Description
Dum Aloo is a popular classic Indian dish of baby potatoes cooked in a delicious tomato sauce and usually served during festival season.
New Potatoes in Fenugreek Sauce: Vegan Richa’s Instant Pot Cookbook
Reprinted with permission from author Richa Hingle and Hachette Book Group, Inc.
Ingredients
Scale
Ingredients:
- 1 cup (160 g) finely chopped red onion
- ¼ to ¾ teaspoon of sea salt
- 1 Tablespoon water
- 2 teaspoons minced fresh ginger
- 3 garlic cloves, minced (about 1 ½ teaspoons)
- 3 medium-size tomatoes, pureed (about 2 ¼ cups [560 g])
- ½ teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 14 to 20 baby potatoes, peeled (use 20 if they are 1-inch [2.5 cm] or smaller)
- ½ cup (120 ml) water
Cashew Cream Ingredients:
- 3 Tablespoons [raw] cashews
- ¼ cup water
Optional Ingredients:
- 2 teaspoons dried fenugreek leaves [kasuri methi)
Optional Garnish Toppings:
- Chopped fresh cilantro
Instructions
- Make the cashew cream by placing the cashews into a small bowl, cover with boiling water, set aside for 20 minutes, then discard the water and place the cashews into a high-speed blender along with ¼ cup water. Blend on high until smooth and emulsified. Set aside until Step 6.
- Preheat the Instant Pot by selecting the Sauté setting. Then add the onion and a pinch of salt along with a Tablespoon of water to prevent burning/sticking. Sauté until the onion is nearly translucent, about 2 minutes. Add the ginger and garlic and sauté for one minute. Stir in the pureed tomatoes, paprika, turmeric, garam masala and remaining ¾ teaspoon sea salt and cook until almost 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 to 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, adjust if needed.
- Garnish with cilantro.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4