Dum Aloo - Potato Curry

Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Servings 4 people

Ingredients
  

  • 500 g baby potatoes skin on, pricked
  • 1/3 cup cashew nuts chopped and soaked for 15 minutes in water
  • 2 tbsp ghee
  • ½ tsp cumin seeds
  • ½ tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp coriander
  • ½ tsp garam masala
  • 1 ½ cups cherry tomatoes
  • 2 tbsp tomato puree
  • 1 cup frozen peas
  • ½ cup coconut milk
  • ¼ cup water

Instructions
 

  • Select Sauté, add the ghee and cumin seeds and cashew nuts, sauté for a few minutes.
  • Deglaze with a little water.
  • Press cancel.
  • Add cherry tomatoes, potatoes, coconut milk, water and spices.
  • Place lid on Pot, set to sealing if using Duo.
  • Select Pressure Cook, adjust to 2 minutes high pressure.
  • Press cancel, QPR.
  • Press Sauté, add tomato puree, peas and splash of coconut milk, simmer for a few minutes.

Notes

Tips
Serve with rice, roti or naan