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.
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Here are the recipe details.
Spicy Potato Curry -Vegan Dum Aloo
- 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
- Â¼ tsp turmeric powder
- 1 tsp red chili powder adjust according to your taste
- 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 sautÃ© 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