This is based loosely on my mother-in-law’s jeera aloo recipe, which appears in my first pressure cooker book, although Shariq (husband) says it is more aloo tharkari. And it isn’t too far removed from a saag aloo either, though I have used kalettes in this recipe instead of saag/mustard greens.
Sounds really good, Catherine, I’m planning to use your spicing with aubergine and mushrooms tonight for our supper, as I’m avoiding carbs. I also adore nigella seeds. And a lovely surprise to see EL medlar chutney as an alternative to the wonderful mango chutney. Bon app. Xx
I may well be being completely ridiculous here and missing the obvious, but on an instantpot do you mean to change the pressure to 'keep warm' when it has got up to pressure. Loving my pot but doing a lot of guessing as I go! This looks amazing, so thank you.
The inevitable happened - I burned the potatoes to the bottom of the pan during the second pressurisation. The base was beautifully clean after the first pressurisation, as per your instructions. I wondered whether the potatoes simply absorbed too much of the tamarind water. Or whether my PC, the basic ProCook 22cm/6 litre model requires a bit more water. Finally the cooker instructions say that it's at pressure when the safety valve pops up and the pressure valve emits a "steady flow" of steam. Is that "steady flow" wispy or vigorous? I kept it on high heat until there was a vigorous flow from the pressure valve. Finally, despite the mild stress occasioned, we thoroughly enjoyed our dinner. Thank you! I'd love to get it right next time.
Ooh this sounds super tasty. I might just have to put spiced potatoes on my meal planning for this week, they will be especially welcome as the weather is taking a dip in temperature at the moment.
One question, how many would this serve? Thank you for all the info you give.
I mean, you absolutely can't go wrong with spicy potatoes in your life.
Made your quick chilli last night for the first time - it was delicious and I loved the addition of the coriander stalks. I don't have the energy to be picking coriander leaves off to add to curries so generally chop the stalks and add them too.
I love Geeta’s chutney too. This sounds delicious Cat.
I'm getting loads of curly kale in my veg-box - this looks perfect.
The spicing is spectacular. An excellent supper. Thank you. Xx
Sounds really good, Catherine, I’m planning to use your spicing with aubergine and mushrooms tonight for our supper, as I’m avoiding carbs. I also adore nigella seeds. And a lovely surprise to see EL medlar chutney as an alternative to the wonderful mango chutney. Bon app. Xx
I may well be being completely ridiculous here and missing the obvious, but on an instantpot do you mean to change the pressure to 'keep warm' when it has got up to pressure. Loving my pot but doing a lot of guessing as I go! This looks amazing, so thank you.
The inevitable happened - I burned the potatoes to the bottom of the pan during the second pressurisation. The base was beautifully clean after the first pressurisation, as per your instructions. I wondered whether the potatoes simply absorbed too much of the tamarind water. Or whether my PC, the basic ProCook 22cm/6 litre model requires a bit more water. Finally the cooker instructions say that it's at pressure when the safety valve pops up and the pressure valve emits a "steady flow" of steam. Is that "steady flow" wispy or vigorous? I kept it on high heat until there was a vigorous flow from the pressure valve. Finally, despite the mild stress occasioned, we thoroughly enjoyed our dinner. Thank you! I'd love to get it right next time.
Ooh this sounds super tasty. I might just have to put spiced potatoes on my meal planning for this week, they will be especially welcome as the weather is taking a dip in temperature at the moment.
One question, how many would this serve? Thank you for all the info you give.
I mean, you absolutely can't go wrong with spicy potatoes in your life.
Made your quick chilli last night for the first time - it was delicious and I loved the addition of the coriander stalks. I don't have the energy to be picking coriander leaves off to add to curries so generally chop the stalks and add them too.
Sounds delicious! Thank you for the coriander tip! I’m always finding wilting herbs in the depths of our fridge.
Sounds utterly delicious. Noted with interest. Thanks, Catherine.