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.