Dum Aloo

Instant Pot Dum Aloo – Kashmiri Dum Aloo

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Instant Pot Dum Aloo – Kashmiri Dum Aloo is a very simple and delicious side dish, spicy, flavorful, and fluffy on the inside and crispy on the outside. These potatoes tick all my boxes!

Dum Aloo closeup

I don’t know of any Kashmiri who doesn’t love dum aloo. Served hot with steamed rice, dum aloo was my favorite comfort food growing up. It is always served during celebrations, gatherings, weddings or parties. My kids love dum aloo now..as they say, life is a full circle.

What kind of potatoes to use for Instant Pot Dum Aloo – Kashmiri Dum Aloo?

Baby potatoes: 

You need baby potatoes. So, either baby gold potatoes, or red potatoes. They’re both great! The key is to use small sized potatoes since they are meant to be cooked whole.

baby potatoes

What ingredients do I need to make Instant Pot Dum Aloo – Kashmiri Dum Aloo?

Ingredients: 

Oil, cumin seeds, asafoetida, cloves, black cardamom pod, green cardamom pod, cinnamon stick, bay leaf, Kashmiri chili powder, water, ground cumin, ground fennel, ground ginger, plain yogurt, salt, and baby potatoes.

And an Instant Pot ofcourse!

Can I eliminate deep frying?

Yes. If you want to eliminate deep frying the potatoes you can. Traditionally the potatoes are supposed to be deep fried. The potatoes DO need to be browned for dum aloo. If you do not wish to deep fry them you can air fry them for 25 minutes at 400 degrees fahrenheit. You can also oven roast or broil them. Make sure to grease the baking tray or air fryer basket with enough oil before placing the potatoes on them. Toss them midway once or twice during baking so that they don’t brown more on just one side. Keep checking intermittently to  sure they don’t get over done.

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How do I make Instant Pot Dum Aloo – Kashmiri Dum Aloo?

Step 1:

Rinse the potatoes well. You definitely do not need to peel the potatoes before pressure cooking them! The genius Kashmiri dum aloo cooking method of steam-then-fry produces the perfect dum aloo every time.

Place 2 cups water in the inner pot and place the rinsed potatoes in the water. Secure the lid on the instant pot and select manual/high pressure for 2 minutes. 

boil potatoes

Step 2:

When done, quick release the pressure and open the lid. Once cool, peel the skin off. The skin will easily peel off with your fingers. The using a toothpick make holes in each potato. The toothpick should pass the potato from one end to the other without breaking the potato. Make about 6 to 10 holes in each potato. This enables the spices to penetrate the potatoes when you cook them.

Peeled Potato

Step 3:

After that deep fry the potatoes in a wok until they turn dark brown. The deep frying process makes the potatoes sizzle and brown nicely. Slowly remove the potatoes from the oil and place on a napkin to drain the excess oil.

If you dont want to deep fry, you can also air fry them for 25 minutes at 400 degrees fahrenheit. You can also oven roast or broil them. Make sure to grease the baking tray or air fryer basket with enough oil before placing the potatoes on them. Toss them midway once or twice during baking/air frying so that they don’t brown more on just one side.

Step 4:

When ready to cook, select sauté on the instant pot and adjust to normal. Add oil to the pot. After the oil is hot add cumin seeds, asafoetida, cloves, black cardamom pod, green cardamom pod, cinnamon stick, and bay leaf.

oil with whole spices

Once the cumin seeds splutter, add Kashmiri chili powder and 1/2 cup water. Stir well.

all dry spices to the instant pot

After that add ground cumin, ground fennel, ground ginger, beaten yogurt and stir well. Keep stirring for 30 seconds until the yogurt mixes well. Add salt and stir well.

add yogurt and saute

Let it sauté for about a minute till the oil leaves the side. Once the oil leaves the sides add the baby potatoes and 1 and ¼ cup water.

add  baby potatoes

Press cancel. Secure the lid on and select manual/high pressure for 4 minutes. When done let the pressure release naturally. This will enable the spices to penetrate the potatoes. If you want it less soupy select saute for a minute or two to reach the desired consistency.

Transfer to a serving bowl and serve over steamed rice.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other kashmiri recipes:

Instant Pot Kashmiri Meethe Chawal / Instant Pot Indian Sweet Rice / Instant Pot Zarda Rice

Instant Pot Authentic Kashmiri Rogan Josh / Instant Pot Quick Kashmiri Goat Curry

Instant Pot Kashmiri Chicken Yakhni / Instant Pot Yogurt Chicken Curry

Transfer dum aloo to serving plate

Instant Pot Dum Aloo – Kashmiri

Kashmiri Dum Aloo is a very simple and delicious side dish, spicy, flavorful, and fluffy on the inside and crispy on the outside. These potatoes tick all my boxes!
Prep Time2 mins
Cook Time50 mins
Total Time52 mins
Course: Main Course, Side Dish
Cuisine: Indian, Kashmiri
Keyword: Authethic Kashmiri, Easy Dum Aloo, Easy Indian Potatoes, Instant Pot Dum Aloo, Instant Pot Kashmiri Dum Aloo, Kashmiri Dum Aloo, Quick Dum Aloo
Servings: 8
Author: Shilpa

Equipment

  • Instant Pot

Ingredients

Instructions

Prep

  • Keep the yogurt out of the refrigerator for 30 minutes and whip it with a spoon.
  • Rinse the potatoes well.

Cook

  • Place 2 cups water in the inner pot and place the rinsed potatoes in the water. Secure the lid on the instant pot and select manual/high pressure for 2 minutes. 
  • Once done, quick release the pressure and open the lid. Discard the water. Once cool, peel the skin off. The skin will easily peel off with your fingers. Then give them a poke with a toothpick. Make about 6 to 10 holes in each potato. This enables the spices to penetrate the potatoes when you cook them.
  • Deep fry the potatoes on medium flame until they turn dark brown. The deep frying process makes the potatoes sizzle and brown nicely. Slow remove the potatoes from the oil and place on a napkin to drain the excess oil.
  • When ready to cook, select sauté on the instant pot and adjust to normal. Add oil to the pot. Once the oil is hot add cumin seeds, asafoetida, cloves, black cardamom pod, green cardamom pod, cinnamon stick and bay leaf.
  • After the cumin seeds splutter, add Kashmiri chili powder and 1/2 cup water. Stir well.
  • Then add ground cumin, ground fennel, ground ginger, beaten yogurt and stir well. Keep stirring for 30 seconds until the yogurt mixes well. This step is key to prevent the yogurt from splitting. It needs to be whipped at room temperature and mixed well continually when added to the pot. Then add salt and stir well. Let it sauté for about a minute till the oil leaves the side. Then add the baby potatoes and 1 and ¼ cup water.
  • Press cancel. Secure the lid on and select manual/high pressure for 4 minutes. When done let the pressure release naturally. If you want it less soupy select saute for a minute or two to reach the desired consistency. Transfer to a serving bowl. Discard the bay leaf. Serve over steamed rice.

Notes

  • If you do not wish to deep fry the potatoes you can air fry them for 25 minutes at 400 degrees fahrenheit.
  • You can also oven roast or broil them. On a scale of 1 to 5, I would place this dish at 3 in terms of heat levels. You can reduce the Kashmiri chili powder as per your heat level tolerance. 
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