Welcome to the world of bold and zesty flavors with our Vegan Achari Dum Aloo recipe. This dish is a delightful fusion of tender potatoes, aromatic spices, and the tangy kick of traditional Indian pickles, all while being entirely vegan.
Whether you’re a dedicated vegan foodie or simply seeking a unique culinary experience, this recipe promises a mouthwatering journey into the heart of Indian cuisine. Each bite of these flavorful and spicy potato dumplings will transport you to a world of rich tastes and vibrant aromas.
This Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients –
- For Potato
- Baby potato – boiled – peeled – 8-10
- Vegetable oil to deep fry
- For Dum Aloo Gravy
- Vegan plain , unsweetened curd – 1 cup
- Kashmiri red chilli powder – 1 Tsp
- Turmeric powder – 1 Tsp
- Vegetable oil – 1 TBSP
- Achari Masala – 1 TBSP
- Black cardamom – 2
- Bay Leaf – 1
- Asafoetida – ¼ Tsp
- Mohri – 1 Tsp
- Jeera – 1 Tsp
- Salt to taste
- Water – ½ cup
Method For Preparing Vegan Achari Dum Aloo
- Boil the whole potatoes and peel them. Deep fry the potatoes till they get a nice golden brown color.
- In a bowl add ½ cup water and red chili powder. Mix well and keep it aside. In another bowl add 1 cup vegan curd and achari masala . Mix well and keep aside for later use.
- In a kadai , add 1 TBSP oil. Once hot add mustard seeds , hing, black cardamom and bay leaf. Saute for just a second.
- Add red chili mixed water , turmeric powder and get a nice boil. Add curd mixture and mix well. Add salt to taste and fried potatoes and mix well.
- Cover and simmer on low heat for 8-10 minutes. Garnish with finely chopped cilantro. Serve hot with your choice of roti or rice.
