Shahi Dum Aloo

Shahi Dum Aloo

2 tbsp finely chopped green chilies

1 tbsp finely chopped ginger 

10-12 cashew

3 cups 2” diced potatoes or small petite Potatoes peeled 

2 cups finely chopped tomatoes 

1/2 cup Tomato paste 

1/2 cup chopped cilantro 

1 tbsp kasoori Methi 

1 tbsp + 2 tbsp butter 

2 tsp chilli powder 

2 tsp Aamchur

1/2 cup heavy cream (optional) 

Salt to taste 

Water 

Instapot Recipe 

Soak cashews in warm water fo for 20 minutes. Grind into a fine paste and keep aside. 

Set the instapot to sauté mode. Add 2 tbsp butter. Once melted, sauté green chilies and ginger for about a minute. To this add the diced tomatoes. Salt slightly. Sauté  until fully cooked and the oil/butter starts to separate from the potato. Add to this the tomatoe paste, turmeric, chili powder and aamchur - cook for 2-3 minutes. 

Add the potatoes and stir until all the potatoes are coated  well. Add 1/2 cup water. Cook on high pressure for 4 minutes. Quick release. 

Stir well. Switch back to sauté mode. Add the cashew paste ans stir w ok. If it is too thick. Add some water. Add the cream and Cooke for 2-3 minutes. Keep stirring, to ensure bottom does not burn. Mix in the fresh coriander and kasoori Methi leaves. 

Serve hot with rice or Rotis.