“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.
Dry Sweet Potato Dum Aloo (Airfryer Recipe)
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.
This recipe looks tasty.
Thanks sharing tasty DUM ALLOO.
My pleasure 😊 Thank you for stopping by.
Thanks sincerely.:))