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)
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 or coconut yogurt
- Pink salt to taste
- 2 tsp Cilantro for garnish or use dry methi leaves for garnish (1/4 tsp)
- 1 tsp Garam Masala
- ¼ tsp turmeric powder
- 1 tsp red chili powder adjust according to your taste
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 tsp 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
Nutrition
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All time fav of mine, looks so delish 🙂
That looks absolutely lip smacking delicious
I turned this recipe into a main dish by adding cauliflower and green beans, and used Greek yogurt as a topping instead of adding the soy yogurt to the dis. It was Amazing! My whole family loved it… even my 4 year old! Thanks for sharing this… I will be adding it to my recipe box!
Thank you Celia. Great that it worked for you and for your 4 year old kid too:)