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Instant Pot Dum Aloo

Instant Pot Dum Aloo

Instant Pot Dum Aloo

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.
5 from 9 reviews
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Servings 4
Cuisine Indian


  • 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

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



  • 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.
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