Instant Pot Dum Aloo

Dum Aloo is a North Indian curry with baby potatoes simmered in onion and tomato-based gravy, spiced with turmeric, red chili pepper, garam masala, and garnished with dried fenugreek leaves. This vegetarian Instant Pot recipe is ready in under 30 minutes with creamy kid-friendly flavors that can be easily spiced down or up. A perfect weeknight dinner and a sure-hit dish for potlucks and parties!

This Recipe originally published in April 2017 has been updated with new photos, a video, and tips.

Mom's signature recipe

Dum aloo is my mom's signature recipe that I grew up eating. The baby potatoes are cooked to perfection in a smooth, aromatic, and creamy sauce with a hint of homemade garam masala , and dried fenugreek leaves that take the flavors and aromas to the next level. Just like the palak paneer, this creamy, restaurant-style Indian curry uses a swirl of cashew paste to round up the flavors.

Ingredient Spotlight

• Baby Potatoes - red or yellow baby potatoes in this recipe, traditionally the potatoes are peeled for this recipe but you may choose to keep the skin on for added nutrients.
• Spices - Kashmiri red chili powder, turmeric, garam masala add the perfect warmth and authetic flavors to this curry
• Ginger and Garlic - fresh homemade ginger and garlic paste
• Tomatoes - I like to add store-bought tomato puree to this dish which adds vibrant red color to the dish. You can use homemade tomato puree by simply pureeing 3 rough-chopped ripe tomatoes in a blender.

Tips and Substitutes

1. 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
2. Tomatoes - 1 cup of store-bought tomato puree can be used in place of fresh tomato puree
3. Gluten-Free - The curry itself is gluten-free. Serve with rice for a gluten-free meal
4. Vegan Dum Aloo - Use cooking oil instead of ghee and soak cashews in water instead of milk.
5. Kid-Friendly - Adjust the garam masala and Kashmiri red chili powder to make the dish less spicy
6. Nut Allergies - Use heavy cream or unsweetened coconut cream instead of cashew cream
7. Dried fenugreek leaves - These are not the same as fenugreek seeds. So simply skip it if you do not have them

How to make Dum Aloo

• Peel the potatoes and core about half an inch using a pairing knife. Reserve the cored potato bits as we will be adding them to the sauce. (photos 1 -4)

• Set the Instant Pot to Sauté mode and heat ghee. Add onions and cook for 2 minutes with a glass lid on. Add ginger and garlic paste, tomato puree, turmeric, red chili powder, garam masala, and salt. Cook on saute mode for a minute. Next, add the potatoes, the carved-out pieces, and water. Give a quick stir and close the Instant Pot. Pressure cook(Hi) for 8 minutes followed by Quick Release (photos 5 - 8)

• Open the Instant Pot and add 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 a gentle boil and then turn the Instant Pot off. (photos 9 - 12)

Serving

Serve with homemade whole wheat parathas and crunchy cucumber salad. You can also serve the dum aloo with roti, kale parathas, cabbage parathas, methi thepla, or naan. For a gluten-free meal serve with Basmati rice, Brown rice, or Yogurt-Rice

Storing

Refrigerate leftover Dum Aloo for up to 5 days. To reheat simply microwave or heat on the stovetop. This is also a perfect make-ahead dish.

Love Indian food? Here are some more delicious Indian Instant Pot Recipes:

• Aloo Rasedar
• Curried Baby Eggplant
• Curried Chickpeas
• Spicy potatoes
• Vegetable Kurma
• Pav Bhaji
• Misal Pav

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Recipe

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4.79 from 103 votes

Instant Pot Dum Aloo

Baby potatoes simmered in smooth, creamy and mouth watering sauce

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Entree

Cuisine: Indian

Servings: 3

Calories: 315kcal

Author: Archana Mundhe

Equipment

• Instant Pot Pressure Cooker

Ingredients

• ▢ 10 baby potatoes peeled and cored from the top (save the carved out potato pieces)
• ▢ 2 tablespoons ghee
• ▢ 1 large yellow onion finely diced
• ▢ 2 teaspoons ginger grated
• ▢ 2 teaspoons garlic grated
• ▢ 2 tomatoes pureed
• ▢ ½ teaspoon ground turmeric
• ▢ 1 tablespoon Kashmiri red chili powder or any other mild red chili powder
• ▢ ½ teaspoon garam masala
• ▢ 1 teaspoon kosher salt
• ▢ ½ cup water See Note 8
• ▢ 15 cashews
• ▢ ¼ cup warm milk or water for dairy free
• ▢ 1 tablespoon dried fenugreek leaves
• ▢ ¼ cup cilantro chopped for garnish

Instructions

• 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.

Video

Notes

1. 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
2. Tomatoes - 1 cup of store-bought tomato puree can be used in place of fresh tomato puree
3. Gluten-Free - The curry itself is gluten-free. Serve with rice for a gluten-free meal
4. Vegan Dum Aloo - Use cooking oil instead of ghee and soak cashews in water instead of milk.
5. Kid-Friendly - Adjust the garam masala and Kashmiri red chili powder to make the dish less spicy
6. Nut Allergies - Use heavy cream or unsweetened coconut cream instead of cashew cream
7. Dried fenugreek leaves - These are not the same as fenugreek seeds. So simply skip it if you do not have them
8. BURN Error - The newer Instant Pots are more sensitive to the BURN. You may need to add an extra ¼ cup of water. 

Nutrition

Calories: 315kcal | Carbohydrates: 43g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 781mg | Potassium: 1110mg | Fiber: 6g | Sugar: 7g | Vitamin A: 716IU | Vitamin C: 51mg | Calcium: 66mg | Iron: 2mg

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