Spicy Vegan Potato Curry

24 March 2020 Bookmark0
This spicy vegan potato curry is complete on with flavour and easy to make with pantry staples. Fried potatoes are simmered in a highly spiced and savory tomato-cashew sauce infused with scrumptious, aromatic Indian spices. You’ll be surprised by way of how tasty the common-or-garden potato may be!

I like me a potato curry. Truth be advised I really like any kind of curry, but I especially love me a potato curry. Or something potato for that depend.

Spicy Vegan Potato Curry
Spicy Vegan Potato Curry

Curry is an exceptionally versatile dish, whatever goes and you could make it as simple or as complicated as you like. This highly spiced vegan curry dum aloo is Punjabi fashion, and I would say that it’s about common in phrases of complexity.

Not because it’s mainly tough, however because there are numerous steps concerned and it takes a bit 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
  • 1 bay leaf
  • 2 cloves
  • 2.5 cm (1 inch) piece of cinnamon
  • 2 green cardamom pods
  • 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. Bring a medium-sized pot of water to a boil and boil the potatoes until tender but not mushy. Drain the potatoes and allow them to cool. Peel them once 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 heat. Fry the potatoes until lightly browned and crispy on all sides. Set aside on a paper towel to drain.
  3. Add one tablespoon of oil to the pan and allow it to heat on high. Once the oil shimmers, reduce the heat to medium and add the fennel seeds. Fry just until the seeds crackle and darken slightly and then add in the cinnamon, cardamom, bay leaf, and cloves. Continue frying for just a few seconds until they release their aromas.
  4. Add the onion, garlic, ginger, and green chili to the spices and cook until translucent. Add the tomatoes and cook until soft. Remove the pan from the heat and allow to cool. Once cool, puree in a food processor or blender.
  5. Heat one tablespoon of oil in your pan over high heat. Once shimmering, reduce the heat to medium and add in the cumin seeds. Fry until they begin to crackle and then add in the onion-tomato puree. Cook, stirring occasionally, until the liquid has evaporated and it forms a thick paste.
  6. Add in the dry spices: chili powder, coriander, turmeric, and a pinch of salt. Allow to cook for a minute, then stir through the cashew paste. Finally, add the water and bring to a boil. Poke the potatoes all over with a fork to allow the sauce to penetrate and add them to the pan. Simmer for 5 minutes or until the gravy has reached your desired consistency.
  7. Serve garnished with chopped fresh cilantro leaves.


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