clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Instant Pot Dum Aloo

Instant Pot Dum Aloo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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


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.




  • 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


  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.


*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