Easy Dum Aloo Recipe- Instant Pot Dum Aloo Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
  • Baby Potatoes- 15
  • Ghee- 1½ tbsp
  • Cumin seeds- ¾ tsp
  • Dried bay leaves- 2
  • Onion, minced- 1
  • Almond or Cashew Nuts- 10 (soaked in warm water for 15 minutes, peel off skin and grind to paste)
  • Homemade Tomato Puree- 2 tomatoes (plunged in boiling water for 5 mins, peel off skin and puree)
  • Kashmiri Red Chili powder- ½ tbsp
  • Regular chili powder- ½ tsp (for spice, add accordingly)
  • Turmeric powder- ⅛ tsp
  • Coriander powder- ½ tbsp
  • Garam Masala- ¾ tsp
  • Salt- 1 tsp
  • Yogurt, beaten- 1 cup
  • Dried fenugreek leaves- 1 tbsp (optional)
  • Cilantro, chopped- 2 handfuls
  1. Firstly: let's pressure cook baby potatoes- I used Instant Pot. You could use pressure cooker or cook in a saucepan over stovetop.
  2. Add washed baby potatoes into the stainless steel pot, add 1 cup water. Close the Instant pot with its lid.
  3. Turn on Pressure cook mode, high pressure, set to 3 minutes.
  4. After pressure cooking, do a natural pressure release.
  5. Drain the water, rinse the potatoes under water taken in a strainer and peel off the skin. Keep aside.
  6. For making homemade tomato puree: Plunge 2 tomatoes in boiling water for 5 minutes. Peel off the skin and puree in a blender till smooth. I didn't cook the pureed tomatoes.
  7. For making almond or cashew nut paste: Soak 10 almonds or cashew nuts in warm water for 15 minutes, this will soften the skin. Peel off the skin. Grind the nuts along with 2 to 3 tbsp water till smooth.
  8. Turn on the Instant Pot, place the stainless steel pot. (Or cook in a wide pan over stove top).
  9. Click on Saute mode- high temperature.
  10. Let it turn hot.
  11. Add ghee, to the ghee add cumin seeds and dried bay leaves. Saute for a few seconds till aromatic.
  12. Add minced onion, season with ½ tsp salt. Saute for 3 minutes.
  13. Add ground almond or cashew nut paste, cook for 2 minutes.
  14. Add tomato puree, combine well and cook for 2 minutes.
  15. Add Kashmiri chili powder, regular chili powder, coriander powder, garam masala and ½ tsp more salt. Combine well and saute for a minute.
  16. Add beaten yogurt and stir well for a few seconds until well combined.
  17. Let the gravy cook for a few minutes.
  18. If the gravy is thick, add ¼ cup water to thin down the gravy.
  19. Add the cooked baby potatoes, combine well and let cook in the gravy for a few minutes.
  20. If using dried fenugreek leaves, add that and chopped cilantro, combine well and cook for a minute.
  21. Remove the stainless steel pot from the main pot, keep covered for 5 minutes.
  22. Serve along with naan, chapati, parathas, poori or rice.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at http://www.thasneen.com/cooking/easy-dum-aloo-recipe-instant-pot-dum-aloo-recipe/