Dum Aloo


  • 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
  • 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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