Instant Pot Dum Aloo
Baby potatoes simmered in smooth, creamy and mouth watering sauce
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 baby potatoes (peeled and cored from the top (save the carved out potato pieces))
- 2 tablespoons ghee
- 1 large yellow onion (finely diced )
- 2 teaspoons ginger (grated)
- 2 teaspoons garlic (grated)
- 2 tomatoes (pureed)
- ½ teaspoon ground turmeric
- 1 tablespoon Kashmiri red chili powder (or any other mild red chili powder)
- ½ teaspoon garam masala
- 1 teaspoon kosher salt
- ½ cup water (See Note 8 )
- 15 cashews
- ¼ cup warm milk (or water for dairy free )
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- ¼ cup cilantro (chopped for garnish)
Instructions
- 1
Soak cashews in warm milk for 10 minutes and set aside. Blend together to make smooth paste and reserve.
- 2
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.
- 3
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. Press the cancel button to turn off the saute mode.
- 4
Add the potatoes to the Instant Pot insert along with the water and give a quick stir. Close the Instant Pot, and pressure cook(Hi) for 8 minutes followed by Quick Release.
- 5
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.