Instant Pot Dum Aloo

This Indian Dum Aloo recipe starts by soaking cashews in warm milk to create a smooth paste that enriches the curry sauce. Ghee is heated in the Instant Pot to sauté finely diced onion, ginger, and garlic until aromatic. The carved-out potato pieces are cooked with tomato puree and an array of spices including turmeric, Kashmiri red chili powder, garam masala, and salt to develop a layered flavor profile.

Whole baby potatoes, peeled and optionally cored for faster cooking and sauce absorption, are added along with water and pressure cooked for 8 minutes under high pressure. After cooking, dried fenugreek leaves (kasoori methi), the cashew paste, and chopped cilantro are stirred in, and the curry is gently boiled on sauté mode to thicken and meld flavors. The dish balances spicy, tangy, and creamy notes with tender potatoes.

Serve hot with parathas or rice. The recipe notes mention substitutions for dietary needs, options for different potato types, and advice for avoiding burn errors in newer Instant Pot models by adjusting water quantity. The detailed instructions help achieve authentic texture and flavor efficiently.

Baby potatoes can be red or yellow; coring is optional but speeds flavors absorption.Store-bought tomato puree can replace fresh tomato puree if preferred.The curry is gluten-free and can be made vegan by substituting ghee and milk appropriately.Adjust spice levels for kid-friendly versions by reducing garam masala and chili powder.Fenugreek leaves used are dried kasoori methi—not seeds; omit if unavailable.To prevent Instant Pot burn errors, add an extra ¼ cup water if needed.