Peel the skin of baby potatoes and wash with clean water.
Add 2 teaspoon oil to inner pot in the Instant Pot and tap on ‘saute’ mode.
As the oil heats up, saute Bay leaves, green cardamom, Cloves, and green chilies.
Add minced garlic, ginger and sauté them until they turn golden brown.
Meanwhile, blend onions, tomatoes, and cashew paste. If you are using soaked cashews instead of cashew paste, blend them with the tomatoes now.
Add the onion-tomato paste to the inner pot and stir well.
Add all the remaining spices (turmeric, Garam Masala, red chili powder). Cook for 2 minutes.
Add salt, coconut yogurt and add potatoes. Stir well.
Add a cup of water and close the lid of the instant pot.
Turn the steam release handle to sealing position and tap “manual” and set the time for 5 minutes.
When the time is up, open the lid using “natural release”.
Garnish with dry methi leaves and cashew cream or coconut cream (optional) and your Vegan Dum Aloo is ready for the table!
Serve it hot paired with a cup of steamed rice or chapati!