Instant Pot Dum Aloo
Instant Pot Dum Aloo recipe is an easy Instant pot version of a very popular North Indian dish featuring baby potatoes simmered in a rich creamy onion and cashew gravy. Dum is a slow process of cooking which brings out all the aromas and flavors of the curry and I am sure that you are going to fall in love with this instant pot version of Dum aloo without spending much time in the kitchen. This recipe is perfect for a week night dinner and you are sure to impress your family members.
This restaurant style Instant pot Dum aloo goes well with pulao, jeera rice, naan or roti.
What is Dum Aloo?
Dum aloo is very popular north Indian dish where baby potatoes are cooked in a rich creamy gravy with all the Indian spices , cashew paste for the creaminess and yogurt for that little hint of sourness. “Dum” is typically a slow process of cooking in a sealed pot to retain the steam without escaping all the flavors and aromas.
There are many variations in making Dum Aloo. Aloo is a staple ingredient in most of the houses and when it comes to making it , fry or gravy, mashed, chips , fries and what not. But my favorite way of impressing the guests is this version of Dum Aloo.
Potatoes in nice and rich creamy sauce that pairs best with pulao and roti’s or naan. I am not using tomatoes in this recipe, but u can add tomatoes if you like. Adding the cashew paste takes the dish to a next level and looks like you got it from a restaurant.
This recipe calls for baby potatoes. If you don’t have them , you can use normal potatoes which are smaller or cut them in half. Do make the recipe and share it with your friends and family and enjoy this restaurant style dump aloo.
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Instant pot DUM ALOO
Equipment
- Instant Pot
Ingredients
- 20 pcs Baby potatoes peeled
- 1 pc Onion Finely chopped
- 1 tbsp Ginger garlic paste
- 1 pc Cinnamon stick
- 4 pc cloves
- 2 pc star anise
- 3 pc cardamom
- 1 pc bay leaf
- 1 tsp Cumin seeds
- ¼ cup yogurt
- ¼ cup cashews
- ¼ cup milk
- 1 tbsp kashuri methi
- salt
- ¼ tsp Turmeric
- 1 tsp chilli powder
- 2 tbsp coriander powder
- 1 tsp kashmiri chilli powder
- ¼th tsp Garam masala
- 1 tsp cumin powder
- 2 tbsps Cilantro chopped
- Oil
Instructions
- Peel the skin of 20 baby potatoes and pierce them using a fork
- Turn on instant pot to sauté mode and add some oil.
- Once the oil is hot , add the baby potatoes and sauté them until light golden brown stirring in frequently. Add in some salt, turmeric, chili powder . Mix well and remove the baby potatoes in to a bowl
- Add some more oil to the instant pot and add the cinnamon, cloves, star anise, & bay leaf and cumin seeds
- Let them fry for a min or so and add in finely chopped onions and sauté them until golden brown.
- Add ginger garlic paste, At this stage You can use ¼th cup of water to deglaze the pan.
- Once the onions are soft, add turmeric, chilli powder, salt, coriander & cumin powder, kasuri methi, garam masala and mix well.
- Add the cashew paste which we did by grinding 1/4th cup of cashews and 1/4th cup of milk
- Mix well and add in the roasted baby potatoes.
- Once the masalas are nicely coated , add in the yogurt and mix well.
- Add a cup of water and give it a stir.
- Close the lid and cancel the sauté mode. Turn on manual and cook on high pressure for 5min. Vent to sealing mode.
- Open the lid after natural pressure release and adjust the consistency and garnish with some cilantro.
- Dum Aloo is ready to be served.
