Nut-Free Aloo Dum
Discover the comforting flavors of Nut-Free Aloo Dum, a vibrant Indian curry featuring tender baby potatoes simmered in a rich, tomato-based spiced gravy without any nuts, making it perfect for allergy-friendly cooking. This recipe combines pantry staples like cumin seeds, turmeric, garam masala, and fresh aromatics like garlic, ginger, and green chili to create a fragrant and deeply satisfying dish. The potatoes are gently coated in the robust spice mixture, allowing them to soak up the mouthwatering flavors as they simmer to perfection. Ready in just 50 minutes, this vegetarian delight is ideal for weeknight dinners or festive occasions. Serve it piping hot with fluffy steamed rice, or pair it with soft naan or roti for an unforgettable meal experience.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 3 tablespoons Oil (vegetable or sunflower)
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, pureed
- 3 Garlic cloves, minced
- 1 inch Ginger, minced
- 1 Green chili, chopped
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Wash the baby potatoes thoroughly and boil them in salted water until they are tender but firm, about 10-12 minutes.
Drain the potatoes and let them cool slightly. Peel the potatoes and set aside.
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add the chopped onions and sauté until they turn golden brown.
Mix in the minced garlic, ginger, and green chili. Sauté for 1-2 minutes until fragrant.
Stir in the tomato puree and cook for about 5 minutes until the mixture starts to thicken and release oil from the sides.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2 minutes to let the spices integrate.
Add the peeled potatoes and gently coat them with the spice mixture.
Pour in the water and bring the mixture to a simmer. Cover the pan and cook on low heat for about 12-15 minutes, allowing the potatoes to absorb the flavors.
Add garam masala and stir gently. Cook for another 2 minutes.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 15.6 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3052 mg | 65% | |
*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.
