vegan dum aloo recipe with Yukon potatoes
Vegan Dum Aloo is a plant-based version of a classic North Indian potato curry. Traditionally prepared with baby potatoes, this rich and creamy dish gets its name from "dum" — a slow cooking technique involving sealed pots — and "aloo", meaning potatoes. The vegan adaptation replaces dairy with a luscious cashew paste, offering the same luxurious mouthfeel without any animal products. It's a celebration of Indian cuisine, marrying whole spices like cumin seeds, green cardamom, and bay leaf with a bold, tomato-based gravy.
Ingredients
- 4 medium Yukon Gold potatoes or 12–14 baby potatoes, cubed
- 2 tablespoons oil vegetable, mustard, or olive
- 1 medium onion chopped
- 4 cloves garlic
- 1 inch ginger
- 1 small bell pepper any color, chopped
- ½ cup raw cashews soaked 15–20 mins in warm water
- 2 tablespoons tomato paste or ⅓ cup tomato puree
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ to 1 teaspoon red chili powder adjust to taste
- 1 teaspoon garam masala
- 1 teaspoon date syrup or maple syrup
- 1 teaspoon soy sauce or tamari
- 1 teaspoon kasuri methi dried fenugreek leaves, crushed
- ¾ to 1 teaspoon pink salt or to taste
- ½ cup green peas optional, fresh or frozen
- 1½ to 2 cups warm water adjust for desired gravy consistency
- 1 tablespoon lemon juice to finish
Instructions
Step 1: Fry the Potatoes
- Cube Yukon Gold (or baby potatoes if you have them), and fry in oil until golden brown. Set aside.
Step 2: Blend the Gravy Base
- Sauté onion, garlic, ginger, and bell pepper until soft. Blend into a smooth paste.
Step 3: Cook the Gravy
- In a pan, heat oil, add cumin seeds and the blended paste. Stir in tomato paste, spice powders (turmeric, coriander, chili, garam masala), and salt. Cook until the raw smell disappears.
Step 4: Add Cashew Paste & Potatoes
- Blend soaked cashews into a paste and add to the pan. Mix in the fried potatoes and optional peas. Add water to adjust the consistency.
Step 5: Simmer & Finish
- Cover the pot for dum-style cooking. Simmer on low heat until thickened. Finish with kasuri methi, date syrup, and a splash of lemon juice.