Instant pot dum aloo is a quick and easy Indian potato recipe to make at home. It is gluten-free and can be made vegan. It is best served with Indian bread and basmati rice. Check out how to make dum aloo in an instant pot with step-by-step instructions.
Blend onion, tomatoes, ginger garlic, and fennel seeds in Vitamix or any other blender.
Make the curry in instant pot
Turn on "Saute" mode of the instant pot on "Normal" setting
Once the instant pot is hot, add oil to the instant pot liner.
After the oil is hot, add all the whole spices - cumin seeds, bay leaf, red whole chili, and cinnamon stick.
Add the blended onion-tomato puree to the instant pot liner.
Add the spices - coriander powder, cumin powder, turmeric powder, red chili powder, and salt.
Saute for about 4-5 minutes until the moisture evaporates.
Add the yogurt and mix well.
Add water and deglaze the bottom of the pot with a spatula.
Add the baby potatoes and salt and mix well.
Press cancel and come out of the saute mode.
Close and lock the lid with the pressure release valve in the sealing position.
Cook on the high-pressure mode for 6 minutes. (set "keep warm" to on).
Allow natural pressure release for 10 minutes and then release the remaining pressure manually by moving the pressure release valve to the venting position until the silver pin drops.
If needed, adjust the consistency of the gravy by turning on the saute mode for a few minutes.
Add the garam masala and crushed kasuri methi.
While serving garnish with chopped cilantro.
Notes
To make it vegan, soak 10-12 cashews in water for about 15 minutes and then blend to a paste using ⅓ cup water. Use this paste instead of yogurt.