Spicy Vegan Potato Curry - Chef Fun Kitchen

Spicy Vegan Potato Curry

This spicy vegan potato curry is full on with flavour and smooth to make with pantry staples. Fried potatoes are simmered in a highly spiced and savory tomato-cashew sauce infused with delicious, fragrant Indian spices. You’ll be amazed through how tasty the humble potato can be!

Spicy Vegan Potato Curry

Curry is an exceptionally versatile dish, some thing goes and you can make it as easy or as complex as you want. This highly spiced vegan curry dum aloo is Punjabi style, and i'd say that it’s approximately average in phrases of complexity.

No longer because it’s in particular tough, however because there are several steps worried and it takes a chunk of time to prepare. but it’s completely well worth it.

Spicy Vegan Potato Curry


  • 12 baby potatoes (or large potatoes cut into small pieces)
  • 2 tablespoons and 1 teaspoon of vegetable oil, divided
  • 12 whole cashews, soaked in water for 30 minutes
  • 1/2 teaspoon fennel seeds
  • 2.5 cm (1 inch) piece of cinnamon
  • 2 green cardamom pods
  • 1 bay leaf
  • 2 cloves
  • 1 medium onion, chopped
  • 1 1/4 cm (1/2 inch) piece of ginger, chopped
  • 2 cloves of garlic, chopped
  • 2 spicy green chilies, chopped (adjust to taste)
  • 2 tomatoes, chopped
  • 1 teaspoon cumin seeds
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons coriander powder
  • 1/4 teaspoon turmeric powder
  • Salt, to taste
  • 1 cup water
  • Fresh cilantro, to garnish


  1. Carry a medium-sized pot of water to a boil and boil the potatoes till gentle but now not comfortable. Drain the potatoes and allow them to chill. Peel them as soon as cool enough to handle. while to potatoes are cooking, puree the soaked cashews with a bit of water in a food processor to a thick paste.
  2. Heat one teaspoon of oil in a large pan over medium warmth. Fry the potatoes till lightly browned and crispy on all sides. Set apart on a paper towel to empty.
  3. Add one tablespoon of oil to the pan and allow it to heat on excessive. as soon as the oil shimmers, lessen the heat to medium and upload the fennel seeds. Fry simply until the seeds crackle and darken slightly after which upload inside the cinnamon, cardamom, bay leaf, and cloves. retain frying for only some seconds till they release their aromas.
  4. Upload the onion, garlic, ginger, and inexperienced chili to the spices and cook dinner till translucent. upload the tomatoes and cook till soft. remove the pan from the heat and permit to cool. once cool, puree in a food processor or blender.
  5. Warmth one tablespoon of oil for your pan over excessive warmness. once shimmering, reduce the heat to medium and upload inside the cumin seeds. Fry till they begin to crackle and then add inside the onion-tomato puree. cook dinner, stirring on occasion, until the liquid has evaporated and it forms a thick paste.
  6. Upload inside the dry spices: chili powder, coriander, turmeric, and a pinch of salt. permit to prepare dinner for a minute, then stir thru the cashew paste. finally, add the water and produce to a boil. Poke the potatoes all over with a fork to permit the sauce to penetrate and add them to the pan. Simmer for five minutes or till the gravy has reached your desired consistency.
  7. Serve garnished with chopped sparkling cilantro leaves.

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