This Instant pot dum aloo is one strong curry that is perfect for a cold wintery day or if you are looking to entertain a crowd with a variety of offerings.
If you are familiar with the original Dum Aloo recipe, you will quickly notice that this is a healthier version.
The original Punjabi dum aloo recipe and the Kashmiri dum aloo recipes call for deep-fried baby potatoes and also require dairy ingredients such as yogurt and cream.
I am sharing an easy-to-prepare, dairy-free dish that is as relishing as the original dum aloo recipe.
There is zero noticeable difference from the original stovetop recipe, yet so much more nutritious and easier.
If you like potato recipes check out my spicy potato curry, aloo biryani, and capsicum and potato curry recipes.
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Why This Dum Aloo Recipe Works
This Instant Pot Dum Aloo Curry is
- Rich & Creamy Indian curry
- 100% Vegan recipe
- A royal side dish
- Lip Smacking
- Kids approved
- Better than the restaurant version
- Perfect for special occasions
- One of the best Indian dishes suited for the Instant Pot
- Last but not least, this dum aloo is a one-pot curry
Ingredients note
- Baby potatoes: I have used small red potatoes in this recipe. Red potatoes offer the creamiest taste and do not fall apart as easily as the other kind tend to. You can leave the skins on them as you cook. Just remember to wash them thoroughly first.
- Tomato puree: I bought store-bought tomato puree. You could also make your own tomato puree at home from fresh tomatoes or use tomato paste too.
- Coconut milk: I used the top layer of canned coconut milk. Other options are to use coconut cream or cashew nut paste. This takes the place of yogurt gravy that is used in traditional recipes.
- Spices: I have used coriander powder, Kashmiri chili powder, turmeric powder, garam masala powder. If you can find whole spices like coriander, it works better to roast and grind them instead of using the powder. The amount of chili powder is entirely up to your discretion to suit your spice level/preference. One teaspoon garam masala is all you need for this recipe. Adding a small piece of bay leaf is recommended but optional.
- Oil: I have used avocado oil. You can use any cooking oil of your choice. Mustard oil and extra virgin olive oil are other options to consider.
- Fenugreek leaves: These are also called 'kasoori methi'. You can find them in any Indian grocery store. These leaves bring a ton of nutrition to this recipe and you don't want to miss it!
- Ginger and garlic: I used freshly grated ginger and minced garlic. You can also use the ginger-garlic paste as a substitute. Be sure to use fresh paste for the best results.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
How to make Instant Pot Dum Aloo
To make Instant Pot dum aloo, start by heating oil in the inner pot on saute mode. Then add cumin seeds and green cardamom and let them sizzle for a few seconds.
Next, add the grated ginger and minced garlic. Later add finely chopped onions. Stir and cook for 2 minutes until the raw smell goes off.
A shallow fry such as this is good for the onions to turn transparent.
Pour in the tomato puree and add all the spice powders. And mix well. Let it cook for another 2- 3 minutes on low heat.
Now add the washed and peeled baby potatoes and salt mix well. Add ½ cup water and coconut milk or cream. Close the lid of the Instant Pot and set it to Manual/Pressure Cook (high pressure) for 5 minutes.
The cooked baby potatoes take the place of fried potatoes from the conventional recipe.
Once the timer goes off, release the pressure manually using the quick release option. Open the lid and add Kasuri methi leaves. Stir well and serve hot with sona masoori rice or phulka roti.
Recipe FAQ's
On a scale of 1-10, this recipe will probably be classified as 5. So if you prefer a milder curry, you can always make modifications by going easy on garam masala and the red chili powder.
Yes, you can use regular potatoes cut into small pieces. Just increase the cooking time by a few minutes.
Yes, this recipe is gluten-free.
Yes, you can make this recipe ahead of time and store it in the refrigerator for up to three days. Reheat it before serving. You can also freeze it for up to two months. Thaw overnight in the refrigerator and then reheat.
Serve dum aloo with steamed rice or naan bread. You can also serve it with jeera rice or plain basmati rice.
Expert tips
- You can also make this recipe in a stovetop pressure cooker. For that, cook for two whistles on high heat and then turn the heat to low and cook for another minute.
- If you do not have baby potatoes, you can use regular potatoes cut into small pieces. Just increase the cooking time by a few minutes.
- You can also use cashew paste in place of coconut milk or cream. Soak a handful of cashews in warm water for 30 minutes. Then blend them to a smooth paste with some water. Add this paste to the curry at the same time as you add the coconut milk/cream.
- The addition of kasoori methi (dried fenugreek leaves) at the end, is optional. But it does give a nice flavor and aroma to the dish. If you do not have it, you can skip it.
- Leftover Instant pot dum aloo can be stored in the refrigerator for up to three days. Reheat it before serving. You can also freeze it for up to two months. Thaw overnight in the refrigerator and then reheat.
- Instead of tomato puree, you can also use fresh tomatoes. Just cook them until they are soft and mushy and then blend them to a smooth paste. Add this paste to the curry.
- If you want, you can also deep fry the potatoes before adding them to the curry. This will give a nice crispy texture to the dish. But it is not necessary. The baby potatoes will get cooked in the curry itself and will be soft and mushy.
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📖 Recipe
Dum Aloo Instant Pot
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 15 baby potatoes
- 1 cup tomato puree
- ½ cup coconut cream - or top layer of coconut milk
- 1 large onion chopped - or 1 ½ cup chopped onion
- ½ inch ginger grated
- 2 garlic cloves chopped
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 2 teaspoon Kasuri methi or fenugreek leaves
- salt to taste
- 2 tablespoon olive oil or any cooking oil
- ½ tsp cumin seeds
- 1 green cardamom pod
- ½ cup water
Instructions
- To make Instant Pot dum aloo, start by heating oil in the inner pot on saute mode. Then add cumin seeds and green cardamom and let them sizzle for a few seconds.2 tablespoon olive oil or any cooking oil, ½ teaspoon cumin seeds, 1 green cardamom pod
- Next, add the grated ginger and minced garlic. Later add finely chopped onions. Stir and cook for 2 minutes until the raw smell goes off. A shallow fry such as this is good for the onions to turn transparent.½ inch ginger grated, 2 garlic cloves chopped, 1 large onion chopped
- Pour in the tomato puree and add all the spice powders. And mix well. Let it cook for another 2- 3 minutes on low heat. (check above for the step by step method with pictures.)1 cup tomato puree, ½ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder, salt to taste
- Now add the washed and peeled baby potatoes and salt mix well. Add ½ cup water and coconut milk or cream. Close the lid of the Instant Pot and set it to Manual/Pressure Cook (high pressure) for 5 minutes.15 baby potatoes, ½ cup coconut cream
- The cooked baby potatoes take the place of fried potatoes from the conventional recipe.
- Once the timer goes off, release the pressure manually using the quick release option. Open the lid and add Kasuri methi leaves. Stir well and serve hot with sona masoori rice or phulka roti.2 teaspoon Kasuri methi or fenugreek leaves
Video
Notes
- You can also make this recipe in a stovetop pressure cooker. For that, cook for two whistles on high heat and then turn the heat to low and cook for another minute.
- If you do not have baby potatoes, you can use regular potatoes cut into small pieces. Just increase the cooking time by a few minutes.
- You can also use cashew paste in place of coconut milk or cream. Soak a handful of cashews in warm water for 30 minutes. Then blend them to a smooth paste with some water. Add this paste to the curry at the same time as you add the coconut milk/cream.
- The addition of kasoori methi (dried fenugreek leaves) at the end, is optional. But it does give a nice flavor and aroma to the dish. If you do not have it, you can skip it.
- Leftover dum aloo can be stored in the refrigerator for up to three days. Reheat it before serving. You can also freeze it for up to two months. Thaw overnight in the refrigerator and then reheat.
- Instead of tomato puree, you can also use fresh tomatoes. Just cook them until they are soft and mushy and then blend them to a smooth paste. Add this paste to the curry.
- If you want, you can also deep fry the potatoes before adding them to the curry. This will give a nice crispy texture to the dish. But it is not necessary. The baby potatoes will get cooked in the curry itself and will be soft and mushy.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Lisa Milburn says
Green chillies are in the cooking directions but not on the ingredients list.
How much should I use?
Uma Raghupathi says
Hi Lisa you can use 1-2 green chilies:) hope you will like this curry.
Celia Franks says
I turned this recipe into a main dish by adding cauliflower and green beans, and used Greek yogurt as a topping instead of adding the soy yogurt to the dis. It was Amazing! My whole family loved it... even my 4 year old! Thanks for sharing this... I will be adding it to my recipe box!
Uma Raghupathi says
Thank you Celia. Great that it worked for you and for your 4 year old kid too:)
MyCulinarySaga says
That looks absolutely lip smacking delicious
firsttimercook says
All time fav of mine, looks so delish 🙂