Kashmiri Dum Aloo – Instant Pot Style
For Onion-Ginger-Garlic Paste
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Onion-Ginger-Garlic Paste
Add 1 roughly chopped onion, 1 green chilli, 4-5 garlic cloves, and 1 inch of ginger to a food processor. Finely chop everything until a paste-like consistency is achieved.
Prepare Potatoes
Take mini potatoes (approx. 500g), peel them, and keep them in water to prevent browning. Prick each potato several times with a fork to allow flavors to penetrate.
Fry Potatoes
Turn on the mode in your Instant Pot. Add 3 tablespoons of oil. Once hot, add the peeled and pricked potatoes. Fry for about until they are lightly golden, then remove them and set aside in a separate bowl.
Sauté Whole Spices
In the same Instant Pot, add 1 teaspoon of cumin seeds and a pinch of hing. Add the whole spices: 2 bay leaves, 2 star anise, 2 black cardamom, 1 cinnamon stick, and 4-5 cloves. for about until fragrant.
Cook Onion Mixture
Add the prepared onion-ginger-garlic paste to the Instant Pot. well for approximately until the raw smell disappears and it turns light golden.
Add Powdered Spices
Add 1 teaspoon of turmeric powder, 1 tablespoon of cumin powder, 1 tablespoon of coriander powder, 1 tablespoon of Kashmiri red chilli powder, and 1 teaspoon of crushed fennel seeds powder. all the spices for about until aromatic.
Cook Tomatoes
Add 3/4 tin of peeled red tomatoes (or 3 fresh chopped tomatoes) to the Instant Pot. Cook the gravy, stirring occasionally, until the tomatoes break down and the oil starts to separate from the mixture (about ).
Incorporate Curd
Add 1/2 cup of room temperature curd to the gravy. Mix well and cook for another until fully incorporated and the gravy thickens slightly.
Blend Gravy
Carefully remove the whole spices (bay leaves, star anise, cardamom, cinnamon, cloves) from the gravy. Using a hand blender, blend the gravy directly in the Instant Pot until it achieves a smooth texture.
Season Gravy
Add 1 tablespoon of sugar and 1 teaspoon of garam masala to the blended gravy. Stir well to combine.
Add Potatoes and Water
Return the fried potatoes to the Instant Pot. Add 1/2 cup of water and gently mix to coat the potatoes with the gravy.
Pressure Cook
Close the Instant Pot lid and set the valve to the 'Sealing' position. Turn off the mode. Select the 'Pressure Cook' function and set it to 'High Pressure' for .
Natural Pressure Release
Once the cooking cycle is complete, allow the pressure to release naturally. This will take approximately .
Final Touches
Open the lid. Crush 1 teaspoon of Kasuri Methi between your palms and sprinkle it over the Dum Aloo. Stir gently.
Serve
The Kashmiri Dum Aloo is now ready to be served hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Variations
Simple ways to adapt this recipe.
- Use 3 fresh tomatoes insteadIngredient swap
Use 3 fresh tomatoes instead of canned peeled red tomatoes.
Helpful Tips
Small details that can improve the final result.
Your Notes
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