Dum Aloo - Baby Potatoes Curry
By :Subhadra Burugula
Print Recipe
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.
Votes: 1
Rating: 5
Rate this recipe!
Course Side Dish
Cuisine Indian
Difficulty Easy
Browse Category Side Dishes, Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Potatoes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
3-4 servings
Ingredients
  • 15 baby potatoes (approx. 1.5-2 inch size)
  • 2 tbsp oil or ghee
  • 1 tbsp cumin seeds
  • 1/2 onion thinly sliced
  • 1 1/2 tbsp Ginger-Garlic paste
  • 4 medium tomatoes chopped
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 1/2 tbsp coriander powder
  • red chili powder to taste
  • salt to taste
  • 1/3 cup cashews (soaked and grind into smooth paste)
  • 1 cup Water or as needed
  • cilantro to garnish
Course Side Dish
Cuisine Indian
Difficulty Easy
Browse Category Side Dishes, Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Potatoes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
3-4 servings
Ingredients
  • 15 baby potatoes (approx. 1.5-2 inch size)
  • 2 tbsp oil or ghee
  • 1 tbsp cumin seeds
  • 1/2 onion thinly sliced
  • 1 1/2 tbsp Ginger-Garlic paste
  • 4 medium tomatoes chopped
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 1/2 tbsp coriander powder
  • red chili powder to taste
  • salt to taste
  • 1/3 cup cashews (soaked and grind into smooth paste)
  • 1 cup Water or as needed
  • cilantro to garnish
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Put instant pot on saute mode high. Add ghee, let it get hot.
  2. Add cumin seeds, fry for 1 minute, then add onions and fry well till golden brown.
  3. Add ginger garlic paste and fry for 2 minutes, then add tomatoes and fry till mushy.
  4. Once mushy, add garam masala, coriander powder, red chili powder and turmeric powder, mix well. Add salt to taste.
  5. Add cashew paste and mix well, fry for 2 minutes, then add washed and peeled potatoes and mix.
  6. Add water till potatoes are just covered. Turn off saute mode
  7. Put the lid, vent to sealing position and do manual high for 10 minutes. Do natural pressure release
  8. Add cilantro to garnish, and serve hot with Rice or roti or Naan.
Recipe 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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