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Dum Aloo served in a dinner bowl. This creamy Indian dinner Curry is made with baby potatoes and cooked in the instant pot or stove top.
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4.67 from 3 votes

Instant Pot Dum Aloo

Dum Aloo is a famous Indian Potato Curry. Learn to make restaurant style Dum Aloo using easy steps and Instant Pot.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Curry
Cuisine: Indian
Servings: 8 cups
Calories: 120kcal
Cost: $7

Equipment

Ingredients

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

Serve it over rice, roti or naan for a wholesome Indian dinner.

Nutrition

Serving: 1cup | Calories: 120kcal | Trans Fat: 12g