Geethu's Kitchen - Edit Recipe: Instant Pot Punjabi Dum Aloo
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Geethu
Mummy
Padma
Paru
Ambu
Unni
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Ingredients
1/2 5 lb bag of creamer potatoes (~30) One plate 1 large onion (roughly chopped), One small Bowl 1/2 tsp haldi powder, 1/2 tsp kashmiri chili powder, 1/2 tsp salt, One small bowl 1 Tbsp corriander powder, 1 tsp jeera powder, 1/2 tsp black pepper powder One Small Bowl 8 cashews 2 Tbsp ginger garlic paste One Medium Bowl 2 bay leaf, 2 dried red chilies, 1/2 tsp hing, 1/2 tsp jeera seeds, 3 cloves, 3 cardamom One Small bowl 2 tsp kashmiri mirch powder, 1/2 tsp haldi powder, 1 tsp dhania powder, 3 green chilis (slit long), 2 tsp salt one small bowl 1/2 tsp garam masala powder
Steps
STEAM on HI pressure w/ 2 cups water for 5 min, then immediately release pressure Peel when cool poke each potato with fork 3-4 times Sprinkle 1/2 tsp haldi, 1/2 tsp kashmiri chili, 1/2 tsp salt, mix well gently and keep aside In 3 cup yogurt (beaten smooth), add 1 Tbsp coriander powder, 1 tsp jeera powder, 1/2 tsp black pepper powder - mix well and keep aside SAUTE 1 ladle (4 Tbsp) oil, shallow fry the potatoes for 5 minutes, then strain and keep aside on a plate In same oil, fry 2 bay leaf, 2 dried red chilies, 1/2 tsp hing, 1/2 tsp jeera seeds, 3 cloves, 3 cardamom, Add 1 large onion (roughly chopped), 2 Tbsp ginger garlic paste, 8 cashews and cook for 5 minutes Add 2 tsp kashmiri mirch powder, 1/2 tsp haldi powder, 1 tsp dhania powder, 3 green chilis (slit long), 2 tsp salt and fry for 2-3 minutes more Add 1 cup water, 1/2 tsp garam masala powder, mix well, press CANCEL Puree using hand-blender SAUTE gently mix in yogurt When it begins to bubble, add 1 cup water, the fried potatoes, mix well Press CANCEL, then Pressure Cook on HIGH for 4 minutes, then NPR
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