Instant Pot Dum Aloo
User Reviews
4.8
375 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Calories
315 kcal
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Course
Main Course
-
Cuisine
Indian
Instant Pot Dum Aloo
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Baby potatoes simmered in smooth, creamy and mouth watering sauce
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Ingredients
- 10 baby potatoes peeled and cored from the top (save the carved out potato pieces)
- 2 tablespoons ghee
- 1 large yellow onion finely diced
- 2 teaspoons ginger grated
- 2 teaspoons garlic grated
- 2 tomatoes pureed
- ½ teaspoon ground turmeric
- 1 tablespoon Kashmiri red chili powder or any other mild red chili powder
- ½ teaspoon garam masala
- 1 teaspoon kosher salt
- ½ cup water See Note 8
- 15 cashews
- ¼ cup warm milk or water for dairy free
- 1 tablespoon Kasoori Methi (dried fenugreek leaves)
- ¼ cup cilantro chopped for garnish
Instructions
- Soak cashews in warm milk for 10 minutes and set aside. Blend together to make smooth paste and reserve.
- Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 2 minutes with a glass lid on, stirring few times. Add ginger and garlic paste, cook for 30 seconds.
- Add the carved-out pieces from the potatoes. Add tomato puree, turmeric, red chili powder, garam masala, and salt. Cook everything on saute mode for 2 minutes with glass lid on, stirring a couple of times. Press the cancel button to turn off the saute mode.
- Add the potatoes to the Instant Pot insert along with the water and give a quick stir. Close the Instant Pot, and pressure cook(Hi) for 8 minutes followed by Quick Release.
- Stir in dried fenugreek leaves, cashew paste and chopped cilantro. Set the Instant Pot to Sauté mode and mix everything together. Add salt to taste. Bring to gentle boil and then turn the Instant Pot off. Serve with hot parathas.
Equipments used:
Notes
- Potatoes - You can buy red or yellow baby potatoes, available in most grocery stores. A mix of 2 also works well. Coring baby potatoes is an optional step. I know that is the most tedious step in this recipe, so go ahead and skip coring potatoes. It will be still delicious If you do not find baby potatoes, use Yukon gold or Russet potatoes, peel, and cut into big 2-inch pieces
- Tomatoes - 1 cup of store-bought tomato puree can be used in place of fresh tomato puree
- Gluten-Free - The curry itself is gluten-free. Serve with rice for a gluten-free meal
- Vegan Dum Aloo - Use cooking oil instead of ghee and soak cashews in water instead of milk.
- Kid-Friendly - Adjust the garam masala and Kashmiri red chili powder to make the dish less spicy
- Nut Allergies - Use heavy cream or unsweetened coconut cream instead of cashew cream
- Dried fenugreek leaves - These are not the same as fenugreek seeds. So simply skip it if you do not have them
- BURN Error - The newer Instant Pots are more sensitive to the BURN. You may need to add an extra ¼ cup of water.
Nutrition Information
Show Details
Calories
315kcal
(16%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
28mg
(9%)
Sodium
781mg
(33%)
Potassium
1110mg
(32%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
716IU
(14%)
Vitamin C
51mg
(57%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 781mg | 33% |
| Potassium | 1110mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 716IU | 14% |
| Vitamin C | 51mg | 57% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
375 reviews
Excellent
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