• 15
    min
    Prep Time
  • 25
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 210
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Dinner
  • Allergens:
  • Seasons:
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  • 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:

  1. Boil the potatoes until they are tender and set aside.
  2. Heat oil in a pan over medium heat. Add onions, ginger, garlic, and green chilies. Sauté until the onions are golden.
  3. Add the tomato puree and cook until the oil separates.
  4. Add turmeric, cumin, coriander, and garam masala. Cook for another 2 minutes.
  5. Add the boiled potatoes and mix well to ensure they are coated with the spices.
  7. Garnish with fresh cilantro before serving.

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