I absolutely love this recipe because it’s an explosion of flavors with intense spices and rich textures that make every bite feel like a vibrant taste adventure. Plus, cooking it in the Instant Pot is a total game-changer for busy days, making it super convenient and hassle-free, while still delivering authentic and comforting vibes.
I enjoy creating recipes that are both delectable and handy, as in my Dum Aloo made swiftly in the Instant Pot. Here, you’ll find baby potatoes tenderly braised in a rich, spiced gravy.
With cumin seeds, ginger-garlic paste, and garam masala, you’ve got three bona fide Indian flavor-makers doing their thing. My Aloo Dum is also plenty creamy, thanks to a blend of tomatoes and yogurt.
And while this dish is luxe enough for a special occasion or an indulgent weeknight, it doesn’t skimp when it comes to health benefits. The spices—turmeric and red chili powder chief among them—not only pack a wallop of flavor but also bring a host of (mostly) uncredited virtues.
Ingredients
Small potatoes: High in vitamin C and potassium; ensure velvety consistency.
Ghee or Oil: Contributes to the dish’s richness, particularly when flavored with herbs and spices.
Ghee is healthful and delicious; when cooked with it, one should use a moderate amount of ghee or oil.
Earthy, warm, spice; helps with digestion; adds aroma: cumin seeds.
Onion: Supplies delicious depth; excellent source of fiber and vitamin C.
Garlic and ginger paste: Pungent, aromatic; anti-inflammatory.
Tomatoes possess a rich content of lycopene and have a base flavor that is a delightful mix of tangy and sweet.
Turmeric Powder: Anti-inflammatory; gives warmth of flavor and yellow color.
Chili powder: Adds heat; boosts metabolism.
Coriander Powder: Flavor that is citrusy; aids in digestion.
Garam Masala: A sophisticated blend of spices that is warm, sweet, and just a bit spicy.
Yogurt: Texture that is creamy; contains probiotics; flavors are well-balanced.
Kasuri Methi: Infuses a distinct, slightly bitter fragrance; packed with nutrients.
Ingredient Quantities
- 1.5 pounds baby potatoes
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- Salt, to taste
- 1/2 cup plain yogurt, whisked
- 1 cup water
- 2 tablespoons heavy cream (optional)
- Fresh cilantro, for garnish
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
Instructions
1. Rinse and peel the little potatoes. Prick them with a fork to let the flavors get into them.
2. Put the Instant Pot in Sauté mode, and put ghee or oil in it; let heat for 1 minute.
3. Put the cumin seeds in and let them sizzle, then add the chopped onion. Sauté the onion until it is golden brown.
4. Add ginger-garlic paste, and sauté for a minute until the raw smell goes away.
5. Stir in the tomato paste and cook for 3-4 minutes until the consistency improves or the color darkens slightly.
6. Blend together turmeric powder, red chili powder, coriander powder, and salt. Sauté for a few minutes.
7. Add the small potatoes and make sure they’re well-coated with the spice mixture.
8. Whisk the yogurt in a steady stream, gradually adding it to the mixture, and stirring continuously to avoid curdling. Add 1 cup of water and mix.
9. In the Instant Pot, seal the lid and set the pot to Manual/Pressure Cook for 7 minutes, then allow the pressure to release naturally for 10 minutes.
10. Lift the lid, mix in the crushed kasuri methi and optional cream. Top with fresh cilantro and serve hot.
Equipment Needed
1. Instant Pot
2. Peeler
3. Fork
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Spatula or wooden spoon
9. Mixing bowl
FAQ
- Q: Can I use regular potatoes instead of baby potatoes?You can definitely use ordinary potatoes. Just be sure to cut them into smaller, consistent pieces so they cook evenly.
- Q: Can I make this dish vegan?Sure! Use oil instead of ghee and forego the heavy cream, or use a plant-based cream alternative for richness.
- Q: How spicy is this dish?Q: The dish is moderately spicy from red chili powder.Your taste will determine how much of it you use.
- Q: Can I skip the kasuri methi?A: Kasuri methi imparts a distinct flavor. If we don’t have it, we can leave it out, and the taste will just be slightly different.
- Q: How do I prevent yogurt from curdling?Be certain to whip the yogurt well before incorporating it into the dish. Do this while the dish is on the burner set to low; and do this while stirring constantly.
- Q: What is the role of heavy cream in this recipe?The heavy cream contributes richness and enhances the creamy texture, but it is not necessary for this dish and can be left out if you prefer a lighter version.
Substitutions and Variations
Substitute ghee or oil with butter or coconut oil. These will give a slightly different flavor to any dish in which you use them.
Ginger-garlic paste: Substitute with 1 tablespoon minced fresh ginger and 1 tablespoon minced fresh garlic.
Pureed tomatoes: As an alternative, you may use canned crushed tomatoes or tomato sauce.
Yogurt: For a dairy-free option, substitute with coconut milk or coconut yogurt.
Use parsley in place of fresh cilantro if it’s unavailable or if you don’t like it.
Pro Tips
1. Potato Preparation: To enhance flavor absorption, consider boiling the potatoes for a few minutes until partially cooked before pricking and using them in the recipe. This helps them cook evenly in the Instant Pot without becoming too mushy.
2. Yogurt Curdling Tip: To prevent yogurt from curdling, ensure it’s at room temperature before adding it to the dish. Also, whisking it thoroughly before incorporating it will help maintain a smooth consistency.
3. Sautéing Onion: For richer flavor, take your time to caramelize the onions to a deep golden brown. This adds sweetness and depth to the dish.
4. Adjusting Spice Levels: You can adjust the heat by modifying the amount of red chili powder. If you prefer a milder dish, reduce the chili powder and consider adding a pinch of sugar to balance the flavors.
5. Finishing Touch: For an aromatic boost, sprinkle freshly crushed kasuri methi over the dish just before serving, allowing the aroma to infuse without getting lost in the cooking process.
Dum Aloo Instant Pot Recipe
My favorite Dum Aloo Instant Pot Recipe
Equipment Needed:
1. Instant Pot
2. Peeler
3. Fork
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Spatula or wooden spoon
9. Mixing bowl
Ingredients:
- 1.5 pounds baby potatoes
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- Salt, to taste
- 1/2 cup plain yogurt, whisked
- 1 cup water
- 2 tablespoons heavy cream (optional)
- Fresh cilantro, for garnish
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
Instructions:
1. Rinse and peel the little potatoes. Prick them with a fork to let the flavors get into them.
2. Put the Instant Pot in Sauté mode, and put ghee or oil in it; let heat for 1 minute.
3. Put the cumin seeds in and let them sizzle, then add the chopped onion. Sauté the onion until it is golden brown.
4. Add ginger-garlic paste, and sauté for a minute until the raw smell goes away.
5. Stir in the tomato paste and cook for 3-4 minutes until the consistency improves or the color darkens slightly.
6. Blend together turmeric powder, red chili powder, coriander powder, and salt. Sauté for a few minutes.
7. Add the small potatoes and make sure they’re well-coated with the spice mixture.
8. Whisk the yogurt in a steady stream, gradually adding it to the mixture, and stirring continuously to avoid curdling. Add 1 cup of water and mix.
9. In the Instant Pot, seal the lid and set the pot to Manual/Pressure Cook for 7 minutes, then allow the pressure to release naturally for 10 minutes.
10. Lift the lid, mix in the crushed kasuri methi and optional cream. Top with fresh cilantro and serve hot.
