Dum Aloo Restaurant Style
Creamy, flavorful, and packed with fresh zucchini, this vegan soup gets its irresistible cheesy taste from nutritional yeast—without any dairy.
Servings: 4 Servings
Ingredients
- ¼ cup mustard oil
- 500 gms baby potatoes boiled & peeled
- 3 medium onion
- 6 garlic cloves chopped
- ½ inch ginger chopped
- 1 bay leaf
- ½ inch cinnamon stick
- 4 green cardamom
- 4 cloves
- 8 - 10 black pepper
- 2 medium tomatoes
- 3 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp kasuri methi roasted and crushed
- 1 tbsp coriander leaves chopped
- ¼ tsp amchur powder/ dry mango powder
Instructions
- Boil baby potatoes until fork-tender.
- Once cooled to room temperature, peel the skin and pierce all over using a fork or toothpick.
- Add ½ tsp chili powder and a pinch of turmeric powder, and keep aside for 10 minutes.
- Heat 5-6 tbsp oil in a pan.
- Shallow fry the boiled and peeled baby potatoes. Keep aside on a paper napkin/ clean plate.
- In rest of oil, add cumin seeds, cloves, cardamom, cinnamon, bay leaf,garlic, ginger and saute for 1 minute.
- Add diced onion and saute till translucent. Add in cashews, tomatoes, and saute for another 4 - 5 minutes until cooked well.
- Turn off the heat and let them cool. Blend everything to a fine paste.
- Add 1 tbsp of oil to the same pan if required.
- Add red chili powder and a pinch of turmeric powder to it.
- After 10 seconds, add onion paste and stir well. Add coriander powder, turmeric powder, and cumin powder. Mix them well.
- Cook till the paste leaves oil from the sides. Add in shallow-fried potatoes to the pan.
- Add 1 cup of water (or as needed) and let it simmer for some time.
- Add finely chopped coriander leaves and dried kasuri methi. Mix well.
- Turn off the heat. Add cream to the curry and gently stir it.
- Dum aloo is ready. Taste and adjust seasoning. Serve this with poori, paratha, or rice.