Soak cashews in warm milk for 10 minutes and set aside. Blend together to make smooth paste and reserve.
Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 2 minutes with a 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 puree, turmeric, red chili powder, garam masala, and salt. Cook everything on saute mode for 2 minutes with glass lid on, stirring a couple of times. Press the cancel button to turn off the saute mode.
Add the potatoes to the Instant Pot insert along with the water and give a quick stir. Close the Instant Pot, and pressure cook(Hi) for 8 minutes followed by Quick Release.
Stir in dried fenugreek leaves, cashew paste and chopped cilantro. Set the Instant Pot to Sauté mode and mix everything together. Add salt to taste. Bring to gentle boil and then turn the Instant Pot off. Serve with hot parathas.
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Notes
Potatoes - You can buy red or yellow baby potatoes, available in most grocery stores. A mix of 2 also works well. Coring baby potatoes is an optional step. I know that is the most tedious step in this recipe, so go ahead and skip coring potatoes. It will be still delicious If you do not find baby potatoes, use Yukon gold or Russet potatoes, peel, and cut into big 2-inch pieces
Tomatoes - 1 cup of store-bought tomato puree can be used in place of fresh tomato puree
Gluten-Free - The curry itself is gluten-free. Serve with rice for a gluten-free meal
Vegan Dum Aloo - Use cooking oil instead of ghee and soak cashews in water instead of milk.
Kid-Friendly - Adjust the garam masala and Kashmiri red chili powder to make the dish less spicy
Nut Allergies - Use heavy cream or unsweetened coconut cream instead of cashew cream
Dried fenugreek leaves - These are not the same as fenugreek seeds. So simply skip it if you do not have them
BURN Error - The newer Instant Pots are more sensitive to the BURN. You may need to add an extra ¼ cup of water.