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!