Potato Curry (Dum Aloo)

To make Potato Curry (Dum Aloo) in a pressure cooker, start by adding 1 cup of water and the small potatoes to the cooker. Close the lid and bring it to full pressure on high heat. Once at pressure, reduce the heat and cook for 3 minutes. After cooking, release the pressure and proceed with the recipe by peeling and pricking the potatoes.

If you're looking for dietary substitutions in Potato Curry (Dum Aloo), you can use non-dairy yogurt or coconut yogurt instead of curd for a vegan option. For a gluten-free version, ensure that the spices and any additional ingredients are certified gluten-free. You can also replace potatoes with sweet potatoes or cauliflower for a different flavor and texture.

To store leftover Potato Curry (Dum Aloo), let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 2 months. When reheating, add a splash of water to maintain moisture.

Potato Curry (Dum Aloo) pairs wonderfully with basmati rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the spices. For a complete meal, consider adding a protein like chickpeas or lentils on the side.

Yes, you can adjust the spice level of Potato Curry (Dum Aloo) according to your preference. To make it spicier, add more red chilli powder or include additional whole dry red Kashmiri chillies during cooking. For a milder version, reduce the amount of chilli powder and use less or milder spices.