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