Vegan Aloo Dum

Vegan Aloo Dum is a delightful plant-based twist on the traditional Indian comfort food, bursting with bold flavors and creamy textures. Tender baby potatoes are simmered in a fragrant, spiced tomato-coconut gravy enriched with garam masala, cumin, and a hint of red chili for a perfectly balanced heat. This easy yet satisfying dish, made in just under an hour, is naturally dairy-free and vegan, making it a wholesome choice for any meal. Garnished with fresh coriander leaves, it's the ideal pairing for steamed rice, naan, or roti, creating a comforting and flavorful feast that will impress vegans and non-vegans alike. Perfect for weeknight dinners or special occasions, this Vegan Aloo Dum is sure to win hearts with its rich aroma and irresistible flavors!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Wash and peel the potatoes. Cut them into halves if they are large or leave them whole if small-sized.

Step 2

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.

Step 3

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.

Step 4

Add the chopped onion and sauté until golden brown.

Step 5

Stir in the ginger garlic paste and sauté for 1-2 minutes until fragrant.

Step 6

Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Step 7

Sprinkle the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for another 2 minutes.

Step 8

Add the boiled potatoes, mixing gently to coat them evenly with the spice mixture.

Step 9

Pour in the coconut cream and water, and add salt. Stir to combine.

Step 10

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.

Step 11

Garnish with fresh coriander leaves and serve hot with rice or vegan bread.

Nutrition Facts

Serving size	(1272.2g)

Amount per serving	% Daily Value*
Calories	1295.3

Total Fat 60.9g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2466.5mg	0%
Total Carbohydrate 180.4g	0%
Dietary Fiber 18.5g	0%
Total Sugars 70.8g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 221.3mg	0%
Iron 10.7mg	0%
Potassium 3475.7mg	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: 40.9%

Protein: 5.2%

Carbs: 53.9%