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 - Tsp
• Mohri - 1 Tsp
• Jeera - 1 Tsp
• Salt to taste
• Water - 1/2 cup

Method For Preparing Vegan Achari Dum Aloo

1. Boil the whole potatoes and peel them. Deep fry the potatoes till they get a nice golden brown color.
2. In a bowl add 1/2 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.
3. In a kadai , add 1 TBSP oil. Once hot add mustard seeds , hing, black cardamom and bay leaf. Saute for just a second.
4. 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.
5. Cover and simmer on low heat for 8-10 minutes. Garnish with finely chopped cilantro. Serve hot with your choice of roti or rice.