Dum Aloo is one of the most popular restaurant dishes in Northern part of India. Shallow fried baby potatoes cooked in a succulent tomato gravy has subtle flavors and are very sumptuous to the palate. Dum Aloo in Mealthy Multi Pot is a modern cooking using traditional methods. Here the word Dum means slow cooking hence the fried baby potatoes are slow cooked with the Masala such that the aroma and the flavors get inside the potatoes and make it even more tasteful.
Multipot is modern kitchen appliance that is electronically controlled and works as combined pressure cooker as well as slow cooker. The multipot comes with an electronic center panel that has some manual as well as preset modes of cooking. Mealthy India brings you MultiPot that does the job of slow cooker, electric pressure cooker, steamer, yogurt maker, saute, warm. This multipot does the job of 7 different kitchen appliances all alone. Mealthy Multi Pot is a 9-in-1 Programmable Smart Electric Pressure Cooker in which you can now make curries, poultry, beans, multigrains, rice, eggs, yogurt and even cakes in this Multi Pot by Mealthy India.
For making Multi Pot Dum Aloo first switch on your multi pot and heat in ‘saute’ on high. Add oil and wait till its nicely heated. Once the oil is hot, add in the baby potatoes and fry till golden in color. Take out the fried baby potatoes on a plate and keep aside. In the remaining oil add bay leaf, cumin and cinnamon stick and wait for 4-5 secs so that the flavor gets infused. Add minced or finely chopped garlic and ginger and saute till raw smell goes off. Now add in the chopped onions and green chilies and fry till onion sweats and changes color. Add in the spices like coriander powder, Kashmiri red chili powder, garam masala, kitchen king and salt to taste. Mix and fry till oil starts leaving from sides. Now add chopped tomatoes and cook till tomatoes turn soft and mushy. You can adjust oil from sides (if less). Once the masala is ready, add in the baby potatoes and give a nice stir. Check salt and add more if needed as per taste. Cook the potatoes for another 5-6 mins and then add water (around 1/2 cup) to make gravy. Close the multi pot, turn the knob to ‘seal’ and set on ‘manual/pressure cook’ for 10 mins followed by instant release. Carefully open the lid and stir in dried and crushed kasuri methi and fresh cream. Garnish with some fresh chopped coriander and serve hot.
| Prep Time | 10 Minutes |
| Cook Time | 25 Minutes |
| Servings |
People
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- 8-10 Baby potatoes
- 2 Finely chopped onions
- 1 Tsp Finely chopped Garlic
- 1 Tsp Finely chopped ginger
- 2 Chopped Green Chilies
- 2 Chopped tomatoes
- 1 Tsp Turmeric Powder
- 1 Tbsp Coriander Powder
- 1 Tsp Kashmiri Red Chili Powder
- 1 Tsp Garam Masala Powder
- 1 Tsp Kitchen king powder
- salt To taste
- 1/2 Cup Oil
- 1 Bay Leaf
- 1 Tsp Cumin seeds
- 1 Inch Cinnamon Stick
- 1 Tsp Crushed Kasuri Methi
- 1 Tbsp fresh cream
- 1 Tbsp Chopped Coriander
Ingredients
Tempering & Garnish
|
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- Switch on your multi pot and heat in 'saute' on high. Add oil and wait till its nicely heated. Once the oil is hot, add in the baby potatoes and fry till golden in color. Take out the fried baby potatoes on a plate and keep aside.
- In the remaining oil add bay leaf, cumin and cinnamon stick and wait for 4-5 secs so that the flavor gets infused.
- Add minced or finely chopped garlic and ginger and saute till raw smell goes off.
- Now add in the chopped onions and green chilies and fry till onion sweats and changes color.
- Add in the spices like coriander powder, kashmiri red chili powder, garam masala, kitchen king and salt to taste. Mix and fry till oil starts leaving from sides.
- Now add chopped tomatoes and cook till tomatoes turn soft and mushy. You can adjust oil from sides (if less).
- Once the masala is ready, add in the baby potatoes and give a nice stir. Check salt and add more if needed as per taste.
- Cook the potatoes for another 5-6 mins and then add water (around 1/2 cup) to make gravy.
- Close the multi pot, turn the knob to 'seal' and set on 'manual/pressure cook' for 10 mins followed by instant release.
- Carefully open the lid and stir in dried and crushed kasuri methi and fresh cream. Garnish with some fresh chopped coriander and serve hot.
I already have share Dum Aloo recipe in my blog but if you like this Multi Pot version of Dum Aloo then do give a shout and let me know your thoughts on it. As i am doing a series of multi pot recipes, so please share more recipe ideas with me in comments below. The best recipe shall be featured on my blog with due credits.
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Happy Cooking !
Love : Shaheen 🙂
