Boil the baby potatoes in salted water for 15 minutes or until tender. Drain and allow for them to cool down, then carefully peel the potato skins.
Heat the rapeseed oil in a large saucepan and add the turmeric and garam masala. Place the potatoes into the hot oil and fry until golden, making sure to stir regularly. Once done, remove the potatoes from the heat and place them on a kitchen towel to remove excess oil.
Toast the fennel and cumin seeds in a frying pan for a 2-3 minutes or until fragrant, then grind them into powder.*
Heat 2 tablespoons of rapeseed oil in a large saucepan and sauté the diced onion and salt over medium heat until translucent. Add in the grated garlic and ginger and heat until fragrant (1-2 minutes).Stir in the chopped tomatoes, red chili powder, cardamom, fennel, cumin, and sugar. Pour in 1 + ¾ cups of water (410 ml) and add 2 bay leaves, then bring to a boil.
Stir in the coconut yogurt and fried potatoes and simmer the potato curry over low to medium heat for 25-35 minutes.
Once the potatoes are tender and the Dum Aloo gravy has thickened, remove the dish from the heat.
Garnish with fresh cilantro and serve alongside naan and rice.
Notes
swap out the cardamom powder for whole cardamom pods. Simply crack them open slightly before adding them to the sauce and don't forget to remove them before serving.
instead of brown sugar, you can also balance the flavor of the dish with maple syrup or agave nectar.
swap out the coconut yogurt for another plain vegan yogurt or use cashew butter or cashew nut paste to make the Dum Aloo gravy creamy.
instead of tinned chopped tomatoes, you can also use fresh tomatoes.
if you prefer, you can also leave the fennel and cumin whole
for an extra level of flavor to the dish, pierce the potatoes with a fork before adding them to the dum aloo sauce.
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