Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
dum aloo
Print Recipe Pin Recipe
4.78 from 86 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


  • 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
  • 15 cashews
  • ¼ cup warm milk or water for dairy free
  • 1 tablespoon dried fenugreek leaves
  • ¼ cup cilantro chopped for garnish


  • 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.
  • 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, 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.



  • 1 cup of store-bought tomato puree can be used in place of fresh tomato puree
  • For a gluten-free meal, serve with cumin cauliflower rice 


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
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry