Vegan Masala recommends
Heavy-bottomed cooking pot
Steady heat helps rice, dal and slow-simmered sauces cook evenly without catching on the base.
View on Amazon UK
Paid affiliate link · No extra cost to you
Vegan Masala Recipe
Dum Aloo (Mughlai Style)
Mughlai-style dum aloo nestles little potatoes in a rich, aromatic gravy with cashew, tomato and warming spice. Slow simmering turns humble ingredients into a wonderfully celebratory curry.
Recipe by Craig LogueHow our recipes are created
60 minPrep: 30 minCook: 30 minServes 4MughlaiVegan
dum aloomughlai currypotato curry
From the kitchen
What to expect
Dum cooking asks you to slow down, which is part of its charm. Prick and brown the potatoes before simmering them gently so the creamy gravy works its way in rather than merely coating the outside.
Serving idea
Best served simply
Serve with roti, naan, or plain steamed rice, with sliced onion on the side if you like.
Useful equipment
Tools that make this recipe easier
These are optional paid links to useful Amazon UK searches. If you make a qualifying purchase, Vegan Masala may earn a commission at no extra cost to you.
Vegan Masala recommends
Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
View on Amazon UK
Paid affiliate link · No extra cost to you
Cook the recipe
Method
- 1
Boil the 3 medium potatoes until just tender. Drain, cool slightly, peel if needed, and prick them with a fork so they take in the masala.
- 2
Blend 1 large onion, chopped, 1 inch ginger, grated, 3 garlic cloves, and 1 tsp fennel seeds with a little water to a smooth paste.
- 3
Stir 3 tbsp unsweetened plant yoghurt into the paste and blend briefly until even.
- 4
Heat 2 tbsp oil in a heavy pan. Add 1 tsp shahi jeera, 1 small cinnamon stick, 3 cloves, 2 green cardamom pods, and 1 bay leaf. Let them sizzle for a few seconds.
- 5
Add the onion paste and cook on low, stirring often, until the raw smell goes and the masala turns thick, darker, and glossy.
- 6
Add 1 tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, and 1 tsp salt. Stir for a minute so the spices bloom in the masala.
- 7
Add the potatoes and turn them gently so they are coated all over.
- 8
Pour in 1 cup water, bring it to a gentle simmer, then cover tightly and cook on low for 10 to 12 minutes.
- 9
Uncover and cook for a minute or two if needed to thicken the gravy slightly. Finish with 2 tbsp fresh coriander, chopped, and rest for a few minutes before serving.
Gather everything first
Ingredients
- •3 medium potatoes
- •2 tbsp oil
- •1 tsp fennel seeds
- •1 small cinnamon stick
- •3 cloves
- •2 green cardamom pods
- •1 bay leaf
- •1 large onion, chopped
- •1 inch ginger, grated
- •3 garlic cloves
- •1 tsp turmeric
- •1 tsp chilli powder
- •1 tsp garam masala
- •1 tsp salt
- •1 cup water
- •3 tbsp unsweetened plant yoghurt
- •1 tsp shahi jeera (caraway seeds)
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Cook the onion masala slowly. If it stays pale, the gravy will taste raw; if it darkens too fast, lower the heat and add a spoonful of water.
- •Pricking the potatoes helps the masala move into the flesh, which matters more here than a thick coating on the outside.
- •This curry settles as it sits. The potatoes soften a little more and the gravy clings better after a short rest.
- •Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water so the gravy loosens without breaking.
- •If you want a looser gravy, add a little more water near the end and simmer uncovered for a minute.
Topic hub
Explore Vegan Indian Curry Recipes
Browse the curated curry hub for related chickpea, dal, potato, tofu and vegetable recipes in one place.
Visit the curry hubCook next
Kashmiri Dum Aloo
Kashmiri dum aloo cooks browned baby potatoes in a fragrant fennel, ginger and chilli gravy. The sauce is vivid and aromatic, with warmth rather than one-dimensional heat.
Aloo tikki
These golden aloo tikki hide a soft, warmly spiced potato centre beneath a crisp crust. Pile them with chickpeas and chutneys for proper chaat, or enjoy them hot from the pan.
Crispy Potato and Pea Samosas
These samosas hide a fragrant potato-and-pea filling inside crisp, flaky pastry. Cumin, coriander and amchur make every bite savoury, tangy and worthy of a generous spoonful of chutney.
Aloo Baingan Curry
Aloo baingan is one of those quietly brilliant curries: silky aubergine, tender potato and a tomato masala that clings to every piece. It is simple home cooking with a great deal of flavour.
Aloo Methi (Potato and Fenugreek Leaves Curry)
Earthy potatoes and fragrant fenugreek leaves make aloo methi a wonderfully savoury dry curry. It is gently spiced, comforting and especially good scooped up with a warm chapati.
Sweet Potato, Chickpea & Spinach Curry
Sweet potato, chickpeas and spinach make a colourful curry with creamy coconut, warming spice and plenty of texture. The natural sweetness is balanced by tomato, chilli and fresh herbs.
Learn the technique
A UK Seasonal Vegetable Guide for Indian Cooking
A practical guide to choosing, storing and cooking seasonal UK vegetables with Indian spices throughout the year.
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.