Instant Pot Dum Aloo

Instant Pot Dum Aloo

  • Author: My Heart Beets
  • Yield: 4 1x
  • Method: Instant Pot
  • Cuisine: Indian


Dum aloo is a popular Kashmiri curry featuring perfectly cooked baby potatoes coated in an aromatic, rich and creamy cashew tomato sauce. It’s a delicious potato curry that’s very easy to make in an instant pot. “Dum” refers to a type of cooking method where food is cooked slowly over low heat in a sealed pot, which helps retain steam which in turn keeps the dish moist. These baby potatoes are cooked over high heat in a short amount of time, so it’s true they aren’t “dum” but the flavor of dum aloo is the same.


  • 1112 baby potatoes (approx. pounds), peeled

Onion Tomato Sauce

  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1-inch ginger, roughly chopped
  • 2 tomatoes, roughly chopped

Creamy Cashew Sauce

  • ⅓ cup cashews
  • ½ cup water
  • 1 tablespoon oil of choice


  • 2 teaspoons paprika (or Kashmiri chili powder)
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne


  • ½ cup water
  • 1 teaspoon dried fenugreek leaves (kasoori methi)
  • 2 tablespoons heavy cream or yogurt or coconut milk, optional


  1. Prick the potatoes in several places with a fork.
  2. Add the onion, garlic, ginger and tomatoes to a blender or food processor and puree until smooth. Set aside.
  3. To make the creamy cashew sauce, add the cashews and ½ cup water to the blender and puree until smooth. Set aside.
  4. Press the sauté button and add oil and the blended onion and tomato mixture. Stir-fry for 8-10 minutes until the mixture has thickened.
  5. Add the spices and the potatoes and mix well, then add ½ cup water to the pot.
  6. Secure the lid, close the pressure valve and cook for 8 minutes at high pressure.
  7. Open the valve to quick release any remaining pressure.
  8. Stir in the cashew sauce, fenugreek leaves and cream if using.