Dum Aloo is a cherished classic in Indian cuisine, especially in the northern states of Punjab and Kashmir. The name "Dum Aloo" is derived from the traditional slow-cooking method, known as "dum," which involves sealing the pot with dough to trap all the flavors and aromas inside. This slow-cooking process allows the spices and potatoes to meld together, creating a dish that's both tender and bursting with taste.

Ingredients For Vegan Dum Aloo Recipe

1. Baby Potatoes - 8-10 - washed and peeled.
2. Onion - finely chopped - 1
3. Tomatoes - pureed - 2
4. Ginger-Garlic paste - 1 TBSP
5. Turmeric powder - 1 TSP
6. Hing Powder - 1/4 TSP
7. Red Chilli Powder - 1 TSP
8. Garam Masala - 1 TBSP.
9. Vegetable oil - 1 TBSP.
10. Salt to taste.

Method

InstaPot Method -

1. Start on Saute mode. Once warm Add oil. Add hing powder , add onions saute till onion turn translucent.
2. Add ginger-garlic paste. Saute for 1 minute.
3. Add tomato puree . Saute till the masala start releasing oil.
4. Add all dry spices turmeric powder , red chilli powder , garam masala, salt to taste. Mix well.
5. Add potatoes and mix well.
6. Add water to adjust consistency.
7. Turn to pressure cooker mode. Cook for 10 minutes. Let the steam release naturally.
8. Garnish with cilantro serve hot with rice or roti.

Kadai Method -

1. Heat a Kadai or pan on medium flame. Once warm Add oil. Add hing powder , add onions saute till onion turn translucent.
2. Add ginger-garlic paste. Saute for 1 minute.
3. Add tomato puree . Saute till the masala start releasing oil.
4. Add all dry spices turmeric powder , red chilli powder , garam masala, salt to taste. Mix well.
5. Add potatoes and mix well.
6. Add water to adjust consistency.
7. Cook for 10-15 minutes or till potatoes cook.
8. Garnish with cilantro serve hot with rice or roti.