Instant Pot Dum Aloo

Dum Aloo is a North Indian curry made with baby potatoes that are simmered in onion and tomato based gravy, spiced perfectly with turmeric, red chili pepper, garam masala and a garnished with dried fenugreek leaves.

Dum aloo is also my mom’s signature recipe that I grew up eating.  It is a combination of perfectly cooked semi-stuffed potatoes that are slow-cooked in smooth, aromatic and creamy sauce.

I am so happy that my boys also enjoy this curry, so now I can make it often 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.

MOC’s 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. Adjust the garam masala and Kashmiri red chili powder to make the dish more or less spicy
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 simply skip if you do not have them

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

Step 1: Prep the potatoes

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

Step 2: Make the cashew paste

Soak cashews in warm milk for 10 minutes and set aside. Blend together to make smooth paste and reserve. 

Step 3: Sauté the veggies

Set the Instant Pot to Sauté 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).

Step 4: Add potatoes, spices and pressure cook

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).

Step 5: Garnish

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 already tried this recipe and want to add more complex flavor, try substituting the garam masala called in this recipe with 2 teaspoons of my mom’s garam masala. It will add a more earthy, complex flavors to the North Indian Dum Aloo Curry.

Enjoy with homemade whole wheat parathas, kale parathas, cabbage parathas, methi thepla or naan. For a gluten-free meal serve with steamed rice, brown rice or veg biryani.

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

Looking to incorporate more veggies in your diet? Check out these delicious Indian Instant Pot Recipes:

• Stir Fried Tindora
• Curried Baby Eggplant
• Curried Chickpeas
• Spicy potatoes with ginger
• Vegetable Kurma
• Pav Bhaji
• Misal Pav

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4.72 from 57 votes

Dum Aloo - Instant Pot

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

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Entree

Cuisine: Indian

Keyword: dum aloo

Servings: 3

Calories: 344kcal

Author: Archana Mundhe

Ingredients

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

Instructions

• Soak cashews in warm milk for 10 mins 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.
• 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.
• 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

Nutrition

Calories: 344kcal | Carbohydrates: 52g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 783mg | Potassium: 1353mg | Fiber: 7g | Sugar: 6g | Vitamin A: 715IU | Vitamin C: 63.8mg | Calcium: 73mg | Iron: 2.7mg

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