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A close up of a plate of food with stew, with Dum Aloo
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5 from 1 vote

Vegan Dum Aloo (Instant Pot + Stove Top)

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 Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 31kcal
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 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 teaspoon)
  • 1 teaspoon Garam Masala
  • ¼ teaspoon turmeric powder
  • 1 teaspoon 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.
    A bowl of food, with Dum Aloo
  • 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.
    A close up of a bowl, with Dum Aloo
  • 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.
    A close up of a bowl of food, with Dum Aloo
  • 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!
    A bowl of soup, with Dum Aloo
  • 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.

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