Ministry of Curry · by Archana Mundhe★ 4.8 (127)
Instant Pot Dum Aloo
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 13%
CARBS 32G45% OF CAL
5G FIBER8G SUGAR19G OTHER
FAT 15G48% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender baby potatoes in a smooth, creamy curry sauce with warming spices and cashews. A comforting Indian main cooked quickly in a pressure cooker.
mainindiancurry🥘 pressure cookergluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 10 baby potatoes (peeled and cored from the top (save the carved out potato pieces))
- 2 tablespoons ghee
- 1 large yellow onion (finely diced )
- 2 teaspoons ginger (grated)
- 2 teaspoons garlic (grated)
- 2 tomatoes (pureed)
- ½ teaspoon ground turmeric
- 1 tablespoon Kashmiri red chili powder (or any other mild red chili powder)
- ½ teaspoon garam masala
- 1 teaspoon kosher salt
- ½ cup water (See Note 8 )
- 15 cashews
- ¼ cup warm milk (or water for dairy free )
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- ¼ cup cilantro (chopped for garnish)
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 13%
CARBS 32G45% OF CAL
5G FIBER8G SUGAR19G OTHER
FAT 15G48% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 631mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 563mg
- Calcium
- 74mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 631MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.