Choley Mutton in INSTA POT

Mutton - 2lb
Chilly - 1 can
Onion - 1 m chopped
Tomato - 4 pureed
Green chili - 1
Dry masala - Bay leaf, cardamom, cloves, black pepper.
Ginger Garlic paste - 2 tsp
Red chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Choley masala - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste
kitchen king masala - 1/2 tsp
Cashew - 10 (add little water and make a paste)

Method :
1. Turn on Insta pot and put in saute mode on high.
2. Add oil and add all dry masala's
3. Now add onion n green chili and fry till light brown
4. Now add mutton, curry leaves n fry till all water is dried from mutton
5. Now add ginger garlic paste
6. now add Red chili powder, Coriander powder, choley masala, salt, turmeric and mix well
7. now add tomato puree and cook 2 mins
8. Add 1/2 cup water and close the lid and stop saute mode.
9. Now start manual mode and close the sealing and time it for 15 mins
10. once 15 mins is done let it release pressure for 10 mins and do a QR now
11. open the lid and add cashew paste and choley and mix well.
12. Check the salt and garnish with cilantro.

Dum Aloo

Ingredients

Baby potatoes - 15 peeled and prick on the top

Ghee - 2 tbsp 

Onion - 1 large finely chopped

green chili - 1 slit

Ginger and garlic paste - 2 tsp

Tomatoes - 3 ripe pureed

Curd - 1/4 cup ( nicely beaten)

Turmeric -½ tsp 

Kashmiri red chili powder - ½ -1 tbsp 

Garam masala - ½ -1 tsp   i used kitchen king masala)

Salt - to taste

Cashews - 10 and Poppy seeds - 1tsp (soaked in water n grind into a pate)

Dried fenugreek leaves - 1 tsp

Cilantro leaves chopped for garnish

Butter - 1tbsp

Method :

1. Switch on IP to saute mode wait till  the ‘hot’ sign displays 
2. Add ghee and onions , green chili and cook till they are light brown, stirring few times.
3. Add ginger and garlic paste, mix well.
4. Add tomato puree, turmeric, red chili powder, garam, masala and salt and mix well and cook for a min.
5. Add potatoes and mix well and add 1/2 cup water and stop saute mode.
6. Now start manual high mode for 8 mins and turn valve to sealing mode and once 8 mins done do QR.
7. Once you open the lid, now start the state mode again
8. Add cashews and poppy seeds paste and mix well.
9. Now add dried fenugreek leaves n mix well.
10. Now add beaten curd and butter n mix well n cook for a min or two
11. Switch of IP and garnish with Cilantro.