Dump & Done Wild Rice Soup
Dum Aloo
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Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.
This is another popular classic dish, usually served during festival season. Baby potatoes or new potatoes are cooked with a creamy and delicious onion and tomato sauce. Dum aloo is incredibly rich because the potatoes are fried beforehand and then added to the sauce. For this Instant Pot version, we pressure cook the potatoes and the sauce together. You can panfry the potatoes lightly on Sauté in the Instant Pot before pressure cooking.
This is another popular classic dish, usually served during festival season. Baby potatoes or new potatoes are cooked with a creamy and delicious onion and tomato sauce. Dum aloo is incredibly rich because the potatoes are fried beforehand and then added to the sauce. For this Instant Pot version, we pressure cook the potatoes and the sauce together. You can panfry the potatoes lightly on Sauté in the Instant Pot before pressure cooking.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tsp safflower or sunflower oil
- 1 cup finely chopped red onion 160 g
- 3/4 tsp plus a pinch of salt
- 2 tsp minced fresh ginger
- 3 garlic cloves minced (about 1 1/2 teaspoons)
- 3 cups medium-size tomatoes pureed (about 21/4[560 g])
- 1/2 tsp paprika
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- 14 to 20 baby potatoes peeled (use 20 if they are 1 inch or smaller)
- 1/2 cup Water 120 ml
- 1/4 cup Large-Batch Cashew Cream 60 ml or 3 tablespoons raw cashews blended with 1/4 (60 ml) cup water,
- 2 tsp dried fenugreek leaves optional, kasuri methi
- chopped fresh cilantro for garnish
Ingredients
|
Instructions
- Preheat the Instant Pot by selecting the Sauté setting. Heat the oil in the preheated pot for a few seconds, then add the onion and a pinch of salt and cook until the onion is translucent, about 2 minutes. Add the ginger and garlic and cook for 1 minute. Stir in the pureed tomatoes, paprika, turmeric, garam masala, and remaining 3/4 teaspoon of salt and cook until almost at a boil, for about 2 minutes. Select the Cancel setting. Give it a good stir to pick up any stuck bits.
- Add the potatoes to the pot and stir to coat them in the sauce. Gently pour in the water.
- Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 9 minutes for 1-inch (2.5 cm) or smaller potatoes and 10 minutes for larger potatoes.
- Once the cooking cycle is done, let the pressure release naturally for 5 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid.
- Stir in the cashew cream, select the Sauté setting, and cook to bring to a boil, about 2 minutes. Select the Cancel setting. Fold in the fenugreek leaves, if using. Taste for salt, adjusting if needed.
- Garnish with the cilantro.
Recipe Notes
VARIATION
nut-free: Use coconut cream in place of the cashew cream.
PER SERVING Calories 186, total fat 5 g, saturated fat 1 g, sodium 451 mg, carbs 33 g, fiber 5 g, sugar 6 g, protein 5 g.
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