Recipes
Dum Aloo - Baby Potatoes Curry
3-4 servings
15-30 min
Easy
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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About the chef
Subhadra Burugula
Subhadra is born raised in India currently living in Texas. She is very passionate about cooking and photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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