Dum Aloo
Baby potatoes simmered in smooth, creamy and mouth watering sauce
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 10 baby potatoespeeled and cored from the top (save the carved out potato pieces)
  • 2tablespoons ghee
  • 1 onionfinely chopped
  • 2teaspoons Gingergrated
  • 2teaspoon garlicgrated
  • 2 red tomatoespureed
  • 1/2teaspoon turmeric
  • 1/2 – 1tablespoon kashmiri red chili powderor any other mild red chili powder
  • 1/2 -1teaspoon garam masala
  • 1teaspoon salt
  • 8-10 cashews
  • 1/4cup milkwarm
  • 1tablespoon dried fenugreek leaves
  • Cilantro leaveschopped for garnish
  1. Soak cashews in warm milk for 10 minutes and set aside.
  2. Set Instant Pot to saute mode. Once the ‘hot’ sign displays, add ghee. Add onions and cook for 2 minutes with a glass lid on, stirring few times.
  3. Add ginger and garlic paste, cook for 30 seconds. Add the carved out pieces from the potatoes.
  4. Add tomato paste, turmeric, red chili powder, garam, masala and salt. Cook everything on saute mode for 2 minutes with glass lid on, stirring a couple of times.
  5. With a small spoon, very carefully fill the potatoes with the cooked masala/gravy and line them all in the Instant Pot insert.
  6. Add 1/2 cup of water. Close the Instant Pot, set on Manual at high pressure for 8 minutes. When time is up, quick release the pressure
  7. Blend milk and cashews together to make smooth paste.
  8. Stir in dried fenugreek leaves, cashew paste and chopped cilantro.
  9. Set Instant Pot to saute mode, mix everything together. Add salt to taste. Bring to gentle boil and then turn Instant Pot off.
  10. Serve with hot parathas. Enjoy!
Recipe Notes