Vegan Dum Aloo
Indulge in the rich and flavorful experience of Vegan Dum Aloo, a plant-based twist on the classic Indian dish. This recipe features tender baby potatoes, parboiled, shallow-fried to golden perfection, and simmered in a creamy coconut milk-based curry infused with aromatic spices like garam masala, cumin, and kasuri methi. The velvety sauce is built with a hearty ginger-garlic paste, sautéed onions, and ripe tomatoes, delivering layers of robust flavor in every bite. Quick to prepare, yet lavishly satisfying, this vegan recipe is perfect for a cozy dinner, pairing effortlessly with steamed rice or fluffy Indian breads like naan or roti. With its balanced spices and dairy-free richness, Vegan Dum Aloo is a must-try for anyone seeking plant-based comfort food packed with vibrant Indian spices.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 1 large onion
- 2 medium tomatoes
- 2 tablespoons ginger-garlic paste
- 1 cup coconut milk
- 3 tablespoons cooking oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons coriander leaves
- 1 tablespoon kasuri methi (dried fenugreek leaves)
Instructions
Begin by washing the baby potatoes thoroughly. Parboil them in salted water until they are about 70% cooked. Drain and set aside to cool.
Once cooled, peel the potatoes gently and prick them with a fork to allow better absorption of flavors.
Heat 2 tablespoons of cooking oil in a pan over medium heat and shallow fry the potatoes until they turn golden brown. Remove and set aside.
In the same pan, add another tablespoon of oil. Add cumin and coriander powder, turmeric powder, and red chili powder. Sauté briefly until aromatic.
Finely chop the onion and tomatoes separately. Add the chopped onion to the pan and sauté until translucent.
Add the ginger-garlic paste to the onions and sauté further until the raw smell disappears.
Add chopped tomatoes to the pan and cook until they turn mushy and oil starts to separate from the masala.
Pour in the coconut milk and stir well to combine with the spice mixture, forming a smooth curry base.
Adjust salt as needed and let the curry simmer for 5 minutes.
Add the fried potatoes to the curry and cover the pan. Let it cook on low heat for about 10-15 minutes so that the potatoes absorb the flavors.
Sprinkle garam masala and kasuri methi over the curry. Stir gently to combine.
Garnish with chopped coriander leaves before serving.
Serve Vegan Dum Aloo hot with steamed rice or any Indian bread of your choice.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 36.6 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3523 mg | 75% | |
*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.
