Dum Aloo is a popular classic Indian dish that’s often served during festival season. This recipe is so easy to make in the Instant Pot by cooking baby potatoes in a delicious, creamy onion and tomato sauce. It’s vegan meal that comes together in just about 35 minutes, making it perfect for families craving restaurant-style food at home.

Dum Aloo is a new to me recipe, but it is very popular in Indian cuisine and is commonly served in Indian restaurants. However, it is also really simple to make at home, especially with the use of your Instant Pot. This recipe is from my friend’s new cookbook: Vegan Richa’s Instant Pot Cookbook. And it guarantees you restaurant-quality taste in the comfort of your home.

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We love this recipe because:

  • It’s rich, creamy and SO flavorful.
  • The recipe is bursting with unique, incredibly delicious flavors.
  • Completely vegan and gluten free too!
  • Comes together quick and easy, in just about 35 minutes.

For more tasty Indian inspired dishes, check out Vegan Richa’s Instant Pot Cookbook. It’s filled with 150 plant based recipes that are all perfect for the Instant Pot! In fact, it’s actually an official Instant Pot Cookbook which is so fun! I’m sharing the recipe to help spread the love for her new book and I highly recommend picking up a copy! You can learn more about it HERE! And for more of her delicious vegan recipes, you can check out her blog Vegan Richa!

Potatoes served in a tomato based sauce.

Key ingredients

  • Baby Potatoes. You’ll need 14 to 20 red or yellow baby potatoes in this recipe. They hold their shape really well and don’t get mushy. 
  • Red onion + garlic. Adds delicious aromatic flavor to the potato recipe.
  • Fresh ginger. Adds flavor and freshness!
  • Tomatoes. This recipe calls for a homemade tomato puree made by pureeing 3 ripe tomatoes in a blender for vibrant color and flavor. You can use store-bought tomato puree if you’d prefer.
  • Spices. A blend of paprika, turmeric and garam masala adds the perfect warmth and authentic flavors to the sauce.
  • Cashews. Three tablespoons of raw cashews are blended with water to impart creaminess and richness to the sauce without actually using cream.
  • Fenugreek leaves (kasuri methi). An essential herb in Indian cooking to add flavor and color to the Dum Aloo.

How to make this recipe

  1. Cook the sauce. Preheat the Instant Pot by selecting the Sauté setting. Heat the oil in the preheated pot for a few seconds, then add the onion and a pinch of salt and cook until the onion is translucent, about 2 minutes. Add the ginger and garlic and cook for 1 minute. Stir in the pureed tomatoes, paprika, turmeric, garam ​​masala, and remaining ¾ teaspoon of salt and cook until almost at a boil, for about 2 minutes. Select the Cancel setting. Give it a good stir to pick up any stuck bits.
  2. Cook the potatoes. Add the potatoes to the pot and stir to coat them in the sauce. Gently pour in the water. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 9 minutes for 1-inch (2.5 cm) or smaller potatoes and 10 minutes for larger potatoes.
  3. Complete cooking and serve. Once the cooking cycle is done, let the pressure release naturally for 5 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid. Stir in the cashew cream, select the Sauté setting, and cook to bring to a boil, about 2 minutes. Select the Cancel setting. Fold in the fenugreek leaves, if using. Taste for salt, adjusting if needed. Garnish with the cilantro.
Stirring potatoes into a tomato sauce.

Serving suggestions

This Dum Aloo recipe is delicious served warm with some Indian bread like naan. It also tastes great with steamed rice, quinoa or even cauliflower rice. Serve it for family brunches, holiday feasts, and/or weekend meals.

Storing

Dum Aloo is a great make-ahead meal because it will keep well stored in an airtight container in the fridge for up to 5 days. To reheat simply microwave or heat on the stovetop. 

Sliced potato in a tomato sauce garnished with cilantro.

As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

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Dum Aloo served in a large bowl.

Dum Aloo


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  • Author: Brita Britnell
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Dum Aloo is a popular classic Indian dish that’s often served during festival season. This recipe is so easy to make in the Instant Pot by cooking baby potatoes in a delicious, creamy onion and tomato sauce. It’s vegan meal that comes together in just about 35 minutes, making it perfect for families craving restaurant-style food at home.


Ingredients

Scale
  • 1 teaspoon safflower or sunflower oil
  • 1 cup (160 g) finely chopped red onion
  • 3/4 teaspoon plus a pinch of salt
  • 2 teaspoons minced fresh ginger
  • 3 garlic cloves, minced (about 1 1/2 teaspoons)
  • 3 medium-size tomatoes, pureed (about 2 1/4 cups [560 g])
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 14 to 20 baby potatoes, peeled (use 20 if they are 1 inch [2.5 cm] or smaller)
  • 1/2 cup (120 ml) water
  • 3 tablespoons raw cashews blended with 1/4 cup (60 ml) water
  • 2 teaspoons dried fenugreek leaves (kasuri methi)
  • Optional: Chopped fresh cilantro, for garnish

Instructions

  1. Preheat the Instant Pot by selecting the Sauté setting. Heat the oil in the preheated pot for a few seconds, then add the onion and a pinch of salt and cook until the onion is translucent, about 2 minutes. Add the ginger and garlic and cook for 1 minute. Stir in the pureed tomatoes, paprika, turmeric, garam ​​masala, and remaining ¾ teaspoon of salt and cook until almost at a boil, for about 2 minutes. Select the Cancel setting. Give it a good stir to pick up any stuck bits.
  2. Add the potatoes to the pot and stir to coat them in the sauce. Gently pour in the water.
  3. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 9 minutes for 1-inch (2.5 cm) or smaller potatoes and 10 minutes for larger potatoes.
  4. Once the cooking cycle is done, let the pressure release naturally for 5 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid.
  5. Stir in the cashew cream, select the Sauté setting, and cook to bring to a boil, about 2 minutes. Select the Cancel setting. Fold in the fenugreek leaves, if using. Taste for salt, adjusting if needed.
  6. Garnish with the cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. To reheat simply microwave or heat on the stovetop.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Indian