Dairy-Free Dum Aloo

Indulge in the rich and aromatic flavors of Dairy-Free Dum Aloo, a vibrant, plant-based twist on the classic North Indian delicacy. This recipe features tender baby potatoes simmered in a creamy coconut milk gravy that's infused with a symphony of warm spices like cumin, turmeric, and garam masala. The tomato-based sauce, enriched with sautéed onions and ginger garlic paste, delivers a bold and tangy flavor profile, perfectly balanced by the natural sweetness of coconut milk. Lightly frying the potatoes before simmering enhances their texture, while chopped cilantro adds a refreshing burst of freshness. This vegan-friendly dish is not only dairy-free but also packed with wholesome ingredients, making it an irresistible option for those seeking comforting flavors without compromise. Serve it with fluffy basmati rice or freshly made roti for a satisfying and flavorful meal that’s ideal for weeknight dinners or festive gatherings.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 600 grams Baby potatoes
• 1 large, finely chopped Onion
• 2 medium, pureed Tomatoes
• 2 tablespoons Ginger garlic paste
• 200 ml Coconut milk
• 2 tablespoons, chopped Cilantro
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon (or to taste) Salt
• 200 ml Water
• 3 tablespoons Oil

Directions

Step 1

1. Wash and boil the baby potatoes in salted water for about 10-12 minutes or until they are partially cooked. Drain and let them cool slightly.

Step 2

2. Once cooled, peel the potatoes and set aside.

Step 3

3. In a non-stick pan, heat 2 tablespoons of oil over medium heat and lightly fry the potatoes until they develop a golden crust. Remove and set aside.

Step 4

4. In the same pan, add the remaining 1 tablespoon of oil. Add the cumin seeds and allow them to splutter.

Step 5

5. Add the finely chopped onion to the pan and sauté until it turns golden brown.

Step 6

6. Stir in the ginger garlic paste and cook for another 2 minutes or until the raw aroma fades.

Step 7

7. Add the tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook on medium heat until the oil starts to separate from the masala.

Step 8

8. Reduce the heat to low and add the coconut milk, stirring continuously to combine.

Step 9

9. Gradually add the water to adjust the consistency of the gravy.

Step 10

10. Add the fried potatoes to the gravy, cover the pan with a tight-fitting lid, and let it simmer on low heat for about 15 minutes, allowing the potatoes to absorb the flavors.

Step 11

11. Stir in the garam masala and adjust seasoning if necessary.

Step 12

12. Garnish with chopped cilantro and serve hot with rice or roti.

Nutrition Facts

Serving size	(1547.9g)

Amount per serving	% Daily Value*
Calories	1190.9

Total Fat 46.0g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2494.4mg	0%
Total Carbohydrate 187.3g	0%
Dietary Fiber 19.9g	0%
Total Sugars 35.2g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 303.3mg	0%
Iron 13.1mg	0%
Potassium 4305.7mg	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: 32.9%

Protein: 7.7%

Carbs: 59.5%