This Recipe originally published in April 2017 has been updated with new photos, a video, and tips. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Mom’s signature recipe
Dum aloo is my mom’s signature recipe that I grew up eating. The baby potatoes are cooked to perfection in a smooth, aromatic, and creamy sauce with a hint of homemade garam masala , and dried fenugreek leaves that take the flavors and aromas to the next level. Just like my EASY Palak Paneer and Mushroom Masala, this creamy, restaurant-style Indian curry uses a swirl of cashew paste to round up the flavors.
Ingredient Spotlight
Baby Potatoes - red or yellow baby potatoes in this recipe, traditionally the potatoes are peeled for this recipe but you may choose to keep the skin on for added nutrients. Spices - Kashmiri red chili powder, turmeric, garam masala add the perfect warmth and authetic flavors to this curry Ginger and Garlic - fresh homemade ginger and garlic paste Tomatoes - I like to add store-bought tomato puree to this dish which adds vibrant red color to the dish. You can use homemade tomato puree by simply pureeing 3 rough-chopped ripe tomatoes in a blender.
Tips and Substitutes
How to make Dum Aloo
Peel the potatoes and core about half an inch using a pairing knife. Reserve the cored potato bits as we will be adding them to the sauce. (photos 1 -4)
Set the Instant Pot to Sauté mode and heat ghee. Add onions and cook for 2 minutes with a glass lid on. Add ginger and garlic paste, tomato puree, turmeric, red chili powder, garam masala, and salt. Cook on saute mode for a minute. Next, add the potatoes, the carved-out pieces, and water. Give a quick stir and close the Instant Pot. Pressure cook(Hi) for 8 minutes followed by Quick Release (photos 5 - 8)
Open the Instant Pot and add 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 a gentle boil and then turn the Instant Pot off. (photos 9 - 12)
Serving
Serve with homemade whole wheat parathas and crunchy cucumber salad. You can also serve the dum aloo with roti, kale parathas, cabbage parathas, methi thepla, or naan. For a gluten-free meal serve with Basmati rice, Brown rice, or Yogurt-Rice
Storing
Refrigerate leftover Dum Aloo for up to 5 days. To reheat simply microwave or heat on the stovetop. This is also a perfect make-ahead dish.
Love Indian food? Here are some more delicious Indian Instant Pot Recipes:
Aloo Rasedar Curried Baby Eggplant Curried Chickpeas Spicy potatoes Vegetable Kurma Pav Bhaji Misal Pav
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Recipe
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