A healthier take on the traditional recipe, with minimal oil, and in a fraction of time in an IP. Here whole baby potatoes are cooked in a vibrant, spicy fennel and ginger-infused yogurt gravy. Give this lip-smackingly good recipe a try and you will be hooked!!
I have been making kashmiri dum aloo the traditional way forever. In fact, I posted the recipe on the blog a while back. Since the recipe requires the boiled potatoes to be deep-fried, I always wanted to cut down on oil and adapt it to the Instant Pot with the same delicious results. And guess what, I got lucky with my second attempt. A simple tweak of shallow frying the potatoes in the IP instead saves on both time and effort. Hope you guys give this delightful recipe a try :)))
Looking for more such deliciousness? Please do check these out!!!
Ingredients
- 16 baby potatoes, washed and peeled
- 1.25 tablespoon kashmiri red chili powder
- 1 teaspoon cumin seeds
- 4-5 cloves (laung)
- ½ teaspoon green cardamom powder
- ½ tablespoon dry ginger powder (saunth)
- 1.5 tablespoon fennel powder
- A pinch of asafoetida (hing)
- 1.5 cup plain yogurt/curd
- ½ teaspoon garam masala
- 1 tablespoon whole wheat flour (atta)
- 2.5 tablespoon oil, divided
- salt as per taste
Instructions
- Prick potatoes all over with a toothpick and keep it aside.
- Press the SAUTE button on the Instant Pot.
- Once hot, add 1.5 tablespoon oil to the inner steel insert.
- Add the pricked potatoes. Shallow fry for about 10-15 minutes or until golden brown and crusty. Remove on a plate lined with a paper towel to get rid of excess oil.
- Poke the potatoes again with a toothpick and set aside.
- In the meantime, whisk yogurt in a bowl. Further add green cardamom powder, dry ginger powder, fennel powder, and whole wheat flour to it.
- To the inner pot, add 1 more tablespoon of oil. Then add asafoetida, cumin, and cloves. Let it sizzle for about 30 seconds.
- Stir in kashmiri chili powder. Immediately add about 2 cups of water and salt.
- Then, add the yogurt mixture, make sure to stir while pouring.
- Once the gravy comes to a simmer, add the fried potatoes. Cancel the SAUTE mode.
- Close the lid with the vent in the sealing position.
- Change the setting to MANUAL MODE or PRESSURE COOK at HIGH for 5 minutes.
- Once the time is up and IP beeps, manually release the pressure immediately.
- Finally, stir in garam masala.
- Turn on the SAUTE mode again at Low. Let it come to a simmer. The gravy tends to thicken with time.
- Cancel the SAUTE mode.
- Serve hot with paratha, lachha paratha, naan or rice and enjoy!!
Recipe Notes
- Make sure to stir continuously while pouring yogurt mixture to the inner pot, so that it doesn't curdle.
- Add 1-2 more minutes to cook time if potatoes are slightly bigger. One's I used were tiny.
- These taste amazing the next day as the potatoes soak up all that goodness from the gravy. So feel free to make a big batch.
- This dish is medium spicy, adjust the spice level as per your personal preference.
- Can be vegan, just use plain vegan yogurt instead.
