Instant Pot Dum Aloo

I’ve never been able to eat yogurt on its own. It has a very specific smell and texture, which I really do not like. However, I can eat a lot of it in this dish. Dum Aloo originated in the northern state of Kashmir in India. It has many variations around the country. This recipe is for my favorite one! Moreover, it’s made in an instant pot. So there’s very little chance of something going wrong. I’ve adapted the recipe from Rachna’s kitchen corner. Her website has a bunch of good Indian recipes, so definitely check it out!

Servings: 6 Prep time: 30 minutes Cooking time: 8-10 minutes plus the time for natural release of pressure

Ingredients

• Baby potatoes 12-15
• Canola oil 4 tbsp
• Cashews 15 or Cashew pieces 1/4 cup
• Fennel seeds 1 tsp
• Cumin seeds 1 tsp
• Chickpea flour 1 tbsp (optional)
• Tomatoes 2 medium
• Bay leaf 1
• Black cardamom (also called badi elaichi) 1
• Cloves 1 tsp
• Turmeric 1/2 tsp
• Chili powder 1 tsp (adjust according to taste)
• Coriander powder 2 tsp
• Garam masala 2 tsp
• Cumin powder 1 tsp
• Crushed dry fenugreek leaves 1 tsp (optional)
• Plain yogurt 1 cup
• Water as required
• Salt according to taste

Instructions

1. Soak cashews in boiling water for at least 15 minutes, then transfer to a blender. Add the fennel seeds and blend until fairly smooth. Save the soaking water and add it to the blender 1 tsp at a time for easier blending
2. Clean and peel the baby potatoes. Then prick the surface with a toothpick all over.
3. Switch on the instant pot to the sauté mode and add the oil to the pot.
4. Once heated, add the baby potatoes. Turn once in a while until the potatoes are a nice golden brown. Remove on a paper towel.
5. Add the cumin seeds to the heated oil in the instant pot.
6. Add the bay leaf and cardamom, then add chickpea flour and sauté for 2 minutes or till the raw smell goes away
7. Add the ground cashew fennel paste and sauté for 2-3 mins. In the meantime, grind the tomatoes in the same blender jar
8. Add the tomato purée to the instant pot and cook till oil is released.
9. Grind the cloves in a mortar and pestle. Add the turmeric, coriander powder, chili powder, clove powder and garam masala to the pot and sauté till the spices are fragrant.
10. Beat the yogurt in a bowl with a fork until smooth. Reduce the heat setting on the instant pot and add the yogurt. Mix vigorously
11. Add the baby potatoes and enough water to cover everything (at least 1.5 cups)
12. Add salt according to taste and put the lid on the instant pot.
13. Cook on high pressure for 8 mins (10 if the potatoes are larger than expected) and let the pressure release naturally.

Tips

• If baby potatoes are not available, you can cut up some normal potatoes. The cooking time should be reduced to 4 minutes in this case.
• If you do not have black cardamom, use 2 green cardamom pods or 1/4 tsp cardamom powder. If using the powder, add with other ground spices
• This can also be made on the stove. Follow the recipe as written, and cook covered for 15 minutes or until potatoes are fork tender instead of pressure cooking
• Please make sure to reduce the heat when adding yogurt and mix vigorously. This will prevent the yogurt from curdling.
• You can skip the chickpea flour in the recipe, but I’ve found it helps stabilize the yogurt.
• This gravy is very flavorful and I’m sure it will work with anything you add to it. Try vegetables or chicken!
• Enjoy this with rice, naan or any bread of your choice.
• Please make sure you prick the potatoes well. This helps the gravy to penetrate inside and it flavors the potatoes. It will taste bland if you skip this step

I absolutely love this recipe and make it at least once a month. It’s not super difficult and it freezes really well. I was skeptical at first since it has potatoes and yogurt. However, the taste and texture did not change at all on defrosting. It will only last for about a month in the freezer, so make you eat it all before then! I hope you give this recipe a try and as always let me know how it goes!