Go Back
+ servings
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.

Instant Pot Easy Dum Aloo - Indian Potato Curry

Dum Aloo is a famous Indian Potato Curry. Learn to make restaurant style Dum Aloo using easy steps and Instant Pot.
Course Curry
Cuisine Indian
Keyword aloo curries, baby potato curry, best dum aloo, Easy Dum Aloo, Indian Potato curry, Instant Pot Dum Aloo, potato gravy, punjabi dum aloo, spicy potato curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 cups
Calories 120kcal



Instant Pot Instructions :

  • 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 1/2 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 !

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 1/2 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 !


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