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!
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.