” Kashmiri Dum Aloo” is what I’ve been craving for, since long now.And after ages of racking n racking my small bird brains i thought of coming up with this idea of Baking these little babies and not frying them.
All the dairy in this one has been replaced by Almonds n Coconut Mylk.
This is Indulgence mind you, but not at the cost of any life at all 🙂
- 10-15 baby potatoes
- 20 Almonds ( Soaked Overnight)
- 2 Cups Coconut Mylk
- 2tsp Oil
- Garam Masala
- 1/4 tsp Turmeric
- 1 tsp Red chillinpowder
- 2tbsp Coriander poweder
- 1/2 tsp Sugar ( optional)
Grind together Almonds, coriander powder, red chilli powder and turmeric and make a thick sauce/gravy
Use a fork to make holes all around the Potatoes( not just skin deep, a bit more deeper)
Mix Oil, Red chilli powder, turmeric n Salt in a large bowl
Toss the Potatoes in the bowl
Preheat oven at 200°C for 10 mins
Bake at 225°C for 25 mins
Change the Oven to Grill mode at the same temp
Heat 1 tsp oil
Add in the Almond thick sauce/ gravy
Add 1 cup coconut mylk
Add in the Baked Potatoes
Cover with a lid for app 20 mins on medium flame( keep an eye on it n stir if required. Sauce will bubble n might stick to the utensil)
Add the other 1 cup of Coconut Mylk. Check spices now.
It’s all done!