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Instant Pot Aloo
Category: ayelet > Dinner > Indian
This indian potato recipe comes out just like at restaurants with a nice thick gravy.Servings: 10 side-dish portions
Preparation Time: 15 mins
Cooking Time: 40 mins
Author Rating: 8/10
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Put the 30 cashews in the 3/4 cup of milk to soak
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
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.
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.
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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