“Dum Aloo”, just the name evokes the tasty sensations of spicy deep fried baby potatoes floating about in a creamy tomato gravy, perfect to eat with rice or Roti. Now, coming back to reality, I wasn’t about to start deep frying anything, specially the baby potatoes I did not have! So, I took the gorgeous spice base and some air fried sweet potato chunks to make this delicious dry Dum Aloo dish. I used my favourite Garam Masala and mopped it up with simple flatbread.
Airfried sweet potato chunks dunked in a delicious spicy gravy.
Vegan, Gluten-free, nut-free and Airfryer recipe.
- 2 cups Sweet Potatoes, scrubbed & cubed
- Non Stick Spray
- 1 tablespoon Oil
- 2 tablespoons Tomato Paste
- 1 tablespoon Ginger - Garlic Paste
- 2 teaspoons Garam Masala
- 2 tablespoons Apple Cider Vinegar
- 1 cup Water
- 1 cup Brown Onions, sliced thinly
- Salt, to taste
- 2 tablespoons Fresh Coriander Leaves & Stalks, finely minced
Spray the sweet potato pieces and Airfry for 20 minutes at 200 degrees C.
While the sweet potatoes cook, add 1/2 tablespoon of oil to a shallow pan and mix in the sliced onion.
Cook on a low heat, until golden brown.
In a deep pot, heat the remaining oil. Roast the garam masala until aromatic. Add the tomato paste and ginger - garlic paste and cook on a low heat until the raw smell goes off.
Mix the water and Vinegar together and add to the pot. Cook on low heat until the gravy starts to bubble lightly.
Toss in the Airfried sweet potatoes pieces and flavour with salt.
Add in the onions and mix well.
Take off the heat and garnish with chopped Coriander, if using.