Dairy-Free Dum Aloo
Elevate your mealtime with this delicious and hearty Dairy-Free Dum Aloo, a vegan twist on the classic Indian comfort food! This recipe features baby potatoes simmered in a creamy coconut milk-based gravy infused with aromatic spices like cumin, turmeric, garam masala, and red chili powder. Perfect for those seeking a dairy-free alternative, the use of coconut milk lends a luscious richness that pairs beautifully with the tangy tomato puree and savory sautéed onions. Lightly fried potatoes add a golden, crispy texture before absorbing the bold and flavorful masala. With a prep time of just 20 minutes and serving up to 4 people, this dish is ideal for weeknight dinners or festive gatherings. Garnished with fresh cilantro, it’s best enjoyed with steamed rice or warm roti for an authentic, soul-satisfying experience. Whether you're vegan or simply love exploring new culinary options, Dairy-Free Dum Aloo promises to be a crowd-pleaser and a staple in your kitchen!
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Recipe Information
Ingredients
- 600 grams Baby potatoes
- 1 large, finely chopped Onion
- 2 medium, pureed Tomatoes
- 2 tablespoons Ginger garlic paste
- 200 ml Coconut milk
- 2 tablespoons, chopped Cilantro
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 200 ml Water
- 3 tablespoons Oil
Instructions
1. Wash and boil the baby potatoes in salted water for about 10-12 minutes or until they are partially cooked. Drain and let them cool slightly.
2. Once cooled, peel the potatoes and set aside.
3. In a non-stick pan, heat 2 tablespoons of oil over medium heat and lightly fry the potatoes until they develop a golden crust. Remove and set aside.
4. In the same pan, add the remaining 1 tablespoon of oil. Add the cumin seeds and allow them to splutter.
5. Add the finely chopped onion to the pan and sauté until it turns golden brown.
6. Stir in the ginger garlic paste and cook for another 2 minutes or until the raw aroma fades.
7. Add the tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook on medium heat until the oil starts to separate from the masala.
8. Reduce the heat to low and add the coconut milk, stirring continuously to combine.
9. Gradually add the water to adjust the consistency of the gravy.
10. Add the fried potatoes to the gravy, cover the pan with a tight-fitting lid, and let it simmer on low heat for about 15 minutes, allowing the potatoes to absorb the flavors.
11. Stir in the garam masala and adjust seasoning if necessary.
12. Garnish with chopped cilantro and serve hot with rice or roti.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2057 mg | 89% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 34.9 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3929 mg | 84% | |
*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.
