Spicy Potato Curry-Vegan Dum Aloo(Instant Pot + Stove Top)

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.

How to make dum aloo in Instant Pot?

I cannot believe it has been close to a couple of years since I shared the original stove top version. Today I have updated this Dum Aloo recipe to include the Instant pot version. If you do not already own it, you have got to buy one because it makes everything easier! I tried the Vegan Dum Aloo recipe in instant pot and results were amazing!

The procedure is almost similar but with little tweaks along the way during the cooking process. The only difference you will note in the dish is that the instant pot version seems a little flowy compared to the stove top version. Nevertheless, the taste is just the same and the amount of cleanup you do with the Instant Pot is a lot less! Check the recipe in the recipe box.

What is the dairy substitute

Of all the substitutes I tried, cashew paste and soy yogurt worked out the best for taste and creaminess. 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 then blend them along with the onions. If you do not have soy yogurt, try coconut yogurt or add a few more cashews and a couple of teaspoons of lemon juice.

Although I started out to prepare a vegan version that is as good as the original recipe, it actually turned out better! Try it to believe it! I am really looking forward to your comments on my facebook page.

Is vegan dum aloo too spicy?

On a scale of 1-10, this recipe will probably be classified as “8”. So if you prefer a milder curry, you can always make modifications by going easy on garam masala and the chili powder. 

Here are the recipe details…. 

Vegan Dum Aloo (Instant Pot + Stove Top)

Uma Raghupathi

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

5 from 1 vote

Print Recipe

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Course :Side Dish

Cuisine :Indian

Servings 4

Calories 31 kcal

Ingredients

  

1x2x3x

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

Cook ModePrevent your screen from going dark

Instructions

 

Stovetop directions

• Place a pan over medium heat and boil the potatoes.
• De-skin the potatoes after they cool down and place them aside.
• In a 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.
• In a separate pan, saute Bay leaves, green cardamom, Cloves, and green chilies.
• 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

Instant Pot Version

• Peel the skin of baby potatoes and wash with clean water.
  
• Add 2 teaspoon oil to inner pot in the Instant Pot and tap on ‘saute’ mode.
• As the oil heats up, saute Bay leaves, green cardamom, Cloves, and green chilies.
• Add minced garlic, ginger and sauté them until they turn golden brown.
  
• Meanwhile, blend onions, tomatoes, and cashew paste. If you are using soaked cashews instead of cashew paste, blend them with the tomatoes now.
• Add the onion-tomato paste to the inner pot and stir well.
• Add all the remaining spices (turmeric, Garam Masala, red chili powder). Cook for 2 minutes.
• Add salt, coconut yogurt and add potatoes. Stir well.
  
• Add a cup of water and close the lid of the instant pot.
• Turn the steam release handle to sealing position and tap “manual” and set the time for 5 minutes.
• When the time is up, open the lid using “natural release”.
• Garnish with dry methi leaves and cashew cream or coconut cream (optional) and your Vegan Dum Aloo is ready for the table!
  
• Serve it hot paired with a cup of steamed rice or chapati!

Video

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.

Video is provided only for the stovetop instructions.

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Nutrition

Serving: 1g | Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 1.7mg | Calcium: 16mg | Iron: 0.3mg

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