Dum Aloo
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.
Servings: 4 servings
Ingredients
- 1 teaspoon safflower or sunflower oil
- 1 cup 160 g finely chopped red onion
- ¾ teaspoon plus a pinch of salt
- 2 teaspoons minced fresh ginger
- 3 garlic cloves minced (about 1½ teaspoons)
- 3 medium-size tomatoes pureed (about 2¼ cups [560 g])
- ½ teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 14 to 20 baby potatoes peeled (use 20 if they are 1 inch [2.5 cm] or smaller)
- ½ cup 120 ml water
- 3 tablespoons raw cashews blended with ¼ cup 60 ml water
- 2 teaspoons dried fenugreek leaves kasuri methi
- Optional: Chopped fresh cilantro for garnish
Instructions
- 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.
- 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.
- 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.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. To reheat simply microwave or heat on the stovetop.
