Instant Pot Dum Aloo
Instant Pot Dum Aloo has quickly become one of our favorite go-to comfort meals—quick, easy, delicious, healthy, and completely plant-based. Growing up, Dum Aloo was that special dish reserved for festive occasions, its rich, restaurant-style gravy and tender baby potatoes always stealing the spotlight. But with busy schedules, recreating those deep, slow-cooked flavors often felt out of reach—until we discovered how effortlessly it comes together in the Instant Pot.
Now, we make this Instant Pot Dum Aloo whenever we crave something cozy and satisfying without spending hours in the kitchen. The pressure cooker locks in all those bold spices, giving the dish incredible depth, while the baby potatoes soak up every drop of the luscious, tomato-based gravy. Whether we’re cooking for guests or just treating ourselves on a weeknight, this dish delivers all the flavor of traditional Indian cuisine—with a modern, mess-free twist.
Table of Contents
- About This Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Instant Pot Dum Aloo
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About This Recipe
Dum Aloo is a traditional North Indian dish, typically made with whole baby potatoes simmered in a luxurious, spiced tomato-onion gravy. While the original recipe can be quite time-consuming, this Instant Pot version streamlines the process without compromising on taste. The use of cashew paste adds that restaurant-style creaminess, and a mix of warm Indian spices gives the dish its signature flavor. It’s perfect served with basmati rice, naan, or jeera rice—and even better the next day!
Why You’ll Love This Recipe
- Quick & easy thanks to the Instant Pot
- Comforting and flavorful—a true Indian classic
- Vegetarian & easy to make vegan
- Customizable spice levels to suit your taste
- Perfect for weeknight dinners or festive occasions
Key Ingredients
- Baby Potatoes – Tender and bite-sized, they absorb the curry flavors beautifully.
- Onions – Cooked down for a rich base.
- Tomato Sauce or Puree – Provides tanginess and depth to the gravy.
- Clarified Butter (Ghee), Oil, or Vegan Butter – The fat of your choice for sautéing aromatics.
- Ginger & Garlic – Essential for bold, aromatic flavor.
- Kashmiri Red Chili Powder – Adds vibrant color and mild heat.
- Turmeric Powder – Earthy and anti-inflammatory.
- Salt – To bring all the flavors together.
- Garam Masala – A warming spice blend that defines North Indian cuisine.
- Fresh Cilantro – For garnish and a fresh pop of flavor.
- Cashew Paste – Adds richness and a silky texture.
- Dried Fenugreek Leaves (Kasoori Methi) – Brings a restaurant-style aroma.
- Water – To help pressure cook and create the perfect curry consistency.
How To Make Instant Pot Dum Aloo
- Peel the Potatoes and rinse them to remove excess starch. Using the tip of a paring knife, carve out 2-3 divots on each Potato, this helps the gravy stick to the Potato, and allows the gravy to flavor the Potato more.
- Set the Instant Pot to Sauté, and add the clarified butter and allow it to heat up.
- Add the Onion, and sweat for 3-4 minutes, then add Ginger and Garlic and sauté for another 30 seconds.
- Add the Tomato Sauce, along with the spices (Red Chili Pepper Powder, Turmeric Powder, Salt, and Garam Masala), stir to combine all ingredients, cover with a lid, and allow to cook for 5 minutes stirring occasionally.
- After 5 minutes, add the potatoes along with 1/2 cup water and pressure cook on HIGH for 8 MINUTES.
- After 8 minutes when the pressure cooking done, quick release the pressure, and open the lid.
- Add the Cashew Paste, Fenugreek leaves, and half of the fresh Cilantro and stir. Cook on Sauté for 3-4 minutes.
- After 3-4 minutes, the Dum Aloo should be done.
- Enjoy immediately with some Naan and Jeera Rice!
Have It Your Way
- Make it vegan: Simply use oil or vegan butter in place of ghee.
- Add veggies: Peas, spinach, or cauliflower go well with this base.
- Make it spicier: Add green chilies or more Kashmiri chili powder.
- Swap cashew paste: Use coconut milk or almond paste for a nut-free version.
Nutritional Facts (Per Serving)
(Approximate values)
- Calories: 210
- Protein: 4g
- Carbs: 28g
- Fat: 10g
- Fiber: 4g
- Sodium: 360mg
Health Benefits
- Potatoes are rich in potassium and vitamin C.
- Garlic and ginger have anti-inflammatory and immunity-boosting properties.
- Turmeric and fenugreek support digestion and overall gut health.
- Cashews offer healthy fats and a creamy texture without dairy.
Other Recipes You’ll Love
Instant Pot Dum Aloo
Ingredients
- 10-12 Baby Potatoes
- 2 Cups Onions Chopped
- 1 15 Oz Tomato Sauce/Puree 2-4 medium Tomato equivalent
- 2 Tbsp. Clarified Butter Ghee or Oil or Vegan Butter
- 1 Tbsp. Ginger Grated
- 1 Tbsp. Garlic Minced
- 1 Tbsp. Kashmiri Red Chili Powder
- ½ Tsp Turmeric Powder
- 1 Tsp Salt
- ½ Tsp Garam Masala
- ¼ Cup Cilantro Chopped
- ¼ Cup Cashew Paste soaked in water and blended 1:1 Ratio
- 1 Tbsp. Dried Fenugreek Leaves Kasoori Methi
- ½ Cup water
Equipment
Instructions
- Peel the Potatoes and rinse them to remove excess starch. Using the tip of a paring knife, carve out 2-3 divots on each Potato, this helps the gravy stick to the Potato, and allows the gravy to flavor the Potato more.
- Set the Instant Pot to Sauté, and add the clarified butter and allow it to heat up.
- Add the Onion, and sweat for 3-4 minutes, then add Ginger and Garlic and sauté for another 30 seconds.
- Add the Tomato Sauce, along with the spices (Red Chili Pepper Powder, Turmeric Powder, Salt, and Garam Masala), stir to combine all ingredients, cover with a lid, and allow to cook for 5 minutes stirring occasionally.
- After 5 minutes, add the potatoes along with 1/2 cup water and pressure cook on HIGH for 8 MINUTES.
- After 8 minutes when the pressure cooking done, quick release the pressure, and open the lid.
- Add the Cashew Paste, Fenugreek leaves, and half of the fresh Cilantro and stir. Cook on Sauté for 3-4 minutes.
- After 3-4 minutes, the Dum Aloo should be done.
- Enjoy immediately with some Naan and Jeera Rice!
Notes
- Sauté well: Make sure to sauté the onion and tomato base well for maximum flavor.
- Pressure cook time: 5-6 minutes is usually enough for baby potatoes.
- Crush Kasoori Methi: Always crush it between your palms before adding—it releases more aroma.
- Leftovers: The flavors deepen overnight, making it great for meal prep!
Video
Nutrition
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