Dum Aloo - Baby Potatoes Curry

By: Subhadra Burugula

Dum Aloo - Baby Potatoes Curry
Small baby potatoes cooked in rich cashew nut gravy. This curry is so yummy, kids favorite and goes very well with Rice, roti or Naan.
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 3-4 servings, baby potatoes, cashews, cilantro, contributed, cook 20 min, coriander powder, cumin seeds, dairy free, easy, garam masala, ginger-garlic paste, gluten free, indian, oil, onion, plant-based, prep 5 min, pressure cook, red chili powder, salt, sauté, side dish, tomatoes, turmeric powder, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
3-4 servings
Ingredients
  • 15 baby potatoes
  • 2 tbsp oil
  • 1 tbsp cumin seeds
  • 1/2 onion
  • 1 1/2 tbsp Ginger-Garlic paste
  • 4 medium tomatoes
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 1/2 tbsp coriander powder
  • red chili powder
  • salt
  • 1/3 cup cashews
  • 1 cup Water
  • cilantro
Instructions
  • Put instant pot on saute mode high. Add ghee, let it get hot.
  • Add cumin seeds, fry for 1 minute, then add onions and fry well till golden brown.
  • Add ginger garlic paste and fry for 2 minutes, then add tomatoes and fry till mushy.
  • Once mushy, add garam masala, coriander powder, red chili powder and turmeric powder, mix well. Add salt to taste.
  • Add cashew paste and mix well, fry for 2 minutes, then add washed and peeled potatoes and mix.
  • Add water till potatoes are just covered. Turn off saute mode
  • Put the lid, vent to sealing position and do manual high for 10 minutes. Do natural pressure release
  • Add cilantro to garnish, and serve hot with Rice or roti or Naan.
Notes
  • Cooking time will vary depending on the size of potatoes used.
  • You can use Heavy cream instead of Cashew paste. Add the Heavy cream once the curry is done to prevent curdling at high temperature pressure cooking.
  • Vegans can use Oil instead of ghee.
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