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.
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Ingredients
- 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
Spices
- 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
Instructions
- 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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