Nut-Free Dum Aloo
Discover the rich and comforting flavors of Nut-Free Dum Aloo, a simplified twist on the classic Indian curry that’s perfect for those avoiding nuts without compromising on taste. Baby potatoes take center stage, first boiled and then shallow-fried to golden perfection, before being simmered in a luscious, creamy yogurt-based sauce infused with aromatic spices like cumin, turmeric, and garam masala. This nut-free recipe skips the traditional use of cashew paste or cream, relying instead on fragrant spices and a tomato-onion base to create an irresistible, velvety gravy. Ready in under an hour, this wholesome, vegetarian dish pairs beautifully with steamed rice or soft Indian flatbreads for a hearty, satisfying meal. Whether you're catering to dietary restrictions or simply looking for a lighter spin on Dum Aloo, this recipe ensures every bite is a burst of flavor.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 4 tablespoons Vegetable oil
- 1 large Onion
- 2 medium Tomato
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 100 grams Low-fat yogurt
- 200 milliliters Water
- 2 tablespoons Fresh coriander leaves
Instructions
Wash and boil the baby potatoes in salted water until they are soft but still firm, about 10 minutes. Drain and peel them carefully.
Heat 2 tablespoons of vegetable oil in a large pan. Add the peeled baby potatoes and shallow fry until they turn golden brown. Remove and set aside.
In the same pan, add the remaining 2 tablespoons of oil. Add the cumin seeds and let them splutter.
Finely chop the onion and add it to the pan. Sauté until they turn golden brown.
Make a puree out of the tomatoes and add it to the pan along with ginger-garlic paste.
Cook this mixture until the oil starts to separate from the edges.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Lower the heat and stir in the yogurt gradually to prevent curdling. Mix thoroughly.
Add 200 milliliters of water to create a gravy. Let it simmer for a few minutes.
Add the golden-fried potatoes to the gravy, covering them well with the sauce.
Cover the pan and cook on low heat for another 10-15 minutes to let the potatoes absorb the flavors.
Stir in garam masala towards the end and adjust salt if needed.
Garnish with fresh coriander leaves on top before serving.
Serve hot with steamed rice or Indian flatbreads.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 41.2 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 415 mg | 32% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3341 mg | 71% | |
*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.
