Vegan Masala Recipe
Dum Aloo (Mughlai Style)
A Mughlai vegan potato dish built on balanced spices, a properly cooked masala and the sort of practical family cooking that earns a regular place at the table. The best version depends on giving the potatoes time to absorb the seasoning rather than rushing the pan.
From the kitchen
What to expect
Potato dishes like this are best when the spices have been given a little time to catch in the oil before everything comes together. That is what gives the final dish its warmth and depth.
Serving idea
Best served simply
Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.
Cook the recipe
Method
- 1
Boil potatoes until almost tender. Drain, cool slightly, peel and prick with a fork.
- 2
Blend soaked cashews, 1 large onion, chopped, ginger, garlic, and fennel seeds into a smooth paste.
- 3
Stir in plant yoghurt and blend briefly.
- 4
Heat 2 tbsp oil in a heavy pan and add the whole spices.
- 5
Add the prepared 1 large onion, chopped-cashew paste and cook on low, stirring often, until thick and glossy.
- 6
Add turmeric, chilli powder, 2 tbsp fresh coriander, chopped, and garam masala. Stir well.
- 7
Add baby potatoes and coat them in the gravy.
- 8
Pour in water, season with 1 tsp salt, and mix.
- 9
Cover tightly and cook on low heat for 10–12 minutes.
- 10
Rest briefly, garnish with 2 tbsp fresh coriander, chopped, and serve.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp fennel seeds
- •3 garlic cloves
- •1 small cinnamon stick
- •3 cloves
- •2 green cardamom pods
- •1 bay leaf
- •1 large onion, chopped
- •1 inch ginger, grated
- •1 tsp turmeric
- •1 tsp chilli powder
- •1 tsp garam masala
- •3 medium potatoes, cubed
- •1 cup water
- •1 tsp salt
- •3 tbsp unsweetened plant yoghurt
- •1 tsp shahi jeera (caraway seeds)
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
- •If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
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.