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Thick & Creamy Vegan Dum Aloo (Potato Curry)

A delicious serving of Thick & Creamy Vegan Dum Aloo, a rich and indulgent vegan curry that brings warmth and comfort with every bite.
Thick & Creamy Vegan Dum Aloo (Potato Curry)

Delight your senses with this luscious vegan and lacto vegetarian thick and creamy dum aloo recipe (Potato Curry) that brings comfort and warmth to every bite! Aromatic spices and rich flavours come together in this thick and creamy dum aloo, perfect for those who love a little indulgence. Whether you're a vegan or a lacto vegetarian, this recipe caters to both with a few simple ingredient swaps. Gather around the table and enjoy this heartwarming dish that is sure to become a family favourite in no time!



Serves: 4

Preparation time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes



- 500 g baby potatoes, boiled, peeled, and halved

- 1 large onion, finely chopped

- 2 large tomatoes, pureed

- 2 green chillies, slit

- 1 tsp ginger paste

- 1 tsp garlic paste

- 1 cup cashew cream (or heavy cream for lacto vegetarian)

- 1/2 cup water

- 2 tbsp oil

- 1/2 tsp cumin seeds

- 1/2 tsp turmeric powder

- 1 tsp red chilli powder

- 1 tsp garam masala

- 1 tsp coriander powder

- 1 tsp fennel seeds, crushed

- Salt, to taste

- Fresh coriander leaves, for garnish



1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

2. Add chopped onions and cook until they turn golden brown, stirring occasionally.

3. Stir in ginger paste, garlic paste, and slit green chillies, cooking for another 1-2 minutes until fragrant.

4. Add the tomato puree and cook for 5-6 minutes, or until the oil starts to separate from the mixture.

5. Add turmeric powder, red chilli powder, garam masala, coriander powder, crushed fennel seeds, and salt. Mix well and cook for 2-3 minutes.

6. Stir in boiled potatoes, making sure they are coated in the spice mixture.

7. Pour in the cashew cream (or heavy cream for lacto vegetarian) and water, stirring gently to combine all ingredients. Bring the mixture to a gentle simmer.

8. Lower the heat, cover the pan with a lid, and cook for 10-12 minutes, allowing the flavours to meld together.

9. Remove the lid, check for seasoning, and adjust if necessary. Garnish with fresh coriander leaves.

To serve:

Serve hot with steamed basmati rice, naan, or roti.


Additional Tips:

To make cashew cream, blend 1 cup of soaked cashews with 1/2 cup of water until smooth and creamy.


Allergy information / alternatives:

This recipe is nut-free for lacto vegetarians. Vegans may substitute cashew cream with coconut cream to make it nut-free.


Nutritional Information (per serving):

- Calories: 367 kcal

- Protein: 7.6 g

- Carbohydrates: 38.4 g

- Fat: 20.8 g

- Saturated Fat: 3.4 g

- Sodium: 63 mg

- Fiber: 7.6 g

- Sugar: 6.8 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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