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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


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.


  • 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


  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.


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