Dum Aloo is a scrumptious Indian creamy dinner curry full of delicious flavors. Learn to make restaurant quality Kashmiri Dum Aloo at home using this detailed recipe. Does melt in the mouth baby potatoes and fragrant spices in a warming curry sound intriguing? Then you must try this recipe.
I am including our family favorite version to make this healthy curry. You can use Instant Pot as well as stove top to make this aloo curry.
From small dinner parties to weeknight dinners, this popular curry is a guaranteed crowd pleaser. This medium heat curry is deliciously rich and bursting with flavors with a touch of tingling spices ! Similar to Shahi Paneer or Paneer Makhani, it is subtly spiced but super flavorful.
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Recipe Highlights
My version of Easy Dum Aloo is well ..easy ! I am marrying Kashmiri style with Punjabi style. So there is yogurt, cashews and onion tomato masala gravy. More the merrier !
I am not claiming it to be the classic authentic recipe. It is a heirloom generational recipe full of flavors made easy and modern !
However, make no mistake about it. When you feel nostalgic for food back home, this is one of the curry to make. It is guaranteed to bring back that cozy comfort and warmth that we all crave and miss.
So whether it is Palak Paneer, Kala Chana or Paneer Jalfrezi, we have a variety of Indian dishes with easy to make instructions on the blog. Do check them out.
Ingredients
Exact measurements are included in the recipe card at the bottom. Here’s what you need to make this recipe.
Potatoes : use baby potatoes, or small size potatoes. I like to use mix of red and golden potatoes for medley of textures. If you want to use large size potatoes, cut them into quarters
Curry / Gravy : Ghee or oil , onion, ginger and garlic, tomatoes, roasted cashews and yogurt
Spices / Seasoning : Ground turmeric, cumin seeds , fennel seeds, Kashmiri red chili powder, garam masala, dried fenugreek leaves, and salt .
Garnishes : Chopped cilantro and lemon wedges
How to Make ?
- Wash and rinse baby potatoes. Dry them well. Using a fork, prick the potatoes a few times.
- Start the Instant Pot on SAUTE mode. Once it displays HOT, add oil or ghee. Add the potatoes. Sprinkle some salt and garam masala and sauté them well for 5 minutes.
- Cancel Sauté. Remove the potatoes from the insert and set aside.
- Add the onion, garlic, ginger, roasted cashews and tomatoes to a blender or food processor and puree until smooth. Set aside.
- Press the SAUTE button and add oil or ghee. Add this pureed onion and tomato mixture. Add the spices. Cook for 8-10 minutes until the mixture has thickened and oil starts to separate.
- Add the potatoes and mix well. Add ½ cup water to the pot. Deglaze the pot to make sure nothing is stuck at the bottom. Cancel SAUTE.
- Close the lid, set the valve to SEALING. Choose MANUAL or PRESSURE COOK and press 6 minutes at high pressure.
- Once the cooking is complete, wait for a few minutes and do a quick pressure release by moving the valve to venting. When the silver pin drops, open the lid.
- Stir in yogurt and crushed fenugreek leaves. Serve Warm and enjoy !
Serving Suggestions
Serve it as a side dish with steamed basmati rice ( white or brown) for a satisfying meal. Quinoa, couscous or cauliflower rice also are good options.
This hearty curry often is served with Garlic naan, roti, paratha or even bread. You can also eat this wholesome curry as a meal with side salad. It is filling.
Leftovers?
This baby potato curry will keep well in the refrigerator in an airtight container for up to three days.
I do not recommend freezing it since defrosted whole potatoes don’t heat well nor does creamy gravy.
More Amazing Indian Food Ideas
- Instant Pot Stuffed Baby Eggplants
- Easy Samosa Chat
- Kutchi Dabeli
- Masala Chai
- Bread Upma
- Instant Pot Chole – Chickpea Curry
- Instant Pot Aloo Matar
Recipe FAQs
Dum Aloo is a popular Indian Potato Curry. Baby potatoes are simmered in velvety creamy, onion-tomato sauce flavored with sultry Indian spices. This famous North Indian Potato Curry is hearty and rich. There are many variations to the Dum Aloo dish. The two most popular versions are – Kashmiri Dum Aloo and Punjabi Dum Aloo! The basic idea of cooking this Spicy Potato Curry is similar.
Kashmiri dum aloo recipe does not use cream, tomato, onion, ginger and garlic. This dry version of curry is often bright red in color because of vibrant Kashmiri red chili powder. For this style of cooking, small whole potatoes are cooked in a yogurt based gravy with dry rub of dry ginger powder, cumin and fennel seeds, bay leaf, Kashmiri red chili powder and garam masala.
Punjabi dum aloo is made with small baby potatoes cooked in tomato and cashew based gravy full of onion, ginger and garlic and garam masala – very much similar to other popular Punjabi curries.
If you are using tiny lemon size baby potatoes, use 2 per person. Medium size is good for 1 per person. If you use big potatoes, cut them into quarters. In that case, 1 potato will be good for 2 people.
Dum” refers to the style of Indian cooking in which food is cooked on low heat by sealing the pot. It involves lengthy cooking spanning hours of slow cooking which enhances the flavor of the dish. Typically heavy bottomed copper pots are used and cooking is done in the wood burning grills or using charcoal. In modern kitchen, we use electric pressure cooker like Instant Pot to bring out similar taste without spending hours on cooking.
You can make this recipe Jain style without using onion and garlic. Simply skip using these ingredients in the initial sauté.
Easy Dinner Curry Recipes
If you make this Easy Dum Aloo in Instant Pot Recipe , do let us know how you like it by ★ star rating it and leaving a comment below.
Instant Pot Dum Aloo
Equipment
Ingredients
- 10-15 baby potatoes
- 2 Tablespoon ghee or oil
- 1 large yellow onion
- 1 inch ginger minced
- 3 cloves fresh garlic minced
- 2 large tomatoes pureed
- ½ teaspoon [ cumin seeds]
- ½ teaspoon [fennel seeds]
- ½ teaspoon [ground turmeric]
- ½ teaspoon [Kashmiri red chili powder ] adjust per spice tolerance
- 1 teaspoon garam masala
- ¼ cup roasted cashews about 15
- ½ cup yogurt whisk with 2 tablespoon water
- 1 Tablespoon dried fenugreek leaves kasuri methi
- Salt – per taste
- ¼ cup cilantro chopped for garnish
- 1 Tablespoon lemon juice for garnish
Instructions
How to Make Instant Pot Dum Aloo
- Wash and rinse baby potatoes. Dry them well. Using a fork, prick the potatoes a few times.
- Start the Instant Pot on SAUTE mode. Once it displays HOT, add oil or ghee. Add the potatoes. Sprinkle some salt and garam masala and saute them well for 5 minutes.
- Cancel Saute. Remove the potatoes from the insert.
- Add the onion, garlic, ginger, roasted cashews and tomatoes to a blender or food processor and puree until smooth. Set aside.
- Press the SAUTE button and add oil or ghee. Add cumin and fennel seeds. Add this pureed onion and tomato mixture. Cook for 8-10 minutes until the mixture has thickened and oil starts to separate.
- Add the rest of the spices and the potatoes and mix well. Add ½ cup water to the pot. Deglaze the pot to make sure nothing is stuck at the bottom. Cancel SAUTE.
- Close the lid, set the valve to SEALING. Choose MANUAL or PRESSURE COOK and press 6 minutes at high pressure.
- Once the cooking is complete, wait for a few minutes and release the pressure using QPR – quick pressure release by moving the valve to venting.
- When the silver pin drops, open the lid. Stir in whisked yogurt and crushed fenugreek leaves.
- Garnish with chopped cilantro and lemon juice. Serve Warm and enjoy !
Dum Aloo on Stove Top Instructions :
- Steam baby potatoes in a pressure cooker for 5 mins on high pressure. Alternatively, boil them covered in hot water for 5 minutes.
- Heat oil in the pan. Add turmeric and red chili powder. Add steamed potatoes and saute for a couple of minutes. Keep aside.
- Add some oil/ghee in the same pan. Once it is hot, add cumin seeds, fennel seeds and turmeric powder.
- Add roughly chopped onions, ginger and garlic. Saute till onions become brown and soft.
- Add tomatoes, salt and red chilli powder and cook till tomatoes get mushy. Add cashews and turn the heat off. Grind this masala mixture once it is completely cooled.
- Heat some oil, and add the ground paste and saute till oil separates. Add potatoes, mix well, add ½ cup water and cook it covered for 5 mins.
- Turn the heat to low and add whisked yogurt. Add water if required to adjust consistency.
- Let it simmer for 15 mins. Adjust red chili powder, garam masala and salt as per taste.
- Garnish it with chopped cilantro and hand crushed kasuri methi. Serve warm. Enjoy !
Notes
Nutrition
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nalini
are the potatoes left unpeeled? thanks, nalini
admin
Yes they are unpeeled.