Chili in a pod

Instant Pot Shahi Dum Aloo

Delicious and creamy Shahi Dum Aloo (potato curry), this wholesome recipe takes 30 mins to prepare in Instant pot. Served with naan, chapati, or steamed rice.

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MAIN INGREDIENTS

Aloo / Potato – 8 to 10 Baby Potatoes

Yogurt / Curd – 1 and 1/2 cups Plain Yogurt / Curd

Ground Spices – Turmeric powder, Chili powder (or cayenne), Kashmiri chili powder (or paprika), Cumin powder, Coriander powder,

Onion – 1 cup sliced Onions

Tomato – 1 cup chopped Tomatoes

Ginger and Garlic – 1 tablespoon Ginger Garlic paste OR 3 cloves garlic & 1/2 inch peeled and chopped ginger

Cashew nuts – 1/4 cup Raw Whole Cashew nut

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Seasoned Baby Potatoes

  • To the inner pot add baby potatoes, 1 cup water and 1 teaspoon salt. Close the instant pot with lid and pressure cook at high for 5 mins, then do a quick pressure release.
  • Carefully open the lid, take out boiled potatoes and keep aside. Discard leftover water.

STEP 2 :

  • Peel off the skin and using fork prick the potatoes randomly (this helps the potatoes to absorb the masala)
  • Add potatoes to a bowl, sprinkle 1/2 teaspoon Kashmiri chili powder (or paprika), 1/4 teaspoon salt, 1/4 teaspoon turmeric powder and give a good mix. Make sure all the pieces are evenly seasoned.

STEP 3 :

  • Set Instant pot to saute mode high, add 4 tablespoon of oil, once heated add seasoned baby potatoes and roast them in oil for 4 minutes (or until outer layer is golden).
  • Take out roasted potatoes and keep aside.

STEP 4 : To Make Masala Paste

  • To the same pot with left over oil (if required, additional add 1 to 2 tbsp of oil to the pot), add all the whole masalas (cardamom, cinnamon stick, cloves, peppercorns) and roast for 1 minute.
  • Then add onions and sauté until translucent, takes about 4 minutes.
  • Add ginger garlic paste and cook for 2 minutes until raw smell goes away.
  • Add chopped tomatoes, cashew nuts and cook until tomatoes are mushy.

STEP 5 :

  • Switch off the heat.
  • Take out the masala, add to a blender and grind to a fine paste (if using regular blender make sure to cool down the masala completely before grinding into a paste).
  • Clean the inner pot.

STEP 6 : Let’s Prepare Shahi Dum Aloo

  • If required, you can also prepare this process in stove top version using a saute pan and follow same instruction as mentioned below.
  • Instant pot Method – Set instant pot to saute mode high, add 3 tablespoon of oil once heated add 1/2 teaspoon cumin seeds.
  • Once they splutter, add prepared masala paste and cook for 2 minutes. Reduce the heat to low (saute mode low).
  • Now add ground spices like 1 teaspoon chili powder, 1/4 teaspoon turmeric powder, 2 teaspoon coriander powder, 1/4 teaspoon cumin powder and 1 .5 teaspoon salt (as required) and sauté for 3 to 4 minutes.

STEP 7 :

  • Add whisked yogurt / curd (make sure there are no lumps) to the masala and give a good mix.
  • Then add 1/2 cup of water or as required to adjust the consistency. Bring to boil and finally, add fried aloos (baby potatoes), cover and cook with regular lid for 10 to 12 mins at low heat, stir in between.

STEP 8 : Serving

Garnish with chopped coriander leaves and serve this delicious dum aloo hot with rice, chapati or naan.

TIPS AND TRICKS:

I have used Cashews nuts to get a creamy gravy. However, to make it more creamy and rich, add fresh cream at the end.

If you do not have baby potatoes, you can use big potatoes dicing into half.

Always add curd / yogurt on low heat, else the curd will curdle and you will not get a smooth texture.

How to Store – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency and check for seasoning.

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Instant Pot Shahi Dum Aloo

Author: Chili in a pod Cooking Method:Pressure Cooking Cuisine:Indian Courses:Main, Dinner, Lunch Recipe Keys: D Dum Aloo P Potato curry V Vegetarian
Difficulty:BeginnerPrep time: 15 minutesCook time (includes pressure cooking): 30 minutesTotal time: 45 minutesServings:4 servings

Description

Delicious and creamy Shahi Dum Aloo (potato curry), this wholesome recipe takes 30 mins to prepare in Instant pot.

Ingredients

    • To make Masala Paste:

    • To make Dum aloo:

    • Garnish:

Instructions

    Seasoned Baby Potatoes

  1. To the inner pot add baby potatoes, 1 cup water and 1 teaspoon salt. Close the instant pot with lid and pressure cook at high for 5 mins, then do a quick pressure release.
  2. Carefully open the lid, take out boiled potatoes and keep aside. Discard leftover water.
  3. Peel off the skin and using fork prick the potatoes randomly (this helps the potatoes to absorb the masala)
  4. Add potatoes to a bowl, sprinkle 1/2 teaspoon Kashmiri chili powder (or paprika), 1/4 teaspoon salt, 1/4 teaspoon turmeric powder and give a good mix. Make sure all the pieces are evenly seasoned.
  5. Set Instant pot to saute mode high, add 4 tablespoon of oil, once heated add seasoned baby potatoes and roast them in oil for 4 minutes (or until outer layer is golden).
  6. Take out roasted potatoes and keep aside.

    7. To Make Masala Paste

  7. To the same pot with left over oil (if required, additional add 1 to 2 tbsp of oil to the pot), add all the whole masalas (cardamom, cinnamon stick, cloves, peppercorns) and roast for 1 minute.
  8. Then add onions and sauté until translucent, takes about 4 minutes.
  9. Add ginger garlic paste and cook for 2 minutes until raw smell goes away.
  10. Add chopped tomatoes, cashew nuts and cook until tomatoes are mushy.
  11. Switch off the heat.
  12. Take out the masala, add to a blender and grind to a fine paste (if using regular blender make sure to cool down the masala completely before grinding into a paste).
  13. Clean the inner pot.

    14. Let’s Prepare Shahi Dum Aloo

  14. If required, you can also prepare this process in stove top version using a saute pan and follow same instruction as mentioned below.
  15. Instant pot Method – Set instant pot to saute mode high, add 3 tablespoon of oil once heated add 1/2 teaspoon cumin seeds.
  16. Once they splutter, add prepared masala paste and cook for 2 minutes. Reduce the heat to low (saute mode low).
  17. Now add ground spices like 1 teaspoon chili powder, 1/4 teaspoon turmeric powder, 2 teaspoon coriander powder, 1/4 teaspoon cumin powder and 1 .5 teaspoon salt (as required) and sauté for 3 to 4 minutes.
  18. Add whisked yogurt / curd (make sure there are no lumps) to the masala and give a good mix.
  19. Then add 1/2 cup of water or as required to adjust the consistency. Bring to boil and finally, add fried aloos (baby potatoes), cover and cook with regular lid for 10 to 12 mins at low heat, stir in between.

    20. Serving

  20. Garnish with chopped coriander leaves and serve this delicious dum aloo hot with rice, chapati or naan.

Notes & Tips

  • I have used Cashews nuts to get a creamy gravy. However, to make it more creamy and rich, add fresh cream at the end.
  • If you do not have baby potatoes, you can use big potatoes dicing into half.
  • Always add curd / yogurt on low heat, else the curd will curdle and you will not get a smooth texture.
  • How to Store – Refrigerate leftover in an airtight container for up to 3 days. Before serving warm it up in microwave for 1 min or cook at medium heat for 2 mins on stove top. If required add little water to adjust the consistency and check for seasoning.
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