Vegan Dum Aloo Recipe:
There are numerous ways of creating this Vegan Dum Aloo Recipe and I love cooking it in the Bengali elegance.
I was recalling my grannie and just thought of trying her finest recipe – Dum Aloo! What an astounding cook she was! I shadow her never botched recipe to make this every time, exclusively during the winter. There are many Bengali dishes for which I follow her recipe but this is the easiest and one of the tastiest.
Having flawlessly cooked Dum Aloo which was spiced with the proper blend of spices was a pleasure. I used to see her cooking this dish for us during our visit to her place on winter holidays. She was not in favor of using processed spices and her cooking was always supported with making a paste of whole spices. They give a different and royal aroma to any dish.
Vegan Dum Aloo Recipe
- 14 – 16 small baby Potatoes
- ½ cup Mustard or Vegetable oil
- 1 tsp Kashmiri red chili powder
- 1 tsp Turmeric powder
- 3 medium sized Tomatoes
- 3 Green Chillies
- 3 Cardamoms
- 2 Bay leaves
- 2 Star anise
- 15 Fenugreek seeds
- 1 tsp fresh Ginger paste
- 1 tsp Coriander powder
- 1 tsp Red chili powder
- ½ Tsp Asafoetida
- 1/2 Tsp Turmeric powder
- ½ Tsp Sugar
- 2 tsp Mustard/Vegetable Oil
- Fresh finely chopped Coriander to garnish
- Salt to taste
- Boil the potatoes until tender but not soppy.
- Once boiled take away the skin and prod several holes in each potato with a toothpick so that the gravy seeps in the potatoes.
- Heat the mustard oil in a deep bottomed pan and when it’s hot add the turmeric and chili powder before frying the potatoes in batches till golden on all sides.
- Shallow fry the potatoes rather than deep frying them.
- Allow them to cool and drain the excess oil on a kitchen paper.
- Put the tomatoes in hot water and then let them cool down in a bowl of cold water.
- Add the Tomatoes, green chilies, ginger in a grinder and grind them to a puree.
- In the same pan that we fried the potatoes add extra oil if needed or heat the left over oil adding the bay leaves, cardamoms, asafoetida, Fenugreek seeds and star anise.
- After a few seconds gently pour the ground puree, lowering the flame and let the gravy come to a boil.
- Once the oil starts to separate add the red chili, coriander, turmeric powder and cook for a few more minutes before adding 1 cup water and let the gravy come to a boil.
- Add the Salt & Sugar for seasoning and then the fried potatoes. Cover and cook for 10 more minutes on a low flame till the Potatoes have soaked in all the flavors.
- Sprinkle some freshly chopped Coriander before you serve Add 1-2 tablespoon full fat coconut milk to make this masala creamier!
Dum Aloo curry is ready to serve. The curry should be semi dry. If you keep it on a plate it should stay put and there should be no liquid running around. If the curry is a bit watery cook for a few more minutes.
Serve hot with rice. Enjoy!