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Instant Pot AlooCategory: Amy > Dinner > Indian This indian potato recipe comes out just like at restaurants with a nice thick gravy. Servings: 10 side-dish portionsPreparation Time: 15 mins Cooking Time: 40 mins Author Rating: 8/10 User Rating: No user votes submitted You must be logged in to vote. Ingredients:Recipe StatisticsThis recipe has been viewed 2007 times0 users have copied this recipe to their recipe box
Directions:Step 1 Put the 30 cashews in the 3/4 cup of milk to soak
Step 2 Put the diced ginger, garlic, ghee, and onions into the instant pot on saute mode. Cook for about 10 mins until the onions are mostly cooked
Step 3 Add the potatoes (cut into big chunks), crushed tomatoes/tomato sauce, water, and all the spices except the fengreek powder (turmeric, chili powder, garam masala, salt). Put the instant pot on pressure cook mode for 12 minutes.
Step 4 While the instant pot is cooking everything, put the cashews and milk in a blender, and blend for a few seconds until it's all liquidy.
Step 5 When the instant pot is done cooking, open it up using the quick release method, and stir in the cashew/milk mix and the fenugreek powder. It's all done! Serve it up. Optionally top with dried cilantro.
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