Dum Aloo is a North Indian curry with baby potatoes simmered in onion and tomato-based gravy, spiced with turmeric, red chili pepper, garam masala, and garnished with dried fenugreek leaves. This vegetarian Instant Pot recipe is ready in under 30 minutes with creamy kid-friendly flavors that can be easily spiced down or up. A perfect weeknight dinner and a sure-hit dish for potlucks and parties!
This Recipe originally published in April 2017 has been updated with new photos, a video, and tips.
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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 the palak paneer, this creamy, restaurant-style Indian curry uses a swirl of cashew paste to round up the flavors.
Ingredient Spotlight
- Baby Potatoes – use either red or yellow baby potatoes in this recipe. Traditioanlly the potatoes are peeled fot 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 that adds a vibrant red color to the dish. You can also use homemade tomato puree by simply pureeing 3 rough-chopped ripe tomatoes in a blender.
Tips and Substitutes
- 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
Step by step instructions with photos
- 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
Leftovers Dum Aloo can be refrigerated for up to 5 days. To reheat simply microwave or heat on the stovetop. This is also a perfect make-ahead dish.
If you have enjoyed my Palak Paneer, Butter Chicken, and Aloo Gobhi recipes, I would say try this recipe today and you will be obsessed!
Looking to incorporate more veggies into your diet? Check out these delicious Indian Instant Pot Recipes:
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Instant Pot Dum Aloo
Baby potatoes simmered in smooth, creamy and mouth watering sauce
Servings: 3
Calories: 315kcal
Ingredients
Instructions
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Soak cashews in warm milk for 10 minutes and set aside. Blend together to make smooth paste and reserve.
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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.
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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.
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With a small spoon, very carefully, as the gravy will be hot, fill the potatoes with the cooked masala/gravy and line them all in the IP insert. Add ½ cup of water. Close the Instant Pot, and pressure cook(Hi) for 8 minutes followed by Quick Release.
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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.
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
Nutrition
Calories: 315kcal | Carbohydrates: 43g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 781mg | Potassium: 1110mg | Fiber: 6g | Sugar: 7g | Vitamin A: 716IU | Vitamin C: 51mg | Calcium: 66mg | Iron: 2mg
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
