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quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo |

quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | with 34 amazing images.



pressure cooker aloo sabzi is a quick and flavorful dish that combines the heartiness of potatoes. Learn how to make quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo |

This delicious instant dum aloo recipe is a quick pressure cooker sabzi recipe. The pressure cooker speeds up the cooking process, allowing you to enjoy this comforting curry in minimal time.

instant dum aloo is made by adding fried potatoes simmered in onion tomato based gravy and it is creamy and full of flavors. It is easy and saves time when you make it in your instant Pot. The creamy tomato-based gravy, infused with aromatic spices, complements the tender baby potatoes perfectly.

This quick potato curry is an ever-popular dish that is frequently made in most households. This versatile dish can be served with rice, roti, or butter naan, making it a popular choice for family meals and gatherings.

pro tips to make quick potato curry: 1. Frying the potatoes until golden brown and crispy gives a nice texture. 2. Use a rich tomato-based gravy for a flavorful base. You can add cream or yogurt for added richness. 3. Adding hot water while cooking the sabzi reduces the cooking time and ensures that the potatoes are evenly cooked.

Enjoy quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | with detailed step by step photos.

Quick Potato Curry ( Desi Khana)

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Quick Potato Curry ( Desi Khana) recipe - How to make Quick Potato Curry ( Desi Khana)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings

Ingredients
Method
For quick potato curry
    For quick potato curry
  1. To make quick potato curry recipe, prick the peeled baby potatoes using a fork and keep aside.
  2. Heat oil in a pressure cooker and add the baby potatoes, sauté for 3 to 4 minutes until light golden brown.
  3. Drain the shallow fried potatoes in a plate and keep aside.
  4. In the same oil, add cumin seeds, cinnamon stick, black cardamom, cardamom, bayleaf and onions.
  5. Sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
  6. Add ginger garlic green chilli paste and sauté for a minute.
  7. Add turmeric powder, chilli powder, coriander cumin seeds powder, kashmiri chilli powder and ¼ cup hot water. Mix well.
  8. Add tomato pulp and curd, mix well and cook on a medium flame for 2 to 3 minutes, until oil is released.
  9. Add the fried potatoes, 1 cup hot water and salt to taste. Mix well and pressure cook on a medium flame for 1 whistle.
  10. Allow the steam to escape and then open the lid.
  11. Serve quick potato curry hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy194 cal
Protein2.8 g
Carbohydrates26.6 g
Fiber2.4 g
Fat8.6 g
Cholesterol2 mg
Sodium18.3 mg
Quick Potato Curry Video by Tarla Dalal
Quick Potato Curry ( Desi Khana) recipe with step by step photos

like quick potato curry recipe
    like quick potato curry recipe
  1. quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | then do try other pressure cooker sabzi also:

what is quick potato curry made of?
    what is quick potato curry made of?
  1. See the below image of list of ingredients for making quick potato curry.

how to make quick potato curry
    how to make quick potato curry
  1. To make quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | take 2 cups peeled baby potatoes. Baby potatoes are the star of the show in instant dum aloo recipes. Their small size and tender texture allow them to absorb the rich, flavorful gravy perfectly.
  2. Prick them using a fork and keep aside.
  3. Heat 2 tbsp oil in a pressure cooker.
  4. Add the baby potatoes.
  5. Sauté for 3 to 4 minutes until light golden brown.
  6. Drain the shallow fried potatoes in a plate and keep aside.
  7. In the same oil, add ½ tsp cumin seeds (jeera).
  8. Add 1 cinnamon (dalchini). It imparts a subtle sweetness and a touch of spice, balancing the richness of the gravy and potatoes.
  9. Add 1 black cardamom (badi elaichi). Black cardamom adds a deep, smoky aroma to the curry, making it more fragrant and appealing.
  10. Add 1 cardamom (elaichi). The aromatic qualities of green cardamom infuse the dish with a pleasant fragrance, making it more appealing to the senses.
  11. Add 1 bayleaf (tejpatta). Bayleaf has a strong, slightly camphorous aroma that adds complexity and depth to the dish.
  12. Add 1 cup finely chopped onions. Onions provide a sweet and slightly pungent taste that forms the base of the gravy. Their flavor enhances the overall richness of the dish.
  13. Sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
  14. Add 1 tbsp garlic-ginger-green chilli paste. The green chilies add a spicy kick, while the ginger and garlic contribute a pungent, earthy flavor.
  15. Sauté for a minute.
  16. Add 1 tsp turmeric powder (haldi). Turmeric is known for its vibrant yellow hue. In dum aloo, it adds a beautiful golden color to the gravy, enhancing its visual appeal.
  17. Add ½ tsp chilli powder. Beyond heat, chilli powder contributes a subtle smoky and earthy flavor that complements the other ingredients in the dum aloo.
  18. Add 1 tbsp coriander-cumin seeds (dhania-jeera) powder. Offers a warm, earthy, and slightly citrusy taste that balances the other spices in the dish. It adds a depth of flavor and complements the richness of the gravy.
  19. Add ½ tbsp kashmiri red chilli powder. It imparts a deep, rich red color to the dish, making it visually appealing.
  20. Add ¼ cup hot water.
  21. Mix well.
  22. Add ½ cup tomato pulp. Tomato pulp adds a vibrant red hue to the gravy, making it visually appealing.
  23. Add ¼ cup whisked curds (dahi). When whisked, curd becomes smooth and creamy, contributing to the luscious texture of the gravy.
  24. Mix well and cook on a medium flame for 2 to 3 minutes, until oil is released.
  25. Add the fried potatoes.
  26. Add 1 cup hot water.
  27. Add salt to taste.
  28. Mix well.
  29. Pressure cook on a medium flame for 1 whistle.
  30. Allow the steam to escape and then open the lid.
  31. Serve quick potato curry recipe | pressure cooker aloo sabzi | instant dum aloo | hot garnished with coriander.

pro tips to make quick potato curry
    pro tips to make quick potato curry
  1. Frying the potatoes until golden brown and crispy gives a nice texture.
  2. Use a rich tomato-based gravy for a flavorful base. You can add cream or yogurt for added richness.
  3. Adding hot water while cooking the sabzi reduces the cooking time and ensures that the potatoes are evenly cooked.

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