Vegan Masala Recipe

Dum Aloo (Mughlai Style)

Name: Dum Aloo (Mughlai Style)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai
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

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 Logue How our recipes are created

60 minPrep: 30 minCook: 30 minServes 4MughlaiVegan

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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.

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.

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.

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

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