Dum Aloo – Instant Pot

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!

dum aloo

If you have enjoyed my palak paneer, butter chicken and aloo gobhi recipes, I would say give this recipe a try and you will be obsessed!

As always, you can adjust the red chili powder and garam masala to make this dish more or less spicy.

 

Dum Aloo - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Baby potatoes simmered in smooth, creamy and mouth watering sauce!
Ingredients
  • 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
Instructions
  1. Soak cashews in warm milk for 10 mins and set aside.
  2. 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.
  3. Add ginger and garlic paste, cook for 30 seconds.
  4. 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.
  5. 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.
  6. Add ½ cup of water. Close IP, set on manual(Hi) for 8 mins followed by QR.
  7. Blend milk and cashews together to make smooth paste.
  8. Stir in dried fenugreek leaves, cashew paste and chopped cilantro.
  9. Set IP to saute mode, mix everything together.
  10. Add salt to taste. Bring to gentle boil and then turn IP off.
  11. Serve with hot parathas.

 

 

8 thoughts on “Dum Aloo – Instant Pot

    1. Hi Laura! Thank you. Yes I am also so happy that whole foods is carrying all these spices. There are few other recipes on my blog that use dried fenugreek leaves so they will def be useful. They give indian curries a restaurant-like taste.

  1. Hi Archana I made this yesterday and wow! Amazing sauce and I’m so glad I made a big batch with some now in th freezer for my next Indian feast. My husband, whose mum is an amazing Gujarati cook, said it was fantastic too 😄😄

    1. Hi Laura, SO glad that you and the family enjoyed this. It is a big compliment coming from your Gujarati mom in law!! Thank you. Comes out so delicious so such less efforts right? You can also stir in peas in the end if you like.

  2. Absolutely amazing dish! Loved every bit of it (and unfortunately ate the whole pot all to myself). Easy, flavourful, and just wonderful. Next time, I feel like cutting the potatoes in half and put them in without peeling (I had really tiny potatoes); the skin is nutritious and tastes good in the IP. So does your Chicken Korma I made last night. Thank you for all these great recipes!!!

    1. Thank you Lousie! So glad that you are enjoying my recipes. I agree that the potato skin is nutritious, so cutting them in half will also work well.

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