Vegan Dum Aloo

Experience the rich and aromatic flavors of Vegan Dum Aloo, a plant-based spin on a beloved North Indian classic! This dish features tender baby potatoes, parboiled and shallow-fried to golden perfection, then simmered in a luscious coconut milk curry infused with fragrant spices like cumin, coriander, turmeric, and garam masala. The addition of kasuri methi and freshly chopped coriander leaves takes the flavor profile to the next level, making it irresistibly aromatic. This dairy-free, gluten-free recipe is perfect for pairing with steamed rice or your favorite Indian bread for a comforting and satisfying meal. With just 20 minutes of prep and plenty of vibrant spices, Vegan Dum Aloo is your go-to recipe for a restaurant-quality dish made right in your kitchen.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Begin by washing the baby potatoes thoroughly. Parboil them in salted water until they are about 70% cooked. Drain and set aside to cool.

Step 2

Once cooled, peel the potatoes gently and prick them with a fork to allow better absorption of flavors.

Step 3

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.

Step 4

In the same pan, add another tablespoon of oil. Add cumin and coriander powder, turmeric powder, and red chili powder. Sauté briefly until aromatic.

Step 5

Finely chop the onion and tomatoes separately. Add the chopped onion to the pan and sauté until translucent.

Step 6

Add the ginger-garlic paste to the onions and sauté further until the raw smell disappears.

Step 7

Add chopped tomatoes to the pan and cook until they turn mushy and oil starts to separate from the masala.

Step 8

Pour in the coconut milk and stir well to combine with the spice mixture, forming a smooth curry base.

Step 9

Adjust salt as needed and let the curry simmer for 5 minutes.

Step 10

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.

Step 11

Sprinkle garam masala and kasuri methi over the curry. Stir gently to combine.

Step 12

Garnish with chopped coriander leaves before serving.

Step 13

Serve Vegan Dum Aloo hot with steamed rice or any Indian bread of your choice.

Nutrition Facts

Serving size	(1285.5g)

Amount per serving	% Daily Value*
Calories	1058.0

Total Fat 45.8g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2474.6mg	0%
Total Carbohydrate 156.7g	0%
Dietary Fiber 17.7g	0%
Total Sugars 37.2g
Protein 18.3g	0%

Vitamin D 0IU	0%
Calcium 274.8mg	0%
Iron 10.9mg	0%
Potassium 3563.3mg	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: 37.1%

Protein: 6.6%

Carbs: 56.4%