Instant Pot Dum Aloo Baby Potatoes In Cashew Sauce Ruchiskitchen

Pair it with cumin rice and Instant Pot Spinach dal and enjoy all the rave reviews.

Variations of Dum aloo!

How to make Instant Pot Dum Aloo Recipe?

Among all the varieties, my favorite way to eat a potato is when it’s cooked in a curry and not just any curry, it has to be Dum Aloo curry.

Kashmiri Dum aloo: This dish hails from the Kashmir region and is cooked just in yogurt and spices without onion, garlic, and tomatoes. Bengali Aloor/Alur Dum: A spicy Bengali delicacy that is cooked in mustard oil along with onion, garlic, and tomatoes. South Indian Dum aloo: Another spicy dum aloo creation from the south that uses coconut and curry leaves in the sauce along with onions and tomatoes. Mughlai Dum aloo: Mughlai style dum aloo uses poppy seeds for a rich and creamy texture along with onion- tomato sauce. Bharwan Dum aloo: Paneer stuffed potatoes in an onion-tomato based sauce.

But the one that I am sharing with you today is a Punjabi Dum aloo recipe made in the Instant Pot. This Punjabi Dum aloo recipe is a hearty and wholesome curry that is a bit subtle but has a smooth yet creamy texture all because of cashew nut-based sauce. The addition of cashews truly elevates the dish to another level. The term belongs to the cooking technique Dum Pukht where dum means ‘air-cooked or baked’ and Pukht means ‘cook’. This method of cooking dates back hundreds of years. In this method, veggies or meats secret their juices into the dish resulting in a rich and fragrant dish.

Baby Potatoes – low in calories and an excellent source of vitamins C, B6, and manganese. Whole spices – Please do not skip the whole spices. The use of whole spices is highly recommended because they impart a wonderful flavor to the sauce. Onion-garlic-ginger and tomato gravy Cashew paste – The cashews make the gravy amazingly smooth, velvety, and creamy. It also lends a slightly nutty flavor to the gravy. Aromatic Spices like turmeric, red chili powder, dried fenugreek leaves, cumin seeds, coriander powder, fennel seeds, and garam masala powder.

This vegan Instant Pot Dum aloo will fill your kitchen with a mouth-watering aroma that will make everyone come running to the kitchen for food.

Cook the potatoes on HIGH until light brown.
Remove from oil and set it aside.
Add black cardamom, whole red chilies, and cumin seeds. Saute for 30 seconds.
When the cumin seeds start to crackle, stir in the minced garlic, ginger paste, and pureed onion.
Cook for 5-8 minutes, stirring occasionally. Add pureed tomatoes to the cooked onion paste.
Stir in the spices and cashew paste. Mix it well. Let it sauté for 2 minutes, and now it’s time to add dried fenugreek leaves. My version of sauce uses cashew nut paste to provide a creamy texture to the sauce. TIP – However, if you prefer a nut-free sauce/gravy then add yogurt or cream to the sauce. After the cashew paste is added, the sauce needed to be cooked well.
Keep stirring occasionally and cook for another 5-6 minutes or until the oil starts to float on top. Before adding potatoes, make sure the oil floats to the top of the sauce/gravy. If rushed, you will end up with an uncooked taste of tomatoes in the sauce/gravy.
Return the baby potatoes to this thick sauce/masala and coat it thoroughly in the sauce. Pour in the water and mix to combine. Close the lid and cook on HIGH PRESSURE for 7 minutes. After the Instant Pot beeps, allow the steam to release naturally (NPR). Adjust consistency and enjoy with some cumin rice!