero” cavorting around on Kashmir’s snowy slopes, bouffant hairdos and all. Not surprising, because this is truly a magnificent land, with a beauty that ranges from the stately, awe-inspiring, almost forbidding gray slopes of Leh dotted with brilliant blue-green lakes, to the verdant, softer beauty of Srinagar, a city that sits on the glossy Dal lake. While it is still not safe for tourists to travel to most parts of this strife-smothered land, with the exception of places like Leh bordering Tibet, there is another gift from Kashmir we can still enjoy: its rich, luxurious, slow-cooked cuisine. Typically, Kashmiri cuisine tends to be heavy on meat. But the Kashmiri Dum Aloo I have for you today is one of the few delightfully vegetarian dishes this region is known for. In its traditional form, Dum Aloo is not suitable for vegans, because it includes cream or yogurt, or sometimes both. Check to get new recipe updates by email.

For my vegan Kashmiri Dum Aloo, I replace the yogurt with coconut milk and lemon juice. The creaminess of the coconut milk is perfect with the texture of the potatoes, which turn spongy when cooked and soak up all those delicious spices. To achieve the perfect texture, the potatoes are usually deep-fried first. I take a healthier shortcut: I marinate the potatoes in some simple spices and roast them in the oven, in their jackets. The baking cooks them and gives the potato skins a crunchy texture, which emulates the deep-frying without the fat, and works beautifully in the final dish. The sauce is perfection itself: creamy and luscious. You might find yourself licking the ladle often as you cook. But save some, because Dum Aloo is delicious with poori, fried Indian breads, or roti, or this 20-minute Dill Turmeric Pilaf with Pistachios. You can also pair it with this delicious south Indian Coconut Rice, Turmeric Rice or Jeera Rice.