Name: Dum Aloo Achari recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: asian, indian
Ingredients: 5 potato halved peeled; 2 onion; 4 garlic clove; 1 ginger *to taste; 2 tbs tomato paste; 2 green chilli; 2 tbs sugar; 1/2 tsp salt; 1 tsp ground turmeric; 1 tsp garam masala; 1 tsp chilli powder; 1 tsp olive oil; 2 tbs pickle

by divi Last updated on 07/09/2019

An Indian gravy vegetable dish made of potatoes and full of spices, cooked in a pressure cooker. - divi

Ingredients

5 potato halved peeled
2 onion
4 garlic clove
1 ginger *to taste
2 tbs tomato paste
2 green chilli
2 tbs sugar
1/2 tsp salt
1 tsp ground turmeric
1 tsp garam masala
1 tsp chilli powder
1 tsp olive oil
2 tbs pickle

Method

Step 1

Heat oil in a pan until very hot.
Step 2

Deep-fry potatoes until golden and set aside.
Step 3

Process onion, garlic, chilli and ginger together to form a paste.
Step 4

Heat 3-4 tablespoons of oil in a pressure cooker.
Step 5

Add prepared paste with salt, turmeric, sugar, garam masala, and chilli powder, fry until browned and produces an oily residue. Add a small amount of water if too dry.
Step 6

Add pickles and mix well.
Step 7

Stir in tomato paste and fry for 2-3 minutes.
Step 8

Combine fried potatoes, allow to absorb gravy mixture for 3-4 minutes.
Step 9

Add water, close cooker and allow to come to pressure cooking for 10-12 minutes.
Step 10

Serve hot with chapatis, naan or rice.

Recipe Notes

from Australia’s Best Recipes team

When water is added to the pressure cooker, the gravy should still be thick so don't add too much. You only want to pressure cook until potatoes are soft. I prefer mango pickles but any mixed pickles are good. Use refined olive oil.