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.
Servings Prep Time
3-4servings 5minutes
Cook Time
20minutes
Servings Prep Time
3-4servings 5minutes
Cook Time
20minutes
Ingredients
  • 15 baby potatoes(approx. 1.5-2 inch size)
  • 2tbsp oilor ghee
  • 1tbsp cumin seeds
  • 1/2 onionthinly sliced
  • 1 1/2tbsp Ginger-Garlic paste
  • 4medium tomatoeschopped
  • 2tsp garam masala
  • 1tsp turmeric powder
  • 1 1/2tbsp coriander powder
  • red chili powderto taste
  • saltto taste
  • 1/3cup cashews(soaked and grind into smooth paste)
  • 1cup Wateror as needed
  • cilantroto garnish
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.