Vegan Aloo Dum
Transport your taste buds to the heart of Indian cuisine with this comforting Vegan Aloo Dum recipe, a plant-based twist on a traditional classic. Featuring tender, boiled small potatoes simmered in a rich, aromatic tomato and coconut cream gravy, this dish is packed with layers of flavor from vibrant spices like cumin seeds, garam masala, and red chili powder. Perfectly balanced with fresh coriander for a final flourish, it’s an ideal choice for a hearty vegan dinner. Ready in just 50 minutes, this gluten-free delight pairs beautifully with steamed rice or your favorite vegan flatbread, making it a versatile addition to any dining table. Simple yet indulgent, this recipe is sure to impress family and friends with its authentic taste and satisfying texture.
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Recipe Information
Ingredients
- 500 grams small potatoes
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 whole bay leaf
- 1 large onion, finely chopped
- 2 teaspoons ginger garlic paste
- 2 medium tomato, finely chopped
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 100 ml coconut cream
- 200 ml water
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Wash and peel the potatoes. Cut them into halves if they are large or leave them whole if small-sized.
Boil the potatoes in a pot of water until they are just cooked but still firm to avoid breaking them during cooking. Drain and set aside.
Heat the oil in a deep frying pan or wok over medium heat. Add the cumin seeds and the bay leaf. Fry until the seeds begin to splutter.
Add the chopped onion and sauté until golden brown.
Stir in the ginger garlic paste and sauté for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Sprinkle the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for another 2 minutes.
Add the boiled potatoes, mixing gently to coat them evenly with the spice mixture.
Pour in the coconut cream and water, and add salt. Stir to combine.
Cover the pan and let it simmer for 10-15 minutes, allowing the potatoes to absorb the flavors and ensuring the sauce is thickened to your preference.
Garnish with fresh coriander leaves and serve hot with rice or vegan bread.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 69.3 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3203 mg | 68% | |
*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.
