Instant Pot Dum Aloo – Best, Creamy, Scrumptious and Very Flavorful Indian Classic dish made of baby potatoes in a spicy onion-tomato-yogurt based gravy.
Dum aloo is the most famous Indian Curry of Kashmir, and nowadays you will find it in almost every Indian Restaurants menu.
There are many versions of this curry like Punjabi Dum Aloo recipe, Kashmiri Dum aloo, Bengali Dum Aloo / Aloor Dum.
Every state has its own version and recipe of making Dum Aloo. Some make it without onion-garlic, some make it in yogurt based gravy, some make it in creamy gravy, some makes it in very simple gravy. phewwww. The list is endless.
In the restaurant, to make Dum Aloo Recipe, they use deep fried potatoes which gives a great texture to the potatoes which melt in our mouth. They turn very flavorful when added to the creamy gravy.
However, you cannot get the same texture by just using boiled potatoes.
I have made it without deep frying the potatoes. I have only shallow fried them using 2 and ½ tablespoon oil just to avoid the extra calories. But trust me the taste was just amazing.
However, you cannot get the same texture by just using boiled potatoes.
This Classic Indian Instant Pot recipe is one of the best tasting potato curries you will ever enjoy. It’s delicious and easy potato gravy recipe which is prepared with very minimal ingredients in the instant pot.
If you are looking for the stove top version of making Dum Aloo, I have shared the recipe at the end, after the recipe card.
How to make Instant Pot Dum Aloo?
To make Instant Pot Dum Aloo Recipe, you need to follow only Six easy steps.
First, you will need to peel and Prick the baby potatoes with toothpicks.
The second step, Shallow fry the potatoes.
Turn on your IP on Saute mode, add few tablespoon oil, baby potatoes and shallow fry them until lightly golden brown in color. You may skip this step also and can directly add the peeled and pricked baby potatoes in gravy. But I like to do this extra step (Well Worth though) because it gives restaurant taste.
The third is to make tomato-onion based gravy.
Add cumin seeds, garlic, ginger and green chili to the oil. Saute for few seconds. Add finely chopped tomatoes and onions. Now add basic masalas like salt, chili powder, garam masala, coriander powder, and turmeric powder. Saute for 2 minutes, stirring frequently.
I have made this Vegetarian Instant Pot aloo recipe a bit spicy. If you don’t prefer spicy, you skip the green chilies. However, if you can tolerate the hot taste, then I would totally suggest you follow the exact recipe I have mentioned in the recipe card. You will love it, I am sure.
The fourth step is to add liquid.
Here I am using curd / Yogurt as well with water. Curd/yogurt give very nice tangy flavor to this aloo curry. Add water and yogurt, mix well. If you want to make this curry vegan, add vegan unsweetened yogurt or you may also try adding coconut milk. I am sure it will taste fabulous.
The fifth step is to add shallow fried potatoes and cook under high pressure for 5 minutes and release the pressure naturally.
The sixth and final step is to add cashew paste and kasuri methi.
Cashew paste gives the body to this aloo dum recipe. If you want to make this nut free, you may simply skip the cashew and mash one potato. The gravy will thicken gradually.
Kasuri methi is icing on the cake. It literally sharpens the flavors of this Instant Pot Dum Aloo Recipe ever further.
That’s it!!
Simple, easy and Best Instant Pot Dum Aloo is ready.
Serve Dum Aloo with Roti, Paratha or Rice and with Onion slices. A perfect Weeknight dinner ready under 30 minutes.
Instant Pot Dum Aloo
Ingredients
- 750 grams - Baby Potatoes
- 1 cup - finely chopped onions
- 1 ½ Finely Chopped tomatoes
- ½ teaspoon - ginger paste
- ½ teaspoon - Green Chili Paste
- 1 teaspoon - Minced garlic
- 1 teaspoon - Cumin seeds
- Salt to taste
- 1 tablespoon - Kashmiri Red chili powder See Notes
- 2 teaspoon - Coriander powder
- 1 teaspoon - Garam masala
- ¼ teaspoon - Turmeric Powder
- ½ teaspoon - Kasuri Methi Dry fenugreek leaves
- ¼ cup - Cashew nuts Take in a blender with ¼ cup water, blend it into a smooth paste
- 1 cup - Curd See notes for vegan option
- 1 cup - water
- 2 ½ tablespoon - Oil
Instructions
- Peel the skin of the potatoes and prick it with toothpicks or fork.
- Turn on saute mode and heat the oil.
- Add Peeled and pricked potatoes, Saute for 5 minutes or until lightly golden brown in color, stirring frequently. (You may get the hot sign in instant pot but don't worry, once you change the sides of potatoes, It will be gone). Take out all the potatoes in a big plate. (You can skip this step. In that case, directly add peeled and pricked potatoes in the gravy.
- In same oil (There will be some oil left from sauteeing baby potatoes), add cumin seeds, ginger paste, garlic, chili paste, saute for few seconds.
- Now add, onion and tomatoes. Saute for 30 seconds.
- Add salt, turmeric powder, chili powder, coriander powder and garam masala. Saute for 2 minutes. Stir very frequently. If you notice ingredients are sticking on the bottom, add 1 tablespoon water.
- Now add curd and water. Mix very well.
- Add Baby potatoes. Cover your Instant Pot.
- Turn off the saute mode. Press manual/pressure cook button under high pressure for 5 minutes.
- 10. Once 5 minutes is over and IP beeps, Let the pressure release naturally for 15 minutes. THen quick release the remaining pressure.
- 11. Open the lid, turn on the saute mode, Add cashew paste and Kasuri methi. Mix well.
- 12. Bring to a gentle boil, say about 1 minute, and turn off the Instant Pot.
- 13. Instant Pot Dum Aloo Recipe is ready. Serve hot with Rice, Naan, Paratha or Roti. Enjoy your easy and best meal!!
Video
Notes
Nutrition
Pin It For Later –
Stove Top Version of Dum Aloo
- Peel the skin of the potatoes and prick it with toothpicks or fork.
- Take a pan, Turn on saute flame and heat the oil.
- Add Peeled and pricked potatoes, Saute for 5 minutes or until lightly golden brown in color, stirring frequently. Take out all the potatoes in a big plate. (You can skip this step. In that case, directly add peeled and pricked potatoes in the gravy.
- In the same oil (There will be some oil left from sauteeing baby potatoes), add cumin seeds, ginger paste, garlic, chili paste, saute for few seconds.
- Now add, onion and tomatoes. Saute for 30 seconds.
- Add salt, turmeric powder, chili powder, coriander powder, and garam masala. Saute for 2 minutes. Stir very frequently. If you notice ingredients are sticking on the bottom, add 1 tablespoon water.
- Now add curd and water. Mix very well.
- Add Baby potatoes. Cover your pan.
- Cook this baby potato for 10 to 12 minutes or until tender on a medium flame. Stirring frequently. Add water if needed.
- Open the lid. Add cashew paste and Kasuri methi. Mix well.
- Bring to a gentle boil, say about 1 minute, and turn off the stove.
- Dum Aloo Recipe is ready. Serve hot with Rice, Naan, Paratha or Roti. Enjoy your easy and best meal!!
Give this a try and share your feedback here in the comment box below. I would love to read your reviews.
That gravy looks luscious and so good! Lovely recipe, Dhwani 🙂
Thank you, Freda!
Where do U get the baby potatoes from
Hi Priti,
I got it from Walmart.
They came out excellent. Made it for a party last night and everyone loved it. Thank you for sharing this recipe 🙂
Thanks, Sridevi for the feedback. 🙂
made it today. kya mast bana, thank you Dhwani. Your recipes are so simple and quick.
Dharmishtha
Hi I walnt to know do u boil potatoes or it will be raw? )if saute will make cooked potatoes good enough to eat?
Hi, I have used raw potatoes.