Dairy-Free Aloo Dum

Bursting with bold flavors and vibrant spices, this Dairy-Free Aloo Dum is a comforting and wholesome Indian-inspired dish perfect for plant-based diets or anyone looking to enjoy a creamy curry without dairy. Tender baby potatoes are simmered in a luscious tomato-based gravy infused with aromatic spices like cumin, coriander, turmeric, and garam masala, creating a rich and satisfying flavor profile. This easy-to-follow recipe requires just 15 minutes of prep and is ready in under an hour, making it an excellent choice for weeknight dinners or special occasions. Garnished with fresh cilantro, this vegan aloo dum pairs beautifully with steamed rice, naan, or your favorite flatbread for a complete, crowd-pleasing meal.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 1 large, finely chopped Onion
• 3 minced Garlic cloves
• 1 inch piece, grated Ginger
• 1 cup Tomato puree
• 2 teaspoons Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons, chopped Fresh cilantro leaves

Directions

Step 1

Start by washing the baby potatoes thoroughly. Boil them in salted water for about 10-12 minutes until they are just tender. Drain and let them cool slightly, then peel and set aside.

Step 2

In a large pan, heat 3 tablespoons of olive oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant.

Step 3

Add the finely chopped onion to the pan and sauté for about 5-7 minutes, stirring occasionally, until they become golden brown.

Step 4

Stir in the minced garlic and grated ginger, and cook for another minute until the raw smell disappears.

Step 5

Reduce the heat slightly, then add the tomato puree to the pan. Cook for about 5 minutes, stirring occasionally, until the oil starts separating from the tomato mixture.

Step 6

Mix in 2 teaspoons of ground coriander, 1 teaspoon of ground cumin, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, and the garam masala. Cook for another 2 minutes to let the spices bloom, stirring constantly to avoid burning.

Step 7

Add the boiled and peeled potatoes to the pan. Season with 1 teaspoon of salt and stir well to coat the potatoes with the spice mixture.

Step 8

Pour in 1 cup of water, increase the heat to medium-high, and bring the mixture to a simmer. Cover the pan with a lid and let it cook for about 15 minutes, stirring occasionally, until the potatoes are fully cooked and the sauce thickens to your desired consistency.

Step 9

Once the potatoes are cooked, turn off the heat and garnish with chopped cilantro leaves.

Step 10

Serve the Dairy-Free Aloo Dum hot with steamed rice or bread of your choice.

Nutrition Facts

Serving size	(1304.2g)

Amount per serving	% Daily Value*
Calories	1009.1

Total Fat 45.9g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2484.8mg	0%
Total Carbohydrate 143.9g	0%
Dietary Fiber 19.0g	0%
Total Sugars 26.4g
Protein 20.9g	0%

Vitamin D 0IU	0%
Calcium 282.7mg	0%
Iron 14.1mg	0%
Potassium 3911.2mg	0%

*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.

Source of Calories

Fat: 38.5%

Protein: 7.8%

Carbs: 53.7%