Aloo Dum Masala

To cook Aloo Dum Masala for a winter breakfast, start by peeling and chopping 500g of potatoes into small cubes. Heat 1 tablespoon of mustard oil in a pan, then add the potatoes along with 1 teaspoon of turmeric powder, a pinch of hing, and 1 teaspoon of salt. If desired, include urad dal vadi or green chili for added flavor. Stir well and cook until the potatoes are tender, which should take about 15-20 minutes.

Yes, Aloo Dum Masala is naturally vegan as it contains only potatoes and spices. Just ensure that any additional ingredients, like urad dal vadi, are also vegan. This dish is perfect for those following a plant-based diet and can be enjoyed by everyone.

If you don't have mustard oil, you can substitute it with vegetable oil or ghee for a different flavor. Instead of urad dal vadi, you can use any other lentil fritters or simply omit it for a simpler version. If you prefer a milder dish, consider using less green chili or omitting it altogether.

To store leftover Aloo Dum Masala, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When you're ready to eat, simply reheat it on the stove or in the microwave until warmed through.

Aloo Dum Masala pairs wonderfully with Indian breads like roti, paratha, or puri. You can also serve it alongside a refreshing cucumber raita or a simple salad to balance the flavors. For a complete meal, consider serving it with dal and rice.