Soy-Free Dum Aloo
Indulge in the vibrant flavors of soy-free Dum Aloo, a classic North Indian curry that's perfect for any occasion. This recipe features tender baby potatoes simmered in a luscious, aromatic tomato-yogurt gravy infused with cumin, turmeric, garam masala, and dried fenugreek leaves (kasuri methi). Fried to golden perfection, the potatoes soak up the rich blend of spices for a dish that's irresistibly flavorful and gluten-free. Made without soy products, this recipe caters to dietary preferences while delivering authentic Indian taste. Serve this delectable curry with steamed rice or warm naan for a comforting, crowd-pleasing meal. With simple steps and wholesome ingredients, soy-free Dum Aloo makes mastering traditional Indian cuisine both fun and accessible.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 3 tablespoons Ghee (clarified butter) or vegetable oil
- 1 large Onion, finely chopped
- 1 cup Tomato puree
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 cup Yogurt
- 1 teaspoon Salt
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoons Fresh coriander leaves, chopped
- 1 cup Water
Instructions
Begin by thoroughly washing the baby potatoes. Do not peel them.
Boil the baby potatoes in salted water until they are just tender but not falling apart. This should take 10-12 minutes. Drain and allow them to cool slightly.
Once the potatoes are cool enough to handle, pierce them in several places with a fork to ensure the flavors seep in while cooking.
In a heavy-bottomed pan, heat the ghee or vegetable oil over medium heat. Add the boiled potatoes and fry them until they are golden brown on all sides. Remove them from the pan and set aside.
In the same pan, add a bit more ghee or oil if necessary and add the cumin seeds. Let them splutter for a few seconds.
Add the chopped onion and sauté until it turns golden brown.
Stir in the ginger garlic paste and sauté for another minute until the raw smell disappears.
Add the tomato puree and cook until the oil separates from the mixture.
Lower the heat and add the turmeric powder, coriander powder, red chili powder, and garam masala. Stir well to combine the spices with the tomato mixture.
Whisk the yogurt and gradually add it to the pan, stirring continuously to prevent it from curdling.
Add the fried potatoes back into the pan, coating them with the masala.
Add salt and water. Cover the pan and let the potatoes simmer on low heat for about 15-20 minutes or until they are fully cooked and have absorbed the flavors.
Crush the kasuri methi between your palms and sprinkle it over the curry.
Garnish with fresh coriander leaves before serving.
Serve hot with rice or Indian bread of your choice.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 32.1 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 517 mg | 40% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4162 mg | 89% | |
*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.
