Instant Pot Easy Dum Aloo - Indian Potato Curry

Step 1

Wash and rinse baby potatoes. Dry them well. Using a fork, prick the potatoes a few times.

Step 2

Start the Instant Pot on SAUTE mode. Once it displays HOT, add oil or ghee. Add the potatoes. Sprinkle some salt and garam masala and saute them well for 5 minutes.

Step 3

Cancel Saute. Remove the potatoes from the insert.

Step 4

Add the onion, garlic, ginger, roasted cashews and tomatoes to a blender or food processor and puree until smooth. Set aside.

Step 5

Press the SAUTE button and add oil or ghee. Add cumin and fennel seeds. Add this pureed onion and tomato mixture. Cook for 8-10 minutes until the mixture has thickened and oil starts to separate.

Step 6

Add the rest of the spices and the potatoes and mix well. Add 1/2 cup water to the pot. Deglaze the pot to make sure nothing is stuck at the bottom. Cancel SAUTE.

Step 7

Close the lid, set the valve to SEALING. Choose MANUAL or PRESSURE COOK and press 6 minutes at high pressure.

Step 8

Once the cooking is complete, wait for a few minutes and release the pressure using QPR -  quick pressure release by moving the valve to venting.

Step 9

When the silver pin drops, open the lid. Stir in whisked yogurt and crushed fenugreek leaves.

Step 10

Garnish with chopped cilantro and lemon juice. Serve Warm and enjoy !

Step 11

Steam baby potatoes in a pressure cooker for 5 mins on high pressure. Alternatively, boil them covered in hot water for 5 minutes.

Step 12

Heat oil in the pan. Add turmeric and red chili powder. Add steamed potatoes and saute for a couple of minutes. Keep aside.

Step 13

Add some oil/ghee in the same pan. Once it is hot, add cumin seeds, fennel seeds and turmeric powder.

Step 14

Add roughly chopped onions, ginger and garlic. Saute till onions become brown and soft.

Step 15

Add tomatoes, salt and red chilli powder and cook till tomatoes get mushy. Add cashews and turn the heat off. Grind this masala mixture once it is completely cooled.

Step 16

Heat some oil, and add the ground paste and saute till oil separates.  Add potatoes, mix well, add 1/2 cup water and cook it covered for 5 mins.

Step 17

Turn the heat to low and add whisked yogurt. Add water if required to adjust consistency.

Step 18

Let it simmer for 15 mins. Adjust red chili powder, garam masala and salt as per taste.

Step 19

Garnish it with chopped cilantro and hand crushed kasuri methi. Serve warm. Enjoy !