* 10-12 Baby Potatoes * 2 Cups Onions, Chopped * 1 15 Oz Can of Tomato Sauce/Puree (2-4 medium Tomato equivalent) * 2 Tbsp. Oil or Vegan Butter * 1 Tbsp. Ginger, Grated * 1 Tbsp. Garlic, Minced * 1 Tbsp. Kashmiri Red Chili Powder * 1/2 Tsp Turmeric Powder * 1 Tsp Salt * 1/2 Tsp Garam Masala * 1/4 Cup Fresh Cilantro, Chopped * 1/4 Cup Cashew Paste (soaked in water and blended 1:1 Ratio) * 1 Tbsp. Dried Fenugreek Leaves (Kasoori Methi) * 1/2 Cup Water
**Directions:**
1. Peel the Potatoes and rinse them to remove excess starch. Using the tip of a paring knife, carve out 2-3 divots on each Potato, this helps the gravy stick to the Potato, and allows the gravy to flavor the Potato more. 2. Set the Instant Pot to Sauté, and add the oil/vegan butter and allow it to heat up. 3. Add the Onion, and sweat for 3-4 minutes, then add Ginger and Garlic and sauté for another 30 seconds. 4. Add the Tomato Sauce, along with the spices (Red Chili Pepper Powder, Turmeric Powder, Salt, and Garam Masala), stir to combine all ingredients, cover with a lid, and allow to cook for 5 minutes stirring occasionally. 5. After 5 minutes, add the potatoes along with 1/2 cup water and pressure cook on HIGH for 8 MINUTES. 6. After 8 minutes when the pressure cooking done, quick release the pressure, and open the lid. 7. Add the Cashew Paste, Fenugreek leaves, and half of the fresh Cilantro and stir. Cook on Sauté for 3-4 minutes. 8. After 3-4 minutes, the Dum Aloo should be done. 9. Enjoy immediately with some Naan and Jeera Rice!
**Notes:**
1. If you want less gravy, only add half of the Tomato Sauce/Puree 2. This stores in the refrigerator for a week, and 3-4 weeks in the freezer
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#[Dum Aloo Full Step-by-Step Tutorial](https://youtu.be/ei75Guwb0-E)
**Prep Time:** 15 minutes
**Cook Time:** 15 minutes
**Serving:** 2-4
**Ingredients:**
* 10-12 Baby Potatoes
* 2 Cups Onions, Chopped
* 1 15 Oz Can of Tomato Sauce/Puree (2-4 medium Tomato equivalent)
* 2 Tbsp. Oil or Vegan Butter
* 1 Tbsp. Ginger, Grated
* 1 Tbsp. Garlic, Minced
* 1 Tbsp. Kashmiri Red Chili Powder
* 1/2 Tsp Turmeric Powder
* 1 Tsp Salt
* 1/2 Tsp Garam Masala
* 1/4 Cup Fresh Cilantro, Chopped
* 1/4 Cup Cashew Paste (soaked in water and blended 1:1 Ratio)
* 1 Tbsp. Dried Fenugreek Leaves (Kasoori Methi)
* 1/2 Cup Water
**Directions:**
1. Peel the Potatoes and rinse them to remove excess starch. Using the tip of a paring knife, carve out 2-3 divots on each Potato, this helps the gravy stick to the Potato, and allows the gravy to flavor the Potato more.
2. Set the Instant Pot to Sauté, and add the oil/vegan butter and allow it to heat up.
3. Add the Onion, and sweat for 3-4 minutes, then add Ginger and Garlic and sauté for another 30 seconds.
4. Add the Tomato Sauce, along with the spices (Red Chili Pepper Powder, Turmeric Powder, Salt, and Garam Masala), stir to combine all ingredients, cover with a lid, and allow to cook for 5 minutes stirring occasionally.
5. After 5 minutes, add the potatoes along with 1/2 cup water and pressure cook on HIGH for 8 MINUTES.
6. After 8 minutes when the pressure cooking done, quick release the pressure, and open the lid.
7. Add the Cashew Paste, Fenugreek leaves, and half of the fresh Cilantro and stir. Cook on Sauté for 3-4 minutes.
8. After 3-4 minutes, the Dum Aloo should be done.
9. Enjoy immediately with some Naan and Jeera Rice!
**Notes:**
1. If you want less gravy, only add half of the Tomato Sauce/Puree
2. This stores in the refrigerator for a week, and 3-4 weeks in the freezer
Full written recipe -> [Instant Pot Dum Aloo](https://berryberrylife.com/instant-pot-dum-aloo/)