Rich with spices, garlic, and onions, this Instant Pot Dum Aloo – Potato Curry is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!
With a melody of roasted spices like coriander, cinnamon, and cloves that are infused with garlic and onion, the curry has a super bold base that makes it a delicious dish. Pair it with naan, rice, or other curries and sides in a thali to truly get the most flavor from this Aloo Dum!
STEP BY STEP VIDEO:
Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!
- 1 onions , roughly chopped
- 2 tomatoes , small, roughly chopped
- 1 tsp ginger , chopped
- 1 tsp green chili , chopped
- 2 tsp garlic , chopped
- 6 cashews , broken into pieces
- 11/2 tbsp coriander seeds , or 1 tbsp coriander powder
- 1 tsp cumin seeds
- 2 cloves
- 8 black peppercorns
- 1/2 inch cinnamon sticks
- pinch mace (javitri)
- 1 tbsp oil
Turn the Instant Pot on sauté mode and add 1 tbsp oil, all spices (from grind to paste) and onions. Saute for 1 minute and add tomatoes, cashews, garlic, ginger and chilies. Saute for another minute and take it out in a blender. Let it cool down and grind to a paste.
Turn the Instant Pot again on sauté mode and add the above paste, red chili powder, turmeric powder, baby potatoes, water, kasoori methi and salt. Mix together.
Lock the lid, select the manual button and set it to 5 minutes on high pressure. Make sure your vent is on the sealing position.
When the cooking is complete and the Instant Pot beeps, quick release the pressure and open the lid.
Mix bell peppers and your Dum Aloo is ready!
Follow the above recipe. Cook in a pressure cooker for 1 whistle (high) and 1 whistle (medium low) instead.
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