Dairy-Free Aloo Dum
Experience the rich, comforting flavors of Dairy-Free Aloo Dum, a vibrant Indian curry featuring tender baby potatoes simmered in a luscious tomato-based sauce infused with a medley of warm spices like cumin, coriander, turmeric, and garam masala. This dairy-free twist on the classic aloo dum uses olive oil to achieve its signature depth, making it perfect for plant-based eaters and those avoiding dairy. With a prep time of just 15 minutes and a cook time of 45 minutes, this one-pot recipe is an easy yet impressive meal option for busy weeknights or special gatherings. Garnished with fresh cilantro, it's best enjoyed with a side of steamed rice or warm flatbread for a wholesome, flavor-packed dinner. Perfect for fans of vegan Indian recipes, potato curries, and gluten-free main dishes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch piece, grated Ginger
- 1 cup Tomato puree
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons, chopped Fresh cilantro leaves
Instructions
Start by washing the baby potatoes thoroughly. Boil them in salted water for about 10-12 minutes until they are just tender. Drain and let them cool slightly, then peel and set aside.
In a large pan, heat 3 tablespoons of olive oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant.
Add the finely chopped onion to the pan and sauté for about 5-7 minutes, stirring occasionally, until they become golden brown.
Stir in the minced garlic and grated ginger, and cook for another minute until the raw smell disappears.
Reduce the heat slightly, then add the tomato puree to the pan. Cook for about 5 minutes, stirring occasionally, until the oil starts separating from the tomato mixture.
Mix in 2 teaspoons of ground coriander, 1 teaspoon of ground cumin, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and the garam masala. Cook for another 2 minutes to let the spices bloom, stirring constantly to avoid burning.
Add the boiled and peeled potatoes to the pan. Season with 1 teaspoon of salt and stir well to coat the potatoes with the spice mixture.
Pour in 1 cup of water, increase the heat to medium-high, and bring the mixture to a simmer. Cover the pan with a lid and let it cook for about 15 minutes, stirring occasionally, until the potatoes are fully cooked and the sauce thickens to your desired consistency.
Once the potatoes are cooked, turn off the heat and garnish with chopped cilantro leaves.
Serve the Dairy-Free Aloo Dum hot with steamed rice or bread of your choice.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 26.4 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3911 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
