{"id":25001,"date":"2018-07-28T13:20:48","date_gmt":"2018-07-28T17:20:48","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=25001"},"modified":"2021-10-20T23:25:49","modified_gmt":"2021-10-21T03:25:49","slug":"easy-dum-aloo-recipe-instant-pot-dum-aloo-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/easy-dum-aloo-recipe-instant-pot-dum-aloo-recipe\/","title":{"rendered":"Easy Dum Aloo Recipe- Instant Pot Dum Aloo Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25003\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/07\/Dum-Aloo-Recipe.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/07\/Dum-Aloo-Recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/07\/Dum-Aloo-Recipe-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Baby potatoes cooked in a rich tomato and yogurt gravy, finger licking delicious&#8230;<\/p>\n<p>I made this in the Instant Pot, firstly pressure cooked the baby potatoes for 5 minutes with QPR. Made the tomato-yogurt gravy and added the baby potatoes and cooked them in the gravy. To add richness, added almond paste. Tasted delish, can be served with chapati, poori, naan, rice etc.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25004\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/07\/Instant-Pot-Dum-Aloo.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/07\/Instant-Pot-Dum-Aloo.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/07\/Instant-Pot-Dum-Aloo-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/07\/Instant-Pot-Dum-Aloo-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/07\/Instant-Pot-Dum-Aloo-475x200.jpg\" \/>\n<div class=\"item ERName\">Easy Dum Aloo Recipe- Instant Pot Dum Aloo Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Baby Potatoes- 15<\/li>\n<li class=\"ingredient\">Ghee- 1 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 3\/4 tsp<\/li>\n<li class=\"ingredient\">Dried bay leaves- 2<\/li>\n<li class=\"ingredient\">Onion, minced- 1<\/li>\n<li class=\"ingredient\">Almond or Cashew Nuts- 10 (soaked in warm water for 15 minutes, peel off skin and grind to paste)<\/li>\n<li class=\"ingredient\">Homemade Tomato Puree- 2 tomatoes (plunged in boiling water for 5 mins, peel off skin and puree)<\/li>\n<li class=\"ingredient\">Kashmiri Red Chili powder- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Regular chili powder- 1\/2 tsp (for spice, add accordingly)<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Garam Masala- 3\/4 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Yogurt- 1 cup<\/li>\n<li class=\"ingredient\">Dried fenugreek leaves- 1 tbsp (optional)<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Firstly: let&#8217;s pressure cook baby potatoes- I used Instant Pot. You could use pressure cooker or cook in a saucepan over stovetop.<\/li>\n<li class=\"instruction\">Add washed baby potatoes into the stainless steel pot, add 1 cup water. Close the Instant pot with its lid.<\/li>\n<li class=\"instruction\">Select Pressure cook setting, srt time to 3 minutes at high pressure.<\/li>\n<li class=\"instruction\">After 3 minutes of pressure cooking, do a quick pressure release.<\/li>\n<li class=\"instruction\">Drain the water, rinse the potatoes under water taken in a strainer and peel off the skin. Keep aside.<\/li>\n<li class=\"instruction\">[b]For making homemade tomato puree:[\/b] Plunge 2 tomatoes in boiling water for 5 minutes. Peel off the skin and puree in a blender till smooth. I didn&#8217;t cook the pureed tomatoes.<\/li>\n<li class=\"instruction\">[b]For making almond or cashew nut paste: [\/b]Soak 10 almonds or cashew nuts in warm water for 15 minutes, this will soften the skin. Peel off the skin from the almonds. Grind the nuts along with 2 to 3 tbsp water till smooth.<\/li>\n<li class=\"instruction\">Turn on the Instant Pot, place the stainless steel pot. (Or cook in a wide pan over stove top).<\/li>\n<li class=\"instruction\">Click on Saute setting at medium temperature.<\/li>\n<li class=\"instruction\">Let the pot turn hot.<\/li>\n<li class=\"instruction\">Add ghee, to the ghee add cumin seeds and dried bay leaves. Saute for a few seconds till aromatic.<\/li>\n<li class=\"instruction\">Add minced onion, season with 1\/2 tsp salt. Saute for 3 minutes.<\/li>\n<li class=\"instruction\">Add ground almond or cashew nut paste, cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add tomato puree, combine well and cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add Kashmiri chili powder, regular chili powder, coriander powder, garam masala and 1\/2 tsp more salt. Combine well and saute for a minute.<\/li>\n<li class=\"instruction\">Take yogurt in a bowl &amp; whisk well using a spoon.<\/li>\n<li class=\"instruction\">Add yogurt, combine well.<\/li>\n<li class=\"instruction\">Let the gravy cook for 3 minutes.<\/li>\n<li class=\"instruction\">If the gravy is thick, add 1\/4 cup water to thin down the gravy.<\/li>\n<li class=\"instruction\">Add the cooked baby potatoes, combine well and let cook in the gravy for 3 minutes.<\/li>\n<li class=\"instruction\">If using dried fenugreek leaves, add that and chopped cilantro, combine well and cook for a minute.<\/li>\n<li class=\"instruction\">Remove the stainless steel pot from the main pot, keep covered for 5 minutes.<\/li>\n<li class=\"instruction\">Serve along with naan, chapati, parathas, poori or rice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baby potatoes cooked in a rich tomato and yogurt gravy, finger licking delicious&#8230; I made this in the Instant Pot, firstly pressure cooked the baby potatoes for 5 minutes with QPR. Made the tomato-yogurt gravy and added the baby potatoes and cooked them in the gravy. To add richness, added almond paste. Tasted delish, can &hellip; <\/p>\n","protected":false},"author":1,"featured_media":25004,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,1120,330],"tags":[1121,640],"class_list":["post-25001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-cuisine","category-instant-pot-recipes","category-potato-by-ingredient","tag-instant-pot-recipes","tag-potatoes","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=25001"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25001\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/25004"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=25001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=25001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=25001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}