Instant Pot Dum Aloo! We are always in the mood for potatoes, and this comforting dish totally delivers!

Dum Aloo is a popular classic Indian dish, usually served during festival season. Baby potatoes or new potatoes are cooked in a creamy and delicious onion and tomato sauce.  Dum Aloo is incredibly rich, flavorful, and brimming with wholesome goodness. This Instant Pot recipe is sure to have everyone singing your praises as they devour this dish.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We are so excited to share with our readers Vegan Richa’s new Instant Pot Cookbook filled with 150 Plant-Based recipes from Indian cuisine and beyond.  Many of these tasty recipes are already Whole Food Plant Based or can be easily converted to Whole Food Plant Based which is exactly what Mom and I did with Vegan Richa’s Dum Aloo recipe.

Vegan Richa asked us to do a cookbook review for the Whole Food Plant Based community, and we happily agreed.  We made her Dum Aloo recipe.  We strongly endorse this recipe. Dum Aloo is on page 95, and it is utterly delicious.  We are thrilled that she and her publisher gave us permission to share this recipe with our readers!

Mom, Dad, Yasmeen, and I ate it up like a pack of starving hyenas – LOL. We were fighting over the last potato. This dish is serious good eats!!!

You gotta give this one a try and check out her new cookbook here.

Tips for Success:

• Flavor Profile: This dish is rich and bursting with delicious Indian flavors.  It features peeled baby potatoes that bath in a decadent and creamy tomato-based sauce.
• Oil-Free: Vegan Richa’s original recipe calls for 1 teaspoon safflower or sunflower oil to sauté the onions.  We used 1 Tablespoon of water instead to sauté the onions.
• Peeling Baby Potatoes: Vegan Richa’s recipe calls for peeling the baby potatoes, while it does take a little more time, we strongly recommend it.  Leaving the peels on the potatoes while sounds like a good idea; however, sometimes the potato peels come off during the cooking process and they add a tiny hint of bitterness to the sauce.  We endorse Vegan Richa’s method of peeling the baby potatoes.
• Number of Baby Potatoes: Vegan Richa’s recipe calls for 14 to 20 baby potatoes.  We used 20 small baby potatoes, but we devoured the entire dish in no time flat.  It is truly delicious.  We were fighting over dividing up the baby potatoes among 3 people and we were licking our plates. We think this recipe could possibly support 30 1-inch baby potatoes.
• Dried Fenugreek Leaves: The fenugreek leaves are optional.  We didn’t have any, but we had some ground fenugreek leaves, we used about ¼ teaspoon of ground fenugreek leaves.  We tasted this dish with and without the fenugreek leaves and it tastes amazing either way.
• Nut-free: Richa offers a nut-free option using coconut cream.  You can use light coconut milk in place of the cashew cream.  Light coconut milk is Whole Food Plant Based while full fat coconut milk is not.
• Tomatoes: We used 2 – [ 14.5 oz. cans ] petite diced tomatoes as out-of-season tomatoes from the grocery store tend to be flavorless.  We drained the liquid from the first can and pureed it in our food processor, then placed that into a large measuring cup.  Then we added the 2^nd can straight into the food processor without draining, pureed it, then added that to the large measuring cup until it reached 2 ¼ cups.  We did have some pureed tomatoes left over which we refrigerated and will use later in different recipe.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This dish can be frozen.

Kitchen Products Used:

• Instant Pot
• Food Processor (to puree the tomatoes)
• High-Speed Blender (cashew cream)

We certainly hope you give this deliciousness a try.

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Instant Pot Dum Aloo

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 10 Minutes
• Total Time: 30 Minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Cuisine: Indian
• Diet: Vegan

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Description

Dum Aloo is a popular classic Indian dish of baby potatoes cooked in a delicious tomato sauce and usually served during festival season.

New Potatoes in Fenugreek Sauce: Vegan Richa’s Instant Pot Cookbook

Reprinted with permission from author Richa Hingle and Hachette Book Group, Inc.

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Ingredients

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Ingredients:

• 1 cup (160 g) finely chopped red onion
• ¼ to ¾ teaspoon of sea salt
• 1 Tablespoon water
• 2 teaspoons minced fresh ginger
• 3 garlic cloves, minced (about 1 ½ teaspoons)
• 3 medium-size tomatoes, pureed (about 2 ¼ cups [560 g])
• ½ teaspoon paprika
• ½ teaspoon ground turmeric
• ½ teaspoon garam masala
• 14 to 20 baby potatoes, peeled (use 20 if they are 1-inch [2.5 cm] or smaller)
• ½ cup (120 ml) water

Cashew Cream Ingredients:

• 3 Tablespoons [raw] cashews
• ¼ cup water 

Optional Ingredients:

• 2 teaspoons dried fenugreek leaves [kasuri methi) 

Optional Garnish Toppings:

• Chopped fresh cilantro

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Instructions

1. Make the cashew cream by placing the cashews into a small bowl, cover with boiling water, set aside for 20 minutes, then discard the water and place the cashews into a high-speed blender along with ¼ cup water. Blend on high until smooth and emulsified.  Set aside until Step 6.
2. Preheat the Instant Pot by selecting the Sauté setting. Then add the onion and a pinch of salt along with a Tablespoon of water to prevent burning/sticking.  Sauté until the onion is nearly translucent, about 2 minutes.  Add the ginger and garlic and sauté for one minute.  Stir in the pureed tomatoes, paprika, turmeric, garam masala and remaining ¾ teaspoon sea salt and cook until almost a boil, for about 2 minutes.  Select the Cancel setting.  Give it a good stir to pick up any stuck bits.
3. Add the potatoes to the pot and stir to coat them in the sauce. Gently pour in the water.
4. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting to high pressure, and set the cook time to 9 minutes for 1-inch (2.5 cm) or smaller potatoes and 10 minutes for larger potatoes.
5. Once the cooking cycle is done, let the pressure release naturally for 5 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid.
6. Stir in the cashew cream, select the Sauté setting, and cook to bring to a boil, about 2 minutes. Select the Cancel setting.  Fold in the fenugreek leaves, if using.  Taste for salt, adjust if needed.
7. Garnish with cilantro.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings: 4

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