Instapot Dum Aloo

3 qt. IP Mini Duo.

L1: 2 tablespoons oil + add a cinnamon stick and bay leaf to L1.

L2: 1 cup chopped onions, 1-1/2cups chopped tomatoes- bullseye formation.

L3: Spices- 1/2 teaspoon Kashmiri red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon fennel powder (saunf), 1 tablespoon kasuri methi, 1/4 teaspoon turmeric and salt to taste.

L4: 17 golden baby potatoes with skin. (Got 2 concentric circles along the outer edge of the IP)

Steam more for 5 minutes, vent sealed. QR.

Pin popped at 7:45, all done by 14:20.

Gently remove the baby potatoes and set aside.

Puree the onions, tomatoes masala with a little water to a gravy consistency. Add 1/4-1/2 cup of whisked ROOM TEMPERATURE thick yogurt. Take care not to split the yoghurt
.

Add the baby potatoes and mix everything together.

Let it sit in the IP in retained heat for 5 to 10 minutes.

Transfer to a serving dish, garnish with cilantro and relish with rotis.

Observations:

Potatoes were cooked thru and still retained their shape.

I’m glad I left the skin on. It added a nice texture to the potatoes.

Other (non-Instapot option):

https://subbucooks.com/2017/11/23/dum-aloo-baby-potatoes-curry-instant-pot/