Name: Dum Aloo - Baby Potatoes Curry
Prep time: 5 min
Cook time: 20 min
Yield: 3-4 servings
Cuisine: Indian
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)

Dum Aloo - Baby Potatoes Curry

By :Subhadra Burugula

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.

Course

Side Dish

Cuisine

Indian

Difficulty

Easy

Browse Category

Side Dishes, Vegan & Vegetarian

Duration

15-30 min

Diet	Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian

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

Diet	Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian

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

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.

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.

http://www.subbucooks.com

Subhadra Burugula

Social media: https://www.facebook.com/subbucooks/
https://www.instagram.com/subbucooks/
http://www.youtube.com/c/subbucooks
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.