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Instant Pot Aloo

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
User Rating: No user votes submitted
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Ingredients:

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30	cashews
2 tablespoon	diced garlic
2 tablespoon	diced ginger
2 tablespoon	fenugreek powder
1 tablespoon	garam masala
0.25 cup	ghee
2 tablespoon	kashmiri chili powder, or regular chili powder
0.75 cup	milk
2	onions (diced)
3 pound	potatoes
1 teaspoon	salt
6 pureed	tomatoes (or equivalent tomato sauce)
1.5 teaspoon	turmeric
1.5 cup	water

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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