Spicy Potato Curry – Vegan Dum Aloo

Spicy Potato Curry – vegan Dum Aloo!

As the title goes, Spicy Potato Curry is one strong curry that is perfect for a cold wintery day. This is a healthier version of Indian Dum Aloo recipe. The original recipe calls for deep-fried baby potatoes and also requires dairy ingredients such as yogurt and cream. I am sharing an easy to prepare, a dairy-free dish that is as relishing as the original recipe.

Spicy Potato Curry or Vegan Dum Aloo is a flavorful concoction of onion and tomatoes seared in spices and a rich base of cashew paste. The secret to getting the taste is to blanch the onions and preparing the curry base. I boiled the potatoes separately, but it is also quite common to boil the potatoes with the gravy.

Using cashew paste and soy yogurt for creaminess also worked out very well. I had tried almond paste in a few of my trials, but it does not quite match the richness that cashews bring. If you do not have cashew paste, you can always soak a handful of them in hot water and them blend them along with the onions. If you do not have soy yogurt, add a few more cashews and a couple of teaspoons of lemon juice. I started out to prepare a vegan version that is as good as the original recipe, but it actually turned out better. Try it to believe it! I am really looking forward to your comments on my facebook page.

On a scale of 1-10, this recipe will probably be classified as 7. So if you prefer a milder curry, you can always make modifications by going easy on the garam masala and the chili powder.

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Here are the recipe details.

Print Recipe

5 from 1 vote

Spicy Potato Curry -Vegan Dum Aloo

Spicy Potato curry is a flavorful concoction of onion and tomatoes seared in spices and a rich base of cashew paste.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Side Dish

Cuisine: Indian

Keyword: Spicy potatoes

Servings: 4

Calories: 198kcal

Author: Uma Srinivas

Ingredients

• 12 -15 baby potatoes
• 1 medium size onion blanched
• 2 small tomatoes
• 1 bay leaf
• 2 green cardamom
• 4 cloves
• 2 garlic cloves
• 2 tsp minced Ginger
• 2 -3 tbsp cashew paste or else use 20 cashews and blend with tomatoes
• 2-3 tbsp soy yogurt
• Pink salt to taste
• Cilantro for garnish
• 1 tsp Garam Masala
• ¼ tsp turmeric powder
• 1 tsp red chili powder adjust according to your taste

Instructions

• Place a pan over medium heat and boil the potatoes.
• De-skin the potatoes after they cool down and place them aside.
• In different pan, blanch the cubed onions and then blend them with tomatoes.
• If you are using cashews instead of cashew paste, blend them with the tomatoes now.
• On a separate pan, saute Bay leaves, green cardamom, Cloves and green chillies with oil.
• Add minced garlic, ginger and sauté them until they turn golden brown.
• Add the blanched onion-tomato paste and stir well. Cook for 2 more minutes.
• Add all the remaining spices (turmeric, Garam Masala, red chili powder). Continue to cook for at least 5 minutes until raw smell goes away.
• Add cashew paste and stir well. (Skip this step if you are using raw cashews)
• Add salt, and soy yogurt and cook for another 2 minutes.
• Add boiled potatoes and stir well without mashing the potatoes. Let it simmer for 5 minutes.
• Garnish with cilantro and serve with rice or Rotis

Notes

If you do not have cashew paste, you can always soak a handful of them in hot water and them blend them along with the onions. If you do not have soy yogurt, add a few more cashews and a couple of teaspoons of lemon juice.

Nutrition

Serving: 1g | Calories: 198kcal

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