-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Classic Vegan Dum Aloo recipe captures the essence of traditional Indian cuisine while being completely plant-based. By leveraging the robust flavors of tomatoes, onions, ginger, and a blend of aromatic spices, this dish offers a tantalizing experience that rivals its non-vegan counterparts. The potatoes are first boiled to perfection, then gently sautéed with the spices, and finally simmered in a rich, creamy tomato-based sauce. This recipe is designed to delight the taste buds of vegans and non-vegans alike, making it a perfect addition to any meal. Ideal for those seeking to explore vegan Indian cuisine without sacrificing flavor, this Dum Aloo is a testament to the versatility of vegan cooking.
Ingredients
- 2 lbs baby potatoes
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 2 green chilies, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 cup coconut cream
- 3 tbsp oil
- Salt to taste
- Fresh cilantro for garnish
Steps:
- Boil the potatoes until they are tender and set aside.
- Heat oil in a pan over medium heat. Add onions, ginger, garlic, and green chilies. Sauté until the onions are golden.
- Add the tomato puree and cook until the oil separates.
- Add turmeric, cumin, coriander, and garam masala. Cook for another 2 minutes.
- Add the boiled potatoes and mix well to ensure they are coated with the spices.
- Garnish with fresh cilantro before serving.
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