Dum Aloo (Mughlai Style)
A rich Mughlai-style baby potato curry slow-cooked in a creamy cashew and spice gravy, perfect for a weeknight meal.
Method
- 1
Boil potatoes until almost tender. Drain, cool slightly, peel and prick with a fork.
- 2
Blend soaked cashews, onions, ginger, garlic, and fennel seeds into a smooth paste.
- 3
Stir in plant yoghurt and blend briefly.
- 4
Heat oil in a heavy pan and add the whole spices.
- 5
Add the prepared onion-cashew paste and cook on low, stirring often, until thick and glossy.
- 6
Add turmeric, chilli powder, coriander, and garam masala. Stir well.
- 7
Add baby potatoes and coat them in the gravy.
- 8
Pour in water, season with salt, and mix.
- 9
Cover tightly and cook on low heat for 10–12 minutes.
- 10
Rest briefly, garnish with fresh coriander, and serve.
Ingredients
- •2 tbsp oil
- •1 inch ginger, grated
- •1 tsp fennel seeds
- •1 tsp turmeric
- •1 tsp chilli powder
- •1 tsp garam masala
- •1 cup water
- •1 tsp salt
- •2 tbsp fresh coriander, chopped
- •3 medium potatoes, cubed
- •1 large onion, chopped
- •3 garlic cloves
- •3 tbsp unsweetened plant yoghurt
- •1 small cinnamon stick
- •3 cloves
- •2 green cardamom pods
- •1 bay leaf
- •1 tsp shahi jeera (caraway seeds)
Notes
- •For extra creaminess, blend additional cashews into the gravy.
- •This dish can be stored in the fridge for up to 3 days.
- •Adjust chilli powder according to your spice preference.
- •Serve with basmati rice or naan for a complete meal.
Learn the technique
Beginner-Friendly Vegan Indian Recipes
Simple vegan Indian dishes perfect for beginners starting their cooking journey.
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.