Dum Aloo (Mughlai Style)
A rich Mughlai-style baby potato curry slow-cooked in a creamy cashew and spice gravy.
60 minPrep: 30 minCook: 30 minMughlaiVegan
dum aloomughlai currypotato curry
Method
- 1
Boil baby 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 yogurt and blend briefly.
- 4
Heat oil in a heavy pan and add 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 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 coriander and serve.
Ingredients
- •250g baby potatoes
- •2½ cups water (for boiling)
- •¼ tsp salt
- •10 cashews, soaked in hot water
- •1 cup chopped onions
- •1 inch ginger
- •5 garlic cloves
- •½ tsp fennel seeds
- •2 tbsp water (for grinding)
- •¼ cup plant yogurt
- •2 tbsp oil (or vegan butter)
- •1 inch cinnamon stick
- •2 cloves
- •2 green cardamom pods
- •1 Indian bay leaf
- •½ tsp shahi jeera (caraway seeds)
- •¼ tsp turmeric
- •½ tsp chilli powder
- •½ tsp ground coriander
- •½ tsp garam masala
- •1 cup water (for gravy)
- •Salt to taste
- •1–2 tbsp chopped coriander
Notes
- •For extra richness, add a spoon of cashew cream at the end.
- •Best served with naan, paratha or jeera rice.