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.
- 11–12 baby potatoes (approx. 1½ 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
- Prick the potatoes in several places with a fork.
- Add the onion, garlic, ginger and tomatoes to a blender or food processor and puree until smooth. Set aside.
- To make the creamy cashew sauce, add the cashews and ½ cup water to the blender and puree until smooth. Set aside.
- 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.
- Add the spices and the potatoes and mix well, then add ½ cup water to the pot.
- Secure the lid, close the pressure valve and cook for 8 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Stir in the cashew sauce, fenugreek leaves and cream if using.