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Instant Pot Dum Aloo

Family-friendly Instant Pot Dum Aloo with whole baby potatoes cooked in a luscious cream sauce is scrumptious and makes great leftover lunches. Despite its simplicity, Dum Aloo is mouth-wateringly delicious. It’s slow-cooked, which brings delicious flavors to the dish. 

But here we will fasten up the process in Instant pot and the taste will absolutely be the same I can say even better.

Curry dum aloo is an Indian dish made with potatoes that are cooked with onions and tomatoes in a sauce with several spices including turmeric, ginger, red chili peppers, garam masala, and additions of fenugreek leaves.

Combine it with cumin rice and steamed spinach dal to enjoy. Potatoes are a staple food that is loved by most people due to their incredibly versatile nature. People can cook potatoes in countless ways including baked, boiled, steamed, mashed, or fried.

It is usually served with Luchis. Bengali Aloo Dum or Alur Dum makes you feel satisfied after just one bite. Here is the recipe that you must try.

This dish is another creamy, restaurant-style Indian curry with a swirl of cashew paste added in the end. I need to try this as often as possible for a quick, delicious, and authentic Indian meal for my boys.

You may also like some other snack recipes on my blog – Vegan Spanish Spinach Croquettes – Air Fried,  Tandoori Paneer samosa (Best Samosa Recipe),  Instant Pot Lemon Rice,  Mexican fiesta rice – Instant Pot Recipe. 

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Instant Pot Dum Aloo
Family-friendly Instant Pot Dum Aloo with whole baby potatoes cooked in a luscious cream sauce is scrumptious and makes great leftover lunches. Despite its simplicity, Dum Aloo is mouth-wateringly delicious. It’s slow-cooked, which brings delicious flavors to the dish.

What is dum cooking?

The art of dum cooking is the concept behind slow cooking food in its own juices, preserving all the aroma, in a sealed pot. There are many different stories about its origin, but one thing is clear, it was inspired by the larhmeen Persian method of slow cooking.

But, what we now call dum pukht originated in the former princely state of Awadh. He started a large building project, to both feed his people and to survive through the famine that hit the state. To solve this problem, the cooks created easy-to-prepare dishes. They prepared the meat-based dish by mixing all the ingredients in big cauldrons, sealed them, and then cooked them over the slow fire, allowing the juices to absorb into the food.

Its taste and aroma led to the creation of a new cooking process known as Dum pukht, soon to be invented by the royal cooks.

What are the origins of dum aloo?

Exiled from his native Awadh, the Nawab of Awadh brought his cooks with him to present-day Kolkata. They introduced Dum Pukht cooking to Kolkata.

The cooks prepared the Dum Aloo here where they found potatoes cooked in the dum pukht style.

There are many avatars to Dum Aloo.

Now there are many variations to dum aloo, but generally, the potatoes are deep-fried before they are combined with the gravy. Once sealed, the pot is then allowed to simmer on low heat. The dish, first known as the Bengali specialty Aloor Dom, has spread across the country, with virtually every region having its own recipe for dum aloo. 

Bengali dum aloo: A Bengali delicacy, Dum aloo, is prepared in mustard oil, adding a unique depth to its flavor and cooked with yogurt. A few onions, garlic, and tomatoes are added, but to a limited extent, so it is light on the spice. 

Kashmiri dum aloo: This dish is part of the Kashmiri Pandit cuisine, which can be quite different from Wazwan cuisine. It is very light in flavor, does not have onion or garlic, and is cooked with yogurt.

Jaipuri dum aloo: Unlike the other dum aloo recipes, Jaipuri dum aloo has wedges of potato instead of whole potatoes, and it is cooked in a thicker curry heavy with tomatoes, ginger, garlic, and onions. Before they are fried and added into the curry and slowly cooked, the wedges are seasoned with several spices. 

Punjabi dum aloo: A creamy sweet taste is added to the dish with the addition of cashew paste. In this recipe tomato, onions, garlic, and ginger are used liberally. This is a heavy, rich version of dum aloo that is commonly served in restaurants. Deep-fried wedges of potato are added to a curry after they are sliced.

Banarasi dum aloo: Usually served for breakfast, this recipe uses boiled baby potatoes with yogurt or tomato sauce as the base. It does not use onion or garlic. This dish is yummy and light.

South Indian dum aloo: Typically, dum aloo is a spiced curry made with onion, garlic, ginger, coconut, curry leaves, and the usual South Indian chili flakes. It’s cooked in either baby potatoes or cut up into smaller wedges.

Nepali dum aloo: The Nepali version of dum aloo is hot, spicy, and has the best flavor. It is seasoned with fenugreek, mustard seeds, nigella seeds, and cumin. They use whole boiled potatoes, not fried. 

Mughlai dum aloo: It is made with thick, rich, and creamy curries that contain poppy seeds to thicken the onion, tomato, and garlic curry. After the potatoes have been cooked, they are fried. The cream combined with it gives it a very heavy and rich texture.

Stuffed dum aloo recipes: Here we have boiled potatoes, cut into halves, the core scooped out and stuffed with paneer before deep frying and adding them to a thick and delicate Mughlai style curry. It’s a massive dish that’s also really good.

Instant Pot Aloo Dum

What makes the Instant Pot Doom Aloo Recipe so healthy and delicious?

Besides providing you with nutrients, this recipe also provides you with vitamins like – vitamin C, vitamin B6, potassium, and manganese.

A source of vitamin C, B6, and manganese, baby potatoes are low in calories and rich in nutrients. Spice whole – It is highly recommended to use whole spices. They impart a wonderful, earthy flavor to the sauce.

A cashew garnish makes the gravy smooth, velvety, and creamy, as well as lending a delicate nutty flavor to the gravy.

Various spices, such as turmeric, red chili powder, crushed fenugreek leaves, coriander seeds, cumin seeds, fennel seeds, and garam masala powder.

Onion ginger garlic paste and tomato

Dum aloo cooks in the Instant Pot, so you can serve it right from the pot! It will fill your whole house with a mouthwatering aroma, so everyone will have to come looking for food.

Almost every Indian bread type goes great with Aloo Dum. Therefore, this recipe is one of my favorites to make when entertaining friends and family.

This Dum Aloo Curry is,

  • Rich & Creamy
  • Slightly Sweet
  • Royal
  • Lip Smacking
  • Apt for festive meals
  • Better than the restaurant onesInstant Pot Aloo Dum

Ingredients

  • 15 pieces – Baby potatoes
  • 1/2 cup – Onion chopped
  • 5 cloves – Garlic chopped
  • 1 tsp – Grated ginger
  • 2 tbsp – Dairy-free yogurt like coconut yogurt or plain yogurt if not vegan
  • 2 tbsp – Tomato puree
  • 3 inch – Cinnamon
  • 4 – Cardamom
  • 4 -Cloves
  • 8 – Black pepper
  • 1 – Bay leaf
  • 1/4 tsp – Hing
  • 1 tbsp – Kashmiri red chilly powder
  • 1 tbsp Dry kasuri methi
  • 1 tsp – Garam masala powder
  • Coriander leaves chopped
  • 1 tsp – Cumin seeds
  • Salt to taste
  • 1 cup – Water
  • 4 tbsp – Refined oil or any vegetable oil

Baby Potatoes– Dum Aloo always uses baby potato tenders, which are pricked, boiled, and deep-fried until crispy. This tender potato is then added to a rich and creamy curry. But here in this Instant Pot just put a cut mark on potatoes after peeling and them shallow fry for 3 minutes and then cook in gravy in IP.

This curry is usually made using baby potatoes, however, in case you cannot find them, cut regular potatoes into large pieces to make this curry.

Onions and Tomato Puree  The ingredients for this delicious curry are onions and tomato puree. The onions are cooked until browned, and then the tomato puree is added. You can also add canned tomato puree for a better taste.

Yogurt – We will also include yogurt with onions and tomatoes, which will give this curry a silky gloss and a great texture.

Cream and Cashew Paste – Such ingredients enlarge the creaminess of the dish and make it Shahi.

The process of making cashew paste is straightforward and takes around 10 minutes. Soak some cashews until soft, then discard the water before grinding them with a mortar and pestle.

Whole spices – Adding whole spices to the curry not only gives it a good taste but adds to the aroma as well. These spices smell delicious and release a flavor when put in the hot oil.

In addition to the cloves and cinnamon, I have added black cardamom, black peppercorn, and crushed black pepper seeds to help release all their flavor beforehand.

Spice Powders – For everyday spices, we can use coriander, turmeric, red chili powder, garam masala, and salt. These spices individually or in combination will add a great taste to the curry.

Add two green chilies, two cloves of garlic, and a squeeze of lemon juice to this recipe. Do not worry about the number of green chilies; it is up to you on how many you use. Even Kasuri Methi can enhance the flavor of the gravy.

Check out the Instant Pot Dum Aloo Video Recipe :

How To Make Instant Pot Dum Aloo Recipe Step By Step With Photo:

  1. With a knife, slit four, equal-sized slits around each potato, using equidistant intervals.
  2. Heat a pan or Instant pot to save time I am frying the baby potatoes in a different pan. You can do it on Instant pot itself. Keep medium flame. Add oil. When the oil smokes add cumin seeds, add cardamom, cinnamon, cloves, whole black pepper, and bay leaf.
  3. Add all the potatoes and fry them. Add salt according to taste. Let them shallow fry until they are evenly brown from all sides. Take out and keep them aside.
  4. Turn on saute mode of Instant Pot for 30 minutes. Switch the selected setting to “Normal” and wait for the display to read “Hot.” Hot mode started. Add oil, then hing or asafoetida, onions chopped. Saute for 1 minute then add grated ginger, and garlic chopped. Keep stirring till translucent.
  5. Add tomato puree and Kashmiri red chilly powder. Keep stirring.
  6. Add all the fried potatoes and mix everything nicely. Add water. Add salt,garam masala powder, and dairy-free yogurt or plain yogurt if not vegan Mix everything nicely.

  7. Turn the valve to sealing. Close the lid. Press cancel. Turn on the pressure cook button. You can cook a dish in a pressure cooker mode on high for 6 minutes. Once cooked, wait for 10 minutes and turn the valve to venting position let the steam be allowed to release naturally (NPR) after the red plug goes down.

  8. Let the red plug go down and then open the lid. Add coriander leaves chopped and dry crushed Kasuri methi. Mix well. Serve in a bowl.
  9. Serve in a bowl with hot naan or paratha or rice.

 

Important Suggestion To Keep In Mind

  • If you want a one-pot meal, shallow fry the potatoes in the Instant Pot, then set them aside. I do it separately because I do both steps at the same time. That helps me shorten the cooking time by 5-6 minutes.
  • Deep-frying potato is a traditional method of making dum aloo. I prefer to shallow fry mine to reduce the number of calories. However, frying them can be done if you prefer.
  • A traditional method of frying potatoes is to soak them in water before deep-frying. Soaking them really makes a huge difference on taste and texture. I skipped it to save time. The method is – 2 cups of water and 1 teaspoon of salt should be mixed well. Peel and cut the potatoes and immerse them in water for about 10 minutes. Before shallow or deep frying the potatoes, remove them from the water and pat them dry. 
  • Take cashews and soak them in warm water for about ten minutes. Then discard the water and puree the cashews with tomatoes to create a creamy texture.
  • Using normal potatoes cut in medium wedges will take less time and effort, so substitute the small potatoes. Reduce the cooking time from 0 to 2 minutes.
  • Oil may be substituted for ghee by non-vegans for a much deeper taste and flavor.
  • Almost any plant-based yogurt or dairy-free yogurt can be used as an alternative to dairy yogurt, making this dish extra creamy. Cashew paste can also be used instead of fresh cream.
  • You need to make sure the yogurt isn’t sour before preparing. If it is sour, then you can’t expect the curry to taste good.

Serving Suggestions

The tangy and flavorful sabzi goes wonderfully with Naan, Rotis, or other flatbreads.

Trust me, you will literally lick your fingers. This goes well with Steamed Rice or Jeera Rice too.

Storage Suggestion

During the day, this Dum Aloo keeps in the refrigerator in an airtight container for about a couple of days. Heat it in the microwave or pan, before serving. Modify the amount of liquid in the gravy as you heat it.

You cannot freeze this Gravy, as the yogurt and cream separate as they re-heat.

Frequently Asked Question

Is there a particular kind of potato that should be used for the Dum aloo recipe?

During the preparation of this recipe, I have used new baby potatoes. These potatoes contain medium starch, and when cooked in a sauce or curry, these baby potatoes impart a nutty flavor that makes the recipe ideal.

How do you find out what kind of baby potato is right?

The baby potatoes should be firm and free of any shriveled skin and sprouting eyes. Red and yellow kinds can be used too.

If you don’t find baby potatoes, don’t worry.

Peel and cut 2 inches sized potatoes and follow the recipe. If you’re using potato wedges, just do a Quick Pressure Release after the Instant Pot beeps. Adjust consistency, and enjoy!

Print
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Instant Pot Dum Aloo

Instant Pot Dum Aloo


  • Author: Sanchita Dey
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Description

The Delicious Dum Aloo gravy can be prepared in the Instant Pot in about 40 minutes including NPR and offers a delicious, easy-to-make dish for your family.


Ingredients

Scale
  • 15 pieces – Baby potatoes
  • 1/2 cup – Onion chopped
  • 5 cloves – Garlic chopped
  • 1 tsp – Grated ginger
  • 2 tbsp – Dairy-free yogurt like coconut yogurt or plain yogurt if not vegan
  • 2 tbsp – Tomato puree
  • 3 inch – Cinnamon
  • 4 – Cardamom
  • 4 -Cloves
  • 8 – Black pepper
  • 1 – Bay leaf
  • 1/4 tsp – Hing
  • 1 tbsp – Kashmiri red chilly powder
  • 1 tbsp Dry kasuri methi
  • 1 tsp – Garam masala powder
  • Coriander leaves chopped
  • 1 tsp – Cumin seeds
  • Salt to taste
  • 1 cup – Water
  • 4 tbsp – Refined oil or any vegetable oil

Instructions

  1. With a knife, slit four, equal-sized slits around each potato, using equidistant intervals.
  2. Heat a pan or Instant pot to save time I am frying the baby potatoes in a different pan. You can do it on Instant pot itself. Keep medium flame. Add oil. When the oil smokes add cumin seeds, add cardamom, cinnamon, cloves, whole black pepper, and bay leaf.
  3. Add all the potatoes and fry them. Add salt according to taste. Let them shallow fry until they are evenly brown from all sides. Take out and keep them aside.
  4. Turn on saute mode of Instant Pot for 30 minutes. Switch the selected setting to “Normal” and wait for the display to read “Hot.” Hot mode started. Add oil, then hing or asafoetida, onions chopped. Saute for 1 minute then add grated ginger, and garlic chopped. Keep stirring till translucent.
  5. Add tomato puree and Kashmiri red chilly powder. Keep stirring.
  6. Add all the fried potatoes and mix everything nicely. Add water. Add salt,garam masala powder, and dairy-free yogurt or plain yogurt if not vegan Mix everything nicely.
  7. Turn the valve to sealing. Close the lid. Press cancel. Turn on the pressure cook button. You can cook a dish in a pressure cooker mode on high for 6 minutes. Once cooked, wait for 10 minutes and turn the valve to venting position let the steam be allowed to release naturally (NPR) after the red plug goes down.
  8. Let the red plug go down and then open the lid. Add coriander leaves chopped and dry crushed Kasuri methi. Mix well. Serve in a bowl.
  9. Serve in a bowl with hot naan or paratha or rice.

Notes

  • If you want a one-pot meal, shallow fry the potatoes in the Instant Pot, then set them aside. I do it separately because I do both steps at the same time. That helps me shorten the cooking time by 5-6 minutes.
  • Deep-frying potato is a traditional method of making dum aloo. I prefer to shallow fry mine to reduce the number of calories. However, frying them can be done if you prefer.
  • A traditional method of frying potatoes is to soak them in water before deep-frying. Soaking them really makes a huge difference on taste and texture. I skipped it to save time. The method is – 2 cups of water and 1 teaspoon of salt should be mixed well. Peel and cut the potatoes and immerse them in water for about 10 minutes. Before shallow or deep frying the potatoes, remove them from the water and pat them dry. 
  • Take cashews and soak them in warm water for about ten minutes. Then discard the water and puree the cashews with tomatoes to create a creamy texture.
  • Using normal potatoes cut in medium wedges will take less time and effort, so substitute the small potatoes. Reduce the cooking time from 0 to 2 minutes.
  • Oil may be substituted for ghee by non-vegans for a much deeper taste and flavor.
  • Almost any plant-based yogurt or dairy-free yogurt can be used as an alternative to dairy yogurt, making this dish extra creamy. Cashew paste can also be used instead of fresh cream.
  • You need to make sure the yogurt isn’t sour before preparing. If it is sour, then you can’t expect the curry to taste good.
  • Category: Main Course
  • Method: Instant-Pot
  • Cuisine: Indian

Nutrition

  • Serving Size: 4
  • Calories: 280Kcal
  • Sugar: 5g
  • Sodium: 82mg
  • Fat: 14g
  • Saturated Fat: 10g
  • Trans Fat: 0
  • Carbohydrates: 23g
  • Protein: 4g
  • Cholesterol: 10mg

Keywords: Instant pot aloo dum, Instant pot recipes, aloo dum

Note: A rough estimate of nutrition is provided.

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