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A bowl of dum aloo curry is on the table with naan.
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5 from 3 votes

Dum Aloo Instant Pot

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4
Calories: 414kcal



  • 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



  • 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.


Calories: 414kcal | Carbohydrates: 44g | Protein: 13g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 3572mg | Fiber: 20g | Sugar: 9g | Vitamin A: 390IU | Vitamin C: 144mg | Calcium: 119mg | Iron: 5mg