Quick Potato Curry Video by Tarla Dalal
Quick Potato Curry Video by Tarla Dalal
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Quick Potato Curry Video. instant dum aloo is made by adding fried potatoes simmered in onion tomato based gravy and it is creamy and full of flavors. It is easy and saves time when you make it in your instant Pot. The creamy tomato-based gravy, infused with aromatic spices, complements the tender baby potatoes perfectly.
Recipe Description for Quick Potato Curry ( Desi Khana)
Preparation Time:
Cooking Time:
Makes 4 servings
- To make {span class="bold1"}quick potato curry recipe{/span}, prick the peeled baby potatoes using a fork and keep aside.
- Heat oil in a pressure cooker and add the baby potatoes, sauté for 3 to 4 minutes until light golden brown.
- Drain the shallow fried potatoes in a plate and keep aside.
- In the same oil, add cumin seeds, cinnamon stick, black cardamom, cardamom, bayleaf and onions.
- Sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add ginger garlic green chilli paste and sauté for a minute.
- Add turmeric powder, chilli powder, coriander cumin seeds powder, kashmiri chilli powder and ¼ cup hot water. Mix well.
- Add tomato pulp and curd, mix well and cook on a medium flame for 2 to 3 minutes, until oil is released.
- Add the fried potatoes, 1 cup hot water and salt to taste. Mix well and pressure cook on a medium flame for 1 whistle.
- Allow the steam to escape and then open the lid.
- Serve {span class="bold1"}quick potato curry{/span} hot garnished with coriander.
See step by step images of Quick Potato Curry ( Desi Khana) Recipe
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