Instant Pot Dum Aloo

5 from 6 votes

Whole baby potatoes cooked in a lusciously creamy and fresh cashew sauce is a family-friendly weeknight dinner. This vegan and gluten-free recipe is super tasty, and makes a great leftovers lunches!

Prep: 10

Cook: 30

Total: 40

Course: Main Course

Cuisine: Indian

Servings:

Calories: 150kcal

Author: Ruchi

Ingredients

2 tablespoons Oil
10 - Baby Potatoes peeled and washed

WHOLE SPICES

BASE SAUCE

1 large Onion pureed
2 cloves of Garlic minced
1 teaspoon Ginger paste
2 large Tomatoes pureed
¼ cup Cashew Paste (15 cashews soaked in water and grind to paste)

SPICES

¾ teaspoon Red chili powder (or Kashmiri red chili powder)
1¼ teaspoon Coriander powder
¾ teaspoon Turmeric powder
1 teaspoon Fennel seeds powder
1 teaspoon Garam Masala Powder
1 tablespoon Dried Fenugreek leaves
1 cup Water

GARNISH

- - Cilantro Leaves

US Customary - Metric

Instructions

Press the saute button on the instant pot. Once it displays hot, add oil and add peeled baby potatoes to the oil.
Cook the potatoes on HIGH for 7-8 minutes until light brown. Remove from oil and set it aside.
To the insert add black cardamom, whole red chilies, and cumin seeds. Saute for 30 seconds. (Step by step pics above in the main post)
When the cumin seeds start to crackle, stir in the minced garlic, ginger paste, and pureed onion.
Cook for 5-8 minutes, stirring occasionally. Add pureed tomatoes to the cooked onion paste.
Stir in the spices and cashew paste. Mix it well. Let it sauté for 2 minutes, and now it's time to add dried fenugreek leaves. Crush the dried leaves with your hand and add it to the cooking sauce/masala.
Keep stirring occasionally and cook for another 5-6 minutes or until the oil starts to float on top - meaning: all the liquid will evaporate by now, spices are cooked well, and bubbles will begin to form over the masala/sauce. Soon you will start to see a thin layer of oil floating on top of the masala/sauce.
Return the baby potatoes to this thick sauce/masala and coat it thoroughly in the sauce.
Pour in the water and mix to combine. (Step by step pics above in the main post)
Close the lid and seal the pot. Cancel the ‘Saute‘ mode and press the ‘Manual or Pressure Cook‘ button. Cook on HIGH PRESSURE for 7 minutes. Make sure that the pressure release valve is in place, and it is set to the Sealing position.
After the Instant Pot beeps, allow the steam to release naturally (NPR). After the pin drops, carefully open the lid.
Instant Pot Dum aloo is ready. Feel free to adjust the consistency to your liking.
Serve the Instant Pot dum aloo hot with rice, roti or naan.

Video

Notes

COOKING TIPS!

What kind of potatoes should you choose for Dum aloo recipe? For this recipe, I have used Yukon gold baby potatoes. These baby potatoes have medium starch in them, and when cooked in a sauce/curry, they impart a nutty flavor, which is just perfect for this recipe.
How to check which baby potatoes are good? When selecting the baby potatoes, choose the ones that are firm and have no shriveled skin or sprouting eyes on them. You can use baby potatoes that are red or yellow kinds.
Can’t find baby potatoes, no worries. Peel and cut large potatoes into 2-inch pieces and follow the recipe. If using potato wedges, please do a QPR. When the Instant pot beeps, do a Quick Pressure release and open the lid. Adjust consistency and enjoy!

FAQ’S!

Can I make Dum Aloo recipe on a cook-top? Of course, you can! Here is a link to the cooktop, no onion no garlic version – https://www.ruchiskitchen.com/dum-aloo-recipe/
Hosting a dinner party? No issues. This recipe can be made a day in advance and stored in the refrigerator. The gravy will thicken up in the fridge, so adjust the consistency with ¼ cup of lukewarm water. Allow it to simmer for 10 minutes on a medium-low flame, and you are all set. Serve hot and enjoy the best tasting Dum aloo recipe with your friends.

VARIATIONS!

Non-vegans, feel free to substitute oil for ghee for a much deeper taste and flavor.
Like it spicy, adjust the red chili powder or garam masala to suit your spice level.
If you prefer a nut-free sauce/gravy then add yogurt or cream to the sauce.

Nutrition