Dum Aloo

By: Richa Hingle

Dum Aloo
cuisine icon Cuisine
Indian
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Soy-Free, Vegan
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["VARIATION","nut-free: Use coconut cream in place of the cashew cream.","PER SERVING Calories 186, total fat 5 g, saturated fat 1 g, sodium 451 mg, carbs 33 g, fiber 5 g, sugar 6 g, protein 5 g."]
cuisine icon Keywords
30-60 min, 4 servings, chopped fresh cilantro, contributed, cook 25 min, dinner, dried fenugreek leaves, dum aloo, easy, finely chopped red onion, garam masala, garlic cloves, gluten free, ground turmeric, indian, large-batch cashew cream 60 ml, main course, medium-size tomatoes, minced fresh ginger, paprika, plus a pinch of salt, prep 10 min, pressure cook, safflower or sunflower oil, sauté, soy-free, to 20 baby potatoes, vegan, water

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 1 tsp safflower or sunflower oil
  • 1 cup finely chopped red onion
  • 3/4 tsp plus a pinch of salt
  • 2 tsp minced fresh ginger
  • 3 garlic cloves
  • 3 cups medium-size tomatoes
  • 1/2 tsp paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 14 to 20 baby potatoes
  • 1/2 cup Water
  • 1/4 cup Large-Batch Cashew Cream 60 ml
  • 2 tsp dried fenugreek leaves
  • chopped fresh cilantro
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 3/4 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.
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