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 homemade garam masala and dried fenugreek leaves that gives this dish that magic touch. Yes, another creamy, restaurant-style Indian curry with a swirl of cashew paste added in the end!

I have made this dum aloo so many times that I am declaring this a no-fail dum aloo recipe. Here are few tips, tricks and shortcuts:

1. You can buy red or yellow baby potatoes, available in most grocery stores. Mix of 2 also works well.
2. Coring baby potatoes is optional. I know that is the most tedious step in this recipe, so go ahead and skip coring potatoes. It will be still delicious I promise!
3. If you do not find baby potatoes, use Yukon gold or Russet potates, peel and cut into big 2 inch pieces.
4. To make Vegan Dum Aloo simply substitute ghee with cooking oil and soak cashews in water instead of milk.
5. To make this dish less spicy, simply reduce the garam masala and kashmiri red chili powder.
6. Use heavy cream instead of cashew cream if you are allergic to nuts
7. Dried fenugreek leaves are not same as fenugreek seeds. So if you do not have then, simply skip. They are just a garnish, the dish will still be delicious.

Step by Step recipe for Dum Aloo in Instant Pot Pressure Cooker:

• Peel and core the potatoes. Reserve the cored bits of potatoes as it will be added to the sauce later.

• 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 (photos 1 – 2).

• 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. 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 the Instant Pot, set on manual/pressure cook(Hi) for 8 minutes followed by Quick Release (photos 3 – 4).

• Open the Instant Pot and 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 (photos 5 – 6).

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

If you have enjoyed my palak paneer, butter chicken and aloo gobhi recipes, I would say make recipe today and you will be obsessed!

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Dum Aloo - Instant Pot

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Baby potatoes simmered in smooth, creamy and mouth watering sauce!

Course: Entree

Cuisine: Indian

Keyword: dum aloo

Servings: 3

Calories: 344 kcal

Author: Archana Mundhe

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. Blend together to make smooth paste and reserve. 

2. 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.

3. 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.

4. 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 the Instant Pot, set on manual/pressure cook(Hi) for 8 minutes followed by Quick Release.

5. 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.

Recipe Video

Nutrition Facts

Dum Aloo - Instant Pot

Amount Per Serving

Calories 344 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 27mg9%

Sodium 783mg34%

Potassium 1353mg39%

Carbohydrates 52g17%

Fiber 7g29%

Sugar 6g7%

Protein 7g14%

Vitamin A 715IU14%

Vitamin C 63.8mg77%

Calcium 73mg7%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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