Vegan Dum Aloo | Punjabi Style Vegan Dum Aloo

 Punjabi Style Vegan Dum Aloo with step by step photos – This delicious vegan dum aloo is more restaurant like and not spicy-hot like the Kashmiri dum aloo.

This Punjabi dum aloo has a tang from tangy tomatoes and a sweet hint from onions and cashews and in combination with the usual Indian spices, what you get is a creamy and delicately spiced & flavored dish.

I have adapted this recipe from Nita Mehta cookbook “Taste of Punjab: hare bhare khetaan da khaana-vegetarian”.

Now this is a step by step recipe and this will give you an idea of how frying onion paste, tomato paste and cashew paste is so important for North Indian dishes. If you don’t do it properly, you won’t get the right flavors and taste in your final dish.

This recipe is made without curd. As a substitute for yogurt (curd or dahi), I have used lemon juice. However, the gravy would equally taste good with dairy yogurt or vegan yogurt.

You can serve it with roti or naan or jeera paratha or saffron rice or masala rice or jeera rice or rumali roti.

How to make Vegan Dum Aloo

1: The baby potatoes are rinsed, wiped dry, halved and shallow fried in oil till they get cooked completely.

2: In hot oil, black cardamom and cinnamon are added and fried till the oil becomes fragrant. Then add the onion-ginger-garlic paste.

3: Now brown this paste. The paste has to be browned before you proceed to the next step. This is an important part. If the onion paste is not browned well, the curry won’t taste good.

4: Add the tomato puree and stir.

5: After 3-4 minutes, add the spice powders.

6: Fry this whole masala paste till the oil starts to leave the sides. Another important step.

7: Now add the cashew paste. If you don’t have cashew paste then another excellent vegan option is almond paste.

8: Stir and fry again till the oil leaves the sides of the masala paste. Can you see the oil bubbles at the sides…

9: Add water and stir.

10: Bring the whole curry to a boil.

11: Add the shallow fried baby potatoes.

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12: Simmer till the gravy thickens a bit and lastly add lemon juice and salt. Mix well.