Soy-Free Dum Aloo

Indulge in the rich and aromatic flavors of Soy-Free Dum Aloo, a vegetarian Indian classic that's perfect for a comforting meal or festive occasion. This recipe highlights golden baby potatoes simmered in a velvety, yogurt-based curry infused with a medley of spices like cumin, garam masala, and dried fenugreek leaves (kasuri methi), delivering an irresistible depth of flavor. Prepared without soy, this dish is ideal for those with dietary restrictions, offering all the traditional allure of Dum Aloo with a wholesome twist. Serve it with fluffy basmati rice or warm naan to soak up the luscious, spice-laden gravy. Ready in just an hour, this recipe combines ease and authenticity for a crowd-pleasing meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Begin by thoroughly washing the baby potatoes. Do not peel them.

Step 2

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.

Step 3

Once the potatoes are cool enough to handle, pierce them in several places with a fork to ensure the flavors seep in while cooking.

Step 4

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.

Step 5

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.

Step 6

Add the chopped onion and sauté until it turns golden brown.

Step 7

Stir in the ginger garlic paste and sauté for another minute until the raw smell disappears.

Step 8

Add the tomato puree and cook until the oil separates from the mixture.

Step 9

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.

Step 10

Whisk the yogurt and gradually add it to the pan, stirring continuously to prevent it from curdling.

Step 11

Add the fried potatoes back into the pan, coating them with the masala.

Step 12

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.

Step 13

Crush the kasuri methi between your palms and sprinkle it over the curry.

Step 14

Garnish with fresh coriander leaves before serving.

Step 15

Serve hot with rice or Indian bread of your choice.

Nutrition Facts

Serving size	(1344.2g)

Amount per serving	% Daily Value*
Calories	1096.8

Total Fat 47.5g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 135.2mg	0%
Sodium 2577.9mg	0%
Total Carbohydrate 154.4g	0%
Dietary Fiber 19.5g	0%
Total Sugars 32.1g
Protein 28.1g	0%

Vitamin D 58.8IU	0%
Calcium 516.6mg	0%
Iron 13.8mg	0%
Potassium 4161.6mg	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: 36.9%

Protein: 9.7%

Carbs: 53.4%