Nut-Free Aloo Dum

Discover the rich flavors of Nut-Free Aloo Dum, a comforting vegetarian dish that’s perfect for those with nut allergies. This Indian classic showcases tender baby potatoes simmered in a fragrant tomato-based curry spiced with cumin, turmeric, and garam masala. Free from nuts but brimming with aromatic spices, this recipe achieves its creamy, hearty texture without relying on allergens. With just 15 minutes of prep and 35 minutes of cook time, it’s a quick and satisfying option for any weeknight meal. Serve it hot with steamed rice, fluffy naan, or soft roti, and enjoy the perfect balance of spice and comfort in every bite. Ideal for busy families or anyone looking to explore delicious nut-free Indian cuisine!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes
• 3 tablespoons Oil (vegetable or sunflower)
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, pureed
• 3 Garlic cloves, minced
• 1 inch Ginger, minced
• 1 Green chili, chopped
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Wash the baby potatoes thoroughly and boil them in salted water until they are tender but firm, about 10-12 minutes.

Step 2

Drain the potatoes and let them cool slightly. Peel the potatoes and set aside.

Step 3

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

Step 4

Add the chopped onions and sauté until they turn golden brown.

Step 5

Mix in the minced garlic, ginger, and green chili. Sauté for 1-2 minutes until fragrant.

Step 6

Stir in the tomato puree and cook for about 5 minutes until the mixture starts to thicken and release oil from the sides.

Step 7

Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2 minutes to let the spices integrate.

Step 8

Add the peeled potatoes and gently coat them with the spice mixture.

Step 9

Pour in the water and bring the mixture to a simmer. Cover the pan and cook on low heat for about 12-15 minutes, allowing the potatoes to absorb the flavors.

Step 10

Add garam masala and stir gently. Cook for another 2 minutes.

Step 11

Garnish with freshly chopped coriander leaves.

Step 12

Serve hot with steamed rice, naan, or roti.

Nutrition Facts

Serving size	1069 grams (1069.0g)

Amount per serving	% Daily Value*
Calories	890

Total Fat 44.10g	57%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2443mg	106%
Total Carbohydrate 119.50g	43%
Dietary Fiber 13.80g	49%
Total Sugars 15.60g
Protein 15.90g	32%

Vitamin D 0IU	0%
Calcium 208mg	16%
Iron 10mg	57%
Potassium 3052mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 6.8%

Carbs: 50.9%