Vegan Dum Aloo Gravy| Vegan Roasted Baby Potato Curry

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 2

Ingredients:

• 10 baby Potatoes
• 1 1/2 cup chopped Onion
• 1 1/2 cup Tomato puree
• 1 inch Ginger roughly chopped
• 2 cloves of Garlic roughly chopped
• 1 cup Cashew
• 1 cup Vegan yogurt 
• 1 Bay leaf
• 2 to 3 Cloves
• 2 Cinnamon sticks
• 2 green Cardamom pods (Elaichi)
• 2 tsp red chili powder (Kashmiri red chili powder)
• 1 tsp Turmeric powder
• 1 tsp Kasuri methi leaves (Optional)
• 1 tsp Cumin seeds
• 2 tsps Cumin powder
• 2 tsp Coriander powder
• 2 tsp Garam Masala powder
• Salt as per taste
• Chopped coriander leaves for garnish
• Cashew and Almond milk paste for garnish

Step by step photo recipe to make Vegan Dum Aloo Curry:

• Heat 2 tbsp of oil in a pan on low to medium heat. Add bay leaf, cinnamon sticks, cardamom pods, cloves, and saute for a minute. 

• Next add chopped onion, garlic, and ginger. Saute for two minutes on medium flame.

• Add cashew halves to the pan and saute for another minute. Except bay leaf and cinnamon sticks transfer everything into a blending jar. Make a smooth paste and set aside.

• In the same pan heat 2 tbsp of oil on medium flame and add cumin seeds. Once the cumin seeds crackle, turn the flame to low. Add turmeric powder,  red chili powder, and saute for a minute.

• Next add the blended masala paste to the pan and mix well. Cover and cook for 2 to 3 minutes on low to medium flame.

• Add the tomato puree and cook for another 5 minutes on low flame.

• Next add all the spice powders, kasuri methi leaves, and salt. Stir well and cook for another minute.

• Turn the flame to low and add vegan yogurt. Stir well and let the gravy simmer on low flame for 2 minutes.

• In a pressure cooker add baby potatoes with sufficient water and cook for 2 whistles or microwave the potatoes for 6 to 7 minutes.
• Once the potatoes are cooked, let it cool for a minute and peel the sick off.

• Add salt, turmeric powder, chili powder to the potatoes and mix well.
• Heat 3 tbsp of oil in a pan on medium to high flame and gently add all the potatoes to the pan. Stir occasionally until all the potatoes are roasted well on all sides.

• Add the roasted baby potatoes to the prepared gravy and let it simmer on low flame for another 3 to 4 minutes.
• Drizzle vegan cream or cashew and almond milk paste on top of the gravy before serving. Add chopped coriander leaves as garnish.

• Vegan Dum Aloo Curry can be served with Rice or Roti.