Dum Aloo – A north Indian curry made with baby potatoes simmered in onion and tomato based gravy, spiced beautifully with turmeric, red chili pepper, garam masala and a hint of dried fenugreek leaves!
My mom’s signature recipe, that I grew up eating is a combination of perfectly cooked semi-stuffed potatoes, slow-cooked in smooth, aromatic and creamy sauce.
I make it frequently in my Instant Pot for a quick, delicious and authentic Indian meal. I truly believe it is the hint of garam masala and dried fenugreek leaves that gives this dish that magic touch. Yes, another creamy, restaurant-style Indian curry but with a swirl of cashew paste added in the end!
As always, you can adjust the red chili powder and garam masala to make this dish more or less spicy.
- 10 baby potatoes peeled and cored from the top (save the carved out potato pieces)
- 2 tbsp ghee
- 1 large onion finely chopped
- 2 tsp ginger grated
- 2 tsp garlic grated
- 2 ripe red tomatoes pureed
- ½ tsp turmeric
- ½ -1 tbsp Kashmiri red chili powder or any other mild red chili powder
- ½ -1 tsp of garam masala
- 1 tsp salt
- 8-10 cashews
- ¼ cup warm milk
- 1 tbsp dried fenugreek leaves
- Cilantro leaves chopped for garnish
Soak cashews in warm milk for 10 mins and set aside.
Set IP to saute mode. Once the ‘hot’ sign displays add ghee. Add onions and cook for 2 mins with glass lid on, stirring few times.
Add ginger and garlic paste, cook for 30 seconds.
Add the carved out pieces from the potatoes. Add tomato paste, turmeric, red chili powder, garam, masala and salt. Cook everything on saute mode for 2 mins with glass lid on, stirring a couple of times.
With a small spoon, very carefully, as the gravy will be hot, fill the potatoes with the cooked masala/gravy and line them all in the IP insert.
Add ½ cup of water. Close IP, set on manual(Hi) for 8 mins followed by QR.
Blend milk and cashews together to make smooth paste.
Stir in dried fenugreek leaves, cashew paste and chopped cilantro.
Set IP to saute mode, mix everything together.
Add salt to taste. Bring to gentle boil and then turn IP off.
Serve with hot parathas.