Dum Aloo
By :Archana Mundhe
Print Recipe
Baby potatoes simmered in smooth, creamy and mouth watering sauce
Votes: 8
Rating: 5
Rate this recipe!
Course Dinner
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Garam Masala, Potatoes, Tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 10 baby potatoes peeled and cored from the top (save the carved out potato pieces)
  • 2 tablespoons ghee
  • 1 onion finely chopped
  • 2 teaspoons Ginger grated
  • 2 teaspoon garlic grated
  • 2 red tomatoes pureed
  • 1/2 teaspoon turmeric
  • 1/2 - 1 tablespoon kashmiri red chili powder or any other mild red chili powder
  • 1/2 -1 teaspoon garam masala
  • 1 teaspoon salt
  • 8-10 cashews
  • 1/4 cup milk warm
  • 1 tablespoon dried fenugreek leaves
  • Cilantro leaves chopped for garnish
Course Dinner
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Garam Masala, Potatoes, Tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 10 baby potatoes peeled and cored from the top (save the carved out potato pieces)
  • 2 tablespoons ghee
  • 1 onion finely chopped
  • 2 teaspoons Ginger grated
  • 2 teaspoon garlic grated
  • 2 red tomatoes pureed
  • 1/2 teaspoon turmeric
  • 1/2 - 1 tablespoon kashmiri red chili powder or any other mild red chili powder
  • 1/2 -1 teaspoon garam masala
  • 1 teaspoon salt
  • 8-10 cashews
  • 1/4 cup milk warm
  • 1 tablespoon dried fenugreek leaves
  • Cilantro leaves chopped for garnish
Votes: 8
Rating: 5
Rate this recipe!
Instructions
  1. Soak cashews in warm milk for 10 minutes and set aside.
  2. Set Instant Pot to saute mode. Once the ‘hot’ sign displays, add ghee. Add onions and cook for 2 minutes with a glass lid on, stirring few times.
  3. Add ginger and garlic paste, cook for 30 seconds. Add the carved out pieces from the potatoes.
  4. Add tomato paste, turmeric, red chili powder, garam, masala and salt. Cook everything on saute mode for 2 minutes with glass lid on, stirring a couple of times.
  5. With a small spoon, very carefully fill the potatoes with the cooked masala/gravy and line them all in the Instant Pot insert.
  6. Add 1/2 cup of water. Close the Instant Pot, set on Manual at high pressure for 8 minutes. When time is up, quick release the pressure
  7. Blend milk and cashews together to make smooth paste.
  8. Stir in dried fenugreek leaves, cashew paste and chopped cilantro.
  9. Set Instant Pot to saute mode, mix everything together. Add salt to taste. Bring to gentle boil and then turn Instant Pot off.
  10. Serve with hot parathas. Enjoy!
Recipe Notes

6 replies
  1. LT
    LT says:

    Mentions potato carving and filling, but no discription of how to prep. Is this raw or cooked potato?

  2. Madsmom618
    Madsmom618 says:

    I’ll give this recipe the benefit of the doubt because I did have to veganize it, and I did change a couple ingredients. I used onion powder instead of onion, cayenne for the chili powder, and tomato paste instead of puree. I also chopped the potatoes instead, like a previous reviewer mentioned. The flavor was delicious, and I’ll definitely make it again, but I’ll have to adjust the spice. WAY too spicy, and my husband and I love spicy food.

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