Vegan Aloo Masala
Aloo Masala is a comforting, homestyle potato curry where tender potato chunks simmer in a rich, aromatic onion‑tomato gravy seasoned with warm Indian spices. This fully vegan version uses only plant‑based ingredients — no ghee, butter, or dairy — keeping all the hearty, savoury flavour and satisfying texture that makes it a beloved staple. It pairs perfectly with roti, naan, or steamed rice.
Shared by paula
Time
40 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #4 medium potatoes, peeled and cut into 3–4 cm chunks
- 2 medium onions, finely chopped
- 3 medium ripe tomatoes, pureed or finely diced
- 1 tbsp ginger‑garlic paste
- 1–2 green chillies, slit (adjust to taste)
- 2 tbsp neutral cooking oil (coconut, vegetable, or canola)
- Fresh coriander leaves, chopped for garnish
- #Spice Blend:
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- Salt to taste
- ½–¾ cup water (adjust for desired gravy thickness)
👩‍🍳 Instructions
- 1
Sauté aromatics: Heat oil in a pan over medium heat. Add cumin seeds and let them crackle. Add chopped onions and fry for 6–8 minutes until soft and golden.
- 2
Add ginger‑garlic & chillies: Stir in ginger‑garlic paste and green chillies; cook for 1 minute until fragrant.
- 3
Cook the masala base: Add tomato puree, turmeric, red chilli powder, coriander powder, and salt. Cook for 5–7 minutes, stirring often, until oil separates from the mixture and the gravy thickens.
- 4
Simmer potatoes: Add the potato chunks and toss well to coat evenly in the masala. Pour in the water, bring to a gentle boil, then cover and simmer on low heat for 15–20 minutes until the potatoes are fully tender but still hold their shape.
- 5
Finish: Sprinkle with garam masala and stir gently. Garnish generously with fresh coriander leaves. Serve hot.