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Instant Pot Dum Aloo Recipe

Written by on November 1, 2022

Dum Aloo served with parathas and cucumber salad
Baby potatoes simmered in smooth, creamy and mouth-watering sauce
  • 10 baby potatoes peeled and cored from the top (save the carved-out potato pieces)
  • 2tablespoons ghee
  • 1 large yellow onion finely diced
  • 2teaspoons ginger grated
  • 2teaspoons garlic grated
  • 2tomatoes pureed
  • ½teaspoon ground turmeric
  • 1tablespoon Kashmiri red chilli powder or any other mild red chilli powder
  • ½ teaspoon gram masala
  • 1teaspoon kosher salt
  • ½cup water See Note 8
  • 15cashews
  • ¼cup warm milk or water for dairy free
  • 1tablespoon dried fenugreek leaves
  • ¼cup cilantro chopped for garnish
ingredients to make dum aloo
  1. Soak cashews in warm milk for 10 minutes and set aside. Blend together to make a 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 a few times. Add ginger and garlic paste, and cook for 30 seconds.
  3. Add the carved-out pieces from the potatoes. Add tomato puree, turmeric, red chilli powder, garam masala, and one through four showing how to peel and core baby potatoes
  4. Cook everything on saute mode for 2 minutes with the glass lid on, stirring a couple of times. Press the cancel button to turn off the saute mode.
  5. 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.
  6. photos five through eight showing how to cook potatoes in the Instant Pot 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 a gentle boil and then turn the Instant Pot off. Serve with hot parathas.Photos nine through twelve showing cooked and garnished dum aloo curry in the Instant Pot
  1. Potatoes– You can buy red or yellow baby potatoes, available in most grocery stores. A mix of the 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 them, and cut them 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 chilli 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.
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