Soy-Free Aloo Dum
Bring authentic Indian flavors to your table with this Soy-Free Aloo Dum recipe, a delightful vegetarian dish that's both easy to make and packed with bold spices. Featuring tender small potatoes simmered in a rich and aromatic tomato-based curry infused with cumin seeds, green cardamom, cloves, and bay leaf, this recipe is perfect for those seeking a soy-free option without compromising on taste. With a velvety sauce seasoned with turmeric, chili powder, coriander, and garam masala, every bite is a burst of flavor. Garnished with vibrant fresh coriander leaves, this dish pairs beautifully with steamed rice or freshly baked bread for a satisfying meal that’s ready in under an hour. Perfect for weeknight dinners or as part of a hearty feast, this Soy-Free Aloo Dum offers a deliciously wholesome twist on a classic favorite!
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Recipe Information
Ingredients
- 500 g Small potatoes
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 2 Green cardamom pods
- 2 Cloves
- 1 Bay leaf
- 1 Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 250 ml Tomato puree
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 200 ml Water
Instructions
Boil the potatoes in salted water for 10-12 minutes until they are just cooked but still firm. Drain and set aside to cool.
Once the potatoes are cool enough to handle, peel and poke them with a fork or toothpick to allow the flavors to seep in.
Heat oil in a large pan over medium heat. Add cumin seeds, cardamom pods, cloves, and bay leaf, and sauté for about 1 minute until fragrant.
Add the chopped onion and sauté until it turns golden brown, stirring occasionally.
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
Mix in the tomato puree and cook for 5 minutes until the oil begins to separate from the mixture.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the boiled potatoes and toss them gently to coat with the spice mixture.
Pour in the water, reduce the heat to low, cover, and simmer for 10 minutes to let the flavors blend.
Sprinkle garam masala over the potatoes and stir gently to combine.
Garnish with fresh coriander leaves before serving.
Serve hot with rice or your choice of bread.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 24.8 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3922 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.
