Dum Aloo - Potato Curry (Instant Pot or Stovetop)
Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!
Ingredients
- 20 baby potatoes
- 1/4 cup mixed color bell peppers , julienne
- 2 tbsp oil , or ghee
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp kasoori methi
- 1/4 cup water
- salt to taste
Grind to Paste:
- 1 onions , roughly chopped
- 2 tomatoes , small, roughly chopped
- 1 tsp ginger , chopped
- 1 tsp green chili , chopped
- 2 tsp garlic , chopped
- 6 cashews , broken into pieces
- 11/2 tbsp coriander seeds , or 1 tbsp coriander powder
- 1 tsp cumin seeds
- 2 cloves
- 8 black peppercorns
- 1/2 inch cinnamon sticks
- pinch mace (javitri)
- 1 tbsp oil
Instructions
Instant Pot:
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Turn the Instant Pot on sauté mode and add 1 tbsp oil, all spices (from grind to paste) and onions. Saute for 1 minute and add tomatoes, cashews, garlic, ginger and chilies. Saute for another minute and take it out in a blender. Let it cool down and grind to a paste.
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Turn the Instant Pot again on sauté mode and add the above paste, red chili powder, turmeric powder, baby potatoes, water, kasoori methi and salt. Mix together.
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Lock the lid, select the manual button and set it to 5 minutes on high pressure. Make sure your vent is on the sealing position.
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When the cooking is complete and the Instant Pot beeps, quick release the pressure and open the lid.
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Mix bell peppers and your Dum Aloo is ready!
Stove Top:
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Follow the above recipe. Cook in a pressure cooker for 1 whistle (high) and 1 whistle (medium low) instead.