Air fryer dum aloo recipe | Vegan dum aloo in coconut milk

29 Jun Air fryer dum aloo recipe | Vegan dum aloo in coconut milk

Last Updated on June 29, 2022 by blessmyfoodbypayal

Air fryer vegan dum aloo | vegan dum aloo in coconut milk with step wise pictorial and video method.

DUM means ‘slowly cooked‘ & ALOO is ‘potato‘.

Dum Aloo is a traditional vegetarian dish from Kashmir part of India, wherein deep fried potatoes are cooked in yoghurt based gravy. You can click here to look into the Authentic Kashmiri Dum Aloo recipe.

Here we are sharing the Air Fryer Vegan version of dum aloo, hence used air fryer for frying potatoes and gravy is made from coconut milk. However both vegan and vegetarian versions are glutenfree.

As we are transforming the recipe from traditional Vegetarian to Vegan one, so have taken the liberty to add more of the spices/ingredients in vegan version, which are not actually added in authentic kashmiri recipe.

In the traditional version, although the gravy matters, but the potatoes got their basic taste due to deep frying. Till date we have been cooking dum aloo by deep frying potatoes, so when the concept of air frying arose in mind, we were little hesitant over a thought that will it be equally good as the deep fried one?

But if you ask us to know about the taste, honestly speaking, this is hard to figure out the difference between both the versions.

Air fried vegan one is equally delicious and similar in taste as the authentic kashmiri one.

FEW TIPS FOR PERFECT DUM ALOO

1. Always choose the medium sized potatoes for dum aloo. You can also use small one but never the big size. Big sized potatoes fail to absorb the flavors.

2. If you don’t have requisite sized potatoes, then cut the big one and cook. But preference should only be given to medium or small one.

3. Piercing the potatoes is very important. As dum aloo are always cooked using whole potato and if you don’t pierce them, flavours will not get a way to look inside.

4. This is also important to pierce potatoes with toothpick. If you use fork, there is likelihood that potatoes may break.

5. As every air fryer is different, so it is not necessary that yours potatoes will also turn brown similar to my timings ie 30 minutes. So you may need to air fry more or less.

6. You are free to add the spices as per your liking and availability.

7. Thick coconut milk curdles on cooking so always use thick and thin milk mixed or thick one after dilution.

8. Authentic dum aloo is made with yoghurt which gives a slight sour taste to the recipe. As we are using coconut milk which is mildly on sweet side, so the addition of lemon juice is must to balance that sweetness and bring a touch of tanginess.

WHAT CAN BE ADDED IN PLACE OF COCONUT MILK?

We haven’t tried this recipe with any other plant milk, so can’t comment upon this subject.

But yes, you can use tomato puree substituting coconut milk.

You will also find many people using onion but we don’t like the taste of onion and tomatoes in dum aloo. Rest choice is yours.

STEP WISE PICTORIAL RECIPE OF AIR FRYER DUM ALOO RECIPE

AIR FRYING POTATOES

1. Take boiled and peeled potatoes and pierce them from all sides with toothpick.

2. Put potatoes in air fryer basket and brush them with oil.

3. Air fry for 20-25 minutes (time may vary depending on air fryer) @200°C/392°F until potatoes turn golden brown. Pause the air fryer at half time and shake the basket to turn potatoes around. In the meantime prepare the gravy.

PREPARATION OF GRAVY

4. Add oil in a pan. If using mustard oil, then it needs to be cooked till smoking point.

5. Add cumin seeds, bay leaf, cloves, green cardamoms, black cardamom and cinnamon. Saute till cumin splutter.

6. Now add red chilli powder, turmeric powder, dry ginger powder, fennel powder and coriander powder. Mix. But make sure while adding these powders, oil shouldn’t be too hot otherwise these powders will burn.

7. Add cashew paste and saute for couple of seconds.

8. Then add coconut milk.

9. By now potatoes must have turned golden brown.

10. Add potatoes, salt, garam masala and lemon juice. Mix.

11. Put a lid on pan and let it simmer for 10 minutes on low heat.

12. Lastly sprinkle dry fenugreek leaves.

Air fryer vegan dum aloo is ready.

NOTES

1. Do not over boil the potatoes so that they turn mushy and break while piercing.
2. You can add any oil you use for routine cooking but dum aloo tastes best in mustard oil.
3. Cashew paste is made by soaking 15 cashews in hot water for 15 minutes. Then grinded them with a tablespoon of water. In place of cashews, you can also use blanched almonds. 

ALSO SEE

• Jeera aloo without boiling (cumin potatoes)
• dahi wale aloo ki sabzi
• Cauliflower and potato fry Indian recipe (Aloo Gobi dhaba style)
• Chutney wale aloo recipe

AIR FRYER DUM ALOO RECIPE – RECIPE CARD

Air fryer vegan dum aloo in coconut milk

blessmyfoodbypayal

Air fryer vegan dum aloo in coconut milk is the vegan and air fryer version of vegetarian kashmiri dum aloo recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Kashmiri

Servings 4

Ingredients

  

FOR AIR FRYING POTATOES

• 16-17 medium sized potatoes (boiled & peeled)
• Cooking oil as required (used mustard oil)

FOR COOKING DUM ALOO

• Air fried potatoes
• 2 tbsp cooking oil (used mustard oil)
• 1 tsp cumin seeds
• 1 bay leaf
• 3 cloves
• Small piece of cinnamon
• 2 green cardamoms
• 1 black cardamom
• 2 tbsp Cashew paste (see notes below)
• Red chilli powder/paprika to taste
• 1/4 tsp Turmeric powder
• 1 tbsp coriander powder
• 2 tbsp fennel powder
• 1 tsp dry ginger powder
• 1 tsp garam masala
• Salt to taste
• 2 cup coconut milk (We have used thick and thin homemade coconut milk in the ratio of 50:50. If using canned milk, then take 1.5 cup coconut milk & dilute it in half cup of water.)
• 2 tbsp lemon juice
• 1/2 tsp dry Fenugreek leaves

Instructions

 

AIR FRYING POTATOES

• Take boiled and peeled potatoes and pierce them from all sides with toothpick.
• Put potatoes in air fryer basket and brush them with oil.
• Air fry for 20-25 minutes (time may vary depending on air fryer) @200°C/392°F until potatoes turn golden brown. Pause the air fryer at half time and shake the basket to turn potatoes around. In the meantime prepare the gravy.

PREPARATION OF GRAVY

• Add oil in a pan. If using mustard oil, then it needs to be cooked till smoking point.
• Add cumin seeds, bay leaf, cloves, green cardamoms, black cardamom and cinnamon. Saute till cumin splutter.
• Now add red chilli powder, turmeric powder, dry ginger powder, fennel powder and coriander powder. Mix. But make sure while adding these powders, oil shouldn't be too hot otherwise these powders will burn.
• Add cashew paste and saute for couple of seconds.
• Then add coconut milk.
• By now potatoes must have turned golden brown.
• Add potatoes, salt, garam masala and lemon juice. Mix.
• Put a lid on pan and let it simmer for 10 minutes on low heat.
• Lastly sprinkle dry fenugreek leaves and air fryer vegan dum aloo is ready.

Notes

1. Do not over boil the potatoes so that they turn mushy and break while piercing.
2. You can add any oil you use for routine cooking but dum aloo tastes best in mustard oil.
3. Cashew paste is made by soaking 15 cashews in hot water for 15 minutes. Then grinded them with a tablespoon of water. In place of cashews, you can also use blanched almonds.

Keyword air fryer dum aloo, dum aloo in coconut milk, kashmiri dum aloo recipe, vegan dum aloo