Quick 'n Easy Dum Aloo
Baby or small potatoes can be cooked in so 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 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.
Prep Time5 minutes mins
Cook Time30 minutes mins
Course: Bhaji, Curry, Sabzi, Vegetables
Cuisine: Indian
Keyword: aloo, baby potato, curry, dum aloo, instant pot, masala, potato, potato curry, pressure cooker, sabzi
Servings: 46
Author: Madhavi
- 500 g baby potatoes
- 2+1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 cup plain yogurt
- 2 tbsp tomato paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp kasuri methi
- 2 tsp salt to taste
- 1.5 cups water
Semi-fried potatoes
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 not peel these)Allow to drain till dry or wipe with a clean cloth Heat 2 tbsp oil in a pan or kadhai
Add the washed and dried potatoes to the hot oil and cover
The potatoes will start to sputter and blister as the peels caramelise
Turn the heat to low, remove the cover and gently stir the potatoes around in the panBe careful as the oil gets very hot here Again cover and allow to cook
Repeat this process 3-4 times till the potatoes are partially browned and sauteedTurn off the heat and set aside