Baby or small potatoes can be cooked in many yummy and different ways and they never fail to command the spotlight because of their looks. These spuds, the size of key limes, can be made into either a dry sabzi or they can be served floating in a delicious curried gravy. This curry is loosely based on dum aloo, which is a classic recipe made using small potatoes where the potatoes are deep-fried first and then simmered in a rich and spicy sauce of besan (chickpea flour), cashew nuts, tomatoes, or yogurt. This version is a riff on the classic but of course, modified to be made quickly in a pressure cooker or instant pot.

Back in the day, we used to dig through mounds of potatoes looking for the smallest ones we could find for making dum aloo. Luckily, there are many different kinds of small and baby potatoes available in the grocery stores now and you can buy a bag any time of the year.

I make this curry where the potatoes are semi-fried in a bit of oil, with their skins on, and cook them quickly in a yogurt-tomato gravy; not only is this curry delish but the teeny potatoes coated in a thick gravy look darn cute and tempting. Tear off a piece of naan or roti and scoop up one baby spud at a time.

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Step by Step

1. Thoroughly rinse 500 g or 16 oz of small potatoes (if there is some soil left, make sure you soak and then scrub the potatoes clean since we will keep the peels)
2. Allow to drain till dry or wipe with a clean cloth
3. Heat 2 tbsp oil in a pan or kadhai
4. Add the washed and dried potatoes to the hot oil and cover
5. The potatoes will start to sputter and blister as the peels caramelise
6. Turn the heat to low, remove the cover and gently stir the potatoes around in the pan
7. Again cover and allow to cook. Do this carefully as the oil is very hot
8. Repeat this process 3-4 times till the potatoes are partially browned and sauteed
9. Turn off the heat and set aside

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10. Heat a pressure pan and add 1 tbsp oil
11. Add 1 tsp cumin seeds and allow them to sputter
12. Add 1 tsp powder each:
    • turmeric
    • coriander
    • cumin
    • garam masala
    • red chili
13. Gently mix all the spices
14. Add 1/2 cup plain yogurt
15. 2 tbsp tomato paste (sub with 1/2 cup fresh chopped tomatoes)
16. Mix gently till you have a smooth paste
17. Add the semi-fried potatoes to the pan
18. Add 1.5 cups water
19. 2 tsp salt
20. 1 tsp kasuri methi
21. 1 tsp ginger paste
22. 1 tsp garlic paste
23. Close the lid and pressure cook for 2 whistles
24. Allow pressure to drop naturally
25. Open the pressure pan and stir the sabzi gently
26. Serve hot with rice or naan

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27. For Instant Pot Method:
    • Follow Steps 1-9
    • Then set the instant pot in Saute mode and continue from Steps 11 to 22
    • Cancel Saute mode and switch to Pressure Cook mode
    • Pressure cook for 10 mins on High
    • Allow natural pressure release